Baked Oatmeal with Raspberry Coconut (Printable Version)

Cozy plant-based breakfast traybake with juicy raspberries, toasted coconut, and warming spices. Serves 6.

# What You'll Need:

→ Dry Ingredients

01 - 2 cups rolled oats
02 - 1/2 cup unsweetened shredded coconut
03 - 1/2 cup chopped walnuts, optional
04 - 1/4 cup coconut sugar or brown sugar
05 - 1 1/2 teaspoons baking powder
06 - 1/2 teaspoon ground cinnamon
07 - 1/4 teaspoon fine sea salt

→ Wet Ingredients

08 - 2 cups unsweetened almond milk or other plant-based milk
09 - 1/4 cup melted coconut oil
10 - 1 teaspoon pure vanilla extract
11 - 2 tablespoons maple syrup

→ Fruit

12 - 1 1/2 cups fresh or frozen raspberries

# Directions:

01 - Preheat oven to 350°F. Lightly grease a 9x9-inch baking dish with cooking spray or coconut oil.
02 - In a large mixing bowl, combine rolled oats, shredded coconut, walnuts if using, coconut sugar, baking powder, cinnamon, and salt. Mix thoroughly until evenly distributed.
03 - In a separate bowl, whisk together almond milk, melted coconut oil, vanilla extract, and maple syrup until well incorporated.
04 - Pour wet ingredient mixture into dry ingredients and stir until fully combined with no dry pockets remaining.
05 - Gently fold 1 cup of raspberries into the batter using a spatula, being careful not to crush the fruit.
06 - Pour batter into prepared baking dish and spread evenly. Scatter remaining 1/2 cup raspberries over the top surface.
07 - Bake for 35 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.
08 - Remove from oven and allow to cool for 10 minutes before slicing. Serve warm, optionally topped with additional coconut or maple syrup drizzle.

# Expert Tips:

01 -
  • It bakes while you make coffee, so breakfast is ready when you are, not the other way around.
  • The texture is somewhere between a warm bowl of oatmeal and a soft cake, comforting but not heavy.
  • Leftovers reheat beautifully, which means you can eat well all week from one pan.
  • The raspberries and coconut make it taste indulgent even though its just oats and fruit.
02 -
  • Dont skip the cooling time, the oatmeal needs those 10 minutes to set or it will fall apart when you try to cut it.
  • If youre using frozen raspberries, no need to thaw them first, just fold them in straight from the freezer.
  • Melted coconut oil should be warm but not hot when you add it, or it can clump when it hits the cold almond milk.
  • The top should look golden and slightly crisp, if its still pale after 35 minutes, give it another 5.
03 -
  • Toast the shredded coconut in a dry skillet for a few minutes before mixing it in for even deeper flavor.
  • Use a glass baking dish if you have one, it helps the edges crisp up beautifully and makes it easy to see when the bottom is set.
  • Let the oatmeal cool completely before covering it for storage, or condensation will make the top soggy.
  • If youre meal prepping, cut it into portions and freeze individually wrapped squares for up to a month.
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