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–+ servings
Strawberry Coconut Breakfast Bake

Strawberry Coconut Breakfast Bake for a Wholesome Start

This Strawberry Coconut Breakfast Bake is a delicious, gluten-free and Paleo-friendly option for a wholesome breakfast.
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Prep Time 15 minutes
Cook Time 40 minutes
Cooling Time 10 minutes
Total Time 1 hour 5 minutes
Servings: 8 slices
Course: Breakfast
Cuisine: Paleo
Calories: 220
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Bake
  • 2 cups Unsweetened Coconut Flakes Provides texture and sweetness; substitute with shredded coconut if needed.
  • 1 cup Chopped Walnuts Adds crunch and healthy fats; swap with pecans or almonds.
  • 1 tablespoon Chia Seeds Contributes fiber; can omit for nut-free version.
  • 1 teaspoon Cinnamon Enhances flavor; can adjust amount to taste.
  • 1 teaspoon Baking Soda Helps the bake rise; avoid using baking powder.
  • 1 teaspoon Salt Essential for flavor enhancement; reduce based on dietary needs.
  • 3 large Large Eggs Acts as a binder for texture; consider flax eggs for a vegan alternative.
  • 1 cup Unsweetened Nut Milk (Flax Milk) Provides creaminess; substitute with almond milk or cow's milk.
  • 1 medium Ripe Banana Adds sweetness; can substitute with applesauce or omit.
  • 1/2 cup Coconut Oil Adds healthy fats; melted for best results; can substitute with butter.
  • 2 cups Diced Strawberries Star ingredient; can replace with other berries.

Equipment

  • Oven
  • mixing bowls
  • Baking Pan

Method
 

Directions
  1. Preheat your oven to 375°F (190°C) and grease an 8-inch square baking pan with coconut oil.
  2. In a large mixing bowl, combine the dry ingredients: coconut flakes, walnuts, chia seeds, cinnamon, baking soda, and salt.
  3. In a separate bowl, whisk together the eggs and nut milk until frothy. Add melted coconut oil and mashed banana, blending smoothly.
  4. Gradually pour the wet mixture into the dry ingredients, folding gently until combined. Fold in the diced strawberries.
  5. Pour the batter into the greased pan, spreading it evenly. Bake for about 40 minutes until firm and golden brown.
  6. Once baked, let it cool in the pan for about 10 minutes, then cut into squares and serve warm.

Nutrition

Serving: 1sliceCalories: 220kcalCarbohydrates: 30gProtein: 6gFat: 10gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gCholesterol: 100mgSodium: 150mgPotassium: 250mgFiber: 4gSugar: 8gVitamin A: 200IUVitamin C: 15mgCalcium: 40mgIron: 1mg

Notes

Store leftovers in the fridge for up to a week or freeze for longer storage.

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