There’s something incredibly comforting about waking up to the smell of warm, baked oats wafting through the kitchen. This Raspberry and Coconut Baked Oats recipe delivers that same cozy feeling with a tropical, berry-loaded twist. It’s hearty, healthy, and naturally sweet — perfect for busy mornings, weekend brunches, or even a light dessert.

Oats have long been praised for their versatility and health benefits, and when you combine them with the vibrant tang of raspberries and the tropical richness of coconut, you get a breakfast that’s just as indulgent as it is nourishing.

Why You’ll Love This Recipe

If you’re someone who loves meal prepping but doesn’t want to eat bland or boring breakfasts all week long, baked oats are your best friend. This particular recipe comes together with just a few ingredients but offers flavor and texture in every single bite.

Here’s what makes this recipe a staple in any plant-based kitchen:

🌱 Vegan-friendly and completely dairy-free
🥣 Customizable with your favorite fruits or add-ins
⏱️ Quick to prep — just mix, bake, and serve
🍓 Sweetened naturally with maple syrup or mashed banana
🥥 Gluten-free if you use certified GF oats
🔁 Make ahead & freezer-friendly — perfect for batch cooking

Whether you’re a student, a busy parent, or just someone who loves tasty and convenient meals, this recipe fits effortlessly into any lifestyle.

Ingredient Breakdown

You won’t need anything fancy to bring this recipe together. In fact, it’s made mostly with pantry staples:

Rolled oats – the star of the dish. They hold their shape better than quick oats and give a chewy texture.
Baking powder – for a light, fluffy rise.
Shredded coconut – adds richness and texture while keeping it dairy-free.
Plant-based milk – almond, oat, or coconut milk works great.
Maple syrup or mashed banana – a natural sweetener and flavor booster.
Raspberries – fresh or frozen, they bring a pop of tartness.
Vanilla extract – for warmth and depth.
Pinch of salt – to balance flavors.
Optional: chia or flaxseed meal for added fiber and omega-3s.

Step-by-Step Instructions

This recipe doesn’t take much effort — just a little mixing and baking:

Preheat your oven to 350°F (175°C). Lightly grease an 8×8-inch baking dish or individual ramekins.
In a large bowl, combine dry ingredients: rolled oats, shredded coconut, baking powder, and salt.
In a separate bowl, whisk together the wet ingredients: plant-based milk, maple syrup (or banana), and vanilla extract.
Slowly mix the wet into the dry ingredients until well combined.
Gently fold in the raspberries, making sure not to overmix.
Pour the batter into the prepared baking dish and smooth out the top.
Sprinkle some extra shredded coconut and raspberries on top.
Bake for 30–35 minutes, or until the top is golden and the center is set.
Let it cool slightly before serving. The oats will firm up more as they cool.

Variations & Substitutions

The beauty of this recipe is how versatile it is:

🍌 Swap maple syrup with mashed banana for a naturally sweet version with fewer added sugars.
🥜 Add chopped nuts or nut butter for extra protein and texture.
🍫 Sprinkle in some vegan chocolate chips if you’re craving a dessert-for-breakfast vibe.
🍍 Want tropical flair? Try adding diced pineapple or mango.
💪 Boost the nutrition with a scoop of your favorite plant-based protein powder.

You can also double the recipe and bake it in a larger dish for meal prep — it keeps beautifully in the fridge or freezer.

How to Serve

You can enjoy Raspberry and Coconut Baked Oats:

Warm, straight from the oven
Topped with a splash of plant-based milk for creaminess
With vegan yogurt or nut butter for added richness
As a snack or light dessert, especially when chilled

If you’re hosting brunch or want a family-friendly weekend breakfast, serve this with a fruit salad and some coffee or tea for a complete spread.

Storage & Meal Prep Tips

This recipe is ideal for meal prep. Here’s how to store it:

Refrigerate: Store in an airtight container for up to 4–5 days.
Freeze: Cut into portions, wrap individually, and store in freezer bags. They’ll last for up to 2 months.
Reheat: Microwave for 45 seconds to 1 minute, or warm in the oven at 300°F until heated through.

This makes it super easy to grab a nutritious breakfast on busy mornings without compromising on flavor.

Health Benefits

This recipe isn’t just tasty — it’s good for you too.

Oats support digestion and heart health thanks to their soluble fiber.
Raspberries are loaded with antioxidants and vitamin C.
Coconut provides healthy fats and texture.
Naturally low in refined sugar and free from dairy and eggs, this recipe is great for people with dietary sensitivities.

Plus, you control the sweetness and add-ins, making it perfect for clean-eating goals.

Final Thoughts

If you’ve never tried baked oats before, this is the recipe to start with. It’s cozy, comforting, and packed with flavor. The combination of tart raspberries and creamy coconut is simply irresistible. Whether you’re looking for a better breakfast or a wholesome snack, this recipe is sure to become part of your weekly rotation.

Don’t be surprised if you find yourself reaching for another slice—because Raspberry and Coconut Baked Oats are that good.