Baked Oatmeal with Raspberry Coconut (Print Version)

Cozy plant-based breakfast traybake with raspberries, coconut, and warming spices. Perfect for sharing.

# 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 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 oil or cooking spray.
02 - In a large mixing bowl, combine rolled oats, shredded coconut, walnuts if using, coconut sugar, baking powder, cinnamon, and sea salt. Mix until evenly distributed.
03 - In a separate bowl, whisk together almond milk, melted coconut oil, vanilla extract, and maple syrup until fully incorporated.
04 - Pour wet ingredient mixture into dry ingredients and stir until all components are fully combined with no dry pockets remaining.
05 - Gently fold 1 cup of raspberries into the batter, being careful not to crush the fruit.
06 - Pour batter into prepared baking dish and spread evenly. Scatter remaining 1/2 cup raspberries over the surface.
07 - Bake for 35 minutes until the top is golden brown and the center is set when gently pressed.
08 - Remove from oven and allow to cool for 10 minutes. Slice into portions and serve warm with optional toppings of coconut flakes or maple syrup drizzle.

# Additional Tips::

01 -
  • It bakes all at once, so your kitchen fills with this toasted coconut aroma while you're still in your pajamas.
  • The raspberries burst into sweet pockets throughout, but they won't turn to mush if you're gentle with them.
  • You can slice it, reheat it, eat it cold straight from the pan—it just keeps getting better as the flavors settle.
02 -
  • Don't skip the cooling time—I learned this the hard way by diving in immediately and watching my slice crumble into a puddle on the plate.
  • Frozen raspberries work beautifully and actually release less juice than fresh ones, keeping the texture less soggy.
03 -
  • If you have an extra minute, toast the dry ingredients in a skillet before mixing—this deepens every flavor without adding complexity.
  • The texture improves on day two as the liquid fully hydrates the oats, so don't judge it solely by how it tastes fresh from the oven.
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