Save There's something about sliding a warm traybake out of the oven on a grey morning that shifts the entire day's mood. My neighbor knocked on the door one November asking what smelled so good, and when I offered her a slice of this baked oatmeal still steaming from the pan, she sat at my kitchen counter for twenty minutes just savoring it quietly. That's when I knew this recipe wasn't just breakfast—it was the kind of thing that makes people pause.
I made this for a group of friends who were skeptical about plant-based breakfast, and watching their faces when they realized there wasn't a trace of dairy or eggs in something so rich and satisfying was honestly my favorite part. One of them asked for the recipe before even finishing their plate, which felt like winning an invisible award.
Ingredients
- Rolled oats: Use certified gluten-free if needed—the texture should be hearty but not thick, so don't use instant oats here.
- Unsweetened shredded coconut: This adds genuine toasted flavor that brings the whole thing together; sweetened coconut will make it cloying.
- Chopped walnuts: Optional but they add a slight bitterness that balances the sweetness beautifully—sunflower seeds work just as well.
- Coconut sugar or brown sugar: Either one dissolves evenly; coconut sugar gives a slightly deeper caramel note if you're paying attention.
- Baking powder: This gives the oatmeal a tender, almost cake-like crumb rather than a dense slab.
- Ground cinnamon: Toast this with the dry ingredients if you have time; it wakes up the flavor entirely.
- Fine sea salt: A small pinch anchors all the sweetness so it doesn't taste one-dimensional.
- Unsweetened almond milk: Any plant milk works, though coconut milk makes it richer and oat milk keeps it lighter.
- Melted coconut oil: This is essential for moisture and that subtle coconut undertone; don't skip it for vegetable oil.
- Pure vanilla extract: The real deal makes a difference here; the imitation version tastes faintly chemical against the delicate coconut.
- Maple syrup: A small drizzle adds depth without overpowering the other flavors.
- Fresh or frozen raspberries: Frozen ones work just as well and are often cheaper; just don't thaw them before folding in.
Instructions
- Preheat and prepare:
- Get your oven to 350°F and grease a 9x9-inch baking dish lightly—this prevents sticking without creating a greasy crust. If you have time, line it with parchment paper for even easier removal.
- Combine the dry mixture:
- Toss the oats, coconut, walnuts if using, sugar, baking powder, cinnamon, and salt together in a large bowl until the cinnamon streaks through evenly. You'll notice the texture changes as the sugar coats the oats slightly.
- Whisk the wet ingredients:
- In a separate bowl, whisk the almond milk, melted coconut oil, vanilla, and maple syrup until the oil is fully incorporated and there are no streaks. This takes about a minute and ensures everything binds together smoothly.
- Bring it together:
- Pour the wet mixture into the dry ingredients and stir gently but thoroughly until you don't see any dry patches of oats. The batter will be thick and porridge-like, which is exactly right.
- Fold in the raspberries:
- Add about 1 cup of raspberries carefully, folding them in so they're scattered throughout without breaking apart. This leaves some whole berries to burst during baking while others soften into the texture.
- Transfer and top:
- Spread the batter into the prepared dish, pressing it gently to level the top. Scatter the remaining raspberries across the surface—they'll sink slightly as it bakes.
- Bake until golden:
- Slide into the oven for 35 minutes until the edges are light golden brown and the center feels set when you press it gently. The top should have a subtle sheen from the coconut oil.
- Cool and slice:
- Let it sit for at least 10 minutes before cutting; this allows everything to firm up enough to slice cleanly. You can serve it warm straight from the dish or let it cool completely and reheat slices as needed.
Pin it This dish taught me that breakfast doesn't have to be rushed or complicated to feel special. There's something grounding about cutting into a warm square and knowing exactly what went into making it, especially when you can share it with someone else at the table.
Storage and Reheating
Once it cools completely, you can wrap the whole baking dish in foil or transfer slices to an airtight container where they'll keep for four days in the refrigerator. Reheat individual slices in a 300°F oven for about 8 minutes until warmed through, or microwave them for 45 seconds—the oven method keeps the texture more tender than microwaving, though both work fine when you're in a rush.
Variations to Try
Once you've made this a few times, the formula becomes intuitive enough to play with. I've added a handful of dark chocolate chips, swapped raspberries for blackberries, and even stirred in a spoonful of almond butter for richness—each version feels distinct but maintains that same cozy, comforting feeling.
Serving Suggestions
Serve warm from the oven or at room temperature, and while it's wonderful on its own, a dollop of coconut yogurt on the side makes it feel more indulgent. A light drizzle of extra maple syrup brings everything full circle, and some people like a sprinkle of toasted coconut flakes on top for added crunch.
- Pair with strong black coffee or herbal tea to balance the subtle sweetness.
- Leftover slices make an excellent portable snack or lunch box addition throughout the week.
- This traybake freezes beautifully for up to three months if you want to make a double batch.
Pin it This recipe has become the kind of thing I make when I want my home to feel warm and welcoming, without any fuss. It's breakfast that tastes like care.
Frequently Asked Questions
- → Can I make this ahead of time?
Yes, this baked oatmeal stores well in the refrigerator for up to 5 days. Simply reheat individual portions in the microwave or enjoy cold. You can also freeze portions for up to 3 months.
- → What can I substitute for raspberries?
Blueberries, blackberries, or sliced strawberries work beautifully. You can also use a berry mix or try diced apples or pears for a different flavor profile.
- → How do I make this nut-free?
Simply omit the walnuts and use sunflower seeds or pumpkin seeds instead. Ensure your plant milk is nut-free (like oat or soy milk), and verify that coconut is tolerated as it's botanically a fruit, not a tree nut.
- → Can I use quick oats instead of rolled oats?
Rolled oats are preferred for their texture and structure. Quick oats will result in a mushier consistency, though the dish will still be edible. Steel-cut oats are not recommended as they won't soften properly.
- → How should I serve this baked oatmeal?
Serve warm with a dollop of plant-based yogurt, an extra drizzle of maple syrup, or a splash of almond milk. Fresh berries, sliced banana, or a sprinkle of extra toasted coconut make lovely toppings.
- → Can I reduce the sugar content?
Yes, you can reduce or omit the coconut sugar entirely, especially if your raspberries are sweet. The maple syrup provides enough sweetness for many palates, though the texture may be slightly less caramelized on top.