Pin It The smell of toasted coconut drifting through the kitchen on a Saturday morning is one of those things that makes you stop mid-task and just breathe. I started making this baked oatmeal when I needed something that could feed a few people without standing over the stove, and it turned into the kind of dish I actually crave. The raspberries burst open in the oven, staining the oats pink in places, and the coconut gets these golden, crispy edges. It feels special without any fuss. Now it sits on the counter cooling while everyone wanders in, still half-asleep, drawn by the scent.
I brought this to a brunch once, still warm in the dish, wrapped in a towel. Someone asked if it was dessert, and I watched them go back for thirds. That was the moment I realized this recipe had crossed over from practical to memorable. It became the thing I make when I want to feel like I have my life together, even if the rest of the morning is chaos. Theres something about pulling a golden, bubbling pan from the oven that just feels like care made visible.
Ingredients
- Rolled oats: The backbone of the dish, they soften as they bake but keep enough texture to feel satisfying, not mushy.
- Unsweetened shredded coconut: This toasts as it bakes and adds a subtle sweetness and chew that makes every bite interesting.
- Chopped walnuts: Optional, but they bring a lovely earthy crunch that balances the fruit; swap for sunflower seeds if nuts are off the table.
- Coconut sugar or brown sugar: Just enough to sweeten without making it candy, and coconut sugar adds a hint of caramel depth.
- Baking powder: This is what gives the oats a little lift and keeps the texture light instead of dense.
- Ground cinnamon: Warm and familiar, it ties everything together without shouting.
- Fine sea salt: A small amount that makes all the other flavors come alive.
- Unsweetened almond milk: Any plant milk works, but almond keeps it neutral and lets the coconut and berries shine.
- Melted coconut oil: It adds richness and helps everything bake up golden and a little crisp on top.
- Pure vanilla extract: A teaspoon goes a long way in making the whole dish smell like home.
- Maple syrup: A touch of liquid sweetness that blends smoothly into the wet mix.
- Fresh or frozen raspberries: They break down just enough to create jammy pockets, and frozen works perfectly if thats what you have.
Instructions
- Prep the oven and dish:
- Preheat your oven to 350°F and lightly grease a 9x9 inch baking dish with a little coconut oil or nonstick spray. This ensures easy serving and cleanup later.
- Combine the dry ingredients:
- In a large bowl, mix the oats, shredded coconut, walnuts if using, coconut sugar, baking powder, cinnamon, and salt until evenly distributed. This step makes sure every spoonful has balanced flavor.
- Whisk the wet ingredients:
- In another bowl, whisk together the almond milk, melted coconut oil, vanilla extract, and maple syrup until smooth. The coconut oil should be melted but not hot, or it might seize up.
- Mix wet and dry together:
- Pour the wet mixture into the dry ingredients and stir gently until everything is well combined and no dry pockets remain. The mixture will look loose, but thats exactly right.
- Fold in most of the raspberries:
- Add 1 cup of raspberries and fold them in gently so they stay mostly whole. Theyll release their juice as they bake, creating little bursts of tartness.
- Transfer to the baking dish:
- Pour the oat mixture into your prepared dish and spread it out evenly with a spatula. Scatter the remaining half cup of raspberries on top for color and extra fruit in every bite.
- Bake until golden and set:
- Slide the dish into the oven and bake for 35 minutes, until the top is golden and the center feels firm when you press it lightly. Your kitchen will smell incredible.
- Cool and serve:
- Let the baked oatmeal cool for about 10 minutes before slicing into squares. Serve it warm, maybe with a drizzle of maple syrup or a spoonful of plant-based yogurt.
Pin It One morning I made this and forgot about it while I answered emails, and when I finally remembered, the edges had gone extra crispy and caramelized. Everyone liked that version even more. Now I sometimes leave it in a few extra minutes on purpose, just to get those chewy, toasted corners. Its become one of those happy accidents that turned into the way I always do it. Food has a way of teaching you what works if you pay attention.
Storing and Reheating
This keeps beautifully in the fridge for up to five days, covered tightly with foil or in an airtight container. I like to cut it into squares and reheat individual portions in the microwave for about a minute, or you can warm the whole pan in a low oven. The texture stays surprisingly good, maybe even better the next day when the flavors have had time to settle. Its one of those rare make ahead breakfasts that doesnt lose its charm.
Swaps and Variations
If raspberries arent your thing, blueberries, blackberries, or chopped strawberries all work beautifully here. Ive also made it with diced apples and a little extra cinnamon when berries werent in season, and it was just as good. You can swap the walnuts for pecans, almonds, or leave them out entirely if youre keeping it nut free. The coconut can be left out too if its not your favorite, though youll lose some of that toasted flavor. This recipe is forgiving and adapts to what you have on hand.
Serving Suggestions
I love serving this with a big spoonful of coconut yogurt or almond yogurt on the side, and maybe a drizzle of extra maple syrup if people want it sweeter. A handful of fresh berries on top makes it feel a little more special, and a sprinkle of extra toasted coconut adds crunch. Sometimes I pour a splash of cold almond milk over my portion, which softens it up and makes it feel more like a classic bowl of oatmeal. Its versatile enough to dress up or down depending on the occasion.
- Top with a handful of fresh raspberries and a dusting of shredded coconut for a pretty presentation.
- Serve alongside a hot cup of coffee or herbal tea for a cozy, complete breakfast.
- Pack a square in a container with some yogurt for an easy grab and go morning meal.
Pin It This baked oatmeal has become one of those quiet favorites that doesnt need much explaining, it just works. I hope it finds a place in your kitchen the way it has in mine.
Recipe FAQs
- → Can I use frozen raspberries instead of fresh?
Yes, frozen raspberries work perfectly in this baked oatmeal. No need to thaw them first—just fold them in while still frozen. They may release slightly more moisture during baking, but the texture will still be delicious.
- → How do I store leftover baked oatmeal?
Store cooled portions in an airtight container in the refrigerator for up to 5 days. Reheat individual servings in the microwave for 60-90 seconds or in a 300°F oven until warmed through.
- → Can I make this nut-free?
Absolutely. Simply omit the walnuts or replace them with sunflower seeds or pumpkin seeds. Ensure your shredded coconut is tolerated, as it's technically a fruit but sometimes avoided by those with tree nut allergies.
- → What other fruits can I substitute for raspberries?
Blueberries, blackberries, sliced strawberries, or diced apples all work wonderfully. You can also try a combination of berries for variety. Adjust the amount based on your preference.
- → Can I prepare this the night before?
Yes, you can assemble the unbaked mixture in the baking dish, cover it tightly, and refrigerate overnight. In the morning, let it sit at room temperature for 10-15 minutes while the oven preheats, then bake as directed.
- → Is this suitable for meal prep?
This baked oatmeal is excellent for meal prep. Cut into portions and store in individual containers. Reheat throughout the week for quick, nutritious breakfasts that require minimal morning effort.