Plant-based breakfast traybake with raspberries, coconut, and oats. Cozy, shareable, and ready in 45 minutes.
# Components:
→ 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 milk 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
# Directions:
01 - Preheat oven to 350°F. Lightly grease a 9x9-inch baking dish with coconut oil or plant-based cooking spray.
02 - In a large mixing bowl, combine rolled oats, shredded coconut, chopped walnuts if using, coconut sugar, baking powder, ground cinnamon, and fine sea salt. Mix thoroughly until evenly distributed.
03 - In a separate bowl, whisk together unsweetened almond milk, melted coconut oil, vanilla extract, and maple syrup until well blended.
04 - Pour wet ingredients into dry ingredients and mix until fully incorporated with no dry pockets remaining.
05 - Gently fold 1 cup of raspberries into the batter, being careful not to crush the berries excessively.
06 - Pour batter into prepared baking dish and spread evenly. Distribute remaining 1/2 cup raspberries across the surface.
07 - Bake for 35 minutes until the top achieves a golden color and the center is set when tested with a toothpick.
08 - Remove from oven and allow to rest for 10 minutes before slicing. Serve warm, optionally garnished with additional coconut or maple syrup drizzle.
