Coconut Banana Berry Breakfast Bake

March 29, 2014


I had to shorten the title to this recipe twice. It is actually a Coconut Banana Berry Almond Breakfast Oatmeal Bake!  But, that’s just crazy.  I love oatmeal and I prefer either whole or steel cut oats but they do take some time to make every morning. So instead, I decided to bake it, slice it up and either eat room temperature or slightly heated.  This is a delicious bake by the way!

IMG_8297  IMG_8298

President’s Choice (if you live in Canada) provides a lot of organic, gluten free options nowadays.  I love these whole raspberries but I especially love their Super Food Blend which has cherries and blueberries in it.  Grab a bag if you find it.



This is a egg-less recipe and I added flax to thicken it up for a custard texture but feel free to add an organic egg if you wish.



I served mine with a big dollop of non-diary coconut yoghurt with a sprinkle of cinnamon in it. Deliciousness!

Coconut Banana Berry Breakfast Oatmeal Bake
Prep time
Cook time
Total time
Recipe type: Breakfast
Cuisine: Breakfast
Serves: 6-8
  • 2 cups gluten free rolled oats
  • ¼ cup coconut sugar
  • ½ teaspoon salt
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • ½ cup chopped almonds
  • 1 cup coconut milk
  • 1 cup almond milk
  • 1 tablespoon ground flax seed
  • coconut oil
  • 1 teaspoon vanilla extract
  • ¼ teaspoon almond extract
  • 1½ cups frozen raspberries (or fruit of preference)
  • 2 bananas sliced
  1. Preheat the oven to 350 degrees F. With coconut oil, grease an 8x8 square baking dish and set aside.
  2. In a medium bowl, mix together the oats, sugar, baking powder, salt, cinnamon, and almonds.
  3. In another medium bowl, whisk together the milks, flax, vanilla, and almond extract.
  4. Arrange the bananas on the bottom of the baking dish and then top it with the raspberries.
  5. Sprinkle the oat mixture over the fruit.
  6. Pour the milk mixture over the oats.
  7. Gently shake the baking dish to make sure the milk covers everything evenly.
  8. Bake for 40 minutes, until the top is golden and oatmeal is set.
  9. Let cool for 10-15 minutes and serve alone or with non-dairy yoghurt.

mailing list banner