Baked Oatmeal Raspberry Coconut

Last winter my sister texted me at 7am asking if I had something breakfast-like she could bake for surprise houseguests. I had exactly forty five minutes to walk her through a recipe over the phone, and this raspberry coconut baked oatmeal is what we invented on the fly. The smell of toasted coconut and warming cinnamon filled her kitchen just as everyone stumbled downstairs.

I remember standing in my kitchen, watching the steam rise from my coffee mug while I waited for my sister to text back a photo. When it finally came through, golden and bubbling, she told me her friends asked for the recipe before they even finished their first servings. Now it is my go-to when I want breakfast to feel like a hug.

Ingredients

• 2 cups (200 g) rolled oats: Use old-fashioned rolled oats rather than quick oats for better texture and that satisfying chew
• 1/2 cup (40 g) unsweetened shredded coconut: This toasts beautifully in the oven, adding a nutty sweetness throughout
• 1/2 cup (60 g) chopped walnuts: Optional but adds a lovely crunch and protein boost
• 1/4 cup (50 g) coconut sugar or brown sugar: Coconut sugar gives a deeper caramel flavor, though brown sugar works perfectly
• 1 1/2 tsp baking powder: Essential for giving the oatmeal that slightly risen, cakey texture
• 1/2 tsp ground cinnamon: Warm spice that pairs beautifully with both coconut and raspberries
• 1/4 tsp fine sea salt: Balances the sweetness and brings all the flavors forward
• 2 cups (480 ml) unsweetened almond milk: Any plant milk works here, but almond adds a subtle nutty note
• 1/4 cup (60 ml) melted coconut oil: Adds richness and helps create that tender, custardy texture
• 1 tsp pure vanilla extract: Do not skimp here, vanilla is the backbone that ties everything together
• 2 tbsp maple syrup: Adds just enough extra sweetness without overpowering the fruit
• 1 1/2 cups (180 g) fresh or frozen raspberries: Frozen work perfectly, though fresh give you those beautiful jewel-like pockets

Instructions

Get everything ready:

Preheat your oven to 350°F (175°C) and lightly grease a 9x9-inch baking dish with a little coconut oil.

Mix the dry ingredients:

In a large bowl, combine the oats, shredded coconut, walnuts, coconut sugar, baking powder, cinnamon, and salt until well blended.

Whisk the wet ingredients:

In a separate bowl, whisk together the almond milk, melted coconut oil, vanilla extract, and maple syrup until smooth.

Bring it all together:

Pour the wet mixture into the dry ingredients and stir until fully combined. The batter will look loose and that is exactly right.

Add the berries:

Gently fold in one cup of the raspberries, being careful not to crush them too much.

Assemble and bake:

Pour everything into your prepared dish and spread it evenly. Scatter the remaining half cup of raspberries across the top. Bake for 35 minutes until golden and set in the center.

Let it rest:

Allow the baked oatmeal to cool for about 10 minutes before slicing. This resting period helps it set perfectly.

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Last month I made this for a Sunday brunch and my friend Sarah, who claims to hate oatmeal, went back for seconds. Watching her scrape her plate clean reminded me that the right preparation can transform even the most humble ingredients into something special.

Make Ahead Magic

You can assemble everything the night before and keep it covered in the refrigerator. Just pop it in the oven when you wake up. I have found that the flavors meld beautifully overnight, making this perfect for busy mornings.

Serving Suggestions

While this is wonderful on its own, a dollop of coconut yogurt or a splash of cold almond milk creates the most lovely temperature contrast. Sometimes I add an extra drizzle of maple syrup when the raspberries are particularly tart.

Storage and Reheating

Leftovers keep beautifully in the refrigerator for up to five days. I actually prefer it on day two or three, when the flavors have had time to deepen and the texture becomes even more custard-like.

• Reheat individual portions in the microwave for about 45 seconds
• For a crispier top, warm larger portions in a 350°F oven for 10 minutes
• Add a splash of plant milk before reheating to restore moisture

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There is something so comforting about a breakfast that feels special enough for company but simple enough for a Tuesday morning. I hope this recipe finds its way into your regular rotation.

Recipe Questions & Answers

→ Can I substitute the raspberries?

Absolutely! While raspberries offer a lovely tartness, you can easily swap them for other berries like blueberries, chopped strawberries, or a mixed berry blend. Adjust sweetness if needed.

→ Is this dish suitable for those with dietary needs?

Yes, this baked oatmeal is entirely plant-based, making it vegan and dairy-free. It uses almond milk and coconut oil, ensuring a delicious outcome without animal products.

→ Can I prepare this oatmeal in advance?

Yes, you can prepare the mixture the night before and store it covered in the refrigerator. In the morning, simply pour it into your baking dish and bake as directed. It’s also great for meal prepping.

→ How should I store leftover baked oatmeal?

Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. You can reheat individual portions in the microwave or oven until warmed through.

→ What are some serving suggestions for this baked oatmeal?

It's wonderful served warm on its own. For extra indulgence, try it with a dollop of plant-based yogurt, a splash of additional almond milk, or a drizzle of maple syrup. A sprinkle of extra toasted coconut or fresh berries also works well.

→ How can I make this dish nut-free?

To make it nut-free, simply omit the optional walnuts. The recipe already uses almond milk, but you can substitute it with another plant milk like oat milk or soy milk if preferred for stricter nut-free requirements.