Save Start your morning with this cozy, plant-based breakfast traybake. Featuring juicy raspberries and toasted coconut, this dish is perfect for sharing on a chilly morning and brings a modern touch to your breakfast table.
Save This easy traybake combines the sweetness of maple syrup and coconut sugar with the tartness of fresh berries. As it bakes, the aroma of toasted coconut and cinnamon creates an inviting atmosphere in your home.
Ingredients
Dry Ingredients- 2 cups (200 g) rolled oats
- 1/2 cup (40 g) unsweetened shredded coconut
- 1/2 cup (60 g) chopped walnuts (optional)
- 1/4 cup (50 g) coconut sugar or brown sugar
- 1 1/2 tsp baking powder
- 1/2 tsp ground cinnamon
- 1/4 tsp fine sea salt
- 2 cups (480 ml) unsweetened almond milk (or other plant milk)
- 1/4 cup (60 ml) melted coconut oil
- 1 tsp pure vanilla extract
- 2 tbsp maple syrup
- 1 1/2 cups (180 g) fresh or frozen raspberries
Instructions
- Step 1
- Preheat the oven to 350°F (175°C). Lightly grease a 9x9-inch (23x23 cm) baking dish.
- Step 2
- In a large bowl, mix together the oats, shredded coconut, walnuts (if using), coconut sugar, baking powder, cinnamon, and salt.
- Step 3
- In another bowl, whisk together the almond milk, melted coconut oil, vanilla extract, and maple syrup.
- Step 4
- Add the wet ingredients to the dry ingredients and mix until fully combined.
- Step 5
- Gently fold in 1 cup of the raspberries.
- Step 6
- Pour the mixture into the prepared baking dish and spread evenly. Scatter the remaining 1/2 cup raspberries on top.
- Step 7
- Bake for 35 minutes, or until golden and set.
- Step 8
- Allow to cool for 10 minutes before slicing. Serve warm, optionally with extra coconut or a drizzle of maple syrup.
Zusatztipps für die Zubereitung
Using the correct tools like a 9x9-inch baking dish is essential for the right texture. Make sure to grease the dish thoroughly to prevent the oats from sticking.
Varianten und Anpassungen
For a nut-free version, simply omit the walnuts or substitute them with sunflower seeds. You can also replace raspberries with other berries like blueberries or blackberries if preferred.
Serviervorschläge
This oatmeal is delicious when served with a dollop of plant-based yogurt or a splash of cold almond milk. For extra sweetness, add a light drizzle of maple syrup just before serving.
Save 
Each serving provides 270 calories and 5g of protein, making it a satisfying and healthy breakfast choice. This modern dish is sure to become a favorite for both busy mornings and slow weekends.
Recipe FAQ
- → Can I use frozen raspberries instead of fresh?
Yes, frozen raspberries work perfectly in this baked oatmeal. No need to thaw them first—just fold them in while still frozen. They may release slightly more moisture during baking, but the texture will still be delicious.
- → How do I store leftover baked oatmeal?
Store leftovers in an airtight container in the refrigerator for up to 5 days. Reheat individual portions in the microwave for 1-2 minutes or in a 350°F oven for 10-15 minutes until warmed through.
- → Can I make this nut-free?
Absolutely. Simply omit the walnuts or replace them with sunflower seeds or pumpkin seeds. Ensure coconut is tolerated, as it's botanically a fruit but may affect those with tree nut allergies.
- → What other fruits work well in this dish?
Blueberries, blackberries, sliced strawberries, or diced apples all make excellent substitutes. You can also use a combination of berries for variety. Adjust baking time slightly if using particularly juicy fruits.
- → Can I prepare this the night before?
Yes, you can assemble the mixture the night before and refrigerate it covered. In the morning, let it sit at room temperature while the oven preheats, then bake as directed. You may need to add 5 minutes to the baking time.
- → How do I know when it's fully baked?
The oatmeal is done when the edges are golden brown and the center is set but still slightly soft. A toothpick inserted in the center should come out mostly clean with just a few moist crumbs.