Save My neighbor knocked on my door one November morning with frost still clinging to her car windows, holding a warm square of something golden that smelled like a bakery had moved into her kitchen. She'd made baked oatmeal for the first time and couldn't stop talking about how it felt like serving cake for breakfast, except it was actually good for you. I took a bite and understood immediately why she was glowing—that first spoonful hit different, with toasted coconut singing against the soft oats and little bursts of tartness from the raspberries. I asked for the recipe right there on her porch, and now whenever the weather turns cool, this traybake becomes my answer to every breakfast question.
I brought this to a Sunday potluck thinking people would politely eat a slice, but instead I watched someone go back for thirds while humming contentedly. They swore it was the toasted coconut, the way it got slightly crispy on the edges. That moment made me realize this dish bridges something real—it's wholesome enough for the person doing yoga, comforting enough for the person who just wants breakfast to taste like a hug, and impressive enough that you almost feel like you've done something fancy.
Ingredients
- Rolled oats: The foundation that keeps everything tender without getting gluey; don't use instant or steel-cut here, regular rolled oats give you that perfect custardy texture.
- Unsweetened shredded coconut: This toasts beautifully in the oven and becomes almost nutty, creating little pockets of flavor that make you pause between bites.
- Chopped walnuts: They add an earthy crunch that balances the sweetness, though sunflower seeds work just as well if nuts aren't your thing.
- Coconut sugar or brown sugar: Coconut sugar dissolves more subtly and plays nicely with the coconut theme, but brown sugar brings a deeper molasses note if you prefer that.
- Baking powder: Just enough lift to keep the texture airy rather than dense, like you're eating proper cake rather than oat mush.
- Ground cinnamon: Warm spice that makes everything feel cozy without announcing itself loudly.
- Fine sea salt: A pinch that wakes up all the other flavors and keeps things from tasting one-dimensional.
- Unsweetened almond milk: Any plant milk works, but almond keeps things light; oat milk adds richness if that's what you're after.
- Melted coconut oil: Carries flavor and helps everything bind together with a subtle tropical undertone.
- Pure vanilla extract: Not the imitation stuff—real vanilla adds complexity that elevates the whole dish.
- Maple syrup: A touch of this goes a long way and rounds out the sweetness without making it cloying.
- Fresh or frozen raspberries: Either works beautifully; frozen actually holds its shape better than fresh sometimes, creating little flavor bombs throughout.
Instructions
- Get your oven ready and prepare the pan:
- Heat to 350°F and lightly grease a 9x9-inch dish; this temperature is key because it allows everything to bake through gently without the edges browning too quickly. A bit of coconut oil or cooking spray is all you need.
- Combine all the dry components:
- In a large bowl, mix the oats, shredded coconut, walnuts if using, sugar, baking powder, cinnamon, and salt until they're evenly distributed. This step matters more than it sounds—stirring it all together ensures the leavening and spices hit every bite.
- Whisk the wet mixture until smooth:
- In another bowl, whisk the almond milk, melted coconut oil, vanilla, and maple syrup until everything is incorporated and looks homogeneous. You want no streaks of oil floating on top.
- Bring wet and dry together gently:
- Pour the wet into the dry and mix until you see no dry pockets remaining, but don't overmix—you're not making bread dough here. A few lumps are fine and will disappear during baking.
- Fold in most of the raspberries:
- Gently toss in about 1 cup of the raspberries so they're scattered throughout without getting pulverized. This distributes the tartness evenly.
- Transfer to the baking dish and top:
- Spread the batter into the prepared dish as evenly as you can manage, then scatter the remaining raspberries on top in a single layer. They'll sink slightly and create little pockets of flavor.
- Bake until golden and set:
- Slide into the oven for 35 minutes—you're looking for a golden-brown top and a center that springs back gently when you press it. A toothpick inserted into the thickest part should come out clean.
- Cool and slice while still warm:
- Let it rest for about 10 minutes so it sets enough to cut cleanly without crumbling, then slice into 6 generous portions. The texture will firm up slightly as it cools.
Save There's something almost meditative about serving this to people you care about on a slow morning—the way it fills a room with warmth and cinnamon, how conversations seem to slow down a bit. I started making it for myself on mornings when I needed something gentle, and now it's become a quiet ritual that tells me I'm taking care of myself.
Why This Works as a Make-Ahead Breakfast
This baked oatmeal lives beautifully in the refrigerator for up to five days, which means you can bake it on Sunday and wake up to breakfast already waiting. Just slice a square, warm it gently in the microwave or toaster oven, and add a splash of milk or yogurt if you want it softer. It's the kind of dish that actually tastes better after a day or two because the flavors have time to settle and deepen.
Customizing for Your Mood
The beauty of this recipe is that it's genuinely flexible without losing its identity. Some mornings I'll swap the raspberries for blackberries or mixed berries, and other times I'll add a handful of chopped dried figs or dates for deeper sweetness. The coconut base is sturdy enough to handle variations—I've even added a tablespoon of cocoa powder for chocolate-coconut vibes, or a splash of almond extract for extra depth.
Serving and Pairing Ideas
Serve this warm or at room temperature, though warm is where it really shines—it becomes almost soft and custardy rather than firm. A dollop of coconut yogurt adds richness, while a drizzle of maple syrup on top feels indulgent, and even a simple splash of almond milk transforms the texture into something almost soup-like if you're in that kind of mood.
- Pair with fresh berries on the side for extra tartness that cuts through the sweetness.
- A cup of strong coffee or gentle tea is the natural companion here, something that lets the flavors breathe.
- If you want to dress it up, crushed pistachios or a sprinkle of toasted coconut flakes added just before eating creates nice textural contrast.
Save This recipe has become my answer to mornings when I want something that tastes like care, whether I'm making it for myself or for people I want to feel looked after. There's real comfort in sharing something warm and wholesome.
Recipe Guide
- → Can I use frozen raspberries instead of fresh?
Yes, frozen raspberries work perfectly. No need to thaw them first—just fold them in directly and bake as directed. They may release slightly more liquid, but the oats will absorb it.
- → How do I store leftovers?
Store cooled portions in an airtight container in the refrigerator for up to 5 days. Reheat individual servings in the microwave for 1-2 minutes or in a 300°F oven until warmed through.
- → Can I make this nut-free?
Absolutely. Simply omit the walnuts or replace them with sunflower seeds or pumpkin seeds. Ensure coconut is tolerated, as it's botanically a fruit but sometimes grouped with tree nuts for allergen purposes.
- → What other fruits can I substitute?
Blueberries, blackberries, sliced strawberries, or diced apples all work wonderfully. You can also use a mixed berry blend for variety. Adjust baking time slightly if using very juicy fruits.
- → Can I prepare this the night before?
Yes, assemble the entire mixture in the baking dish, cover tightly, and refrigerate overnight. In the morning, bake as directed, adding 5-10 minutes to the baking time since it will be cold from the fridge.
- → Is this suitable for meal prep?
Definitely. Portion into individual servings after baking and cooling. Refrigerate or freeze for quick grab-and-go breakfasts throughout the week. Reheat as needed.