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Oat, Nut and Cranberry Breakfast Loaf

Freeze tightly wrapped slices of this loaf for quick breakfasts—just pop a frozen slice in the toaster.

Serves 14
Ready in 65 mins
Prep time 15 mins
Cooking time 50 mins
419 calories per serving


> 4 very ripe bananas
> 4 eggs
> 2/3 cup coconut oil
> 2/3 cup pure maple syrup
> 1 inch fresh ginger
> 1 tbsp ground cinnamon
> 1 tsp salt
> 1 3/4 cup almond meal
> 1 cup rolled oats
> 2/3 cup flaked coconut
> 1 cup chopped pecans
> 1/2 cup dried cranberries
> 1 cup pitted whole dates


Preheat the oven to 325 °F.
Peel the bananas, break them into pieces and put them in a food processor. Add the eggs, coconut oil and maple syrup.
Peel the ginger, cut it into small pieces and add to the food processor with the cinnamon and the salt. Puree until smooth and transfer to a large bowl.
Using a spatula, stir in the almond meal, rolled oats , flaked coconut, pecans and dried cranberries.
Line a loaf pan with parchment paper. Pour the batter into the pan. Evenly divide the dates over the batter and press them in.
Bake the loaf for approx. 50 min. Near the end of the baking time, insert a skewer into the center of the loaf. If it comes out cleanly (or with just a few moist crumbs adhering to it), the loaf is done.
Let the loaf cool completely in the pan. Wrap and refrigerate any leftovers.


Slice the loaf, package each slice separately in plastic wrap and freeze them. The loaf will last for up to 3 months.

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