Printable Recipe: Coconut Pumpkin Breakfast Bake
This Coconut Pumpkin Breakfast Bake (Whole 30, Paleo & Gluten Free) is delicious and great to portion out for the week.
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)
2 medijool dates
Shredded unsweetened coconut
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.