Berry Bake Breakfast 

Healthy breakfast for those of us on the go or feeding multiple mouths. Leftovers should be sealed in Tupperware & good for 3-4 days. For this recipe I used a 1.5 quart dish, if you have a 2 quart add another egg and up spices by 1/2 (leave oats, salt, honey & sugar at suggested servings stated below). 

You’ll need:

  • 2 cups of oats (I mixed steel cut & rolled oats)
  • 1 tablespoon flaxseed meal
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon Cinnamon 
  • 1/4 teaspoon salt
  • 1/4 teaspoon vanilla extract 
  • 1/4 cup of dark chocolate chips
  • 1/4 cup of honey
  • 1/3 cup brown sugar 
  • 1 egg
  • 1.5 cups of non-fat milk
  • 1.5 tablespoons of coconut oil
  • Berries (about 1.5-2 cups sliced, smaller berries leave whole. I used strawberries & blueberries & topped with 1 slices banana. Feel free to use berries or fruit of your choice!!)
  • Pinch of nutmeg


1. Set oven to 375 degrees.

2. Mix coconut oil, honey, vanilla, milk & egg in 1 bowl & set aside. 

3. Mix oats, chocolate, baking powder, salt, brown sugar, flaxseed, cinnamon & nutmeg in a second bowl & set aside. 

4. Slice up larger berries. Spray dish with cooking oil & lay first set of berries on bottom of dish. 

5. Add dry oat mix on top of berries in dish, then add wet milk mix, be sure to pour slowly & evenly. 

6. Top with remaining berries, sliced banana, slivered almonds & pinch of brown sugar. 

7. Stick in oven uncovered & bake for 45 minutes. 

Enjoy your amazing berry breakfast 🙂 

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