Pin it One Sunday morning, I woke up craving something warm and sweet but didn't want to stand over the stove. I tossed oats, coconut, and raspberries into a baking dish, slid it into the oven, and went back to my coffee. Thirty-five minutes later, the kitchen smelled like toasted coconut and berry jam. That traybake became my favorite lazy breakfast trick.
I made this for my sister when she stayed over after a late night out. She stumbled into the kitchen, bleary-eyed, and I handed her a warm square topped with coconut flakes. She didn't say much, just nodded and went back for seconds. It's been her weekend request ever since.
Ingredients
- Rolled oats: Use the thick, old-fashioned kind so the traybake holds its shape and doesn't turn mushy.
- Unsweetened shredded coconut: Toast it lightly before mixing if you want an even deeper flavor.
- Chopped walnuts: Optional, but they add a nice bite and richness that balances the sweetness.
- Coconut sugar or brown sugar: Either works, coconut sugar gives a subtle caramel note.
- Baking powder: This is what makes the oats puff up and feel more like cake than porridge.
- Ground cinnamon: Just enough to give warmth without overpowering the berries.
- Fine sea salt: A pinch brings out all the other flavors, don't skip it.
- Unsweetened almond milk: Any plant milk works, I've used oat and cashew with great results.
- Melted coconut oil: Adds moisture and a hint of tropical richness.
- Pure vanilla extract: The real stuff makes a difference, it deepens everything.
- Maple syrup: A little goes into the batter, save extra for drizzling at the table.
- Fresh or frozen raspberries: Frozen works just as well, no need to thaw them first.
Instructions
- Prep your dish:
- Preheat the oven to 350°F (175°C) and lightly grease a 9x9-inch baking dish with a little coconut oil or nonstick spray. This keeps the edges from sticking and makes cleanup easy.
- Mix the dry ingredients:
- In a large bowl, stir together the oats, shredded coconut, walnuts, coconut sugar, baking powder, cinnamon, and salt until everything is evenly distributed. The coconut should be scattered throughout, not clumped.
- Whisk the wet ingredients:
- In another bowl, whisk the almond milk, melted coconut oil, vanilla, and maple syrup until smooth. Make sure the coconut oil doesn't solidify, work quickly if your kitchen is cold.
- Combine everything:
- Pour the wet mixture into the dry ingredients and stir until fully combined. The oats should be evenly coated and the batter should look thick but pourable.
- Fold in the raspberries:
- Gently fold in 1 cup of raspberries, being careful not to crush them too much. A few smashed berries are fine, they'll add extra color.
- Assemble and top:
- Pour the mixture into the prepared dish and spread it evenly with a spatula. Scatter the remaining half cup of raspberries on top so they bake into jammy jewels.
- Bake until golden:
- Bake for 35 minutes, or until the top is golden and the center is set when you gently shake the pan. The edges should pull away slightly and smell toasty.
- Cool and serve:
- Let it cool for 10 minutes before slicing into squares. Serve warm with a sprinkle of extra coconut or a drizzle of maple syrup if you're feeling indulgent.
Pin it The first time I brought this to a brunch potluck, someone asked if it was dessert or breakfast. I said both, and watched three people go back for thirds. It's the kind of dish that makes people feel cared for without you having to fuss.
Making It Your Own
Swap the raspberries for blueberries, blackberries, or even diced strawberries depending on what you have. I've also stirred in a handful of dark chocolate chips when I wanted something a little more decadent. If you're not into walnuts, try pecans or leave them out entirely and add a tablespoon of chia seeds for texture.
Storing and Reheating
This keeps in the fridge for up to five days in an airtight container. I like to cut it into squares and wrap them individually so I can grab one on my way out the door. Reheat in the microwave for about 45 seconds, or warm a piece in a low oven if you want it crispy on the edges again.
Serving Suggestions
I love this with a dollop of coconut yogurt and a handful of fresh berries on the side. Sometimes I'll add a spoonful of almond butter for extra richness, or just pour a little cold almond milk over the top like cereal. It's also wonderful with a cup of strong coffee or chai.
- Top with toasted coconut flakes for extra crunch and tropical flavor.
- Drizzle with warm almond butter or tahini for a creamy, nutty finish.
- Serve alongside a bowl of fresh fruit and a hot drink for a complete breakfast spread.
Pin it This baked oatmeal has become my answer to rushed mornings and lazy weekends alike. It's proof that something simple, warm, and a little bit sweet can turn any morning into something worth savoring.
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 directly. They may release slightly more moisture during baking, but the texture remains delicious.
- → How do I make this nut-free?
Simply omit the walnuts or replace them with sunflower seeds for crunch. Also verify that coconut is safe for your dietary needs, as it's technically a drupe but sometimes flagged in nut-free diets.
- → Can I prepare this ahead of time?
Absolutely. You can mix the dry and wet ingredients separately the night before, then combine and bake in the morning. Alternatively, bake it fully, refrigerate, and reheat individual portions throughout the week.
- → What other fruits work well in this dish?
Blueberries, blackberries, sliced strawberries, or diced apples are all excellent substitutes. You can also mix berries for variety or add sliced bananas for natural sweetness.
- → How should I store leftovers?
Store cooled portions in an airtight container in the refrigerator for up to 5 days. Reheat in the microwave for 30-60 seconds or enjoy cold. You can also freeze individual portions for up to 3 months.
- → Can I use a different type of milk?
Yes, any plant-based milk works well—oat milk, soy milk, or coconut milk are all great options. Each will add its own subtle flavor, so choose based on your preference.