Blueberry Almond Breakfast Cake

Gluten Free Baked Oats and Blueberries High in Protein for pregnancy

Sneak peek!

This is one of the new recipes coming out in our new Pregnancy Program. This program will have two-weeks of meal plans and real-food recipes for each trimester- keeping you mamas well-fueled. This Pregnancy Program is a must have nutrition-guide for every expecting woman - give it to yourself or a lucky lady you know.

I love this recipe to shake up the overnight-oats routine and for a hot, ready-made option on busy mornings. It’s naturally gluten free and packed with the nutrients mamas (and growing babies) need.

Make on batch-cook day to have a nourishing breakfast for you and your family all week long.

Healthy, gluten-free, naturally-sweetened Breakfast for the kids


wet ingredients: 

  • 1 cup mashed banana (~2 small bananas)

  • 1/4 tsp honey

  • 1 tsp vanilla extract

  • 1/2 cup unsweetened almond milk (sub any type of milk you have on hand)

  • 4 eggs

dry ingredients:


  1. Preheat oven to 350F and grease a baking dish with butter or coconut oil (I used 9"x9", but almost any size will work).

  2. Combine wet ingredients in a large bowl - mashed banana + vanilla + milk + eggs and mix well.

  3. Then add dry ingredients to the bowl (chia seeds + almonds + oats + flour + baking powder + berries). Stir all ingredients until well-combined. 

  4. Pour into casserole dish and bake for 35-40 minutes until knife inserted into the middle comes out clean and the edges are golden brown (cooking time will depend on the depth of your dish).

  5. Enjoy warm with a healthy dollop of organic, plain Greek yogurt + an additional drizzle of honey or maple syrup.