Baked Oatmeal with Raspberry Coconut

The smell of toasted coconut still reminds me of the first Sunday I tried baking breakfast instead of frying it. I was tired of standing over the stove, flipping pancakes one by one while everyone else sat waiting. This oatmeal bake changed everything. I could slide it into the oven, pour myself coffee, and actually sit down with my family while it turned golden and bubbly.

I brought this to a brunch potluck once, still warm in the dish wrapped in a towel. A friend who swore she hated oatmeal came back for seconds. She said it was the coconut that won her over, crispy on top and chewy underneath. I wrote the recipe on a napkin for her right there at the table.

Ingredients

• Rolled oats: Use old-fashioned oats, not instant, or the texture turns mushy instead of hearty and satisfying.
• Unsweetened shredded coconut: This toasts as it bakes and adds a nutty sweetness that balances the tart raspberries perfectly.
• Chopped walnuts: Optional but highly recommended for crunch, you can swap in pecans or skip them entirely if allergies are a concern.
• Coconut sugar or brown sugar: Either works beautifully, coconut sugar adds a slight caramel note that I prefer.
• Baking powder: This is what gives the oatmeal a cake-like lift instead of sitting dense and heavy.
• Ground cinnamon: Just enough to warm the flavor without overpowering the berries.
• Fine sea salt: Do not skip this, it brings out all the other flavors and keeps the sweetness in check.
• Unsweetened almond milk: Any plant milk works here, oat milk makes it extra creamy.
• Melted coconut oil: Adds richness and helps the top turn golden, you can use neutral oil if you prefer.
• Pure vanilla extract: A must for depth, the cheap imitation stuff just does not taste the same.
• Maple syrup: A little drizzle in the batter and more on top when serving makes it feel indulgent.
• Fresh or frozen raspberries: Frozen works just as well, no need to thaw them first.

Instructions

Preheat and Prep:

Set your oven to 350°F 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 easier.

Mix the Dry Ingredients:

In a large bowl, combine the oats, shredded coconut, walnuts if using, sugar, baking powder, cinnamon, and salt. Stir it all together until evenly distributed.

Whisk the Wet Ingredients:

In a separate bowl, whisk together the almond milk, melted coconut oil, vanilla, and maple syrup until smooth. The oil should blend in completely, not float on top.

Combine Wet and Dry:

Pour the wet mixture into the dry ingredients and stir gently until everything is moistened. The oats will soak up the liquid quickly.

Fold in Most of the Raspberries:

Add one cup of raspberries and fold them in carefully so they do not break apart too much. A few smashed berries are fine, they add color.

Pour and Top:

Transfer the mixture to your prepared baking dish and spread it out evenly with a spatula. Scatter the remaining half cup of raspberries across the top.

Bake Until Golden:

Slide the dish into the oven and bake for 35 minutes, until the edges are golden and the center feels set when you press it lightly. The kitchen will smell incredible.

Cool and Serve:

Let it cool for about 10 minutes before slicing into squares. Serve it warm with extra coconut flakes or a drizzle of maple syrup if you are feeling fancy.

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One winter morning, my daughter asked if we could have this for her birthday breakfast. She was turning seven and wanted raspberries more than cake. We ate it straight from the pan, still warm, with spoons instead of forks. It became our new birthday tradition.

How to Store and Reheat

This keeps in the fridge for up to five days in an airtight container. I slice it into squares first and stack them with parchment in between so they do not stick. Reheat individual portions in the microwave for 30 seconds or warm the whole dish covered in foil at 300°F for about 15 minutes. The texture stays surprisingly good, not dried out at all.

Swaps and Substitutions

If you cannot do nuts, sunflower seeds add a similar crunch without the allergen worry. Blueberries or chopped strawberries work just as well as raspberries, though I find raspberries have the best tartness. For a richer version, swap half the almond milk for canned coconut milk. You can also make this oil-free by using applesauce in place of the coconut oil, though the top will not crisp up quite as nicely.

Serving Suggestions

I love this with a big spoonful of coconut yogurt on the side and a handful of fresh berries. It is also wonderful with a splash of cold almond milk poured over the top, almost like a baked cereal. If you want to make it feel more dessert-like, a dollop of whipped coconut cream and a sprinkle of cinnamon does the trick.

• Serve it alongside scrambled tofu or tempeh bacon for a full savory-sweet brunch spread.
• Pack cooled squares in lunchboxes with a small container of nut butter for dipping.
• Top with sliced bananas and a drizzle of almond butter for extra protein and staying power.

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This recipe has become my go-to when I want the house to smell like comfort and I need breakfast to feel like a hug. I hope it does the same for you.

Recipe FAQs

→ 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. They may release a bit more moisture during baking, but the oats will absorb it beautifully.

→ How do I store leftovers?

Store covered in the refrigerator for up to 5 days. Reheat individual portions in the microwave for 60-90 seconds or warm the entire dish in a 300°F oven for 15-20 minutes.

→ Can I make this nut-free?

Absolutely. Simply omit the walnuts or replace them with sunflower seeds or pumpkin seeds. Ensure coconut is tolerated, as it's technically a tree nut allergen for some individuals.

→ What other berries can I use?

Blueberries, blackberries, or sliced strawberries all work wonderfully. You can also mix berries for variety. Frozen mixed berries are a convenient option year-round.

→ Can I prepare this the night before?

Yes, you can mix all ingredients and refrigerate overnight in the baking dish. In the morning, let it sit at room temperature while the oven preheats, then bake as directed, adding 5-10 minutes if needed.

→ Is this suitable for meal prep?

Definitely. Portion into individual servings after baking and store in airtight containers. It reheats well and maintains its texture throughout the week, making it ideal for quick weekday breakfasts.