Baked Oatmeal Raspberry Coconut (Printable Version)

Cozy breakfast traybake with raspberries, coconut, and oats. Vegan, dairy-free, ready in 45 minutes.

# What You'll 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

# How to Prepare:

01 - Preheat oven to 350°F. Lightly grease a 9x9-inch baking dish.
02 - In a large bowl, mix together the rolled oats, shredded coconut, walnuts if using, coconut sugar, baking powder, cinnamon, and salt.
03 - In another 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 mix until fully combined.
05 - Gently fold 1 cup of raspberries into the batter.
06 - Pour the mixture into the prepared baking dish and spread evenly. Scatter the remaining 1/2 cup raspberries on top.
07 - Bake for 35 minutes, or until golden and set.
08 - Allow to cool for 10 minutes before slicing. Serve warm, optionally with additional coconut or a drizzle of maple syrup.

# Expert Suggestions:

01 -
  • It bakes into soft, chewy squares that hold their shape but never feel dry or crumbly.
  • The raspberries burst into tiny pockets of tart sweetness that balance the coconut and maple perfectly.
  • You can slice it cold from the fridge and eat it with your hands on the way out the door.
  • It makes your kitchen smell like a cozy breakfast cafe without any fuss or fancy technique.
02 -
  • If you use frozen raspberries, do not thaw them first or they will bleed too much color and moisture into the batter before baking.
  • Let the baked oatmeal cool fully before storing it, otherwise condensation will make the texture soggy and heavy.
  • If your oats look too wet before baking, dont panic, they will absorb the liquid and firm up beautifully in the oven.
03 -
  • Toast the shredded coconut in a dry skillet for a few minutes before mixing it in, the deeper flavor is worth the extra step.
  • Use a glass baking dish if you have one, it helps the edges crisp up evenly and makes it easier to see when the bottom is golden.
  • If you are serving this to guests, bake it the night before and reheat it in a low oven while you brew coffee, it will taste freshly made.
Go Back