Baked Oatmeal Raspberry Coconut (Printable)

Plant-based breakfast traybake with raspberries, coconut, and oats. Perfect for cozy mornings with family or friends.

# 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 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 Steps:

01 - Preheat oven to 350°F. Lightly grease a 9x9-inch baking dish with coconut oil or cooking spray.
02 - In a large mixing bowl, combine rolled oats, shredded coconut, chopped walnuts if using, coconut sugar, baking powder, cinnamon, and salt. Mix thoroughly.
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 stir until fully incorporated, ensuring no dry pockets remain.
05 - Gently fold 1 cup of raspberries into the batter, being careful not to crush the fruit.
06 - Pour the mixture into the prepared baking dish and spread evenly. Distribute remaining 1/2 cup raspberries evenly across the top.
07 - Place in preheated oven and bake for 35 minutes, or until the top is golden and the mixture is set when gently pressed.
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 Advice:

01 -
  • It bakes while you get ready, filling your kitchen with the most comforting smell.
  • The raspberries burst into jammy pockets that soak into the oats.
  • Leftovers reheat beautifully, so you can eat well all week without thinking.
02 -
  • Don't skip greasing the dish, the coconut can stick like glue if you do.
  • If using frozen raspberries, toss them in straight from the freezer, they'll release just the right amount of juice as they bake.
  • Let it cool the full 10 minutes or it will fall apart when you try to cut it.
03 -
  • Use a light hand when folding in the raspberries so they stay whole and create bursts of flavor.
  • If you want a crispier top, broil for the last 2 minutes, watching closely so it doesn't burn.
  • Make a double batch and freeze half, it reheats from frozen in minutes and tastes just as good.
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