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Carrot, Apple, Plantain Breakfast Bake

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This tastes sinfully good. Sinfully. I never would have thought that a Carrot, Apple, Plantain Breakfast Bake could be so amazing. Watch out breakfast, because this is almost like eating dessert.

I’m happy to say this breakfast can bake while you get ready for work and has just a handful of ingredients. 3 from the produce aisle and 3 from the spice pantry. Easy. We like easy decadent breakfasts, yes?


This happenstance meal came to be for the very reason that my blender-y things were dirty or dirty in the dishwasher. Either way not making an appearance. So my eyes fell upon a kabocha squash but I wasn’t sure. Then I thought about roasting veggies for breakfast. I mean all you have to do is add cinnamon and bam! A dinner thing is now a breakfast thing. 😉

If you haven’t bought a plantain in a while or ever, I highly recommend that you do. They are firmer than bananas with a light orange hue on the inside. Plantains seem to keep weeks on the counter even though a banana would have dissolved by then. Sweet plantains are best when their skin is almost all black or like the picture above.

They fit nicely into my 8×6 in. pyrex pan.

Topped with the last dollop of my homemade coconut butter and a few spices.


Fresh out of the oven, I was so curious to try it. The apples almost looked overcooked but they weren’t. Perfection.

Carrot, Apple, Plantain Breakfast Bake

  • Yield: 1
  • Calories per serving: 495
  • Fat per serving: 10

This makes a delicious all-produce all-star breakfast for 1. Could serve 2 if you served with yogurt or a few Peanut Butter Buckwheat Nuggets. This could easily be dessert too! I hope you fall in love with it as much as I have.

Nutritional Information: Vitamin A - 127%, Vitamin C - 90%, Calcium - 9%, Iron - 11%, Copper - 15%, Magnesium - 25%, Manganese - 19%, Phosphorus - 16%, Potassium - 51%, Zinc - 6% + B Vitamins and Vitamin K


  • 1/8 teaspoon coconut oil
  • 3 large carrots, ends removed, cut into sticks
  • 1 Pink Lady apple, core removed, cut into slices
  • 1 plantain, peeled and sliced
  • hefty dash of cinnamon
  • hefty dash of ginger powder
  • 1 tablespoon or less of homemade coconut butter


  1. Preheat oven to 375F
  2. Rub coconut oil into a 6 cup baking dish and add carrots, apple, and plantain. Toss to mix.
  3. Sprinkle cinnamon and ginger over the top and dollop with coconut butter.
  4. Cover with tin foil and bake for 30-40 minutes.
  5. Enjoy!

Thank you for all the excitement over yesterday’s Best Ever Guacamole post. It’s hard to believe that I had never had guacamole until I was in my twenties! Making up for lost time. 😉

I hope you enjoy this new breakfast-spiration, I think it’s guaranteed to give you the warm fuzzies. Enjoy!


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