Save to Pinterest The smell of toasted coconut wafting from the oven on a Saturday morning is one of those things that makes you stop whatever you're doing and just breathe it in. I stumbled onto baked oatmeal during a week when I was tired of stirring pots on the stove before coffee. The idea that you could dump everything into a dish, slide it in the oven, and come back to something warm and ready felt like a small miracle. Now it's the breakfast I make when I want the house to feel full without much effort.
I made this the first time my sister visited with her kids, and they devoured it straight from the pan with their hands still sticky from playing outside. It became the thing I'd pull together whenever someone stayed over, because it felt generous without being fussy. There's something about cutting into a tray of warm oatmeal and hearing people ask for seconds that makes you feel like you've done your job as a host.
Ingredients
- Rolled oats: The backbone of this dish, they soften and bind everything together while staying just chewy enough to feel substantial.
- Unsweetened shredded coconut: It toasts as it bakes and adds a quiet tropical sweetness that balances the tartness of the berries.
- Chopped walnuts: Optional, but they bring a buttery crunch that makes each bite more interesting.
- Coconut sugar or brown sugar: Just enough sweetness to let the fruit shine without turning this into dessert.
- Baking powder: Gives the oatmeal a little lift so it's not dense or gummy.
- Ground cinnamon: A warm backdrop that ties the coconut and berries together.
- Fine sea salt: Don't skip it, it sharpens every other flavor in the dish.
- Unsweetened almond milk: Any plant milk works, but almond keeps it light and neutral.
- Melted coconut oil: Adds richness and helps everything turn golden at the edges.
- Pure vanilla extract: A small pour that makes the whole thing smell like comfort.
- Maple syrup: A touch of liquid sweetness that soaks into the oats as they bake.
- Fresh or frozen raspberries: They collapse into the batter and create little bursts of color and tang.
Instructions
- Prep your pan:
- Preheat the oven to 350°F (175°C) and lightly grease a 9x9 inch baking dish with a bit of coconut oil or nonstick spray. This keeps the edges from sticking and makes cleanup easier.
- Mix the dry base:
- In a large bowl, stir together the oats, shredded coconut, walnuts if using, coconut sugar, baking powder, cinnamon, and salt until evenly distributed. It should look like a fragrant, chunky mixture.
- Whisk the wet ingredients:
- In another bowl, whisk together the almond milk, melted coconut oil, vanilla extract, and maple syrup until smooth. The coconut oil might solidify a bit if the milk is cold, but it will melt again in the oven.
- Combine everything:
- Pour the wet mixture into the dry ingredients and stir until fully combined and no dry pockets remain. The batter will be loose and pourable, not thick like cookie dough.
- Fold in most of the berries:
- Gently fold in 1 cup of the raspberries, being careful not to crush them completely. You want some whole berries to stay intact for little jammy pockets.
- Pour and top:
- Pour the mixture into the prepared baking dish and spread it evenly with a spatula. Scatter the remaining half cup of raspberries on top so they bake into the surface.
- Bake until golden:
- Slide the dish into the oven and bake for 35 minutes, or until the top is golden and the center is set when you gently shake the pan. The edges should pull away slightly and look toasted.
- Cool and serve:
- Let the baked oatmeal cool for 10 minutes before slicing into squares. Serve warm, with a sprinkle of extra coconut or a drizzle of maple syrup if you're feeling indulgent.
Save to Pinterest There was a morning when I made this and forgot to set a timer, and the smell alone pulled me back into the kitchen just in time. It had turned perfectly golden at the edges, and I realized I'd been relying on my nose more than the clock all along. That's when this recipe stopped feeling like something I followed and started feeling like something I just knew.
Storing and Reheating
This keeps in the fridge for up to five days in an airtight container, and it reheats beautifully in the microwave or a low oven. I like to cut it into squares and wrap them individually so I can grab one on my way out the door. It tastes just as good cold if you're in a rush, though warming it brings back that just baked softness.
Swaps and Substitutions
If you can't do nuts, sunflower seeds add a similar crunch without the allergen worry. Blueberries or blackberries work just as well as raspberries, and you can even mix in a mashed banana for extra moisture. I've made it with oat milk and regular sugar when that's what I had on hand, and it turned out just fine.
Serving Suggestions
I love serving this with a dollop of coconut yogurt on the side and a handful of fresh berries for contrast. A drizzle of almond butter or tahini adds richness if you want something more filling. Sometimes I'll top it with a few extra toasted coconut flakes just because they look pretty and add another layer of crunch.
- Pair it with a hot cup of chai or a cold glass of almond milk.
- Top with a spoonful of nut butter for extra protein and staying power.
- Serve alongside fresh fruit or a simple green smoothie for a complete breakfast spread.
Save to Pinterest This is the kind of recipe that makes mornings feel a little slower and a little warmer, even when they're not. I hope it becomes one of those things you make without thinking, the way I do now.
Recipe FAQs
- → Can I use frozen raspberries instead of fresh?
Yes, frozen raspberries work perfectly. No need to thaw them first—just fold them in as directed. They may release slightly more moisture during baking.
- → How do I store leftovers?
Store covered in the refrigerator for up to 5 days. Reheat individual portions in the microwave for 30-60 seconds or in a 300°F oven until warmed through.
- → Can I make this nut-free?
Absolutely. Omit the walnuts and substitute with sunflower seeds or pumpkin seeds. Ensure your coconut tolerance, as it's botanically a fruit but sometimes grouped with tree nuts for allergen purposes.
- → What other berries can I use?
Blueberries, blackberries, or sliced strawberries all work beautifully. You can also mix different berries for variety.
- → Can I prepare this the night before?
Yes, assemble the unbaked mixture in the dish, cover, and refrigerate overnight. Add 5-10 minutes to the baking time if baking straight from the fridge.
- → What plant milk works best?
Almond milk is recommended, but oat milk, soy milk, or coconut milk all work well. Choose unsweetened varieties to control the overall sweetness.