Why these raspberry coconut baked oats are perfect for busy mornings
These raspberry coconut baked oats are a simple, wholesome breakfast perfect for busy mornings. With a golden top and soft, sliceable centre, this version can be made ahead and enjoyed throughout the week, making it an easy option for families on the go.
Ingredients
- 1 tsp coconut oil
- 120 g rolled oats
- 3 tbsp desiccated coconut
- 1 tsp cinnamon
- 40 g chopped almonds (plus extra flaked almonds for topping)
- 180 g raspberries
- 250 ml unsweetened almond milk
- 2 tbsp maple syrup
- 1 tbsp coconut oil (melted, for richness + crisping)
- 1 tbsp chia seeds or ground flax
- Pinch of salt
For topping
- 1–2 tbsp flaked almonds
- 1 tbsp desiccated coconut
- Fresh raspberries
- Light dusting of icing sugar
How to make raspberry coconut baked oats
- Preheat to 180°C (160°C fan) and grease a round or oval baking dish
- Mix oats, coconut, cinnamon, almonds, chia/flax and salt
- In another bowl, whisk milk, maple syrup and melted coconut oil
- Combine wet and dry ingredients, then fold through most of the raspberries (lightly crush a few)
- Pour into the dish and press it down firmly with the back of a spoon
- Bake for 30–35 minutes until:
- Top is golden
- Edges look slightly crisp
- Centre is set, not soft
- Let it cool for 10 minutes so it firms up
- Only then add toppings:
- Sprinkle coconut + flaked almonds
- Add fresh raspberries
- Optional light dusting of icing sugar
