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Home » Kids » Coconut Pumpkin Breakfast Bake (Whole 30, Paleo & Gluten Free)

Coconut Pumpkin Breakfast Bake (Whole 30, Paleo & Gluten Free)

04/04/2016 by The Mama Maven

This post contains affiliate links.

Updated with nutrition info! I’ve been following the Whole 30 Program for over two weeks now and my biggest complaint is not the lack of sugar, alcohol, dairy, soy, or gluten — but that I’m sick of eggs for breakfast. This is even after I found a sugar free Whole 30 Compliant ketchup. So, I did a little searching on the interwebs and found a post from Daily Rebecca on Whole 30 Breakfast Ideas — she mentioned pumpkin scrambled eggs and then I read a post from Crazy Together on the veggie and sausage egg bake that she makes. A lightbulb went off in my head and I decided to make a pumpkin based egg bake for breakfast. This follows Whole 30 rules and is only sweetened by 2 dates and a banana. This is what I came up with.

Coconut Pumpkin Breakfast Bake (Whole 30, Paleo & Gluten Free)

Ingredients:
10 Eggs
1- 29 ounce can of Pumpkin
2 cups fresh or frozen berries (blueberries and raspberries)
Coconut milk (make sure it’s Whole 30/Paleo compliant) – I did the nutrition analyzer with 1/2 a cup, but use less and see if that works for you. 
2 medijool dates
1 banana
1 tsp cinnamon
Coconut Oil (for coating pan only)
Shredded unsweetened coconut

Instructions:
Preheat oven to 350 degrees
Place pumpkin puree in bowl

Coconut Pumpkin Breakfast Bake (Whole 30, Paleo & Gluten Free) | The Mama Maven Blog

In a separate bowl, crack 10 eggs.

Coconut Pumpkin Breakfast Bake (Whole 30, Paleo & Gluten Free) | The Mama Maven Blog

Add coconut milk to taste (basically like you are making scrambled eggs)

Coconut Pumpkin Breakfast Bake (Whole 30, Paleo & Gluten Free) | The Mama Maven Blog
Coconut Pumpkin Breakfast Bake (Whole 30, Paleo & Gluten Free) | The Mama Maven Blog

Then add the beaten eggs to the bowl with the pumpkin puree.
Add the mashed banana.

Coconut Pumpkin Breakfast Bake (Whole 30, Paleo & Gluten Free) | The Mama Maven Blog

Cut up two dates – make sure you remove the pits first.

Coconut Pumpkin Breakfast Bake (Whole 30, Paleo & Gluten Free) | The Mama Maven Blog

Add them to the bowl and then add two dashes of  cinnamon. If you can find Whole 30 Compliant Vanilla Extract, add it (I could not find it).

Coconut Pumpkin Breakfast Bake (Whole 30, Paleo & Gluten Free) | The Mama Maven Blog

Pour into a glass 9 x 13 pan (I used coconut oil to grease it).

Coconut Pumpkin Breakfast Bake (Whole 30, Paleo & Gluten Free) | The Mama Maven Blog

Add thawed berries to the mixture.

Coconut Pumpkin Breakfast Bake (Whole 30, Paleo & Gluten Free) | The Mama Maven Blog

Bake for 30 minutes, add shredded coconut and bake for 45 more minutes (so it needs to bake for a total of 1 hour and 15 minutes.

Coconut Pumpkin Breakfast Bake (Whole 30, Paleo & Gluten Free) | The Mama Maven Blog

Cut up into individual servings. I was able to cut this into 8 servings, but if you want bigger pieces, you’ll get 6 servings. Note: This isn’t super sweet, but the berries gave it a nice boost of sweetness. If you need it a little sweeter, top with berries and more shredded coconut.

Coconut Pumpkin Breakfast Bake (Whole 30, Paleo & Gluten Free) | The Mama Maven Blog
Coconut Pumpkin Breakfast Bake Recipe (Whole 30, Paleo & Gluten Free)
Coconut Pumpkin Breakfast Bake (Whole 30, Paleo & Gluten Free) | The Mama Maven Blog

Coconut Pumpkin Breakfast Bake (Whole 30, Paleo & Gluten Free)

Nancy Johnson Horn, The Mama Maven Blog
This Coconut Pumpkin Breakfast Bake (Whole 30, Paleo & Gluten Free) is delicious and great to portion out for the week.
4.17 from 6 votes
Print Recipe Pin Recipe
Prep Time 10 minutes mins
Cook Time 1 hour hr 15 minutes mins
Total Time 1 hour hr 25 minutes mins
Course Breakfast
Cuisine American
Servings 6 -8

