Plant-based breakfast traybake with raspberries, coconut, and oats. Warm, comforting, and perfect for sharing.
# What You'll Need:
→ Dry Ingredients
01 - 2 cups rolled oats
02 - 1/2 cup unsweetened shredded coconut
03 - 1/2 cup chopped walnuts, optional
04 - 1/4 cup coconut sugar or brown sugar
05 - 1 1/2 teaspoons baking powder
06 - 1/2 teaspoon ground cinnamon
07 - 1/4 teaspoon fine sea salt
→ Wet Ingredients
08 - 2 cups unsweetened almond milk or plant-based alternative
09 - 1/4 cup melted coconut oil
10 - 1 teaspoon pure vanilla extract
11 - 2 tablespoons maple syrup
→ Fruit
12 - 1 1/2 cups fresh or frozen raspberries
# How to Make It:
01 - Preheat oven to 350°F. Lightly grease a 9x9-inch baking dish with coconut oil or cooking spray.
02 - In a large mixing bowl, combine oats, shredded coconut, walnuts if using, coconut sugar, baking powder, cinnamon, and salt. Mix thoroughly.
03 - In a separate bowl, whisk together almond milk, melted coconut oil, vanilla extract, and maple syrup until well incorporated.
04 - Pour wet mixture into dry ingredients and stir until fully combined with no dry pockets remaining.
05 - Gently fold 1 cup of raspberries into the batter, preserving berry integrity.
06 - Pour batter into prepared baking dish and spread evenly. Distribute remaining 1/2 cup raspberries across the surface.
07 - Place in preheated oven and bake for 35 minutes until golden brown and set throughout.
08 - Remove from oven and allow to cool for 10 minutes. Slice into portions and serve warm. Optional toppings include additional shredded coconut or maple syrup drizzle.
