Baked Oatmeal with Raspberry Coconut

One Sunday morning, I woke up craving something warm and filling but didn't want to stand over the stove flipping pancakes. I threw oats, coconut, and raspberries into a baking dish, slid it into the oven, and within minutes the kitchen smelled like a bakery. By the time I poured my coffee, breakfast was ready to slice and share. It's become my go-to whenever I want something effortless that still feels special.

I first made this for a brunch with friends who were skeptical about baked oatmeal. After the first bite, they went quiet, then someone asked for the recipe before we even finished eating. Now it shows up at potlucks, lazy weekends, and whenever someone stays over. It's the kind of dish that makes mornings feel less rushed and a little more intentional.

Ingredients

• Rolled oats: Use old-fashioned rolled oats, not instant, so the texture stays hearty and doesn't turn mushy in the oven.
• Unsweetened shredded coconut: Toasts beautifully as it bakes and adds a subtle tropical note without overwhelming sweetness.
• Chopped walnuts: Optional but highly recommended for crunch and richness, you can swap in pecans or skip entirely for nut-free.
• Coconut sugar or brown sugar: Either works, coconut sugar adds a hint of caramel while brown sugar keeps it classic.
• Baking powder: This is what gives the oatmeal a light, cake-like lift instead of dense porridge texture.
• Ground cinnamon: Warms everything up and makes the kitchen smell incredible while it bakes.
• Fine sea salt: Balances the sweetness and brings out the flavor of the coconut and berries.
• Unsweetened almond milk: Any plant milk works here, oat milk makes it extra creamy, coconut milk makes it richer.
• Melted coconut oil: Keeps everything moist and adds a subtle coconut flavor that ties the whole dish together.
• Pure vanilla extract: A must for warmth and depth, don't skip it even if you're in a hurry.
• Maple syrup: Adds natural sweetness and a hint of maple flavor that pairs perfectly with the raspberries.
• Fresh or frozen raspberries: Frozen work just as well and sometimes better because they release more juice as they bake.

Instructions

Preheat and prep:

Set your oven to 350°F and lightly grease a 9x9-inch baking dish with a little coconut oil or non-stick spray. This prevents sticking and makes cleanup so much easier.

Combine the dry ingredients:

In a large bowl, mix the oats, shredded coconut, walnuts, sugar, baking powder, cinnamon, and salt until everything is evenly distributed. This ensures every bite has balanced flavor.

Whisk the wet ingredients:

In another bowl, whisk together the almond milk, melted coconut oil, vanilla, and maple syrup until smooth. Make sure the coconut oil isn't too hot or it might clump.

Mix wet and dry:

Pour the wet mixture into the dry ingredients and stir gently until just combined. Don't overmix, you want it cohesive but not dense.

Fold in most of the raspberries:

Add 1 cup of raspberries and fold them in carefully so they don't break apart too much. Save the rest for the top.

Transfer to the baking dish:

Pour the mixture into your prepared dish and spread it evenly with a spatula. Scatter the remaining raspberries on top for a pretty finish.

Bake until golden:

Bake for 35 minutes, or until the edges are golden and the center is set when you gently press it. The coconut will toast beautifully on top.

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 dollop of plant-based yogurt.

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The first time I brought this to a weekend cabin trip, someone reheated a slice the next morning and said it tasted even better the second day. Now I make it on purpose ahead of time and keep it in the fridge for grab-and-go breakfasts. It's one of those recipes that gets better as the flavors settle, and it makes weekday mornings feel a little less chaotic.

How to Store and Reheat

Once cooled, cover the baking dish tightly with foil or transfer slices to an airtight container and refrigerate for up to five days. To reheat, pop a slice in the microwave for about 30 seconds or warm it in a 300°F oven for 10 minutes until heated through. I've even eaten it cold straight from the fridge with a spoonful of almond butter on top.

Flavor Swaps and Variations

You can swap raspberries for blueberries, blackberries, or diced strawberries depending on what's in season or what you have on hand. For a tropical twist, use diced mango and extra coconut, or go cozy with diced apples and a pinch of nutmeg. I've also added a handful of dark chocolate chips on top before baking, which melts into little pockets of richness that everyone loves.

Serving Suggestions

This baked oatmeal is hearty enough to stand alone, but it's even better with a dollop of coconut yogurt, a drizzle of almond butter, or a splash of cold almond milk poured over the top. Fresh berries, a sprinkle of chia seeds, or a handful of granola add extra texture and nutrition. On slower mornings, I'll serve it with a hot cup of chai or a smoothie on the side.

• Top with sliced bananas and a drizzle of tahini for creamy richness.
• Serve alongside scrambled tofu or a simple green smoothie for a complete breakfast.
• Pack a slice in a container with some fresh fruit for an easy work or school breakfast.

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This recipe has saved me on countless mornings when I needed something nourishing without the effort. I hope it becomes a staple in your kitchen too.

Recipe Questions & Answers

→ Can I use frozen raspberries instead of fresh?

Yes, frozen raspberries work perfectly in this baked oatmeal. No need to thaw them first—simply fold them into the mixture as directed. They may release slightly more moisture, but the oats will absorb it during baking.

→ How do I make this nut-free?

Simply omit the walnuts or replace them with sunflower seeds for a nut-free version. Ensure your coconut is tolerated, as it's botanically a fruit but often listed with tree nut allergens on packaging.

→ Can I prepare this ahead of time?

Absolutely! You can mix the dry and wet ingredients separately the night before and refrigerate them. In the morning, combine them, add the raspberries, and bake fresh. Leftovers also reheat beautifully for up to 5 days.

→ What other berries can I use?

Blueberries, blackberries, or sliced strawberries all make excellent substitutes for raspberries. You can also use a mixed berry combination for variety. Fresh or frozen berries both work well.

→ How should I store leftovers?

Store leftover baked oatmeal in an airtight container in the refrigerator for up to 5 days. Reheat individual portions in the microwave for 60-90 seconds or warm in the oven at 300°F for 10-15 minutes.

→ Can I use a different type of milk?

Yes, any plant-based milk works well—oat milk, soy milk, or coconut milk are all great alternatives to almond milk. Choose unsweetened varieties to control the overall sweetness of the dish.