Plant-based breakfast traybake with raspberries, coconut, and oats. Cozy, shareable, and ready in 45 minutes.
# What You 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 other plant milk
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
# Steps:
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 rolled oats, unsweetened shredded coconut, chopped walnuts if using, coconut sugar, baking powder, ground cinnamon, and fine sea salt. Mix thoroughly.
03 - In a separate bowl, whisk together unsweetened almond milk, melted coconut oil, pure vanilla extract, and maple syrup until well combined.
04 - Pour the wet ingredients into the dry ingredients and stir until fully incorporated with no dry streaks remaining.
05 - Gently fold 1 cup of raspberries into the batter using a spatula, being careful not to crush the berries excessively.
06 - Transfer the batter into the prepared baking dish and spread evenly with a spatula. Scatter the remaining 1/2 cup raspberries evenly across the top surface.
07 - Bake for 35 minutes until the top is golden brown and the center is set when tested with a toothpick.
08 - Remove from oven and allow to cool for 10 minutes. Cut into portions and serve warm, optionally topped with additional coconut flakes or a drizzle of maple syrup.
