baked raspberry and coconut oatmeal
Cuisine: American
Prep time: 10 mins
Cook time: 45 mins
Total time: 55 mins
  • 1 ripe banana, sliced
  • 200g raspberries
  • 1 cup uncooked oats
  • ¼ cup shredded coconut
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • ¼ cup coconut milk
  • ¾ cup water
  • 1 egg
  • 2 tablespoons maple syrup
  • ½ tablespoon melted coconut oil
  1. Preheat oven to 180°C/350°F. Grease a round Pyrex with some coconut oil.
  2. Lay the bananas topped with most of the raspberries on the bottom of the Pyrex. Keep the remaining raspberries on the side.
  3. In a mixing bowl, combine the oats, shredded coconut, baking powder and salt. Cover the fruits evenly with the oat mixture.
  4. In the same mixing bowl, whisk together the coconut milk, water, egg, maple syrup and melted coconut oil. Pour the mixture over the oats, making sure that the liquids reach the bottom of the Pyrex. Top with the remaining raspberries.
  5. Bake for 40 to 45 minutes until golden. Serve warm with some extra maple syrup for those who like it even sweeter!
RECIPE ADAPTED FROM: Cookie and Kate's Baked Oatmeal with Blackberries & Coconut
TO MAKE GLUTEN-FREE: Make sure you use gluten-free oats
SUBSTITUTIONS: Blackberries, strawberries, blueberries or a combination of all work well in this recipe too!
STORAGE TIPS: Keeps well in the fridge, covered with plastic wrap.
Recipe by Savormania at