Baked Oatmeal Raspberry Coconut (Printable Page)

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

# What You 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
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

# Steps:

01 - Preheat the oven to 350°F. Lightly grease a 9x9-inch baking dish.
02 - In a large mixing bowl, combine the oats, shredded coconut, walnuts if using, coconut sugar, baking powder, cinnamon, and salt.
03 - In a separate bowl, whisk together the almond milk, melted coconut oil, vanilla extract, and maple syrup until well combined.
04 - Pour the wet ingredients into the dry ingredients and stir until fully incorporated.
05 - Gently fold 1 cup of raspberries into the batter to avoid crushing them.
06 - Pour the mixture into the prepared baking dish and spread evenly. Distribute the remaining 1/2 cup raspberries over the surface.
07 - Bake for 35 minutes until the top is golden brown and the center is set.
08 - Allow the oatmeal to cool for 10 minutes before slicing. Serve warm, optionally topped with extra coconut or a drizzle of maple syrup.

# Expert Advice:

01 -
  • You can prep it half asleep and still end up with something that looks like you tried.
  • It holds up beautifully for days, so you can reheat squares all week without guilt.
  • The raspberries burst into little pockets of jam as it bakes, which is honestly the best part.
02 -
  • If you use frozen raspberries, don't thaw them first or they'll turn the batter pink and watery.
  • Let it cool for the full 10 minutes or it will fall apart when you try to cut it, I learned this the messy way.
03 -
  • Toast the shredded coconut in a dry pan for a few minutes before mixing it in for an even deeper flavor.
  • Press the top layer of raspberries gently into the batter before baking so they don't roll off or burn.
Go Back