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If you’re looking for a cozy, nourishing breakfast that feels like baked oatmeal but keeps things grain-free, this Strawberry Coconut Breakfast Bake is it! Packed with simple, wholesome ingredients, it’s a family favorite and perfect for busy mornings.
This recipe reminds me that healthy breakfasts don’t have to be complicated. Strawberries, coconut, bananas, chia seeds, walnuts, and just a hint of cinnamon come together to create a naturally sweet and satisfying meal. It’s also Paleo, gluten-free, and loaded with healthy fats, fiber, and protein to keep you full and energized.
As a nutritionist, I can’t stress enough how important it is to start your day with a nourishing breakfast that actually keeps you full. This recipe is loaded with healthy fats and fiber, which help balance blood sugar and keep those mid-morning energy crashes away. I love pairing this with a couple of eggs or some homemade breakfast sausage for a complete, satisfying meal.
I’m often asked for easy breakfast ideas that aren’t eggs or toast. This one checks all the boxes. It’s great for meal prep and freezes beautifully, so you can enjoy a grab-and-go breakfast any day of the week. Also, for added fiber, I love tossing in chia seeds in breakfast and snack recipes like this.
Why you’ll love this Strawberry Coconut Breakfast Bake:
- It’s naturally sweetened with fruit
- Packed with healthy fats, fiber, and protein
- Totally grain-free and gluten-free
- Kid-approved and easy to make ahead
- Keeps you full and satisfied all morning
Tips & Easy Swaps:
Store leftovers in the fridge or freezer for easy grab-and-go meals
Swap the walnuts for pecans or almonds if you like
Try blueberries, raspberries, or mixed berries in place of strawberries
Want extra sweetness? Add a drizzle of maple syrup or a sprinkle of coconut sugar
Now it’s your turn! Be sure to rate the recipe below and comment if you make it. Also, tag me on Instagram @wholesomelicious with your creations. I love to see them!
Strawberry Coconut Breakfast Bake
Ingredients
- 2 cups unsweetened coconut flakes
- 3/4 cups chopped walnuts
- 1/4 cup chia seeds
- 1 tsp cinnamon
- 1 tsp baking soda
- 1/4 tsp salt
- 4 large eggs
- 1 cup unsweetened nut milk, I use flax milk
- 1 ripe banana, mashed
- 2 tbsp coconut oil, melted
- 2 cups diced strawberries
Instructions
- Preheat your oven to 375 degrees. Grease an 8 inch square pan and set aside.
- In a large bowl, mix together your dry ingredients: coconut flakes, walnuts, chia seeds, cinnamon, baking soda, and salt.
- In a smaller bowl, whisk together eggs and milk. Now add in coconut oil and mashed banana. Add wet ingredients into dry and mix well. Fold in the strawberries.
- Bake for 40 minutes, or until top is firm and golden.
- Serve hot!
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Just found this not too long ago. It was delicious! Thank you for making something with no added sugar. ????
Hi! This flavor is delicious, but mine was extremely runny after 45 minutes. I didn’t want to keep baking it but I’m wondering if it’s supposed to be runny/mushy when eaten hot? I wasn’t expecting that and wondering if I did something wrong. Thanks!
I don’t have strawberries on hand, do you think blueberries would work?
Yes!
This was delicious and amazingly easy to make but I didn’t count calories as I went how many calories are in one square?
Can I use frozen strawberries?
Wow!! Amazing!! I had to make a few changes because its what I had on hand. I used sliced almonds and not walnuts. I used coconut milk, and I used sweetened flakes (yikes, but it could be worse, I could be eating biscuits and gravy haha) Sharing this with friends!! I didn’t find it to be to overpowering with the coconut flavors. It was perfect! Thank you so much!!
Is there a difference between regular BP and Paleo/Whole30 BP?
Baking powder is not Paleo or Whole30.
Hi. How long would this keep in the fridge? I am looking for me make ahead breakfast and I would like to give this recipe a go but would love to know how long I can keep it for.
Hi Paula,
It will definitely last 3-4 days. I wouldn’t keep much after, but you can also freeze!
While this is made with compliant ingredients, this is NOT a Whole30 breakfast. This is essentially a SWYPO food… (kinda like making “pancakes” with just egg and banana… it’s not compliant)
Hi Kate, I agree. I initially made this over a year and a half ago, (not during a round of Whole30 for me), and wrote that it could be Whole30 compliant in my blog post. Now that I know better (that it is NOT Whole30) I do not promote it that way (nor have I promoted it that way for over a year), only that it is Paleo or healthy breakfast option! I will read over my initial comments in the blog post about this and change any wording that is misleading people to that way. I still enjoy this breakfast and think you would too if you try it! Thanks for stopping by.
I’m not Paleo, but recipe looked delicious and it turned out great! Served as a dessert with a side of vanilla ice cream.