Warm Pumpkin Breakfast Bake

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Warm Pumpkin Breakfast Bake

Warm Pumpkin Breakfast Bake

A delicious apple pumpkin breakfast bake that is AIP and Paleo friendly.
One to prepare and make ahead of time – Your future self will thank you.
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Prep Time 10 minutes
Cook Time 45 minutes
Rest time 10 minutes
Total Time 1 hour
Course Breakfast
Servings 4 people
Calories 40 kcal


  • 1 cup  Pumpkin puree
  • 2/3 cup Coconut milk
  • 1 Large ripe, banana mashed
  • 2 ½ tsp  Cinnamon divided
  • 1/4 tsp Salt
  • 1/2 tsp Ginger
  • 1/4 tsp Clove
  • 1 tsp  Alcohol free, vanilla
  • 2 tbsp  Maple syrup
  • 2 medium Gala apples peeled and chopped small
  • 1/4 cup Water for gelatin egg
  • 1 tbsp Gelatin
  • 1/2 cup  Peeled/skinned chopped tiger nuts


  • Preheat oven to 180°C and grease a 20x20cm glass baking dish with coconut oil.
  • In a large bowl, mix pumpkin, mashed banana, coconut milk, vanilla, and spices.
    In a medium bowl, combine chopped apples with 1.5 tsp cinnamon and maple syrup. Add apple mixture to the large bowl and stir.
  • Prepare gelatin egg by blooming gelatin in water, then melting and whisking until frothy. Add to the large bowl and mix quickly.
    Pour mixture into the greased pan, smooth the top, and sprinkle with tiger nuts.
  • Bake for 40-45 minutes or until fir and golden brown.
  • Let cool for 10 minutes before serving. Serve warm with extra cinnamon and maple syrup. Garnish with cinnamon sticks if desired.
    Store in a glass dish in the fridge for up to 4 days.


Calories: 40kcalCarbohydrates: 9gProtein: 2gFat: 0.2gSaturated Fat: 0.1gPolyunsaturated Fat: 0.03gMonounsaturated Fat: 0.02gSodium: 4mgPotassium: 121mgFiber: 2gSugar: 4gVitamin A: 64IUVitamin C: 3mgCalcium: 25mgIron: 0.3mg
Keyword aip, Breakfast, gluten-free
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