Go Back

Raspberry and Coconut Baked Oats

These Raspberry and Coconut Baked Oats are warm, hearty, and naturally sweetened — the perfect plant-based breakfast that tastes like dessert!
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Italian
Calories: 290
Ingredients Method Notes

Ingredients
  

  • 2 cups Rolled oats
  • 1 tsp Baking powder
  • 0.25 tsp Salt
  • 0.5 cup Unsweetened shredded coconut
  • 2 cups Plant-based milk (almond, oat, etc.)
  • 0.25 cup Maple syrup or mashed banana
  • 1 tsp Vanilla extract
  • 1 cup Fresh or frozen raspberries
  • 2 tbsp Optional: Ground flaxseed or chia seeds
  • Extra shredded coconut and raspberries for topping

Method
 

  1. Preheat oven to 350°F (175°C) and grease an 8x8-inch baking dish or ramekins.
  2. In a large bowl, mix oats, baking powder, salt, and shredded coconut.
  3. In a separate bowl, whisk plant-based milk, maple syrup (or mashed banana), and vanilla extract.
  4. Combine wet and dry ingredients, then fold in raspberries gently.
  5. Pour mixture into the baking dish and top with extra berries and coconut.
  6. Bake for 30–35 minutes until golden on top and set in the center.
  7. Let cool slightly before serving. Enjoy warm or chilled!

Notes

You can swap maple syrup with mashed banana for lower sugar. Add chopped nuts or chocolate chips for variety. Store leftovers in the fridge for up to 4 days or freeze for later.