Baked Oatmeal with Raspberry Coconut

One Saturday morning, I woke up craving something warm and filling but didn't want to stand at the stove. I threw oats, coconut, and raspberries into a baking dish, slid it into the oven, and went back to bed for twenty minutes. The smell that filled the kitchen when the timer went off was better than any alarm clock. That traybake became my go-to whenever I needed breakfast to feel like a hug without the fuss.

I first made this for a friend who was staying over after a long week. She wandered into the kitchen in her socks, drawn by the smell of toasted coconut and cinnamon. We ate it straight from the pan with spoons, still in our pajamas, and she asked for the recipe before she even finished her portion. It's been my secret weapon for low-key hosting ever since.

Ingredients

• Rolled oats: The backbone of this bake, they soften into a creamy, cake-like texture that holds everything together without feeling heavy.
• Unsweetened shredded coconut: Adds a subtle tropical sweetness and toasts beautifully on top, turning golden and fragrant.
• Chopped walnuts: Optional, but they bring a satisfying crunch and earthy richness that pairs perfectly with the berries.
• Coconut sugar or brown sugar: Just enough sweetness to balance the tartness of the raspberries without making it dessert.
• Baking powder: Gives the oats a little lift, so the texture is more cake than porridge.
• Ground cinnamon: Warms everything up and makes the whole kitchen smell like a weekend.
• Fine sea salt: A pinch deepens all the flavors and keeps the sweetness from overwhelming.
• Unsweetened almond milk: Keeps it creamy and plant-based, but any milk you love will work.
• Melted coconut oil: Adds moisture and a hint of richness that makes each bite tender.
• Pure vanilla extract: A little vanilla goes a long way in making this feel special.
• Maple syrup: Drizzled in for natural sweetness and a gentle caramel note.
• Fresh or frozen raspberries: They collapse into tart, juicy bursts that cut through the richness perfectly.

Instructions

Preheat and Prep:

Set your oven to 350°F (175°C) and lightly grease a 9x9-inch baking dish. A little coconut oil or nonstick spray works perfectly.

Mix the Dry Ingredients:

In a large bowl, combine the oats, shredded coconut, walnuts, coconut sugar, baking powder, cinnamon, and salt. Stir until everything is evenly distributed.

Whisk the Wet Ingredients:

In another bowl, whisk together the almond milk, melted coconut oil, vanilla extract, and maple syrup until smooth. The oil might clump a bit, but it will melt back into the oats as it bakes.

Combine and Fold:

Pour the wet mixture into the dry ingredients and stir until fully combined. Gently fold in 1 cup of the raspberries, being careful not to crush them.

Pour and Top:

Transfer the mixture into your prepared baking dish and spread it evenly. Scatter the remaining 1/2 cup raspberries on top for bursts of color and tartness.

Bake Until Golden:

Slide it into the oven and bake for 35 minutes, until the top is golden and the center is set. Your kitchen will smell incredible.

Cool and Serve:

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

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The first time I brought this to a brunch potluck, someone asked if it was a dessert or breakfast. I said both, and we laughed, but honestly, that's what makes it perfect. It walks the line between indulgent and nourishing, and you can feel good about eating it any time of day.

Storing and Reheating

This baked oatmeal 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 in between so I can grab one in the morning. Reheat individual portions in the microwave for about 45 seconds, or warm the whole dish in a low oven if you're feeding a crowd again.

Swaps and Variations

If you're not a fan of raspberries, blueberries or chopped strawberries work just as well. I've also made this with diced apples and a handful of raisins when berries weren't in season, and it tasted like apple pie for breakfast. For a nut-free version, skip the walnuts and use sunflower seeds, they add the same satisfying crunch without the allergen worry.

Serving Suggestions

I love serving this with a spoonful of coconut yogurt on the side and a drizzle of almond butter for extra richness. If you want to make it feel more like dessert, a scoop of vanilla ice cream (dairy-free, of course) turns it into something you could serve after dinner. On rushed mornings, I'll just eat it plain with a mug of coffee, and it's more than enough.

• Top with extra toasted coconut for crunch.
• Add a handful of dark chocolate chips to the batter for a treat.
• Serve with fresh berries and a splash of cold almond milk.

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This recipe has quietly become part of my rhythm, the kind of thing I make without thinking when I need something reliable and comforting. I hope it finds a place in your kitchen too.

Recipe FAQ

→ 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 in while still frozen and bake as directed.

→ 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 until heated through.

→ Can I make this nut-free?

Absolutely. Simply omit the walnuts or replace them with sunflower seeds. Check that your coconut tolerance is okay, as coconut is botanically a fruit but sometimes grouped with tree nuts for allergy purposes.

→ What other berries can I substitute for raspberries?

Blueberries, blackberries, or sliced strawberries all work wonderfully. You can also use a mixed berry combination for variety in flavor and color.

→ Can I prepare this the night before?

Yes, you can mix all ingredients, pour into the baking dish, cover, and refrigerate overnight. In the morning, simply bake as directed, adding an extra 5 minutes to the baking time if needed.

→ What type of oats work best?

Rolled oats (old-fashioned oats) are ideal for this dish. Quick oats will become too mushy, while steel-cut oats won't soften properly during the baking time.