# What You Need:
→ 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
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 bowl, combine the rolled oats, shredded coconut, chopped walnuts (if using), coconut sugar, baking powder, cinnamon, and sea salt. Mix thoroughly to distribute the spices evenly.
03 - In a separate medium bowl, whisk together the almond milk, melted coconut oil, vanilla extract, and maple syrup until fully emulsified.
04 - Pour the wet mixture into the dry ingredients. Stir gently with a spatula until just combined, being careful not to overmix.
05 - Gently fold 1 cup of the raspberries into the batter, taking care not to crush them.
06 - Pour the mixture into the prepared baking dish and spread evenly with a spatula. Scatter the remaining 1/2 cup 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 clean.
08 - Let the baked oatmeal cool for 10 minutes before slicing into squares. Serve warm, optionally topped with extra shredded coconut or an additional drizzle of maple syrup.
