Baked Oatmeal with Raspberry Coconut

One Saturday morning, I woke up with nothing planned and a fridge full of odds and ends. I pulled out a bag of oats, some raspberries that were about to turn, and half a jar of coconut flakes I'd forgotten about. Instead of making individual bowls, I threw everything into a baking dish and slid it into the oven. The smell that filled the kitchen was so good that my neighbor knocked on the door to ask what I was making. That lazy experiment became my favorite weekend breakfast.

I started making this for my sister when she stayed with me one winter. She was going through a rough patch and needed something warm and easy in the mornings. We'd sit at the table with big squares of this, still steaming, and talk about nothing important. She told me later that it was one of the small things that helped her feel steady again. Now I bake it whenever someone I care about needs a little comfort.

Ingredients

• Rolled oats: Use old-fashioned rolled oats, not instant, because they hold their texture and don't turn mushy when baked.
• Unsweetened shredded coconut: This toasts beautifully in the oven and adds a nutty sweetness without any added sugar.
• Chopped walnuts: Optional, but they give a lovely crunch and earthy flavor that balances the fruit.
• Coconut sugar or brown sugar: Either works well, coconut sugar has a slight caramel note that I love.
• Baking powder: This is what makes the oats rise and turn fluffy instead of dense.
• Ground cinnamon: Just enough to add warmth without overpowering the raspberries.
• Fine sea salt: Brings out the sweetness and keeps everything from tasting flat.
• Unsweetened almond milk: Any plant milk works, but almond is light and neutral.
• Melted coconut oil: Adds richness and helps everything bake into tender, golden squares.
• Pure vanilla extract: A little vanilla makes the whole dish smell like a bakery.
• Maple syrup: Just a touch for natural sweetness that doesn't spike your blood sugar.
• Fresh or frozen raspberries: Frozen work just as well, no need to thaw them first.

Instructions

Preheat and Prep:

Set your oven to 350°F (175°C) and lightly grease a 9x9-inch baking dish with a bit of coconut oil or nonstick spray. This keeps the edges from sticking and makes cleanup easy.

Mix the Dry Ingredients:

In a large bowl, combine the oats, shredded coconut, walnuts if using, coconut sugar, baking powder, cinnamon, and salt. Stir everything together so the baking powder and spices are evenly distributed.

Whisk the Wet Ingredients:

In another bowl, whisk together the almond milk, melted coconut oil, vanilla, and maple syrup until smooth. The coconut oil should blend in easily if the milk is at room temperature.

Combine Wet and Dry:

Pour the wet mixture into the dry ingredients and stir until everything is fully combined and looks like a thick, pourable batter. It should be wetter than regular oatmeal.

Fold in Most of the Raspberries:

Gently fold in 1 cup of the raspberries, being careful not to crush them too much. They'll break down a little in the oven, which is perfect.

Pour and Top:

Pour the mixture into your prepared baking dish and spread it evenly with a spatula. Scatter the remaining half cup of raspberries on top so they bake into the surface.

Bake Until Golden:

Slide the dish into the oven and bake for 35 minutes, until the top is golden and the edges are set. The center should feel firm when you press it lightly.

Cool and Serve:

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

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The first time I brought this to a brunch, someone asked if it was cake or breakfast. I said both, and everyone laughed, but they kept going back for seconds. A friend with kids told me later that her toddler ate three pieces and called it berry bread. That's when I realized this recipe works for anyone, no matter how picky or how early in the morning.

Make It Your Own

You can swap the raspberries for blueberries, chopped strawberries, or even diced peaches if that's what you have. I've made it with blackberries in the summer and it was just as good. If you want it sweeter, add another tablespoon of maple syrup or a handful of chocolate chips on top before baking. For a nutty version, try swapping walnuts for pecans or sliced almonds.

Storing and Reheating

This keeps in the fridge for up to five days in an airtight container. I like to cut it into squares and stack them with parchment paper in between so they don't stick. To reheat, pop a square in the microwave for about 30 seconds, or warm it in a low oven if you want the top to crisp up again. You can also freeze individual portions and thaw them overnight for an easy grab-and-go breakfast.

Serving Suggestions

I love serving this with a big spoonful of coconut yogurt and a drizzle of almond butter. Sometimes I'll add a sprinkle of hemp seeds or chia seeds on top for extra protein. If you're feeding a crowd, set out toppings like fresh berries, toasted coconut, and a little pitcher of warm maple syrup so everyone can customize their own square.

• Top with a dollop of plant-based yogurt and a handful of fresh berries.
• Drizzle with almond butter or tahini for extra richness.
• Serve alongside a hot cup of coffee or chai for a cozy morning.

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This is the kind of breakfast that makes mornings feel less rushed and a little more intentional. I hope it becomes a staple in your kitchen the way it has in mine.

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 as directed. They may release slightly more liquid during baking, but the texture remains delicious.

→ How do I store leftover baked oatmeal?

Store leftovers in an airtight container in the refrigerator for up to 5 days. Reheat individual portions in the microwave for 1-2 minutes or warm in the oven at 300°F for 10-15 minutes.

→ Can I make this nut-free?

Absolutely. Omit the walnuts or replace them with sunflower seeds or pumpkin seeds. Ensure your shredded coconut is tolerated, as it's technically a fruit but often grouped with tree nuts for allergen purposes.

→ What other berries work well in this dish?

Blueberries, blackberries, or sliced strawberries are excellent alternatives. You can also mix berries for variety. Adjust sweetness if using particularly tart fruit.

→ Can I prepare this ahead of time?

Yes, assemble the unbaked oatmeal mixture the night before, cover, and refrigerate. In the morning, let it sit at room temperature while the oven preheats, then bake as directed. You may need to add 5 extra minutes to the baking time.

→ Is this suitable for meal prep?

Perfect for meal prep. Cut into portions and store in individual containers. Reheat throughout the week for quick, nutritious breakfasts. It also freezes well for up to 3 months.