Baked Oatmeal Raspberry Coconut

My youngest daughter stumbled into the kitchen last Sunday wrapped in three blankets, demanding something that felt like a hug but tasted like breakfast. I had raspberries starting to look sadly soft in the fridge and a half-bag of coconut from last week's baking adventure, so this baked oatmeal was born. The way it makes the whole house smell like cinnamon and comfort is reason enough to make it.

Last winter when my sister came to visit, I made this for her birthday breakfast instead of something fancy. She took one bite, closed her eyes, and said this was exactly what she needed but didnt know she wanted. Now she texts me every time she makes it for her own family, usually with a photo of her toddler covered in raspberry stains.

Ingredients

• 2 cups rolled oats: Old-fashioned oats give you the perfect texture, not too mushy or chewy
• 1/2 cup unsweetened shredded coconut: This toasts up beautifully and adds natural sweetness without being overwhelming
• 1/2 cup chopped walnuts: Optional but worth it for that earthy crunch that balances the fruit
• 1/4 cup coconut sugar: Has this lovely caramel flavor that regular sugar just cant match
• 1 1/2 tsp baking powder: Makes the oatmeal puff up slightly so it's not dense
• 1/2 tsp ground cinnamon: Use fresh cinnamon if you can, it makes such a difference
• 1/4 tsp fine sea salt: Just a pinch wakes up all the other flavors
• 2 cups unsweetened almond milk: Any plant milk works but almond has a neutral flavor that lets the other ingredients shine
• 1/4 cup melted coconut oil: Adds richness and helps create those lovely crispy edges
• 1 tsp pure vanilla extract: Spend a little more on good vanilla, you can really taste it here
• 2 tbsp maple syrup: Pure maple syrup adds depth and helps the top caramelize
• 1 1/2 cups fresh or frozen raspberries: Frozen works perfectly fine and they create these beautiful jammy pockets throughout

Instructions

Get your oven ready:

Preheat to 350°F and grab a 9x9 baking dish, giving it a quick coat of oil so nothing sticks.

Whisk your dry ingredients:

Dump the oats, coconut, walnuts, sugar, baking powder, cinnamon and salt in a big bowl and stir until everything is evenly distributed.

Mix up the wet mixture:

In another bowl, whisk together the almond milk, melted coconut oil, vanilla and maple syrup until it looks smooth and creamy.

Combine everything:

Pour the wet ingredients into the dry ones and fold gently until you dont see dry streaks anymore.

Add the berries:

Gently fold in one cup of raspberries, trying not to crush them too much.

Assemble the bake:

Spread the mixture in your prepared dish and scatter the remaining half cup of raspberries on top where they can get all roasty and sweet.

Bake until golden:

Slide it into the oven for about 35 minutes until the top is golden brown and the center is set.

Let it rest:

Wait ten minutes before cutting so it has time to firm up slightly.

Pin This

This recipe became our go-to after a family road trip where we stayed at an Airbnb that had the most incredible baked oatmeal waiting for us on our first morning. We talked about that breakfast for the entire three hour drive home, and I've been tweaking my version ever since to capture that same magic.

Make Ahead Magic

You can absolutely mix everything together the night before and keep it covered in the refrigerator. In fact, I think letting those oats soak overnight makes the final texture even better. Just give it a quick stir before baking and add maybe 5 extra minutes to the cooking time since it's going into the oven cold.

Serving Suggestions

While this is delicious on its own, I love serving it with a dollop of coconut yogurt and a tiny drizzle of maple syrup. My husband prefers his with a splash of cold almond milk right on top, creating this wonderful contrast between the warm, spiced oatmeal and the cool milk. Fresh berries on the side never hurt anyone either.

Storage and Reheating

Leftovers keep beautifully in the refrigerator for up to five days and actually taste even better the next morning when the flavors have had more time to mingle. You can eat it cold straight from the fridge if you're rushing, but warming individual portions in the microwave for 45 seconds brings back that freshly baked texture.

• Freeze individual portions in airtight containers for up to three months
• Reheat frozen portions in the microwave in 1 minute intervals until warmed through
• Add a splash of plant milk when reheating to restore moisture if needed

Pin This

There's something so deeply satisfying about serving a breakfast that feels special but comes together with such humble ingredients. I hope this becomes part of your morning rotation too.

Frequently Asked Questions

→ Can I use different berries in this baked oatmeal?

Yes, absolutely! While raspberries are delightful, you can easily substitute them with other fresh or frozen berries like blueberries, blackberries, or sliced strawberries. Adjust sweetness if needed based on the fruit you choose.

→ What milk can I use if I don't have almond milk?

Any unsweetened plant-based milk will work beautifully in this dish. Oat milk, soy milk, or cashew milk are all excellent choices that will maintain the vegan and dairy-free nature of the baked oatmeal.

→ How should I store leftover baked oatmeal?

Allow any leftover portions to cool completely. Store them in an airtight container in the refrigerator for up to 3-4 days. You can gently reheat individual servings in the microwave or oven until warmed through.

→ Can I prepare this dish ahead of time?

Yes, you can certainly do some prep in advance. You can combine the dry ingredients in one bowl and the wet ingredients in another, storing them separately in the fridge overnight. In the morning, simply combine, add the raspberries, and bake as directed. This makes for a very convenient breakfast.

→ What are some good serving suggestions for this baked oatmeal?

This baked oatmeal is delicious on its own, but it pairs wonderfully with a dollop of plant-based yogurt, a splash of extra almond milk, or a drizzle of maple syrup for added sweetness. A sprinkle of fresh fruit also makes a lovely garnish.

→ Is there a way to make this baked oatmeal nut-free?

To make this dish entirely nut-free, simply omit the optional walnuts. You can substitute them with sunflower seeds or pumpkin seeds for a similar textural crunch, or just leave them out entirely without affecting the main integrity of the dish.