If you’re similar to me at all, I get tired of eggs for breakfast pretty quickly. When you’re trying to eat clean, finding yummy non-egg breakfast options can be a bit of a challenge. This Strawberry Coconut Breakfast Bake really hits the spot on days when I’m not feeling eggs.
Strawberry Coconut Breakfast Bake
- 1 cup unsweetened shredded coconut
- 1/3 cup chopped walnuts
- 1/8 cup chia seeds
- 1/2 tsp cinnamon
- 1/2 tsp baking soda
- pinch salt
- 1 egg + 1 egg white
- 1/2 cup unsweetened coconut or almond milk
- 1/2 ripe banana mashed
- 1/8 cup coconut oil melted
- 2 Tbsp honey
- 1 cup diced strawberries
Preheat your oven to 350 degrees. Grease an 8x4 inch (or similar size) pan with coconut oil.
In a large bowl, mix together your dry ingredients: shredded coconut, walnuts, cinnamon, baking soda, and salt.
In a smaller bowl, whisk together eggs and milk. Add in coconut oil and the mashed banana. Add wet ingredients into dry and mix well.
Now stir in strawberries.
Bake for 40-45 minutes, or until top is firm and golden.