Strawberry Coconut Breakfast Bake
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Prep time: 
Cook time: 
Total time: 
Serves: 6 servings
 
Ingredients
  • 2 cups unsweetened coconut flakes
  • ¾ cups chopped walnuts
  • ¼ cup chia seeds
  • 1 tsp cinnamon
  • 1 tsp baking powder*
  • ¼ tsp salt
  • 1 ripe banana
  • 3 large eggs
  • 1 cup unsweetened almond milk
  • ¼ cup coconut oil, melted and cooled
  • 2 cups diced strawberries
Instructions
  1. Preheat oven to 350 degrees F. Mist a 9x9-inch baking dish with nonstick cooking spray and set aside.
  2. In a large bowl, whisk together the coconut, walnuts, chia seeds, cinnamon, baking powder, and salt until well-combined. Set aside. In a medium bowl, mash the banana against the sides of the bowl using the backside of a fork. Add the eggs, milk, and coconut oil; whisk until well-combined.
  3. Pour the wet ingredients into the dry and mix until just combined. Gently fold in the diced strawberries and pour into the prepared baking dish.
  4. Bake for 40-50 minutes or until edges are golden and breakfast bake is fully set. Serve warm.
Notes
Recipe from Wholesomelicious

*omit to be Paleo/Whole30
Nutrition Information
Serving size: ⅙ recipe Calories: 422 Fat: 37.8 Carbohydrates: 19.8 Sugar: 6.8 Sodium: 245 Fiber: 8.8 Protein: 6.5 Cholesterol: 88
Recipe by Prevention RD at https://preventionrd.com/strawberry-coconut-breakfast-bake-whole30-paleo-weekly-menu/