Baked Oatmeal with Raspberry Coconut (Printer-friendly)

Plant-based breakfast traybake with raspberries, coconut, and oats. Vegan, dairy-free, ready in 45 minutes.

# Ingredient List:

→ 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

# Directions:

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 another 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 - Pour mixture into 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 in the center.
08 - Allow to cool for 10 minutes before slicing. Serve warm, optionally topped with extra coconut or maple syrup drizzle.

# Expert Tips:

01 -
  • You can prep it the night before and bake it fresh in the morning without any fuss.
  • The raspberry and coconut combo tastes indulgent but keeps you full for hours.
  • It slices beautifully, so you can grab a square throughout the week or serve a crowd.
02 -
  • Don't skip greasing the dish, even non-stick pans can grab onto the oats and make serving messy.
  • If using frozen raspberries, don't thaw them first or they'll release too much liquid and make the oatmeal soggy.
  • Let it cool for the full 10 minutes, it needs time to set or it will fall apart when you cut it.
03 -
  • Press the oat mixture gently into the pan before baking so it holds together better when sliced.
  • If you like it sweeter, brush the top with a little extra maple syrup right after it comes out of the oven.
  • Make a double batch and freeze individual slices wrapped in parchment, then reheat from frozen for instant breakfasts.
Go Back