Blueberry Breakfast Bake

I picked up this recipe from our local Natural Grocers, and thought I would share it with you!  This could easily be made into dessert by adding a sweet coconut whipped cream:


1 cup steel cut or rolled oats

1 13.55 oz. can full-fat coconut milk

5 eggs

1/2 c. maple syrup

1 ts. ground coriander

1/2 tsp. ground ginger

1 tbsp, plus 1 tsp. vanilla extract

1 10-oz bag frozen butternut squash

1 8-oz bag frozen blueberries (fresh okay too)

1/3 c. golden or Thompson seedless raisins

1/2 tsp. ground nutmeg

1/3 c. slivered almonds or pecan pieces


  1. Preheat oven to 350 F
  2. In blender, blend can of coconut milk until smooth and creamy (wire whisk works great too)
  3. In mixing bowl, whisk together one egg, 1/4 c. maple syrup and 1/4 c. coconut milk
  4. Add oats, coriander, ginger, 1 tsp. vanilla.  Mix thoroughly.  Add butternut squash.
  5. Spread mixture evenly in a greased  8 x 8 baking dish.
  6. Sprinkle blueberries and raisins on top.
  7. In another bowl, whisk together remaining 4 eggs, 1/4 c. maple syrup, rest of coconut milk, 1 tbsp. vanilla, and nutmeg.
  8. Pour egg mixture over top of fruit.  Sprinkle nuts of choice on top (optional)
  9. Bake 1 hour, or until mostly set with only a small amount of liquid left.
  • Cool 30 minutes before serving.