Baked Oatmeal with Raspberry Coconut (Printer View)

Wholesome breakfast traybake with raspberries, coconut, and oats. Vegan, dairy-free, and perfect for sharing.

# Components:

→ 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

# Method:

01 - Preheat oven to 350°F. Lightly grease a 9x9-inch baking dish.
02 - In a large mixing bowl, combine oats, shredded coconut, walnuts if using, coconut sugar, baking powder, cinnamon, and salt.
03 - In a separate bowl, whisk together almond milk, melted coconut oil, vanilla extract, and maple syrup until well combined.
04 - Pour wet mixture into dry ingredients and stir until fully combined.
05 - Gently fold 1 cup of raspberries into the batter.
06 - Transfer mixture to prepared baking dish, spread evenly, and scatter remaining 1/2 cup raspberries over the top.
07 - Bake for 35 minutes until golden brown and set.
08 - Cool for 10 minutes before slicing. Serve warm, optionally topped with additional coconut or maple syrup drizzle.

# Expert Advice:

01 -
  • It's the kind of breakfast that tastes indulgent but leaves you feeling genuinely nourished, not weighed down.
  • One pan means minimal cleanup on mornings when you're barely awake, plus enough servings to feed a crowd or eat all week.
  • The coconut-and-raspberry combo creates this almost dessert-like moment that somehow feels totally appropriate at 7 a.m.
02 -
  • Don't skip the cooling step—cutting into hot baked oatmeal is a disaster, but 10 minutes of patience gives it just enough structure to stay together on your plate.
  • Frozen raspberries often work better than fresh because they hold their shape, though fresh ones create a more delicate texture if you're gentle with folding.
03 -
  • Toast your coconut in a dry pan for a minute before adding it to the dry ingredients—it intensifies that nutty flavor and creates a crispier texture that lingers.
  • If your baked oatmeal comes out too dense, you probably overmixed the wet and dry together; next time, stop stirring the moment you see no more dry pockets and trust that the oven will do the rest of the work.
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