Baked Oatmeal Raspberry Coconut

There was a Sunday last winter when I woke up too early and decided to stop scrolling and actually bake something. I had a carton of almond milk that needed using, a bag of oats, and some raspberries I'd frozen weeks before. What came out of the oven that morning was this tray of warm, jammy, coconut-scented breakfast that I ate standing at the counter, straight from the dish. It became my favorite way to feel like I had my life together, even when I absolutely did not.

I made this for a friend who came over one Saturday looking exhausted and hungry. She sat at my table in silence while I reheated a square and watched her take the first bite. She closed her eyes and said it tasted like something her mom would have made if her mom had been into health food. That might be the best compliment this recipe ever got.

Ingredients

• Rolled oats: The backbone of the whole thing, they soften and hold everything together without turning mushy if you use old-fashioned oats, not instant.
• Unsweetened shredded coconut: Toasts up golden and adds a quiet tropical note that makes this feel less virtuous and more indulgent.
• Chopped walnuts: Optional, but they give you something to chew and a little earthy richness that I miss when I skip them.
• Coconut sugar or brown sugar: Either works beautifully, coconut sugar has a slight caramel edge that I prefer on moody mornings.
• Baking powder: This is what makes it fluffy instead of dense, do not skip it or you will have oat sludge.
• Ground cinnamon: Just enough to make it smell like comfort without tasting like a candle.
• Fine sea salt: Balances the sweetness and makes every other flavor louder.
• Unsweetened almond milk: Any plant milk works, but almond keeps it light and neutral.
• Melted coconut oil: Adds richness and helps everything bake up golden, plus it smells amazing.
• Pure vanilla extract: A teaspoon goes a long way in making this taste homemade and warm.
• Maple syrup: Just a drizzle in the batter, and maybe more on top if you are feeling it.
• Fresh or frozen raspberries: Frozen work just as well and sometimes better because they hold their shape and do not turn to mush before you get them in the oven.

Instructions

Preheat and prep:

Set your oven to 350°F and grease a 9x9-inch baking dish with a little coconut oil or nonstick spray. This step matters because nobody wants to scrape baked oatmeal off the bottom of a dish.

Mix the dry ingredients:

In a big bowl, combine the oats, coconut, walnuts, sugar, baking powder, cinnamon, and salt. Stir it all together so the baking powder does not clump in one corner.

Whisk the wet ingredients:

In another bowl, whisk the almond milk, melted coconut oil, vanilla, and maple syrup until smooth. It should smell like a hug.

Combine wet and dry:

Pour the wet mixture into the dry and stir gently until everything is coated and no dry pockets remain. Do not overmix or it gets gummy.

Fold in most of the raspberries:

Add about a cup of raspberries and fold them in carefully so they do not all break apart. Save some for the top because that is where the magic happens.

Pour and top:

Spread the mixture evenly in your prepared dish and scatter the remaining raspberries on top. They will sink a little and that is fine.

Bake until golden:

Slide it into the oven and bake for 35 minutes, until the edges are golden and the center is set. Your kitchen will smell unbelievable.

Cool and serve:

Let it cool for 10 minutes before slicing into squares. Serve it warm with extra coconut, a drizzle of maple syrup, or a dollop of plant-based yogurt.

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One morning I brought this to a potluck brunch and someone asked if it was gluten-free. I had not even thought about it, but yes, if your oats are certified gluten-free, it is. That was the day I realized this recipe quietly accommodates almost everyone without trying too hard, which is exactly the kind of dish I want to be known for.

Storage and Reheating

This keeps in the fridge for up to five days in an airtight container, and it reheats beautifully in the microwave for about 45 seconds. I have also eaten it cold, straight from the fridge at midnight, and it was still good. You can freeze individual squares wrapped in parchment and foil, then reheat them from frozen in the oven at 300°F for 15 minutes when you need breakfast and cannot think.

Customizing Your Bake

Swap the raspberries for blueberries, blackberries, or chopped strawberries depending on what you have or what is on sale. You can replace the walnuts with pecans, almonds, or leave them out entirely if nuts are not your thing. I have also stirred in a handful of dark chocolate chips right before baking, which turned it into dessert for breakfast and I have no regrets about that.

Serving Suggestions

This is perfect on its own, but it also loves company. I serve it with a spoonful of coconut yogurt, a splash of cold almond milk, or fresh berries on the side. Sometimes I top it with almond butter or a sprinkle of extra toasted coconut. It is also excellent with a cup of strong coffee and a quiet morning before the world gets loud.

• Top with a handful of granola for extra crunch and texture.
• Drizzle with tahini or almond butter for richness and protein.
• Serve with a side of sliced banana or fresh berries for brightness.

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This is the kind of recipe that makes you feel like you are taking care of yourself without much effort. It is warm, forgiving, and always there when you need it.

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 directly. They may release slightly more moisture during baking, but the texture will still be delicious.

→ How do I make this nut-free?

Simply omit the walnuts or replace them with sunflower seeds for crunch. Ensure your coconut is tolerated, as it's botanically a fruit but sometimes avoided by those with tree nut allergies.

→ Can I prepare this ahead of time?

Absolutely. Mix the dry and wet ingredients separately the night before, then combine and bake in the morning. You can also bake it fully, refrigerate, and reheat portions throughout the week.

→ What other berries work well in this dish?

Blueberries, blackberries, and sliced strawberries are all excellent substitutes. You can also use a mixed berry blend for variety and color.

→ How should I store leftovers?

Store covered in the refrigerator for up to 5 days. Reheat individual portions in the microwave for 30-60 seconds or enjoy cold. It also freezes well for up to 3 months.

→ Can I use a different type of milk?

Yes, any plant-based milk works—oat, soy, coconut, or cashew milk are all great options. Choose unsweetened varieties to control the overall sweetness.