Ingredients
  

  • 10 Eggs
  • 1- 29 ounce can of Pumpkin Puree
  • 2 cups fresh or frozen berries blueberries and raspberries
  • Coconut milk make sure it’s Whole 30/Paleo compliant
  • 2 medijool dates
  • 1 banana
  • Cinnamon
  • Coconut Oil
  • Shredded unsweetened coconut
Get Recipe Ingredients

Instructions
 

  • Preheat oven to 350 degrees.
  • Place pumpkin puree in bowl.
  • In a separate bowl, crack 10 eggs.
  • Add coconut milk to taste (basically like you are making scrambled eggs)
  • Then add the beaten eggs to the bowl with the pumpkin puree.
  • Add the mashed banana.
  • Cut up two dates – make sure you remove the pits first.
  • Add them to the bowl and then add two dashes of cinnamon. If you can find Whole 30 Compliant Vanilla Extract, add it (I could not find it).
  • Pour into a glass 9 x 13 pan (I used coconut oil to grease it).
  • Add thawed berries to the mixture.
  • Bake for 30 minutes, add shredded coconut and bake for 45 more minutes (so it needs to bake for a total of 1 hour and 15 minutes.
  • Cut up into individual servings. I was able to cut this into 8 servings, but if you want bigger pieces, you’ll get 6 servings. Note: This isn’t super sweet, but the berries gave it a nice boost of sweetness. If you need it a little sweeter, top with berries and more shredded coconut.
Tried this recipe?Let us know how it was!
Coconut Pumpkin Breakfast Bake (Whole 30, Paleo & Gluten Free) | The Mama Maven Blog

A reader kindly asked for the nutrition info recently (this post was written in 2016), here’s what I got. Note: I did not count the coconut oil because it was just used to grease the pan. I also wasn’t sure of how much coconut milk I used. I said 1/2 a cup, I’d start by adding 1/2 of that and seeing if you need the full 1/2 cup. 

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Filed Under: Breakfast, Brunch, Clean Eating, Cooking, Dairy Free, Featured, Food, Gluten Free, Kids, Lactose Free, Paleo, Vegetarian, Whole 30 Tagged With: breakfasts, dairy free, Gluten free, lactose-free, paleo, Vegetarian, Whole 30

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Reader Interactions

Comments

  1. Justine says

    05/02/2024 at 9:18 AM

    5 stars
    Great base recipe that you can customize to make your own. Personally we like to replace the berries with shredded apples which adds a nice sweetness plus compliments the pumpkin well. We also add a bit more cinnamon and some pumpkin pie spices.

    Consistency is like a nice custard.

    Highly recommend this recipe for a whole30 breakfast treat!

    Reply
    • Nancy M Horn says

      05/05/2024 at 2:41 PM

      5 stars
      That sounds delicious! I need to try it!

      Reply
  2. Molly says

    01/16/2024 at 8:11 PM

    5 stars
    I came across this recipe when I was researching whole 30. I decided not to do whole 30 but I made this recipe anyway. It is sooooo good! I have it for breakfast for a sweet treat. I love the pumpkiny texture. I added sugar free syrup and some coconut sugar to the recipe. The berries really take it to the next level. Thank you so much for this recipe! I will be making it often 🙂

    Reply
    • Nancy M Horn says

      01/18/2024 at 6:15 PM

      Love hearing that. Enjoy! I have a sweet potato berry one also that’s Whole 30 Compliant.

      Reply
  3. Janell says

    10/08/2022 at 5:36 PM

    This recipe has every ingredient listed 2x, and even when it prints, it prints each ingredient double.

    Reply
    • The Mama Maven says

      10/18/2022 at 9:49 PM

      Thanks for the heads up — I just fixed it!

      Reply
      • Janell says

        10/30/2022 at 9:30 PM

        5 stars
        Thanks for fixing it! We’re doing W30 as a family, and this truly was a nice change from eggs. I describe it as a “pumpkin custard,” not real sweet, but custardy.

        Reply
      • Janell says

        10/30/2022 at 9:32 PM

        The sweet potato Berry https://www.themamamaven.com/sweet-potato-berry-breakfast-bake-sweet-potato-berry-bake-whole-30-approved-paleo-dairy-free-and-gluten-free/ also prints double ingredients, and I couldn’t find a place to comment.

        Reply
        • The Mama Maven says

          10/31/2022 at 9:09 PM

          Thanks for letting me know! It’s a 3 year old post and I’ve since updated the recipe software I use. It’s fixed now.

          Reply
  4. Rosemary says

    08/19/2019 at 1:01 PM

    any idea of the calorie, carb, protein, fat count in a serving?

