Baked Oatmeal with Raspberry Coconut (Printable)

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

# What You 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 oven to 350°F. Lightly grease a 9x9-inch baking dish with coconut oil or cooking spray.
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 smooth.
04 - Pour the wet ingredient mixture into the dry ingredients and stir until fully incorporated, ensuring no dry pockets remain.
05 - Gently fold 1 cup of raspberries into the batter using a spatula, being careful not to crush the fruit excessively.
06 - Pour the batter into the prepared baking dish and spread evenly with a spatula. Scatter the remaining 1/2 cup raspberries across the surface.
07 - Bake for 35 minutes until the top is golden brown and a toothpick inserted in the center comes out clean or with moist crumbs.
08 - Remove from oven and cool for 10 minutes. Cut into 6 equal portions and serve warm, optionally topped with additional coconut or a drizzle of maple syrup.

# Expert Advice:

01 -
  • It bakes into firm, sliceable squares that you can grab cold from the fridge or reheat in seconds.
  • The raspberries get jammy and sweet, their tartness cutting through the coconut oil and maple syrup beautifully.
  • You can prep it the night before and bake it in the morning while you make coffee.
  • It tastes indulgent but keeps you full for hours without any heaviness.
02 -
  • Do not skip the cooling time or the squares will fall apart when you try to slice them.
  • If using frozen raspberries, do not thaw them first or they will release too much juice and make the oatmeal soggy.
  • Melted coconut oil should be warm but not hot when you add it to the almond milk, or it can seize up.
03 -
  • Press the raspberries gently into the top before baking so they stay put and caramelize slightly on the edges.
  • If you like a sweeter bake, increase the maple syrup to 3 tablespoons or sprinkle a little extra coconut sugar on top before it goes in the oven.
  • Use a sharp knife to cut clean squares, wiping the blade between cuts keeps the edges neat.
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