Baked Raspberry Coconut Oatmeal
Here’s a delicious way to warm up winter mornings: baked raspberry and coconut oatmeal loaded with juicy raspberries, sweet coconut, vanilla bean ghee, creamy almond milk, cinnamon, and pecans.
It’s easy to make (heck: do it the night before and stick it in the fridge!), and is crazy good for you, too.
I’m an oatmeal girl, as you all know.
Although savory breakfasts sound nice and all, I’d much rather tuck into a jar of overnight oats, cozy up to a big bowl of oats loaded with peanut butter, or dig into hearty baked oats with berries and nuts. There’s something so cozy and homey about oatmeal, and I’m not quitting them anytime soon.
Of course, oats are a bonafide superfood, and prove just how inexpensive eating healthy can be. Seriously, oats are roughly 99 cents per pound in the bulk section of most natural food stores. I stock up on mine at my local Fred Meyer’s or New Seasons Market. Alternatively, they can be purchased in bulk online for a steal.
Oats are a delicious source of fiber, including a type of soluble fiber known as beta-glucan which is associated with lowered cholesterol levels and a better balance of good bacteria in the gut. Beta-glucan is also thought to improve insulin response and improve blood sugar fluctuations, too. Along with fiber, oats are a great source of whole carbohydrates, protein, antioxidants, vitamins, and minerals. Just a half cup of oats provides roughly:
Manganese: 191% of the reference daily intake (RDI)
Phosphorus: 41% of the RDI
Magnesium: 34% of the RDI
Copper: 24% of the RDI
Iron: 20% of the RDI
Zinc: 20% of the RDI
Folate: 11% of the RDI
Vitamin B1: 39% of the RDI
Vitamin B5: 10% of the RDI
Rolled oats are combined with spicy cinnamon, chopped pecans, and coconut flakes to make a simple and hearty dry mixture. They’re then combined with a mixture of almond milk, eggs, vanilla extract, and melted vanilla bean ghee or butter. I love using vanilla bean ghee for its unique taste and flavor, plus its dose of healthy, gut-loving fats too. Add in frozen raspberries, give everything a good stir, and add to a greased baking dish. Bake the whole thing for less than an hour to make a oh-so cozy breakfast bake worthy of cold winter mornings.
Rolled oats + sweet raspberries + crunchy pecans + sweet cinnamon + coconut flakes + vanilla ghee = a simple and cozy breakfast to kickstart the day.
Baked Raspberry Coconut Oatmeal
2 cups rolled oats
½ cup pecans, roughly chopped
½ cup unsweetened coconut flakes
2 tsp cinnamon
½ tsp sea salt
1 tsp baking powder
1 ½ Tbsp vanilla ghee or butter, melted
2 cups unsweetened almond milk
1 tsp vanilla extract
2 ½ cups frozen raspberries
To top: nut butter, maple syrup, or vanilla yogurt
Preheat oven to 375 degrees Fahrenheit and lightly grease a 9×9-baking dish.
To a large bowl add rolled oats, chopped pecans, coconut flakes, cinnamon, sea salt, and baking powder. Mix until combine.
In a separate small bowl, whisk together melted ghee or butter, almond milk, eggs, and vanilla extract.
Pour liquid ingredients into dry ingredients and mix until combined. Stir in 2 cups of the frozen raspberries and stir until just combined.
Pour oatmeal mixture into greased baking dish. Spread evenly and top with the remainder of the frozen raspberries.
Bake oatmeal for 40-45 minutes, or until oatmeal is lightly golden. Remove from oven and let cool slightly before cutting into squares and devouring!
If you’d like, top baked oatmeal with nut butter, yogurt, or maple syrup – or all three! Enjoy!
- This recipe is adapted from Cookie + Kate’s blueberry baked oatmeal recipe
- Swap raspberries with other frozen mixed berries, if you’d like. Blueberries, strawberries, boysenberries, etc. work well!
- Optional (delicious) add in: 1/2 cup dark chocolate chips: you won’t regret it!
- Swap pecans for another nut of choice like walnuts or almonds, too.
- To make this recipe gluten free: use certified gluten free rolled oats.
- To make this recipe vegan: use flax eggs and coconut oil instead of ghee or butter.
- Make it ahead of time: Prepare baked oatmeal, cover with plastic wrap, and let sit in the refrigerator overnight. In the morning, take out the plastic wrap before adding to the oven to bake.
- Leftovers keep well in an airtight container in the refrigerator.
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