Plant-based breakfast traybake with raspberries, coconut, and oats. Cozy, easy, and perfect for sharing.
# 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 or other plant-based 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
# How To Make:
01 - Preheat oven to 350°F. Lightly grease a 9x9-inch baking dish with cooking spray or coconut oil.
02 - In a large mixing bowl, combine oats, shredded coconut, walnuts if using, coconut sugar, baking powder, cinnamon, and salt. Stir thoroughly to distribute leavening agents evenly.
03 - In a separate bowl, whisk together almond milk, melted coconut oil, vanilla extract, and maple syrup until well incorporated.
04 - Pour wet ingredients into dry ingredients and mix until fully combined with no dry pockets remaining.
05 - Gently fold 1 cup of raspberries into the batter using a spatula, being careful not to crush the fruit.
06 - Pour batter into prepared baking dish and spread evenly. Scatter remaining 1/2 cup raspberries over the surface.
07 - Bake for 35 minutes until golden brown and center is set when lightly pressed.
08 - Allow to cool for 10 minutes before slicing. Serve warm, optionally topped with extra shredded coconut or maple syrup drizzle.
