Save to Pinterest My kitchen smelled like a tropical bakery the morning I pulled this out of the oven, still bubbling at the edges. I had tossed frozen raspberries in without thinking twice, and they bled into the oats in the most beautiful way. The toasted coconut on top turned golden and crisp, filling the house with warmth. I ate two servings standing at the counter, straight from the pan. It became my Sunday morning ritual after that.
I brought this to a brunch once, still warm in the dish, and someone asked if I had ordered it from a cafe. The raspberries were half-thawed and the coconut was uneven, but no one cared. We ate it with our hands, leaning over the table, laughing about how good something so simple could taste. That dish came home empty, and I felt proud in a quiet way.
Ingredients
- Rolled oats: Use old-fashioned rolled oats, not instant, so the texture stays hearty and doesnt turn to mush in the oven.
- Unsweetened shredded coconut: This toasts beautifully on top and adds a subtle chew, make sure its unsweetened or the whole thing gets too sweet.
- Chopped walnuts: Optional but they add a nutty richness and crunch, you can swap them for pecans or leave them out entirely.
- Coconut sugar or brown sugar: Either works, coconut sugar has a caramel note that pairs perfectly with the berries.
- Baking powder: This is what makes the oats puff up just a little, giving you a cake-like texture instead of dense porridge.
- Ground cinnamon: Just enough to warm everything up without stealing the show from the fruit.
- Fine sea salt: Dont skip it, it balances the sweetness and makes all the flavors sharper.
- Unsweetened almond milk: Any plant milk works here, I have used oat milk and cashew milk with great results.
- Melted coconut oil: This keeps everything moist and adds a subtle tropical note that ties in with the shredded coconut.
- Pure vanilla extract: A must for warmth and depth, it rounds out the whole dish.
- Maple syrup: Adds natural sweetness and a hint of complexity, you can drizzle more on top if you like things sweeter.
- Fresh or frozen raspberries: Frozen works just as well, no need to thaw them first, they release juice as they bake and create little pockets of tartness.
Instructions
- Preheat and Prep:
- Set your oven to 350°F (175°C) and lightly grease a 9x9-inch baking dish with a little coconut oil or nonstick spray. This step matters because the edges can stick if you forget.
- Mix the Dry Ingredients:
- In a large bowl, combine the oats, shredded coconut, walnuts if using, coconut sugar, baking powder, cinnamon, and salt. Stir it all together until 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 coconut oil might clump a little if the milk is cold, but it will melt in the oven.
- Combine Wet and Dry:
- Pour the wet mixture into the dry ingredients and stir until everything is coated and no dry oats remain. The mixture will look loose, almost like a thick batter, and thats exactly right.
- Fold in Most of the Raspberries:
- Gently fold in 1 cup of the raspberries, being careful not to crush them too much. Save the rest for the top.
- Transfer to the Baking Dish:
- Pour the mixture into your prepared dish and spread it out evenly with a spatula. Scatter the remaining half cup of raspberries over the top, pressing them in just slightly.
- Bake Until Golden:
- Bake for 35 minutes, until the top is golden and the edges are set. The center might still jiggle a little, but it will firm up as it cools.
- Cool and Serve:
- Let it cool for 10 minutes before slicing into squares. Serve warm, with extra coconut or a drizzle of maple syrup if you are feeling generous.
Save to Pinterest One winter morning, I reheated a square of this and ate it with a spoonful of almond yogurt on the side. The raspberries had turned jammy overnight, and the oats had soaked up all the flavors. It tasted even better than the day I baked it. I realized then that this was not just breakfast, it was comfort in a dish, something I could count on when mornings felt hard.
How to Store and Reheat
I slice the whole pan into squares and store them in an airtight container in the fridge for up to five days. In the morning, I reheat a piece in the microwave for about 45 seconds, and it tastes freshly baked. You can also freeze individual portions wrapped in parchment and foil, then thaw them overnight or reheat straight from frozen. The texture stays surprisingly good, and the raspberries keep their bright flavor even after freezing.
Swaps and Substitutions
I have made this with blackberries, blueberries, and even chopped strawberries, and every version worked. If you need it nut-free, just skip the walnuts and use sunflower seeds for crunch, or leave them out entirely. Coconut sugar can be swapped for regular brown sugar or even a mashed banana if you want less sweetness. The almond milk can be replaced with oat milk, soy milk, or any plant milk you have on hand, and the results are always creamy and satisfying.
Serving Suggestions
This is perfect on its own, but I love serving it with a dollop of coconut yogurt or a splash of cold almond milk poured over the top. A drizzle of almond butter adds richness, and a sprinkle of extra toasted coconut makes it feel fancy. Sometimes I add a handful of fresh berries on the side, or a few slices of banana for sweetness.
- Top with a spoonful of nut butter for extra protein and creaminess.
- Serve with a side of fresh fruit or a green smoothie for a balanced breakfast.
- Drizzle with maple syrup or a tiny pinch of flaky sea salt right before serving.
Save to Pinterest This baked oatmeal has become the kind of recipe I make without thinking, the one I turn to when I need something warm and easy and good. I hope it becomes that for you too.
Recipe FAQ
- → Can I use frozen raspberries instead of fresh?
Yes, frozen raspberries work perfectly in this dish. No need to thaw them first—just fold them in directly and they'll release their juices during baking.
- → How do I make this nut-free?
Simply omit the walnuts or replace them with sunflower seeds for a similar crunch. Ensure coconut is tolerated, as it's technically a fruit but may affect some with tree nut allergies.
- → Can I prepare this ahead of time?
Absolutely! You can mix the dry and wet ingredients separately the night before, then combine and bake in the morning. The baked dish also stores well in the refrigerator for up to 4 days.
- → What other berries can I substitute?
Blueberries, blackberries, or sliced strawberries all work wonderfully. You can also use a mix of berries for variety and color.
- → How should I reheat leftovers?
Reheat individual portions in the microwave for 30-60 seconds, or warm in a 300°F oven for 10-15 minutes. The texture remains delicious and the flavors develop even more.
- → Can I reduce the sugar content?
Yes, you can reduce the coconut sugar to 2 tablespoons or omit it entirely if your plant milk is sweetened. The maple syrup provides additional sweetness along with the natural sugars from the raspberries.