Breakfast, Food

Strawberry Coconut Breakfast Bake

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

Author Jenna Luchau


  • 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


  1. Preheat your oven to 350 degrees. Grease an 8x4 inch (or similar size) pan with coconut oil.
  2. In a large bowl, mix together your dry ingredients: shredded coconut, walnuts, cinnamon, baking soda, and salt.
  3. 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.
  4. Now stir in strawberries.
  5. Bake for 40-45 minutes, or until top is firm and golden.
  6. Serve warm.

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