Baked Oatmeal with Raspberry Coconut (Printable)

Plant-based breakfast traybake with raspberries, coconut, and oats. Warm, cozy, and 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:

01 - Preheat oven to 350°F. Lightly grease a 9x9-inch baking dish.
02 - In a large bowl, mix together oats, shredded coconut, walnuts if using, coconut sugar, baking powder, cinnamon, and salt.
03 - In a separate bowl, whisk together almond milk, melted coconut oil, vanilla extract, and maple syrup until well combined.
04 - Pour wet ingredients into dry ingredients and mix until fully incorporated.
05 - Gently fold 1 cup of raspberries into the batter.
06 - Pour mixture into prepared baking dish and spread evenly. Scatter remaining 1/2 cup raspberries over the top.
07 - Bake for 35 minutes until golden brown and set.
08 - Allow to cool for 10 minutes before slicing. Serve warm, optionally with extra coconut or a drizzle of maple syrup.

# Expert Advice:

01 -
  • It bakes while you make coffee, no stirring or watching required.
  • The raspberries burst into jammy pockets that contrast perfectly with the chewy oats.
  • Leftovers keep for days and taste even better reheated with a splash of cold almond milk.
02 -
  • If you skip greasing the pan, the edges will stick and you'll lose the best crispy bits.
  • Don't overmix once you add the wet ingredients, stirring too much can make the texture gummy instead of tender.
  • Frozen raspberries work just as well as fresh, but they may add a few extra minutes to the bake time.
03 -
  • Press the oat mixture down gently before baking so it holds together better when you slice it.
  • Let it cool the full 10 minutes, cutting it too soon means it will crumble instead of holding its shape.
  • Toast extra coconut on the side and sprinkle it on top just before serving for an extra layer of texture.
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