# Ingredient List:
→ 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 other plant 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
# How To Make It:
01 - Preheat the oven to 350°F. Lightly grease a 9x9-inch baking dish with cooking spray or a small amount of coconut oil.
02 - In a large bowl, mix together the rolled oats, shredded coconut, walnuts if using, coconut sugar, baking powder, cinnamon, and salt until evenly distributed.
03 - In a separate medium bowl, whisk together the almond milk, melted coconut oil, vanilla extract, and maple syrup until fully incorporated.
04 - Pour the wet ingredients into the dry ingredients. Stir with a spatula or wooden spoon until just combined, being careful not to overmix.
05 - Gently fold in 1 cup of the raspberries, taking care to avoid crushing them.
06 - Pour the mixture into the prepared baking dish and spread it evenly with a spatula. Scatter the remaining 1/2 cup of raspberries across the top.
07 - Bake for 35 minutes, or until the top is golden brown and the center is set. A toothpick inserted into the center should come out mostly clean.
08 - Allow the baked oatmeal to cool for 10 minutes before slicing into squares. Serve warm, optionally topped with additional shredded coconut or an extra drizzle of maple syrup.
