Berry Breakfast Bake

Breakfast doesn’t have to be boring! Grab your favorite berries, add in oats and flax, and - voila! - a baked dish your kiddos will love. Tastes great with a dollop of plain yogurt and a little or honey or maple syrup drizzled on top. If you are making this recipe for an infant under 1 year, omit the salt, sugar, honey and maple syrup.

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Berry Breakfast Bake Recipe

Berry Breakfast Bake

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Yield: 9

Author: Malina Malkani

Prep time: 10 MinCook time: 40 MinTotal time: 50 Min

Breakfast doesn’t have to be boring! Grab your favorite berries, add in some oats and flax, and - voila! - a baked dish your kiddos will love. This Berry Breakfast Bake tastes great with a dollop of plain yogurt and a little honey or maple syrup drizzled on top. Please consider leaving a review! Your feedback helps more people find my recipes. Many thanks! This recipe contains affiliate links, meaning that if you choose to purchase a product through a link, I will receive a small commission - but this in no way impacts the amount you pay. Affiliate links are marked with an asterisk (*)

Ingredients US Metric

• 1 ¼ cups old-fashioned rolled oats*
• ¼ cup red lentils
• ¼ cup ground flax seeds
• 1 teaspoon baking powder
• 2 teaspoons cinnamon
• ¼ teaspoon salt
• 1 cup fresh blueberries
• 1 cup fresh raspberries
• ½ cup shredded coconut (unsweetened)
• 2 cups vanilla soy milk (unsweetened)
• ⅓ cup sugar
• 1 large egg
• 2 tablespoons melted coconut oil
• 2 teaspoons vanilla extract
• Garnish (optional)
• 1 cup plain yogurt
• ½ cup pure maple syrup or honey

InstructionsFahrenheitCelsius

1. Preheat the oven to 375°F.
2. Lightly grease a 9x9-inch baking pan. In the prepared baking pan, combine the oats, lentils, flax seeds, baking powder, cinnamon, and salt. Scatter the berries and coconut evenly throughout.
3. In a separate medium bowl, whisk together the soy milk, sugar, egg, melted coconut oil, and vanilla.
4. Pour the wet mixture over the dry mixture, gently fold to combine, and evenly distribute throughout the pan.
5. Bake until the top is lightly browned and the breakfast bake is firmly set, about 40 minutes
6. Serve warm, garnished with an optional ¼ cup of yogurt and a drizzle of maple syrup.

Notes

• If you are making this recipe for an infant under 1 year, omit salt, sugar, honey and maple syrup.
• Store leftovers in an airtight container in the refrigerator and enjoy within 5 days.

Nutrition Facts

Calories

271

Fat

10 g

Sat. Fat

5 g

Carbs

40 g

Fiber

6 g

Net carbs

34 g

Sugar

24 g

Protein

7 g

Sodium

164 mg

Cholesterol

24 mg

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https://www.malinamalkani.com/recipes/berry-breakfast-bake

Berry Breakfast blueberries, raspberries, flax seeds, lentils, and coconuts

Breakfast, Snack, Vegetarian, Gluten Free

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