Blueberry Breakfast Bake

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5 from 4 votes

Prep Time10

Cook Time45

Course: Breakfast

Servings:

Author: Amy Rains

Ingredients

2 cups unsweetened shredded coconut
3/4 cups chopped walnuts
1/3 cup chia seeds
2 tbsp coconut flour
2 tsp cinnamon
1 tsp baking soda
pinch of himalayan salt
1 cup almond milk (or coconut, macadamia)
4 large eggs*
2 ripe bananas
2 cups blueberries fresh or frozen

Instructions

Preheat your oven to 375 degrees. Lightly spray or grease an 8x8 baking pan and set aside.
In a large bowl, mix together the dry ingredients: shredded coconut, walnuts, chia seeds, coconut flour, cinnamon, baking soda, and himalayan salt.
In a medium sized bowl, whisk together the milk and eggs. Fold in the mashed bananas, then the blueberries. Pour the wet ingredients into the dry, and stir gently until well combined.
Pour the mixture in the prepared pan. Sprinkle with additional blueberries if desired.
Transfer to the oven and bake for 45 minutes. You may want to check it starting at 40 minutes. The breakfast bake will be ready when lightly golden on top and firm to the touch.
Remove from oven and let sit for at least 10 minutes before slicing and serving. Best served warm! You can store in the fridge or freezer, and re-heat each time you serve.

Notes

*Look for Omega-3 enriched eggs that come from cage free chickens. You can also use 4 flax eggs in their place for a Vegan version! Use 1 tbsp of flax meal with 2.5 tbsp water per egg (4 tbsp flax meal with 10 tbsp water total). Add them together and let rest for 5 minutes to thicken.

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