Save Last January, when the apartment felt like it would never be warm again, my roommate stumbled into the kitchen at 7 AM with frozen toes and a desperate look in her eyes. I pulled this tray from the oven ten minutes later, and the way the whole room filled with coconut and cinnamon made her forget she was cold. We ate it standing up in our pajamas, watching steam rise off each spoonful. Now whenever the temperature drops below freezing, this recipe appears on my counter without anyone saying a word.
My cousin brought this to a potluck last spring, claiming she found it somewhere online but had already changed three things about it. Everyone kept asking for the recipe, and she looked genuinely confused when she admitted she does not measure the coconut anymore. The version below includes measurements though, because some of us need that kind of structure before our first cup of coffee.
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Ingredients
- 2 cups (200 g) rolled oats: Old-fashioned oats give you that perfect chewy texture, while instant ones turn into mush
- 1/2 cup (40 g) unsweetened shredded coconut: Toast it for 3 minutes beforehand if you want those little golden crispy bits scattered throughout
- 1/2 cup (60 g) chopped walnuts: Totally optional, but they add such a nice crunch that I never skip them
- 1/4 cup (50 g) coconut sugar or brown sugar: Coconut sugar has this subtle caramel taste that pairs perfectly with the raspberries
- 1 1/2 tsp baking powder: Do not forget this or you will end up with dense, sad oat bricks
- 1/2 tsp ground cinnamon: Freshly grated cinnamon smells entirely different from the stuff sitting in your cabinet for two years
- 1/4 tsp fine sea salt: Just enough to make all the flavors pop without anyone knowing why
- 2 cups (480 ml) unsweetened almond milk: Any plant milk works, but I always come back to almond
- 1/4 cup (60 ml) melted coconut oil: Solid coconut oil needs to be fully melted or you will get weird white streaks
- 1 tsp pure vanilla extract: The good stuff matters here since the flavor comes through clearly
- 2 tbsp maple syrup: Grade B or Dark Amber has more flavor if you can find it
- 1 1/2 cups (180 g) fresh or frozen raspberries: Frozen raspberries work perfectly fine and actually release more juice as they bake
Instructions
- Get your oven ready:
- Preheat to 350°F (175°C) and grease a 9x9-inch baking dish with coconut oil or a little plant butter
- Mix the dry ingredients:
- Combine oats, coconut, walnuts, coconut sugar, baking powder, cinnamon, and salt in a large bowl
- Whisk the wet ingredients:
- Blend almond milk, melted coconut oil, vanilla, and maple syrup until smooth
- Combine everything:
- Pour wet into dry and mix until just combined, then fold in 1 cup raspberries gently
- Bake it:
- Spread in your dish, scatter remaining raspberries on top, and bake 35 minutes until golden and set
- Let it rest:
- Wait 10 minutes before slicing, which feels impossible but keeps it from falling apart
Save Last month I forgot to put it in the fridge overnight and wound up eating cold leftovers for breakfast the next morning. Actually kind of loved it that way, though I would never admit that to my grandmother who thinks breakfast should be hot or not at all.
Make It Your Own
Substitute the raspberries with blueberries or diced strawberries, though raspberries have that perfect tart sweetness balance. Sometimes I throw in chopped dried apricots or cranberries in winter when fresh fruit feels like a luxury. You can also swap the walnuts for pecans or leave them out entirely.
Serving Ideas
A splash of cold almond milk right before serving softens the top just enough while keeping those crispy edges. My niece likes hers with a dollop of coconut yogurt, but my sister prefers it plain with an extra dusting of cinnamon. It also travels surprisingly well wrapped in foil for breakfast at work.
Storage and Prep
You can mix the dry and wet ingredients separately the night before and keep them in the fridge, then combine and bake in the morning. Individual portions freeze beautifully and reheat in about 45 seconds in the microwave. The texture changes slightly after freezing but still tastes comforting.
- Line your baking dish with parchment paper for easy cleanup
- Double the batch and bake in a 9x13 pan for meal prep
- Let it cool completely before covering or the top will get soggy
Save Some mornings call for something that feels like a hug in a baking dish. This is that recipe.
Recipe FAQ
- → Can I use different fruits?
Absolutely! While raspberries are delightful, you can easily substitute them with other berries like blueberries, blackberries, or chopped strawberries. Frozen berries work just as well as fresh.
- → Is this dish suitable for meal prep?
Yes, it's excellent for meal prep! Once baked and cooled, cover and store in the refrigerator for up to 3-4 days. You can reheat individual portions in the microwave or oven.
- → Can I make this nut-free?
To make it completely nut-free, simply omit the walnuts if you've chosen to include them. For a crunchy alternative, consider sunflower or pumpkin seeds. Ensure your plant milk is also nut-free, like soy or oat milk.
- → What's the best way to serve this baked oatmeal?
Serve it warm, straight from the oven, after letting it cool for about 10 minutes. It's delicious on its own, but also pairs wonderfully with a dollop of plant-based yogurt, a splash of extra almond milk, or a drizzle of maple syrup.
- → Can I adjust the sweetness level?
Certainly. The amount of coconut sugar and maple syrup can be adjusted to your preference. If your raspberries are very tart, you might want to add a little more sweetener. Taste the wet mixture before adding fruit if unsure.
- → What kind of oats should I use?
Rolled oats (also known as old-fashioned oats) are recommended for their texture. Quick oats might result in a softer, less chewy consistency, while steel-cut oats would require different cooking times and liquid ratios.
