# What You Need:
→ Dry Ingredients
01 - 2 cups rolled oats
02 - 1/2 cup unsweetened shredded coconut
03 - 1/2 cup chopped walnuts
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
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
# Directions:
01 - Preheat the oven to 350°F. Lightly grease a 9x9-inch baking dish with coconut oil or cooking spray.
02 - In a large mixing bowl, combine the rolled oats, shredded coconut, chopped walnuts, coconut sugar, baking powder, cinnamon, and sea salt. Mix thoroughly to distribute the spices and leavening agent evenly.
03 - In a separate bowl, whisk together the almond milk, melted coconut oil, vanilla extract, and maple syrup until fully emulsified.
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 1 cup of the raspberries into the batter, taking care to avoid crushing the fruit.
06 - Transfer the mixture to the prepared baking dish, spreading it evenly with a spatula. Scatter the remaining 1/2 cup of raspberries across the surface.
07 - Bake for 35 minutes until the top is golden brown and the center is set. A toothpick inserted into the middle should come out clean.
08 - Let the baked oatmeal cool for 10 minutes before slicing into squares. Serve warm, optionally topped with additional shredded coconut or a drizzle of maple syrup.
