Pin this The scent of toasted coconut pulled me out of bed one Saturday before my alarm even went off. My flatmate had the oven on early, baking something warm and golden that smelled like a holiday I couldn't quite place. When I shuffled into the kitchen, she handed me a square of baked oatmeal studded with raspberries, the edges crisp and the center soft and sweet. I didn't know breakfast could feel like that, something you actually looked forward to instead of rushed through.
I started making this every Sunday after that first taste, doubling the batch so I could wrap squares in parchment and hand them out to friends who came over for coffee. One of them called it my signature move, which felt generous considering it was just oats and fruit. But there was something about pulling a tray out of the oven that made people lean in, ask questions, stay a little longer.
Ingredients
- Rolled oats: The backbone of the whole dish, they soak up the almond milk and turn creamy while the edges get toasty and golden.
- Unsweetened shredded coconut: Adds a subtle tropical note and gets beautifully browned on top, don't skip toasting it if you want that deep flavor.
- Chopped walnuts: Optional but they bring a satisfying crunch and earthy richness that balances the sweetness.
- Coconut sugar or brown sugar: Just enough to coax out the natural sweetness without making it candy, coconut sugar adds a hint of caramel.
- Baking powder: Gives the oatmeal a little lift so it's not dense, more like a tender cake than porridge.
- Ground cinnamon: Warm and familiar, it ties everything together without shouting.
- Fine sea salt: A pinch wakes up all the other flavors and keeps it from tasting flat.
- Unsweetened almond milk: The liquid base that turns dry oats into something custardy, any plant milk works if almond isn't your thing.
- Melted coconut oil: Adds moisture and a whisper of coconut flavor, plus it helps the top get crispy.
- Pure vanilla extract: A teaspoon is all you need to make the whole dish smell like comfort.
- Maple syrup: A drizzle in the batter and extra for serving, it's the gentle sweetness that doesn't overpower.
- Fresh or frozen raspberries: They collapse into jammy pockets in the oven, tart enough to cut through the sweetness and stain everything ruby.
Instructions
- Preheat and prep:
- Set your oven to 350°F and grease a 9x9-inch baking dish with a little coconut oil or nonstick spray. This step matters because nothing sticks worse than baked oatmeal if you forget it.
- Combine the dry ingredients:
- In a large bowl, stir together the oats, shredded coconut, walnuts, sugar, baking powder, cinnamon, and salt until everything is evenly distributed. It should look like a fragrant, chunky sand.
- Whisk the wet ingredients:
- In another bowl, whisk the almond milk, melted coconut oil, vanilla, and maple syrup until smooth and glossy. The oil might try to separate, just keep whisking.
- Mix wet into dry:
- Pour the wet mixture over the dry ingredients and stir gently until no dry oats remain. The batter will be looser than cookie dough, more like a thick porridge.
- Fold in most of the raspberries:
- Add about a cup of raspberries and fold them in carefully so they don't all break apart. Save the rest for the top.
- Transfer to the dish:
- Pour the mixture into your prepared baking dish and spread it out evenly with a spatula. Scatter the remaining raspberries over the surface, pressing them in slightly.
- Bake until golden:
- Slide the dish into the oven and bake for 35 minutes, until the edges are crisp and the center is set but still a little soft. Your kitchen will smell incredible halfway through.
- Cool and serve:
- Let it cool for at least 10 minutes before slicing into squares. Serve warm with extra coconut, a drizzle of maple syrup, or a dollop of plant-based yogurt.
Pin this I brought this to a potluck brunch once, still warm in the dish wrapped in a towel, and watched it disappear in under ten minutes. Someone asked if I'd catered it, which made me laugh because I'd made it in my pajamas an hour earlier. That's when I realized this recipe had a quiet magic to it, the kind that makes people think you tried harder than you did.
How to Store and Reheat
Once the baked oatmeal has cooled completely, I cut it into squares and stack them in an airtight container with parchment between the layers so they don't stick. It keeps in the fridge for up to five days, and honestly tastes even better the next morning when the flavors have had time to settle. To reheat, I either microwave a square for about 45 seconds or warm it in a low oven wrapped in foil, which brings back that just-baked softness without drying it out.
Swaps and Substitutions
If you don't have raspberries, blackberries or blueberries work beautifully, and I've even used chopped strawberries when that's all I had on hand. For a nut-free version, skip the walnuts entirely or swap in sunflower seeds for a similar crunch, and double-check that your oats are certified gluten-free if that matters to you. You can also use any plant milk you like, oat milk makes it extra creamy and coconut milk from a carton adds more tropical flavor.
Serving Suggestions
I love serving this warm with a generous spoonful of coconut yogurt on top and a drizzle of maple syrup that pools in the corners. Sometimes I'll add a handful of fresh berries on the side or a sprinkle of extra toasted coconut for crunch. If I'm feeling fancy, a dusting of cinnamon or a few mint leaves makes it look like I planned ahead, even when I absolutely didn't.
- Pair it with a strong cup of coffee or a frothy oat milk latte for the full cozy breakfast experience.
- Pack a square with some fresh fruit and nuts for an easy breakfast on the go.
- Serve it alongside scrambled tofu or avocado toast if you're feeding a crowd and want more variety.
Pin this This baked oatmeal has become the thing I make when I want my home to feel warm without much effort, when I need breakfast sorted for the week, or when I just want something sweet and simple that tastes like care. I hope it does the same for you.
Recipe Questions
- → Can I use frozen raspberries instead of fresh?
Yes, frozen raspberries work perfectly in this dish. There's no need to thaw them beforehand; simply fold them in directly and scatter on top as directed.
- → How do I store leftovers?
Store cooled portions in an airtight container in the refrigerator for up to 5 days. Reheat individual servings in the microwave for 1-2 minutes or in the oven at 350°F 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 plant milk is also nut-free if needed.
- → What other fruits can I use?
Blueberries, blackberries, sliced strawberries, or diced apples all work wonderfully. You can mix and match fruits based on what's in season or your personal preference.
- → Can I prepare this the night before?
Yes, you can assemble the mixture in the baking dish, cover, and refrigerate overnight. In the morning, simply bake as directed, adding an extra 5 minutes to the baking time if needed.
- → Is this suitable for freezing?
Yes, this baked oatmeal freezes well. Cut into individual portions, wrap tightly, and freeze for up to 3 months. Thaw overnight in the refrigerator and reheat before serving.