Save to Pinterest The scent of toasted coconut drifting through my kitchen on a gray Saturday morning is what convinced me this breakfast was worth keeping around. I had tossed together oats and berries dozens of times before, but the addition of shredded coconut and a handful of walnuts turned a practical weekday staple into something I actually craved. My partner wandered in, still half asleep, drawn entirely by smell. We ate it straight from the pan with spoons, standing at the counter in our socks, and I knew this one would stick.
I brought a pan of this to a friend's brunch once, still warm and wrapped in a towel. Someone asked if it was cake or breakfast, and I said both, which felt accurate. We sat around her table with mugs of coffee, pulling apart squares and talking about nothing in particular. That dish came home empty, and I got three requests for the recipe before I even left.
Ingredients
- Rolled oats: The backbone of the bake, they soften into a tender, almost custard-like texture when soaked in the almond milk and baked low and slow.
- Unsweetened shredded coconut: Toasts beautifully in the oven and adds a subtle tropical richness that makes the whole dish feel a little indulgent.
- Chopped walnuts: Optional, but they bring a welcome crunch and earthy depth that plays nicely with the sweetness of the berries.
- Coconut sugar or brown sugar: Either works, coconut sugar lends a gentle caramel note, brown sugar is a bit more straightforward and familiar.
- Baking powder: Gives the oats a slight lift so the texture stays fluffy rather than dense or gummy.
- Ground cinnamon: Just enough to add warmth without announcing itself, it quietly supports the fruit and coconut.
- Fine sea salt: Balances sweetness and sharpens all the flavors, never skip it even in a breakfast bake.
- Unsweetened almond milk: Keeps it plant based and light, any other plant milk works just as well depending on what you have open.
- Melted coconut oil: Adds moisture and a faint coconut flavor that ties the shredded coconut together beautifully.
- Pure vanilla extract: A must for rounding out the sweetness and making everything smell like home.
- Maple syrup: A touch of liquid sweetness that seeps into the oats and caramelizes slightly on the edges.
- Fresh or frozen raspberries: Tart, juicy, and they hold their shape even after baking, creating little bursts of brightness in every bite.
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 ensures clean edges and easy serving later.
- Combine the dry mix:
- In a large bowl, stir together the oats, shredded coconut, walnuts if using, coconut sugar, baking powder, cinnamon, and salt until evenly distributed. The coconut should be scattered throughout, not clumped in one corner.
- Whisk the wet ingredients:
- In another bowl, whisk together the almond milk, melted coconut oil, vanilla extract, and maple syrup until smooth and slightly frothy. Make sure the coconut oil is just melted, not hot, so it doesnt clump.
- Bring it all together:
- Pour the wet mixture into the dry ingredients and stir gently until everything is moistened and cohesive. The oats should look glossy and well coated, not dry or dusty.
- Fold in the berries:
- Add 1 cup of the raspberries and fold them in carefully so they dont break apart too much. Save the remaining half cup for the top where they can shine visually.
- Fill and top the dish:
- Pour the mixture into your prepared baking dish and spread it evenly with a spatula. Scatter the reserved raspberries across the top, pressing them in just slightly so they nestle into the oat mixture.
- Bake until golden:
- Bake for 35 minutes, or until the top is golden brown and the center feels set when you gently press it. The edges should pull away slightly from the pan and smell toasty and sweet.
- Cool and serve:
- Let the baked oatmeal cool in the pan for 10 minutes before slicing into squares. Serve warm, with extra shredded coconut, a drizzle of maple syrup, or a dollop of plant based yogurt if you like.
Save to Pinterest One Sunday morning I forgot to set a timer and left this in the oven an extra five minutes while I answered a phone call. When I finally remembered, the edges had turned dark gold and crispy, almost like granola. My first thought was that I had ruined it, but those caramelized corners became everyone's favorite part. Now I sometimes bake it a few minutes longer on purpose, just to get that sweet, crunchy contrast against the soft center.
Make It Your Own
You can swap raspberries for blueberries, blackberries, or even diced strawberries depending on the season or what looks good at the market. I have also stirred in a handful of dark chocolate chips right before baking, which felt a little rebellious for breakfast but tasted incredible. If you want more protein, a scoop of vanilla plant based protein powder mixed into the dry ingredients works surprisingly well without changing the texture too much. Some mornings I skip the walnuts entirely and add a tablespoon of chia seeds for a quieter crunch and a bit of extra fiber.
Storage and Reheating
This keeps in the fridge for up to five days in an airtight container, and the flavor actually improves after a day as the oats soak up all the sweetness. I cut it into squares and stack them with parchment in between so I can grab one cold for a quick breakfast or warm it in the microwave for 30 seconds. It also freezes beautifully, wrap individual squares in foil and tuck them into a freezer bag, then thaw overnight in the fridge or reheat straight from frozen. On mornings when I am running late, I have been known to eat a frozen square like a breakfast bar, and it is oddly satisfying that way too.
Serving Suggestions
This is wonderful on its own, but a spoonful of coconut yogurt on top adds creaminess and a slight tang that cuts through the sweetness. I have also served it with a splash of cold almond milk poured over the top, which turns it into something close to a deconstructed bowl of oatmeal. Fresh mint leaves scattered over the raspberries right before serving make it feel fancy enough for guests, and a light dusting of powdered sugar never hurts if you are in the mood.
- Try it topped with sliced bananas and a sprinkle of extra cinnamon for a comforting twist.
- A drizzle of almond butter over a warm square turns it into something almost dessert like.
- Serve it alongside scrambled tofu or a smoothie for a complete and satisfying weekend brunch.
Save to Pinterest There is something quietly satisfying about pulling a pan of this from the oven and knowing breakfast is handled for days, not just one morning. It has become the kind of recipe I turn to when I want something warm and nourishing without much thought, and it never lets me down.
Recipe Questions & Answers
- → Can I use frozen raspberries instead of fresh?
Yes, frozen raspberries work perfectly. No need to thaw them first—just fold them in directly. They may release slightly more moisture during baking, but the texture remains delicious.
- → How do I store leftover baked oatmeal?
Store in an airtight container in the refrigerator for up to 5 days. Reheat individual portions in the microwave for 60-90 seconds or in a 350°F oven until warmed through.
- → Can I make this nut-free?
Absolutely. Simply omit the walnuts or replace them with sunflower seeds. Ensure your coconut tolerance if you have nut allergies, as coconut is botanically a fruit but sometimes restricted in nut-free diets.
- → What other berries work well in this dish?
Blueberries, blackberries, and sliced strawberries are excellent alternatives. You can also use a mixed berry combination for varied flavor and color.
- → Can I prepare this the night before?
Yes, assemble the mixture in the baking dish, cover, and refrigerate overnight. In the morning, let it sit at room temperature for 15 minutes, then bake as directed, adding 5-10 minutes to the baking time if needed.
- → How do I know when it's fully baked?
The oatmeal is ready when the edges are golden brown and the center is set—it should not jiggle when gently shaken. A toothpick inserted in the center should come out mostly clean.