    Reply
    • The Mama Maven says

      08/20/2019 at 12:18 PM

      I just ran it through the nutrition calculator and it looks to be (if you do 8 servings) 196 calories, 10.9g (4.6 is saturated fat), 8 grams of protein, 20.4 carbs and 12.9 grams of sugar. https://www.verywellfit.com/recipe-nutrition-analyzer-4157076 I’ll add nutrition label to recipe.

      Reply
  5. Magan says

    03/25/2019 at 10:07 AM

    What is the texture supposed to be?

    Reply
    • The Mama Maven says

      03/25/2019 at 11:24 AM

      It’s supposed to be eggy, but soft.

      Reply
  6. Angela says

    01/15/2018 at 8:05 PM

    I LOVE this recipe. It’s a great break from regular eggs. Not sure if it’s paleo compliant but I added a little honey on top when I ate it. Just a little bit gave it the sweetness needed. I split the recipe in half as it’s just me and my hubby. Worked out great. Was able to have it for a few days.

    Reply
    • The Mama Maven says

      01/16/2018 at 1:01 PM

      It is Paleo compliant! I usually add some berries on top to add sweetness.

      Reply
  7. Rust says

    02/17/2017 at 7:03 AM

    Looks really good. I love dates and my daughter oves pumpkin – we can’t go wrong with this dish.

    Reply
  8. Beth says

    01/30/2017 at 4:57 PM

    1 star
    This was so bland. I ended up trying to doctor it up with slivered almonds, extra spices and fresh blueberries. I’m not sure what it needs in the recipe, but it is definitely missing something!

    Reply
    • The Mama Maven says

      01/31/2017 at 10:30 AM

      Sorry to hear that!

      Reply
  9. Lorien Vidal says

    01/04/2017 at 8:49 AM

    4 stars
    This sounds delicious and super easy. I’d probably have to freeze it as I’d be the only one eating it. Makes me wanna run out & buy bananas! 🙂

    Reply
  10. Kelly M. says

    01/02/2017 at 11:40 AM

    This looks amazing! I’m glad there’s still some cold weather left to try it out 🙂

    Reply
  11. Elena says

    12/07/2016 at 12:28 PM

    Looks delicious! Thank you for the recipe

    Reply
  12. Jen says

    05/07/2016 at 11:25 PM

    While I'm not currently Whole30-ing (I start round 5 on Wednesday! Yahoo!), this recipe was quick and delicious!! I only made one small change, which was scraping a vanilla bean into the mixture. Thank you for such a delightful recipe, I'll definitely be making it again! 

    Reply
    • The Mama Maven says

      05/09/2016 at 1:15 PM

      Terrific idea, Jen. I didn’t have one in the house and I wanted to be compliant. Would love to see a pic! Would you post on social media and tag me @themamamaven?

       

      Reply
  13. frances says

    05/04/2016 at 11:30 PM

    No more eggs please!!! Can't wait to try this!!!!

    Reply
  14. Christine R. says

    04/19/2016 at 4:00 PM

    While I liked the recipe and it looks delicious, I had a hard time loading this page with all the ads. It kept freezing and not allowing me to scroll up and down. It took me 4 tries and two browsers to get it so that I could scroll down to see all of the instruction steps.

    It would also be helpful if there was a version of the instructions without the photos in-between each step.

    I’m gonna try this – it looks delicious and thanks for sharing!

    Reply
    • The Mama Maven says

      04/19/2016 at 10:18 PM

      So sorry — here’s a link to the printable recipe http://www.themamamaven.com/the-picky-eater-in-my-house/printable-recipe-nancys-udon-noodle-and-veggie-soup/printable-recipe-coconut-pumpkin-breakfast-bake/

      Reply
  15. Christy says

    04/10/2016 at 9:32 PM

    I’m on Day 12 of Whole 30 now (second time). Im just beginning to get to the “Im so bored with this” stage. Thanks for the recipe. I’ll definitely have to try this soon. Maybe this weekend! 🙂

    Reply
    • The Mama Maven says

      04/11/2016 at 8:47 PM

      Can’t wait to see if you like it. I have another breakfast bake coming this week.

      Reply
  16. Savannah says

    04/09/2016 at 2:51 AM

    Omg, omg, this look so so yum! And the fact that it’s paleo?! DOUBLE whammy!
    I’ve been looking for an easy, yet scrumptious, breakfast, and this may be just the thing. Thanks for sharing <3

    Reply
    • The Mama Maven says

      04/23/2016 at 8:24 PM

      I would love to know how you like it, Savannah! I made an even better one this week – http://www.themamamaven.com/2016/04/17/sweet-potato-berry-breakfast-bake-sweet-potato-berry-bake-whole-30-approved-paleo-dairy-free-and-gluten-free/. Also Whole 30 Compliant, Paleo, Dairy free, and Gluten Free.

      Reply

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