Save I was rummaging through my freezer one Sunday, looking for something quick, when I found a bag of raspberries I'd forgotten about. The oats were already out on the counter because I'd been meaning to meal prep, and the coconut was left over from a curry experiment. Instead of making separate breakfasts all week, I tossed everything into a baking dish and hoped for the best. What came out of the oven that morning became the kind of recipe I now make whenever I need something warm, filling, and shareable without much fuss.
The first time I served this to my neighbor, she asked if I'd used eggs because it held together so well. I told her it was just oats, plant milk, and a bit of baking powder doing all the work. She took the recipe home that day, and now she texts me photos every time she swaps in blueberries or adds a handful of chocolate chips. It's become our little tradition, trading variations and debating whether cinnamon or cardamom works better.
Ingredients
- Rolled oats: Use old-fashioned rolled oats, not instant, so the texture stays hearty and chewy instead of turning to mush in the oven.
- Unsweetened shredded coconut: This toasts beautifully on top and adds a subtle nutty flavor that balances the sweetness of the fruit.
- Chopped walnuts: Optional, but they bring a satisfying crunch and a bit of richness, or swap them out for sunflower seeds if you need nut-free.
- Coconut sugar or brown sugar: Either works, but coconut sugar gives a gentle caramel note that pairs well with the raspberries.
- Baking powder: This is what helps the oatmeal puff up slightly and hold together when you slice it.
- Ground cinnamon: Just enough to add warmth without overpowering the delicate berry flavor.
- Fine sea salt: A small pinch enhances everything and keeps the sweetness from feeling flat.
- Unsweetened almond milk: Any plant milk works here, but make sure its unsweetened so you control the sugar level.
- Melted coconut oil: This adds moisture and a light coconut flavor that ties the whole dish together.
- Pure vanilla extract: A teaspoon goes a long way in making the oatmeal taste like a treat instead of just breakfast.
- Maple syrup: I drizzle this into the batter and keep extra on hand for serving because some mornings just need that extra sweetness.
- Fresh or frozen raspberries: Frozen raspberries work just as well as fresh and are usually cheaper, plus they release more juice as they bake.
Instructions
- Prep your pan:
- 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 easier.
- Combine the dry ingredients:
- In a large bowl, stir together the oats, shredded coconut, walnuts if using, coconut sugar, baking powder, cinnamon, and salt until everything is evenly distributed. This ensures every bite has a little bit of everything.
- Whisk the wet ingredients:
- In a separate bowl, whisk together the almond milk, melted coconut oil, vanilla extract, and maple syrup until smooth. The coconut oil might solidify if your milk is cold, so just keep whisking until it comes back together.
- Mix wet and dry:
- Pour the wet mixture into the bowl with the dry ingredients and stir until fully combined. The oats will absorb some of the liquid right away, so dont worry if it looks a little wet at first.
- Fold in most of the raspberries:
- Gently fold in about 1 cup of the raspberries, being careful not to crush them too much. Youll scatter the rest on top in a moment.
- Transfer to the pan:
- Pour the oat mixture into your prepared baking dish and spread it out evenly with a spoon or spatula. Scatter the remaining half cup of raspberries over the top so they bake into the surface.
- Bake until golden:
- Slide the dish into the oven and bake for 35 minutes, or until the top is golden and the center feels set when you gently press it. The edges will crisp up slightly, which is exactly what you want.
- Cool and serve:
- Let the baked oatmeal cool for about 10 minutes before slicing into squares. Serve it warm with a sprinkle of extra coconut or a drizzle of maple syrup if youre feeling indulgent.
Save One Saturday morning, I made this for a brunch potluck and forgot to mention it was vegan. Three people asked for the recipe before I even sat down, and one friend admitted she thought it was some kind of fancy coffee cake. That's when I realized this dish doesn't need a label to win people over. It just needs to smell good and taste even better.
Make It Your Own
I've swapped raspberries for blackberries, blueberries, and even diced strawberries depending on what's in season or on sale. The coconut can be replaced with sliced almonds if you want a different crunch, and I've used pecans instead of walnuts more times than I can count. Some mornings I skip the nuts entirely and add a handful of dark chocolate chips right before baking, which turns this into something that feels more like dessert for breakfast.
Storing and Reheating
This keeps in the fridge for up to five days, tightly covered, and it actually tastes better the next day once the flavors have had time to settle. I reheat individual squares in the microwave for about 30 seconds, or you can warm the whole dish in a low oven if you're serving it to a group again. It also freezes beautifully, so I sometimes slice it into portions, wrap each one in parchment, and stash them in a freezer bag for mornings when I need breakfast in under a minute.
Serving Suggestions
I love serving this with a spoonful of coconut yogurt or a splash of cold almond milk poured right over the top, which softens the edges and adds a little creaminess. Fresh berries on the side make it feel more special, and a sprinkle of extra toasted coconut or a dusting of cinnamon never hurts. If you want to make it feel more like brunch, a drizzle of almond butter or a few banana slices on top can turn it into something that feels more filling and indulgent.
- Try adding a pinch of cardamom or nutmeg to the dry ingredients for a warming spice twist.
- If you like things extra sweet, brush the top with a little maple syrup halfway through baking for a caramelized glaze.
- Leftovers make a great snack straight from the fridge, no reheating required.
Save This recipe has become my go to whenever I need something that feels cozy without a lot of effort, and it never fails to make the kitchen smell like a weekend morning should. I hope it becomes one of those recipes you reach for again and again, the kind that feels like a warm hug in a baking dish.
Recipe FAQs
- → 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 and bake as directed.
- → How do I make this nut-free?
Simply omit the walnuts or replace them with sunflower seeds. Ensure your coconut is tolerated, as it's botanically a fruit but sometimes grouped with tree nuts for allergen purposes.
- → Can I prepare this ahead of time?
Absolutely. Mix the ingredients the night before, cover, and refrigerate. In the morning, just pour into the baking dish and bake, adding a few extra minutes if needed.
- → What other berries can I use?
Blueberries, blackberries, or chopped strawberries all work beautifully. You can also mix berries 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 with plant-based yogurt.
- → Can I double this for a larger crowd?
Yes, double all ingredients and use a 9x13-inch baking dish. Baking time may increase by 5-10 minutes—check that the center is set before removing from the oven.