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Strawberry Coconut Breakfast Bake

Strawberry Coconut Breakfast Bake is a tasty and easy to make breakfast that you can meal prep on the weekends and enjoy throughout the week! Reminscent of baked oatmeal, but without the grains.

Course Breakfast
Cuisine American
Diet GlutenFreeDiet
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 45 minutes
Servings 8 servings
Calories 394 kcal
Author Amy Rains


  • 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


  1. Preheat your oven to 375 degrees. Grease an 8 inch square pan and set aside.

  2. In a large bowl, mix together your dry ingredients: coconut flakes, walnuts, chia seeds, cinnamon, baking soda, and salt.

  3. 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.

  4. Bake for 40 minutes, or until top is firm and golden.

  5. Serve hot!

Recipe Notes

*You can feel free to add in a drizzle of maple syrup or honey for an added sweetener.

Nutrition Facts
Strawberry Coconut Breakfast Bake
Amount Per Serving
Calories 394 Calories from Fat 315
% Daily Value*
Fat 35g54%
Saturated Fat 23g144%
Cholesterol 82mg27%
Sodium 118mg5%
Potassium 466mg13%
Carbohydrates 17g6%
Fiber 8g33%
Sugar 7g8%
Protein 8g16%
Vitamin A 130IU3%
Vitamin C 23.8mg29%
Calcium 103mg10%
Iron 2.6mg14%
* Percent Daily Values are based on a 2000 calorie diet.