Strawberry Coconut Breakfast Bake
Try this Strawberry Coconut Breakfast Bake recipe, or contribute your own
Try this Strawberry Coconut Breakfast Bake recipe, or contribute your own
- Carbohydrate 9.77251458333333 g
- Cholesterol 158.625 mg
- Fat 26.0951916666667 g
- Fiber 7.05473949124416 g
- Protein 9.938844375 g
- Saturated Fat 13.9166181666667 g
- Serving Size 1 1 serving (77g)
- Sodium 61.9619166666667 mg
- Sugar 2.71777509208918 g
- Trans Fat 2.20689247916666 g
- Calories 297 calories
Step-by-step
- Preheat your oven to 350 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 powder, 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.
- Now fold in strawberries.
- Bake for 40-45 minutes, or until top is firm and golden.
- Serve hot!
Strawberry Coconut Breakfast Bake: A Busy Mom's Delight
Mornings in our house are a whirlwind. Between getting the kids ready for school, packing lunches, and making sure everyone has their shoes on the right feet, breakfast often takes a backseat. That's why I’ve become a huge fan of make-ahead breakfasts. This Strawberry Coconut Breakfast Bake is my new go-to – it's delicious, healthy, and best of all, it can be prepped the night before!
This recipe isn't just about convenience; it's about creating a nourishing start to the day. The combination of coconut, strawberries, and nuts provides a wonderful balance of sweetness and healthy fats. The coconut flakes add a delightful texture and a hint of tropical flavor, while the strawberries offer a burst of freshness. The nuts contribute a satisfying crunch and a dose of protein to keep you feeling full and energized throughout the morning. And the chia seeds? Well, those little powerhouses are packed with fiber and omega-3 fatty acids, making this bake a nutritional powerhouse.
I love how versatile this bake is. It's easily adaptable to different dietary needs. If you're following a paleo or Whole30 lifestyle, simply omit the baking powder. You can also experiment with other fruits – blueberries, raspberries, or even chopped peaches would be delicious additions. Feel free to get creative and personalize it to your liking.
Beyond the Breakfast Table: This bake isn't confined to just breakfast. It makes a fantastic dessert too! The sweetness of the strawberries and the coconut is the perfect ending to a meal. Cut it into squares and serve it warm with a dollop of coconut whipped cream or a scoop of vanilla ice cream for an extra indulgent treat.
Tips for Success:
- Prep Ahead: The best part? You can assemble this bake the night before and pop it in the oven in the morning. It’s the ultimate time-saving breakfast solution for busy week days.
- Don't Overbake: Keep an eye on the bake while it's in the oven. Overbaking can lead to a dry texture. The ideal bake is moist and slightly golden brown on top.
- Storage: Store leftover bake in an airtight container in the refrigerator for up to three days. Reheat individual servings in the microwave or oven.
This Strawberry Coconut Breakfast Bake isn't just a recipe; it's a solution for busy mornings. It’s a quick, easy, and delicious way to start the day with a nutritious and satisfying breakfast. So, next time you're short on time but craving a healthy and delicious breakfast, give this recipe a try! You won't be disappointed.
Serving Suggestions:
- Serve warm with a drizzle of maple syrup or honey (optional).
- Top with a dollop of coconut yogurt or whipped cream.
- Pair it with a cup of coffee or tea for a complete breakfast experience.
This Strawberry Coconut Breakfast Bake has become a staple in my household. It's a testament to the fact that healthy and delicious can coexist beautifully. It’s a breakfast that I can feel good about serving my family, knowing that it’s both satisfying and nourishing. Give it a try and let me know what you think!
