Baked Oatmeal Raspberry Coconut (Printable Version)

Plant-based breakfast traybake with raspberries, coconut, and oats. Cozy, delicious, and perfect for sharing.

# 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

# How-To Steps:

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 to distribute leavening agents evenly.
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 the dry mixture and stir until fully incorporated. Ensure no dry pockets remain.
05 - Gently fold 1 cup of raspberries into the batter, being careful not to crush them excessively.
06 - Transfer the batter to the prepared baking dish and spread evenly. Scatter 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.
08 - Allow the oatmeal cake to cool for 10 minutes before slicing. Serve warm with optional coconut flakes or maple syrup drizzle.

# Expert Advice:

01 -
  • It bakes in one dish and feeds a crowd without any fuss or flipping.
  • The raspberries burst into jammy pockets that taste like you tried way harder than you did.
  • You can slice it into squares and reheat them all week, which makes mornings so much easier.
  • The coconut gets toasty and sweet on top, adding texture you dont expect from oatmeal.
02 -
  • Frozen raspberries work perfectly, but they release more liquid, so your bake might look a little wetter at first, it will set as it cools.
  • If you skip greasing the dish, the edges will stick and you will lose those crispy corner pieces, which are the best part.
  • Letting it cool for the full 10 minutes is non-negotiable, it needs that time to firm up or it will fall apart when you slice it.
03 -
  • Press the raspberries gently into the top layer before baking so they do not all sink to the bottom.
  • Use a glass or ceramic baking dish for even heat, metal pans can cause the edges to brown too fast.
  • Let the dish sit for a full 10 minutes after baking, this is when the oats absorb the liquid and the texture becomes perfect.
  • If you like it sweeter, add an extra tablespoon of maple syrup to the wet ingredients or drizzle more on top before serving.
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