Blueberry Breakfast Bake

Veronica's Healthy Living
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:
Prep Time 15 minutes
Cook Time 1 hour


  • 1 cup steel cut or rolled oats
  • 1 13.55 oz can coconut milk full-fat
  • 5 eggs
  • ½ cup maple syrup
  • 1 tsp coriander ground
  • ½ tsp ginger ground
  • 1 tbsp plus 1 tsp. vanilla extract
  • 1 10 oz bag butternut squash frozen
  • 1 8 oz bag frozen blueberries (fresh okay too)
  • cup golden or Thompson seedless raisins
  • ½ tsp nutmeg ground
  • cup slivered almonds or pecan pieces


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