Pin It I slid the baking dish out of the oven one Saturday morning, and the smell of toasted coconut instantly filled every corner of the kitchen. My partner wandered in, still half asleep, drawn by the warm, nutty scent mingling with the faint tartness of raspberries. We ended up eating it straight from the pan with two spoons, laughing at how we couldn't wait long enough to plate it properly. That morning, baked oatmeal stopped being just another breakfast and became something we'd crave all week. It's been our cozy weekend staple ever since.
I made this for a friend who showed up unexpectedly one Sunday, still in her running gear and starving. She sat at the counter while I sliced warm squares onto mismatched plates, and we talked about nothing important while she ate two servings. Later, she texted asking for the recipe, admitting she'd been surviving on granola bars most mornings. Now she bakes a pan every Monday and eats it all week, which makes me unreasonably proud.
Ingredients
- Rolled oats: Use old-fashioned oats, not quick oats, because they hold their shape and give you that hearty, chewy bite instead of turning mushy.
- Unsweetened shredded coconut: This toasts up beautifully in the oven and adds a subtle richness that sweetened coconut would overpower.
- Chopped walnuts: They bring a warm, earthy crunch, but if you're nut-free, sunflower seeds work just as well without changing the texture.
- Coconut sugar: It has a gentle caramel flavor that feels less sharp than white sugar, though brown sugar is a perfect swap if that's what you have.
- Baking powder: This is what makes the oatmeal rise slightly and feel fluffy rather than dense and porridge-like.
- Ground cinnamon: Just enough to add warmth without announcing itself, letting the coconut and berries stay front and center.
- Fine sea salt: It balances the sweetness and makes every other flavor sharper and more interesting.
- Unsweetened almond milk: Any plant milk works here, but I love almond for its clean, neutral taste that doesn't compete.
- Melted coconut oil: It keeps everything moist and adds a whisper of tropical flavor that ties into the shredded coconut.
- Pure vanilla extract: A little vanilla makes everything smell like a hug, especially when it hits the heat of the oven.
- Maple syrup: This adds a gentle sweetness to the base, so the fruit doesn't have to do all the work.
- Fresh or frozen raspberries: Frozen ones work just as well and burst into jammy pockets as they bake, so don't worry if fresh aren't in season.
Instructions
- Prep your oven and dish:
- Preheat the oven to 350°F (175°C) and lightly grease a 9x9-inch baking dish with a bit of coconut oil or nonstick spray. This keeps the edges from sticking and makes cleanup so much easier.
- Combine the dry ingredients:
- In a large bowl, mix together the oats, shredded coconut, walnuts, coconut sugar, baking powder, cinnamon, and salt until everything is evenly distributed. It should look like a fragrant, chunky mixture ready to soak up all the goodness.
- Whisk the wet ingredients:
- In another bowl, whisk together the almond milk, melted coconut oil, vanilla extract, and maple syrup until smooth and slightly frothy. The oil might try to separate, but a good whisk brings it all together.
- Mix wet and dry:
- Pour the wet ingredients into the dry ingredients and stir until everything is moistened and cohesive. Don't overmix, just make sure there are no dry pockets hiding at the bottom.
- Fold in most of the raspberries:
- Gently fold in 1 cup of the raspberries, being careful not to crush them too much. A few broken berries are fine, they'll just streak the batter with pink.
- Transfer to the baking dish:
- Pour the mixture into the prepared baking dish and spread it evenly with a spatula. Scatter the remaining half cup of raspberries on top so they bake into jammy little bursts of tartness.
- Bake until golden:
- Bake for 35 minutes, or until the top is golden and the edges are set. The center should still have a little give but not look wet or jiggly.
- Cool and serve:
- Let it cool for 10 minutes before slicing into squares. Serve warm, and if you're feeling fancy, add a sprinkle of extra coconut or a drizzle of maple syrup on top.
Pin It One morning, I brought a pan of this to a friend's brunch potluck, worried it would seem too simple next to all the fancy frittatas and pastries. Instead, it was the first dish to disappear, and three people asked if I'd written the recipe down. Someone even admitted they'd been intimidated by baked oatmeal before, thinking it required some secret technique. Watching them realize it was just oats, milk, and fruit made me love this recipe even more.
How to Store and Reheat
I cut the leftovers into individual squares and store them in an airtight container in the fridge for up to five days. In the morning, I pop one in the microwave for about 45 seconds, and it tastes just as good as the day I baked it. Sometimes I add a splash of almond milk before reheating to bring back a little extra moisture. If you want to freeze portions, wrap each square in parchment and then foil, and they'll keep for up to two months, ready to thaw overnight and reheat.
Flavor Variations to Try
I've swapped raspberries for blueberries, blackberries, and even diced strawberries, and every version has been delicious. One time I stirred in a handful of dark chocolate chips along with the berries, and it felt like dessert for breakfast in the best way. You can also play with the spices, adding a pinch of nutmeg or cardamom if you're feeling adventurous. For a tropical twist, use diced mango and extra coconut, and suddenly you're somewhere warm even if it's snowing outside.
Serving Suggestions
I love serving this with a dollop of coconut yogurt on the side, which adds a cool, creamy contrast to the warm, toasty oatmeal. A drizzle of almond butter or tahini is another favorite, especially when you want something a little richer. Fresh berries on top make it feel special, and a sprinkle of extra toasted coconut adds crunch. If you're feeding a crowd, set out small bowls of toppings and let everyone build their own plate.
- Top with sliced bananas and a drizzle of peanut butter for extra protein and richness.
- Serve alongside a hot cup of chai or a frothy oat milk latte for the coziest breakfast moment.
- Pack a square in a container with a fork for an easy, nourishing breakfast on the go.
Pin It This baked oatmeal has become the kind of recipe I make without thinking, the one I turn to when I want something warm and simple that feels like care in a pan. I hope it finds a spot in your weekend mornings, too.
Recipe FAQs
- → Can I use other berries instead of raspberries?
Yes, you can substitute raspberries with blueberries, strawberries, blackberries, or a mixed berry combination. Fresh or frozen berries both work well.
- → How do I make this nut-free?
Simply omit the walnuts or replace them with sunflower seeds or pumpkin seeds. Ensure the coconut is tolerated, as it's botanically classified as a fruit but sometimes grouped with tree nuts for allergen purposes.
- → Can I prepare this ahead of time?
Yes, you can assemble the mixture the night before and refrigerate it in the baking dish. In the morning, simply bake as directed, adding a few extra minutes if baking straight from the refrigerator.
- → What type of oats work best?
Rolled oats (old-fashioned oats) work perfectly for this dish. Avoid using quick oats or steel-cut oats, as they will alter the texture and baking time significantly.
- → How should I store leftovers?
Store cooled portions in an airtight container in the refrigerator for up to 5 days. Reheat individual servings in the microwave for 1-2 minutes or enjoy cold with fresh plant-based milk.
- → Can I use a different type of milk?
Absolutely. Any plant-based milk works well, including oat milk, soy milk, coconut milk, or cashew milk. Choose unsweetened varieties to control the overall sweetness level.