Baked Oatmeal with Raspberry Coconut (Printer-friendly)

Cozy plant-based breakfast traybake with raspberries, coconut, and oats. Vegan and dairy-free. Serves 6 in 45 minutes.

# 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

# Directions:

01 - Preheat the oven to 350°F. Lightly grease a 9x9-inch baking dish and set aside.
02 - In a large mixing bowl, combine 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 the wet ingredients into the dry ingredients and mix until fully incorporated.
05 - Gently fold 1 cup of raspberries into the batter to distribute evenly.
06 - Pour the mixture into the prepared baking dish and spread evenly. Scatter the remaining 1/2 cup raspberries over the top.
07 - Bake for 35 minutes, or until the top is golden brown and the center is set.
08 - Allow the baked oatmeal to cool for 10 minutes before slicing. Serve warm, optionally topped with extra coconut or a drizzle of maple syrup.

# Expert advice:

01 -
  • It bakes while you shower, so breakfast is ready when you are.
  • The raspberries burst into jammy pockets that taste like little surprises.
  • Leftovers reheat beautifully, which means you can eat well all week without thinking.
02 -
  • Don't skip the cooling time, it needs those minutes to firm up or it will fall apart when you slice it.
  • If using frozen raspberries, don't thaw them first or they'll bleed too much color and make the oats soggy.
03 -
  • Use a metal baking dish instead of glass if you want crispier edges.
  • Let the melted coconut oil cool slightly before whisking it in, so it doesn't seize up in the cold almond milk.
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