Save The oven timer had just gone off when my neighbor knocked, drawn by the smell of toasted coconut drifting through the hallway. I opened the door holding a steaming pan of baked oatmeal, raspberries still bubbling at the edges, and she laughed because I was still in pajamas at ten on a Saturday. We ended up eating it straight from the dish with two spoons, standing at my kitchen counter. That morning taught me that some recipes don't need an occasion, they create one.
I started making this when a friend stayed over after a late night of talking through big life decisions. She mentioned she'd gone vegan recently, and I panicked quietly because my usual brunch repertoire was all eggs and butter. I threw this together from what I had, and when she took her first bite, she got quiet in that good way people do when food surprises them. She asked for the recipe before she even finished her piece.
Ingredients
- Rolled oats: Use old-fashioned rolled oats, not instant, because they hold their shape and give the bake structure instead of turning to mush.
- Unsweetened shredded coconut: This toasts as it bakes, creating little pockets of nutty sweetness that contrast beautifully with the tart raspberries.
- Chopped walnuts: Optional but worth it for the earthy crunch, though I've made it without them plenty of times when I forget to buy them.
- Coconut sugar or brown sugar: Coconut sugar adds a subtle caramel note, but brown sugar works just as well if that's what's in your pantry.
- Baking powder: This is what makes the oatmeal puff up slightly and hold together instead of staying dense and porridge-like.
- Ground cinnamon: Just enough to add warmth without overpowering the berries, like a whisper rather than a shout.
- Fine sea salt: Balances the sweetness and makes all the other flavors sharper and more present.
- Unsweetened almond milk: Any plant milk works here, but almond has a neutral flavor that lets the coconut and raspberries shine.
- Melted coconut oil: This adds richness and helps the top get golden, plus it reinforces the coconut flavor throughout.
- Pure vanilla extract: A teaspoon goes a long way in making the whole dish smell like a hug.
- Maple syrup: Adds liquid sweetness that soaks into the oats as they bake, keeping everything moist.
- Fresh or frozen raspberries: Frozen work just as well as fresh and sometimes better because they release more juice, staining the oats pink in places.
Instructions
- Prepare your pan:
- Preheat your oven to 350°F and grease a 9x9-inch baking dish with a little coconut oil or nonstick spray. Don't skip the greasing or you'll be scraping stuck edges later.
- Mix the dry base:
- Combine the oats, coconut, walnuts, sugar, baking powder, cinnamon, and salt in a large bowl, stirring until everything is evenly distributed. This is the foundation, so make sure the baking powder isn't clumped in one spot.
- Whisk the wet ingredients:
- In a separate bowl, whisk together the almond milk, melted coconut oil, vanilla, and maple syrup until smooth. The oil might try to separate, but a good whisk brings it all together.
- Combine everything:
- Pour the wet mixture into the dry ingredients and stir until just combined, no dry oats left behind. It will look more like thick batter than traditional oatmeal.
- Fold in most of the berries:
- Gently fold in 1 cup of raspberries, being careful not to crush them all. A few will break and that's fine, it adds color.
- Transfer and top:
- Pour everything into your prepared dish and spread it evenly with a spatula. Scatter the remaining half cup of raspberries on top so they bake into the surface.
- Bake until golden:
- Slide it into the oven and bake for 35 minutes, until the top is golden and the center feels set when you gently press it. Your kitchen will smell incredible halfway through.
- Cool and serve:
- Let it cool for 10 minutes before slicing into squares. Serve it warm with extra coconut, a drizzle of maple syrup, or a dollop of plant-based yogurt.
Save One Sunday morning, I made a double batch and brought half to a potluck brunch where nobody knew each other yet. It became the thing people gathered around, breaking off corners with their fingers and asking questions that led to real conversations. By the time the pan was empty, the room felt warmer. Food has a way of doing that when you let it.
How to Store and Reheat
I cut the leftovers into individual squares and keep 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 just as good as the day I baked it, maybe even better because the flavors have had time to settle. Sometimes I eat it cold, straight from the fridge, which is surprisingly satisfying when I'm running late.
Flavor Variations to Try
Once you've made the base version a few times, it becomes a template you can play with. I've swapped raspberries for blueberries, blackberries, or even diced peaches in the summer. You can replace the cinnamon with cardamom for something more floral, or stir in a handful of dark chocolate chips if you want it to feel a little more indulgent. The coconut can be left out entirely if you're not a fan, though I'd miss the toasty crunch it brings.
Serving Suggestions
This baked oatmeal is filling enough to stand on its own, but I love serving it with a spoonful of almond butter melted on top or a handful of fresh berries on the side. If I'm feeling fancy, I'll add a dollop of coconut yogurt and a sprinkle of hemp seeds for extra protein. On weekends, I sometimes pour a little cold almond milk over my portion like cereal, which sounds odd but tastes like breakfast and dessert had a baby.
- Top with sliced bananas and a drizzle of almond butter for extra richness.
- Serve alongside a hot cup of chai or coffee to balance the sweetness.
- Pair with a simple green smoothie if you want to add more nutrients without much effort.
Save This recipe has become my go-to when I want to feel like I have my life together without actually having to try that hard. It's warm, forgiving, and makes your home smell like someone who bakes on purpose.
Common Questions
- → Can I use frozen raspberries instead of fresh?
Yes, frozen raspberries work perfectly. 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. Ensure the shredded coconut is tolerated, as it's classified as a tree nut allergen for some.
- → Can I prepare this ahead of time?
Absolutely. Mix the dry and wet ingredients separately the night before, then combine and bake in the morning. Baked portions also reheat beautifully for quick weekday breakfasts.
- → What other berries can I use?
Blueberries, blackberries, or sliced strawberries all work wonderfully. You can also use a mixed berry combination for varied flavor and color.
- → How should I store leftovers?
Store covered in the refrigerator for up to 5 days. Reheat individual portions in the microwave for 30-60 seconds or enjoy cold with a splash of plant milk.
- → Can I substitute the coconut sugar?
Yes, brown sugar, granulated sugar, or even date sugar work well. Adjust sweetness to taste, keeping in mind the maple syrup also adds sweetness.