Baked Oatmeal Raspberry Coconut (Printable)

Plant-based breakfast traybake with raspberries, coconut, and rolled oats. Vegan, dairy-free, serves 6.

# 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 or plant-based milk alternative
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 salt. Mix thoroughly.
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 stir until fully incorporated with no dry pockets remaining.
05 - Gently fold 1 cup of raspberries into the batter to distribute evenly while preserving berry integrity.
06 - Pour batter into prepared baking dish and spread evenly. Scatter remaining 1/2 cup raspberries across the surface.
07 - Bake for 35 minutes until golden brown and center is set when lightly pressed.
08 - Allow oatmeal to cool for 10 minutes before slicing. Serve warm with optional coconut flakes or maple syrup drizzle.

# Expert Tips:

01 -
  • It bakes into something between porridge and cake, warm and tender with crispy edges that everyone fights over.
  • You can stir it together half asleep and still pull out something that looks intentional and smells like a bakery.
  • Leftovers reheat beautifully, which means breakfast is already done for the next three mornings.
02 -
  • If you skip greasing the dish, the edges will stick and you'll lose the best crispy bits when you try to scoop it out.
  • Frozen raspberries release more juice than fresh, so the texture might be slightly softer, but the flavor is just as good.
  • Don't cut into it too soon or it'll fall apart, those ten minutes of cooling make all the difference.
03 -
  • Press the raspberries gently into the top layer before baking so they don't roll off and burn on the pan.
  • If you like a crunchier top, sprinkle a little extra coconut and a pinch of sugar over the surface before it goes in the oven.
  • Make a double batch and freeze half, it's the kind of thing you'll be glad to have ready on a busy morning.
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