Save My neighbor knocked on the door one Saturday morning with the smell of coconut already wafting through our shared hallway, asking if I wanted to try something she'd just pulled from the oven. That baked oatmeal changed my weekend routine completely, though I didn't realize it at the time. What struck me wasn't just how good it tasted, but how effortless it felt to make, and how it somehow made a quiet morning feel like an occasion worth savoring.
I made this for a group of friends during a rainy Sunday brunch, and it became the thing everyone asked for by name the next time we gathered. There's something about serving warm, homemade breakfast from a shared dish that shifts the whole energy of a morning, making everyone linger a little longer at the table.
Ingredients
- Rolled oats: Use the old-fashioned kind, not instant, so you get actual texture instead of mush.
- Unsweetened shredded coconut: This toasts beautifully in the oven and adds a subtle nuttiness that deepens as it bakes.
- Chopped walnuts: Optional but they add a lovely crunch, though sunflower seeds work just as well if you're avoiding tree nuts.
- Coconut sugar or brown sugar: Either works, but coconut sugar has a slightly lower glycemic impact if that matters to you.
- Baking powder, cinnamon, and sea salt: These three make the difference between a breakfast and an experience worth waking up for.
- Unsweetened almond milk: Any plant milk works, but almond milk has a neutral flavor that lets the coconut shine.
- Melted coconut oil: This binds everything together and adds richness that you'll feel in every bite.
- Vanilla extract and maple syrup: Vanilla makes it smell like something special, and maple syrup adds depth without tasting overtly sweet.
- Fresh or frozen raspberries: Frozen works just as well as fresh here and won't break your budget during winter months.
Instructions
- Get your oven ready and prep the dish:
- Preheat to 350°F and lightly grease a 9x9-inch baking dish with a bit of oil or coconut oil. This matters more than you'd think because the edges will brown beautifully if there's a thin layer of fat between the batter and the pan.
- Combine all the dry ingredients:
- In a large bowl, mix the oats, shredded coconut, walnuts if using them, sugar, baking powder, cinnamon, and salt. You can do this by hand or with a whisk, and it's actually nice to take a moment to smell the cinnamon here.
- Whisk together the wet base:
- In another bowl, combine the almond milk, melted coconut oil, vanilla, and maple syrup. Whisk it until it's smooth and the coconut oil is evenly distributed throughout.
- Bring the two mixtures together:
- Pour the wet ingredients into the dry ingredients and stir until everything is just combined. Don't overthink it; you're aiming for a batter that holds together, not a smooth paste.
- Fold in the raspberries gently:
- Add about 1 cup of the raspberries and fold them in with a spatula, being careful not to crush them too much. They'll soften in the oven anyway, so a little delicacy here pays off.
- Transfer and top:
- Pour the mixture into your baking dish and spread it into an even layer. Scatter the remaining raspberries across the top so you get some peeking out of every slice.
- Bake until golden:
- Bake for about 35 minutes, or until the top is golden and springs back slightly when you press it gently. The edges will set first, so don't pull it out the moment the center looks done.
- Cool and slice:
- Let it cool for 10 minutes before cutting. This resting time helps it hold together, and it'll still be warm enough to feel comforting when you serve it.
Save I once brought this to a potluck where someone asked if I'd bought it from a bakery because they couldn't believe it was homemade. That moment, that tiny compliment, made me realize this isn't just breakfast, it's a small proof that taking care of yourself can actually be delicious.
Flavor Combinations That Work
While raspberries and coconut are a dream team, this recipe is honestly flexible enough to follow your mood or what's in your pantry. Blueberries bring a subtle tartness, blackberries add deeper richness, and strawberries make it feel lighter and brighter. I've even done it with diced peaches in late summer, and the cinnamon plays beautifully with stone fruit flavors. The key is that whatever fruit you choose should have some acid or tartness to balance the sweetness of the coconut and maple syrup.
Serving and Storage
This baked oatmeal tastes best when served warm, ideally with a splash of extra almond milk or a dollop of coconut yogurt to add creaminess. It also keeps brilliantly in the fridge for up to five days, which is the real magic of this recipe. I reheat individual portions in the microwave for about 90 seconds, and it comes back tasting nearly as good as the first day, which is rare enough to be worth celebrating.
Why This Works as a Plant-Based Dish
The combination of oats, nuts, and plant milk creates a naturally complete protein profile, so you're not eating something that's nutritionally hollow. Coconut adds fat that helps your body absorb fat-soluble vitamins, and the raspberries bring antioxidants and fiber. It's not preachy about being vegan or dairy-free, it just is, which is exactly how good plant-based cooking should feel. You're not making something because you have to, you're making it because it's genuinely delicious and happens to be kind to the earth.
- Make it the night before and let it sit in the fridge for a softer, more custardy texture.
- Double the recipe and freeze half for mornings when you need comfort food but have no energy.
- Top it with extra coconut flakes or granola if you like more textural contrast when you eat it.
Save This recipe has become the breakfast I make when I want to take care of myself or the one I bring when I want to show up for someone else. It's proof that the best food is the kind that nourishes both body and spirit without making you work too hard.
Recipe Help & FAQs
- → Can I use frozen raspberries instead of fresh?
Yes, frozen raspberries work perfectly. No need to thaw them first—just fold them in gently to avoid excessive color bleeding.
- → How do I make this nut-free?
Simply omit the walnuts or replace them with sunflower seeds. Ensure your coconut is tolerated, as it's classified as a tree nut for allergy purposes.
- → Can I substitute other berries?
Absolutely. Blueberries, blackberries, or sliced strawberries all work beautifully. You can also use a mixed berry combination.
- → How should I store leftovers?
Store covered in the refrigerator for up to 5 days. Reheat individual portions in the microwave or enjoy cold with plant-based yogurt.
- → What can I use instead of almond milk?
Any plant-based milk works well—try oat milk, soy milk, coconut milk, or cashew milk based on your preference and dietary needs.
- → Can I prepare this ahead of time?
Yes, you can assemble the dish the night before and refrigerate unbaked. Add 5-10 minutes to the baking time if baking straight from the fridge.