Baked Oatmeal with Raspberry Coconut (Printable Version)

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

# What You'll 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
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

# How To Make:

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 ingredients into dry ingredients and mix until fully incorporated.
05 - Gently fold 1 cup of raspberries into the batter.
06 - Transfer mixture to the prepared baking dish and spread evenly. Scatter remaining 1/2 cup raspberries over the top.
07 - Bake for 35 minutes until golden brown and set.
08 - Allow to cool for 10 minutes before slicing. Serve warm with optional coconut flakes or maple syrup drizzle.

# Helpful Hints:

01 -
  • It bakes while you make coffee, so theres no standing over the stove.
  • The raspberries burst into jammy pockets that soak into the oats.
  • You can slice it into squares and reheat them all week without any sogginess.
  • The coconut toasts on top and adds a crispy, golden layer that tastes like dessert.
02 -
  • Dont skip the cooling time, cutting it too soon makes it fall apart instead of slicing cleanly.
  • If you use frozen raspberries, the baking time might run a minute or two longer because they release more moisture.
  • Melted coconut oil blends better when the plant milk isnt ice cold, so let it sit out for a few minutes first.
03 -
  • Press the raspberries lightly into the top layer before baking so they dont roll off when you slice it.
  • If you want a crispier top, broil it for the last minute or two, but watch it closely so it doesnt burn.
  • Use a metal spatula to lift the first square out cleanly, then the rest will come out easier.
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