This easy plant-based breakfast bake combines rolled oats, sweet raspberries, and toasted coconut for a comforting morning meal.
# What You Need:
→ Dry Ingredients
01 - 2 cups rolled oats
02 - 1/2 cup unsweetened shredded coconut
03 - 1/2 cup chopped walnuts
04 - 1/4 cup coconut sugar or brown sugar
05 - 1 1/2 tsp baking powder
06 - 1/2 tsp ground cinnamon
07 - 1/4 tsp fine sea salt
→ Wet Ingredients
08 - 2 cups unsweetened almond milk
09 - 1/4 cup melted coconut oil
10 - 1 tsp pure vanilla extract
11 - 2 tbsp maple syrup
→ Fruit
12 - 1 1/2 cups fresh or frozen raspberries
# Directions:
01 - Preheat the oven to 350°F. Lightly grease a 9x9-inch baking dish with cooking spray or a small amount of coconut oil.
02 - In a large mixing bowl, combine the rolled oats, shredded coconut, chopped walnuts, coconut sugar, baking powder, cinnamon, and sea salt. Stir until evenly distributed.
03 - In a separate medium bowl, whisk together the almond milk, melted coconut oil, vanilla extract, and maple syrup until fully incorporated.
04 - Pour the wet ingredients into the dry mixture. Stir with a spatula or wooden spoon until all ingredients are thoroughly combined and the oats are evenly coated.
05 - Gently fold 1 cup of the raspberries into the batter, taking care not to crush the fruit.
06 - Pour the mixture into the prepared baking dish and spread it evenly with a spatula. Scatter the remaining 1/2 cup of raspberries across the top.
07 - Bake for 35 minutes until the top is golden brown and the center is set. A toothpick inserted into the center should come out clean or with moist crumbs.
08 - Let the baked oatmeal cool for 10 minutes before slicing into squares. Serve warm with additional shredded coconut or a drizzle of maple syrup if desired.
