Cozy plant-based breakfast traybake with juicy raspberries, toasted coconut, and warm spices. Serves 6.
# 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
# Method:
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. Whisk together until evenly distributed.
03 - In a separate bowl, whisk together almond milk, melted coconut oil, vanilla extract, and maple syrup until fully incorporated.
04 - Pour wet ingredients into the dry mixture and stir until just combined, ensuring no dry streaks remain.
05 - Gently fold 1 cup of raspberries into the batter using a spatula, being careful not to crush the fruit.
06 - Pour batter into prepared baking dish and smooth the surface evenly. Distribute remaining 1/2 cup raspberries across the top.
07 - Bake for 35 minutes until the oatmeal is golden brown and set in the center. A toothpick inserted should come out clean or with just moist crumbs.
08 - Remove from oven and let cool for 10 minutes before slicing into portions. Serve warm, optionally topped with additional coconut or a drizzle of maple syrup.
