Baked Oatmeal with Raspberry Coconut (Printable Version)

Plant-based breakfast traybake with raspberries, coconut, and oats. Warm, cozy, and perfect for sharing.

# Ingredient List:

→ 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

# Directions:

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 oats, shredded coconut, 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 ingredient mixture into dry ingredients and stir until fully incorporated with no dry pockets remaining.
05 - Gently fold 1 cup of raspberries into the batter, being careful not to crush the berries excessively.
06 - Pour batter into prepared baking dish and spread evenly. Scatter remaining 1/2 cup raspberries over the top surface.
07 - Place in preheated oven and bake for 35 minutes until the top is golden brown and the center is set when tested with a toothpick.
08 - Remove from oven and allow to cool for 10 minutes. Cut into portions and serve warm, optionally topped with additional coconut or maple syrup drizzle.

# Expert Advice:

01 -
  • It actually tastes indulgent while being genuinely good for you, which is rarer than it should be.
  • You make it once and have breakfast ready for days, which feels like a small act of kindness to your future self.
  • Raspberries stay juicy and the coconut toasts as it bakes, creating this textural surprise that keeps things interesting.
02 -
  • If you use frozen raspberries, don't thaw them first, as they'll bleed into the batter and make it look sad. Frozen means they stay distinct little pockets of fruit.
  • The baking powder is essential here because without it, you get a dense, heavy cake instead of something with a bit of lift and airiness.
03 -
  • Toast your coconut flakes separately for 5 minutes before mixing if you want them extra crispy and golden, but this is optional and adds another step you don't need.
  • Use a mix of half coconut milk and half almond milk if you want it richer and more decadent, and it'll still be dairy-free.
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