Baked Oatmeal Raspberry Coconut

I used to think baked oatmeal was just porridge in disguise until a friend served it warm from the oven with raspberries bursting through every slice. The edges were golden and crisp, the center soft and custardy, and suddenly breakfast felt like something worth waking up early for. I went home that day and tried it myself, swapping in coconut because I had a bag open in the pantry. Now it's the dish I make when I want the house to smell like comfort and I need something that feeds a crowd without any fuss.

The first time I made this for a weekend brunch, I doubled the batch and barely had any left by noon. People kept coming back for seconds, some with a dollop of yogurt, others with maple syrup drizzled generously over the top. One friend even ate a cold square straight from the fridge the next morning and declared it perfect that way too. It became my go-to whenever I needed something easy, nourishing, and just a little bit special.

Ingredients

• Rolled oats: The foundation of this bake, they soften beautifully in the oven and hold everything together without turning mushy.
• Unsweetened shredded coconut: Adds a subtle tropical flavor and toasts up crispy on top, giving lovely texture in every bite.
• Chopped walnuts: Optional but recommended for a bit of crunch and richness, though sunflower seeds work great if you need it nut-free.
• Coconut sugar or brown sugar: Just enough sweetness to balance the tart raspberries without making it feel like dessert.
• Baking powder: Gives the oatmeal a light, fluffy lift instead of sitting dense and heavy.
• Ground cinnamon: Warmth and comfort in every spoonful, especially on cold mornings.
• Fine sea salt: Brings out all the other flavors and keeps the sweetness from overwhelming.
• Unsweetened almond milk: Any plant milk works here, but almond keeps it light and neutral.
• Melted coconut oil: Adds moisture and richness, plus a hint of coconut flavor that ties everything together.
• Pure vanilla extract: A little goes a long way in making the whole dish smell like a bakery.
• Maple syrup: Natural sweetness that blends beautifully with the berries and oats.
• Fresh or frozen raspberries: Tart, juicy, and they hold their shape well during baking, creating pockets of jammy fruit.

Instructions

Prep the oven and dish:

Preheat your oven to 350°F (175°C) and lightly grease a 9x9-inch baking dish with a bit of coconut oil or nonstick spray. This keeps the edges from sticking and makes cleanup so much easier.

Combine the dry ingredients:

In a large bowl, mix the oats, shredded coconut, walnuts, coconut sugar, baking powder, cinnamon, and salt until everything is evenly distributed. You want each spoonful to have a little bit of everything.

Whisk the wet ingredients:

In another bowl, whisk together the almond milk, melted coconut oil, vanilla extract, and maple syrup until smooth. The coconut oil should blend right in if it is still warm.

Mix wet and dry together:

Pour the wet mixture into the dry ingredients and stir gently until fully combined. The oats will soak up the liquid quickly, so don't worry if it looks a bit soupy at first.

Fold in most of the raspberries:

Add 1 cup of the raspberries and fold them in gently so they don't break apart too much. You want them to stay whole and scatter throughout the bake.

Transfer to the baking dish:

Pour the mixture into your prepared dish and spread it out evenly with a spatula. Scatter the remaining half cup of raspberries on top so they sit prettily on the surface.

Bake until golden:

Bake for 35 minutes, or until the top is golden brown and the center is set when you give the dish a gentle shake. The edges should look toasted and the raspberries will have released some of their juices.

Cool and serve:

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

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There was a Sunday morning when I pulled this out of the oven just as my neighbor knocked on the door to borrow sugar. I offered her a warm square instead, and she stood in my kitchen eating it with her hands, laughing at how good it was. She told me later she made it three times that month. That's when I realized this recipe wasn't just mine anymore, it belonged to anyone who needed a simple, soul-warming breakfast that feels like a hug.

How to Store and Reheat

Once cooled completely, cover the baking dish tightly with foil or transfer individual squares to an airtight container. It keeps in the fridge for up to five days, and I've even frozen portions wrapped in parchment and then foil for up to two months. Reheat in the microwave for about 40 seconds, or warm a square in a 300°F oven for 10 minutes until it feels fresh-baked again. Sometimes I eat it cold straight from the fridge with a spoonful of almond butter on top, and it's just as satisfying.

Swaps and Substitutions

You can swap the raspberries for blueberries, blackberries, or even diced strawberries depending on what's in season or what you have on hand. If you don't have coconut sugar, regular brown sugar or even a bit of date syrup works beautifully. For a nut-free version, skip the walnuts entirely or use sunflower seeds or pumpkin seeds for crunch. I've also made this with oat milk instead of almond milk, and it came out just as creamy and delicious.

Serving Suggestions

This baked oatmeal is wonderful on its own, but it shines even brighter with a few simple additions. I love serving it with a dollop of coconut yogurt, a drizzle of almond butter, or a handful of fresh berries on the side. A light dusting of extra shredded coconut or a sprinkle of cinnamon on top makes it look bakery-worthy without any extra effort.

• Serve with a hot cup of chai or a frothy oat milk latte for the coziest breakfast experience.
• Pack a square in a lunchbox with some fresh fruit for a filling mid-morning snack.
• Top with a spoonful of chia jam for an extra layer of fruity sweetness.

Save

This is the kind of recipe that makes mornings feel less rushed and a little more intentional. Whether you're feeding a table full of people or meal prepping for the week ahead, it brings warmth, nourishment, and a quiet moment of joy to the start of your day.

Recipe Questions & Answers

→ Can I use frozen raspberries instead of fresh?

Yes, frozen raspberries work perfectly. No need to thaw them first—just fold them in while still frozen. They may add a few extra minutes to the baking time.

→ How do I store leftover baked oatmeal?

Store covered in the refrigerator for up to 5 days. Reheat individual portions in the microwave for 1-2 minutes or warm the entire dish in a 300°F oven for 15 minutes.

→ Can I make this nut-free?

Absolutely. Simply omit the walnuts and replace with sunflower seeds or pumpkin seeds. Ensure your coconut is tolerated, as it's technically a tree nut allergen for some individuals.

→ What other fruits can I use instead of raspberries?

Blueberries, blackberries, sliced strawberries, or diced apples all work wonderfully. You can also mix different fruits together for variety.

→ Can I prepare this the night before?

Yes, you can assemble the mixture the night before, cover, and refrigerate. In the morning, let it sit at room temperature while the oven preheats, then bake as directed.

→ Is this suitable for meal prep?

Perfect for meal prep! Bake once and enjoy throughout the week. Portion into individual servings and reheat as needed for quick, nutritious breakfasts.