Coconut and Raspberry Baked Oatmeal

Name: Coconut and Raspberry Baked Oatmeal
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 2
Ingredients: 120 g porridge oats; 40 g walnuts, roughly chopped; 200 g raspberries; 2 tbsp desiccated coconut; 300 ml plant-based milk; 1 tbsp agave syrup; 1 tsp ground cinnamon; 1 pinch salt; 1/2 tsp coconut oil melted

Start your morning with this vibrant and healthy baked oatmeal, bursting with juicy raspberries and nutty coconut. It's a warm, comforting, and naturally sweetened vegan breakfast that's perfect for meal prep or a cozy weekend brunch.

Servings2 Portions

Prep Time10 Mins

Cook Time25 Mins

Difficulty

Easy

Ingredients

porridge oats
120 g
walnuts, roughly chopped
40 g
raspberries
200 g
desiccated coconut
2 tbsp
plant-based milk
300 ml
agave syrup
1 tbsp
ground cinnamon
1 tsp
salt
1 pinch
coconut oil melted
0.5 tsp

Step-by-Step Instructions

Preheat your oven to 180°C (160°C fan/gas mark 4). Lightly grease a small baking dish (approximately 20 x 15 cm) with the melted coconut oil.

In a large mixing bowl, combine the porridge oats, desiccated coconut, ground cinnamon, chopped walnuts, and a pinch of salt. Gently fold in about three-quarters of the raspberries.

Pour in the plant-based milk and agave syrup. Stir everything together until well combined, then transfer the mixture into the prepared baking dish.

Scatter the remaining raspberries over the top. Bake for 20–25 minutes until the oatmeal is set and the top is a beautiful golden brown. Serve warm.

Chef's Tips

For a protein boost, try adding a tablespoon of chia seeds or flaxseeds to the dry mix. You can also swap the agave syrup for maple syrup or honey if preferred. This dish keeps well in the fridge for up to 3 days and can be reheated in the microwave with a splash of extra milk.