Blueberry Coconut Breakfast Bake (Vegan)

Blueberry Coconut Breakfast Bake (Vegan)

This delicious, easy, vegan, low-carb blueberry coconut breakfast bake can be made ahead of time! A blend of blueberries and coconut milk, topped with a simple keto “crisp,” is a great way to start the day!

Morning Breeze…

Some mornings can be a breeze, while other mornings can be so darn HARD! It’s always on those mornings when I wake up feeling groggy and tired, that my kids start whining at me saying they’re “starving” and need “loads of food for breakfast!” And all I want to do is sit down with my daily dose of caffeine (no, I can’t give it up during toddler stage!) and zone out whilst “Paw Patrol” is on. I reallyLOVE make-ahead breakfasts purely for the fact they make my mornings effortless!

Hello Keto Vegan World…

I am trying to explore the “Keto Vegan” world more, and have really enjoyed trying to create recipes that don’t include any dairy or eggs. I will not personally give these food items up, but I want to give you guys some delicious, go-to, low-carb, vegan recipes to will make your life easier.

Speaking of easy, did you know that this Blueberry Coconut Breakfast Bake is SO EASY to make…and so easy to eat!

All you need is one:

  • Small casserole dish (greased)
  • Mixing Bowl – Mix the melted coconut oil, almond flour, granulated brown sweetener (Monkfruit), unsweetened shredded coconut and cinnamon in., until crumbly.
  • Saucepan – With the blueberries, granulated brown sweetener (Monkfruit) and cinnamon in. Once this is heated, stir in the shite part of the canned coconut milk (about 1/2 cup).

What To Do Next…

The next step in SIMPLY pouring the blueberry-coconut mixture on the bottom of the casserole dish, then topping it with the keto “crisp.” Bake for 25 minutes, then allow it to cool down slightly before serving! DONE!

Overnight Refrigeration…

If you are more awake at night then in the mornings, then this recipe is perfect for you. Just make and bake it following the directions, cool it completely and cover with plastic wrap, then refrigerate it until the morning. It can be eaten cold (straight out of the fridge), however, my favorite way is to warm it up in the microwave for 30-45 seconds, as it almost reminds me of oatmeal!

More Recipes You Might Like…

Blueberry Coconut Bars (Dairy-Free)

Best-Ever Sugar Free Blueberry Jam

Overnight French Toast Casserole

Double Blueberry Mini Cheesecakes

Blueberry Crumb Muffins

Blueberry Coconut Breakfast Bake (Vegan)

This delicious, easy, vegan, low-carb blueberry coconut breakfast bake can be made ahead of time! A blend of blueberries and coconut milk, topped with a simple keto “crisp,” is a great way to start the day!
Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Course: Breakfast, Brunch
Cuisine: American, British
Keyword: bake, blueberry, breakfast, coconut, dairy free, keto, low carb, vegan
Servings: 6
Calories: 178kcal
Author: Anna – everydayketorecipes

Ingredients

Blueberry Coconut Layer:

  • 3 cups blueberries
  • 1/3 cup granulated brown sweetener (Monkfruit)
  • 1/2 tsp cinnamon
  • 1/2 cup canned coconut milk (only the white and creamy part)

“Crisp”:

  • 1/4 cup coconut oil melted
  • 1 1/2 cups almond flour
  • 2 tbsp unsweetened shredded coconut
  • 1/4 cup granulated brown sweetener (Monkfruit)
  • 1/2 tsp cinnamon

Instructions

  • Preheat the oven to 350ºF and lightly grease a small casserole dish.
  • Make The Crisp – In a mixing bowl, combine the melted coconut oil, almond flour, shredded coconut, brown sweetener and cinnamon together. Mix with a fork until crumbly. Set aside.
  • In a small saucepan, heat the blueberries, sweetener and cinnamon, until it starts to boil. Reduce heat and stir frequently until the blueberries have broken down (about 2 minutes).
  • Stir in the white and creamy part of the coconut milk (about 1/2 cup), and discard the water.
  • Pour the blueberry-coconut mixture into the casserole dish and evenly crumble the “crisp” over the top.
  • Bake for 25 minutes, until the top is slightly browned.
  • Allow to cool down for 10 minutes.
  • Serve & Enjoy!

Notes

If you’re making this for the next morning, cool it down completely before covering and refrigerating it overnight.
It can be served cold or warmed up in the microwave for 30-45 seconds.

Nutrition Facts:
Servings:  6
Calories:  178
Fat:  14.6g
Carbohydrate: 12.7g
Fiber:  2.8g
Net Carbs:  9.9g
Protein:  2.2g

Nutritional Disclaimer
Please note, I am not a certified nutritionist and the nutritional information for this recipe is provided for informational purposes only. I aim to provide the most accurate information possible, but I advise you calculate the nutritional information yourself using your favorite nutrition calculator. Also, please note I remove the sweetener from the carb count and net carb count, as it has shown that it doesn’t affect blood sugar levels. 



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