Plant-based breakfast traybake with raspberries, coconut, and oats. Perfect for sharing on chilly mornings.
# 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 oven to 350°F and lightly grease a 9x9-inch baking dish with cooking spray or oil.
02 - In a large mixing bowl, combine rolled oats, shredded coconut, walnuts if using, coconut sugar, baking powder, cinnamon, and sea salt. Mix until evenly distributed.
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 dry ingredients and stir until fully combined with no dry pockets remaining.
05 - Gently fold 1 cup of raspberries into the batter, being careful not to crush them excessively.
06 - Pour mixture into prepared baking dish and spread into an even layer. Distribute remaining 1/2 cup raspberries across the top.
07 - Bake for 35 minutes until the surface is golden brown and the center is set when a knife inserted comes out clean.
08 - Allow to cool for 10 minutes before portioning. Serve warm, optionally topped with additional coconut or a drizzle of maple syrup.
