Baked Oatmeal Raspberry Coconut (Printable version)

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

# Ingredients list:

→ 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 or other plant-based 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 oven to 350°F. Lightly grease a 9x9-inch baking dish with coconut oil or cooking spray.
02 - In a large mixing bowl, combine rolled oats, shredded coconut, walnuts if using, coconut sugar, baking powder, cinnamon, and salt. Stir until evenly distributed.
03 - In a separate bowl, whisk together almond milk, melted coconut oil, vanilla extract, and maple syrup until well combined.
04 - Pour the wet mixture into the dry ingredients and stir until fully combined with no dry flour pockets remaining.
05 - Gently fold 1 cup of raspberries into the batter to avoid crushing the berries.
06 - Pour the mixture into the prepared baking dish and spread evenly. Scatter the remaining 1/2 cup raspberries over the surface.
07 - Bake for 35 minutes until the surface is golden brown and the center is set.
08 - Remove from oven and let cool for 10 minutes before slicing. Serve warm, optionally topped with additional coconut or maple syrup.

# Expert Tips:

01 -
  • It bakes while you make coffee, and the kitchen smells like a vacation you cannot afford.
  • You can slice it into squares and eat it all week without thinking too hard.
  • The raspberries burst into little pockets of tartness that balance the coconut sweetness perfectly.
02 -
  • If you use frozen raspberries, do not thaw them first or they will bleed too much color and make the batter pink and soggy.
  • Greasing the dish properly is non-negotiable, I learned this the hard way with a spatula and a lot of regret.
03 -
  • Toast the shredded coconut in a dry pan for a few minutes before mixing it in, the nutty flavor it adds is worth the extra step.
  • Press the raspberries gently into the top layer before baking so they stay put and create jammy pockets instead of sinking to the bottom.
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