Baked Oatmeal Raspberry Coconut (Printable)

Cozy plant-based breakfast traybake with juicy raspberries and toasted coconut, perfect for sharing.

# What You 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

# How to Make It:

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 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 ingredients into dry ingredients and stir until fully combined with no dry pockets remaining.
05 - Gently fold 1 cup of raspberries into the batter, being careful not to crush them excessively.
06 - Transfer mixture into prepared baking dish and spread evenly with a spatula. Distribute remaining 1/2 cup raspberries across the top surface.
07 - Bake for 35 minutes until golden brown and set throughout when tested with a toothpick.
08 - Allow oatmeal to cool for 10 minutes before slicing into portions. Serve warm with optional toppings of coconut flakes or maple syrup drizzle.

# Expert Tips:

01 -
  • It tastes like dessert but fuels your whole morning without the sugar crash.
  • You can slice it cold from the fridge all week and pretend you have your life together.
  • The raspberries burst in the oven and stain everything pink in the best possible way.
  • It makes your kitchen smell like a bakery without any of the fuss.
02 -
  • If you skip greasing the dish, the edges will stick and you'll lose the best crispy bits when you try to serve it.
  • Frozen raspberries work just as well as fresh, but don't thaw them first or they'll bleed too much color into the batter before baking.
  • The oatmeal will look a little jiggly in the center when you pull it out, but it firms up as it cools so don't overbake it.
03 -
  • Toast the shredded coconut in a dry pan for a few minutes before mixing it in, it deepens the flavor and makes the whole dish taste more intentional.
  • Press the raspberries gently into the top layer before baking so they stay put and create those gorgeous jammy spots instead of sinking to the bottom.
  • If you want individual portions, bake the mixture in a muffin tin for about 20 minutes instead, perfect for grab-and-go mornings.
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