Baked Oatmeal with Raspberry Coconut

I used to think breakfast baking was too much effort for a weekday, until a friend showed up with a warm pan of this oatmeal traybake one Saturday morning. The smell of toasted coconut drifting through her kitchen made me rethink everything. She sliced it into squares like brownies, and we ate them with our hands, still warm, raspberries bursting with every bite. It felt less like breakfast and more like dessert you could feel good about. I went home and made it the next weekend, and it became my solution to mornings when I wanted something ready without standing over the stove.

The first time I brought this to a brunch potluck, someone asked if it was a granola bar that got lost and became a casserole. In a way, they were right. It sits somewhere between baked oatmeal and a fruit crumble, hearty enough to fuel a long morning but sweet enough that kids think it is a treat. I watched three people go back for seconds that day, and one friend texted me later asking for the recipe because her toddler had requested it by name.

Ingredients

• Rolled oats: Use old-fashioned oats, not instant, so the texture stays hearty and holds together when sliced.
• Unsweetened shredded coconut: This toasts beautifully in the oven and adds a subtle tropical richness without overpowering the berries.
• Chopped walnuts: Optional but worth it for a bit of earthy crunch, though sunflower seeds work if nuts are off the table.
• Coconut sugar or brown sugar: Either works, coconut sugar lends a slight caramel note that pairs wonderfully with the raspberries.
• Baking powder: This is what gives the oats a little lift and keeps them from turning dense and gummy.
• Ground cinnamon: Just enough to add warmth without tasting like a spice cake.
• Fine sea salt: Balances the sweetness and brings out the flavor of the coconut and berries.
• Unsweetened almond milk: Any plant milk works, but almond keeps it light and neutral.
• Melted coconut oil: Adds moisture and a hint of richness that makes each bite feel indulgent.
• Pure vanilla extract: A must for rounding out all the flavors and making your kitchen smell like a bakery.
• Maple syrup: Just a touch for natural sweetness that does not compete with the fruit.
• Fresh or frozen raspberries: Frozen works perfectly and you do not need to thaw them first, they release their juices as they bake.

Instructions

Prep your dish:

Preheat your oven to 350°F and lightly grease a 9x9-inch baking dish with a little coconut oil or nonstick spray. This keeps the edges from sticking and makes cleanup easier.

Mix the dry base:

In a large bowl, combine the oats, shredded coconut, walnuts if using, coconut sugar, baking powder, cinnamon, and salt. Stir it all together until evenly distributed.

Whisk the wet ingredients:

In a separate bowl, whisk together the almond milk, melted coconut oil, vanilla extract, and maple syrup until smooth. Make sure the coconut oil is not too hot or it might clump.

Combine everything:

Pour the wet mixture into the dry ingredients and stir until fully combined. The oats will soak up the liquid quickly, so do not worry if it looks a little soupy at first.

Fold in most of the berries:

Gently fold in 1 cup of the raspberries, being careful not to crush them too much. Save the rest for the top.

Transfer and top:

Pour the mixture into your prepared baking dish and spread it out evenly with a spatula. Scatter the remaining half cup of raspberries across the top so they bake into jammy pockets.

Bake until golden:

Slide the dish into the oven and bake for 35 minutes, until the top is golden and the edges are set. It should feel firm to the touch in the center.

Cool and slice:

Let it cool for 10 minutes before slicing into squares. Serve warm with extra coconut flakes, a drizzle of maple syrup, or a dollop of plant-based yogurt.

Save

One Sunday morning, I doubled the recipe and baked it in a 9x13 pan to bring to a friend who had just had a baby. I sliced it into individually wrapped squares, and she told me later that she ate one cold straight from the fridge at 3 a.m. during a feeding and it felt like the best thing she had tasted in weeks. That is when I realized this recipe is not just about convenience, it is about having something nourishing and comforting ready when you need it most.

Storage and Reheating

Once cooled, you can store the squares in an airtight container in the fridge for up to five days. I like to wrap individual portions in parchment paper so I can grab one on my way out the door. To reheat, just microwave for 30 seconds or warm in a 300°F oven for a few minutes until heated through. The coconut crisps back up beautifully, and the raspberries taste even more jammy the next day.

Variations and Swaps

This recipe is forgiving and loves a good swap. I have made it with blueberries, blackberries, and even diced strawberries when raspberries were out of season. You can replace the walnuts with pecans or skip them entirely for a nut-free version. If you want it a little richer, stir in a handful of dark chocolate chips after folding in the berries. For a tropical twist, add a handful of diced mango or pineapple along with the raspberries and increase the coconut to three-quarters of a cup.

Serving Suggestions

This baked oatmeal is delicious on its own, but it shines with a few simple toppings. I love serving it with a spoonful of coconut yogurt and a drizzle of almond butter for extra protein. Fresh berries on the side, a sprinkle of extra toasted coconut, or a splash of cold almond milk poured over a warm square all make it feel a little more special. On weekends, I sometimes top it with a dollop of whipped coconut cream and pretend it is dessert for breakfast.

• Try it with a spoonful of chia jam for extra berry flavor.
• A handful of fresh mint leaves on top adds a surprising pop of brightness.
• Pair it with a hot cup of chai or a matcha latte for a cozy morning ritual.

Save

This is the kind of recipe that makes mornings feel a little slower and more intentional, even when they are not. I hope it becomes a staple in your kitchen the way it has in mine.

Recipe FAQs

→ Can I use frozen raspberries instead of fresh?

Yes, frozen raspberries work perfectly in this dish. No need to thaw them first—just fold them in gently and add the remaining berries on top as directed.

→ How do I make this nut-free?

Simply omit the walnuts or replace them with sunflower seeds. Ensure coconut is tolerated, as it is classified as a tree nut allergen for some individuals.

→ Can I prepare this ahead of time?

Absolutely. You can mix the dry and wet ingredients separately the night before, then combine and bake in the morning. Alternatively, bake fully and reheat portions throughout the week.

→ What other berries can I use?

Blueberries, blackberries, or sliced strawberries all work beautifully. You can also use a mixed berry blend for variety.

→ How should I store leftovers?

Store covered in the refrigerator for up to 5 days. Reheat individual portions in the microwave or enjoy cold. It also freezes well for up to 3 months.

→ Can I use a different sweetener?

Yes, brown sugar or regular cane sugar can replace coconut sugar. You can also adjust the maple syrup amount to taste or use agave nectar.