Baked Oatmeal with Raspberry Coconut (Print version)

Plant-based breakfast traybake with raspberries, coconut, and oats. Cozy, shareable, and ready in 45 minutes.

# What You 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 or other plant 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

# Directions:

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 sea salt. Mix thoroughly to distribute leavening agent evenly.
03 - In a separate bowl, whisk together almond milk, melted coconut oil, vanilla extract, and maple syrup until well incorporated.
04 - Pour wet ingredients into dry ingredients and mix until fully combined, ensuring no dry pockets remain.
05 - Gently fold 1 cup of raspberries into the batter using a spatula, being careful not to crush the fruit excessively.
06 - Pour the mixture into the prepared baking dish and spread evenly with a spatula. Scatter remaining 1/2 cup raspberries across the surface.
07 - Bake for 35 minutes until the top is golden brown and the center is set when tested with a toothpick.
08 - Remove from oven and allow to cool for 10 minutes before slicing. Serve warm, optionally topped with additional coconut or a drizzle of maple syrup.

# Expert Advice:

01 -
  • It bakes itself while you shower or set the table, no stirring or babysitting required.
  • The raspberries burst into little pockets of jam as they bake, making every bite a surprise.
  • You can slice it into squares and reheat portions all week without losing that cozy, just-baked feel.
02 -
  • Don't use instant oats, they turn to mush in the oven and you lose all the texture that makes this worth eating.
  • If you're using frozen raspberries, scatter them in still frozen, they'll release just the right amount of juice as they bake.
  • Let it cool for at least 10 minutes or the slices will fall apart when you try to serve them.
03 -
  • Toast extra coconut in a dry pan until golden and sprinkle it on top right before serving for an extra layer of flavor.
  • Press the raspberries into the batter gently so they don't all sink to the bottom, you want them scattered throughout.
  • If the top is browning too fast, tent the dish loosely with foil for the last 10 minutes of baking.
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