Baked oatmeal is perfect for slightly-cooler summer mornings; it’s quick and easy to make, loaded with ripe summer fruit, and can easily feed a crowd for a weekend brunch! Or, make yourself a batch on Sunday for easy grab-and-go breakfasts all week! Coconut fans will fall in love with this baked oatmeal flavor that has coconut baked inside + a coconut drizzle on top!
Today’ we’re making baked oatmeal filled with my current favorite summer fruit obsession: stone fruit + berries. I decided to go with nectarines and raspberries, though any combination of stone fruit like peaches, nectarines, plums, or apricots with berries such as raspberries, blackberries, blueberries, etc, would work here!
The baked oatmeal itself is pretty basic: oats get mixed with a saucy mixture of milk, egg, cinnamon, vanilla, and almond butter for a thick, sticky, perfectly moist oatmeal situation. I also like to add a little baking powder and baking soda to my baked oatmeal to give it a little extra oomph (translation: this baby puffs up in the oven and isn’t quite so dense).
Since I’m a coconut lover, I opted to add shredded coconut into the oatmeal and a hearty drizzle of coconut butter (I like to buy this one <–affiliate link, or make my own) on top for extra coconut in every bite. Bonus: that coconut butter drizzle totally looks like icing and somehow makes this breakfast of oatmeal and fruit feel like you’re eating dessert.
I’ve also been known to eat it cold, straight from the fridge, warmed with a big spoonful of greek yogurt or coconut cream on top, or with a pat of grass-fed butter and a drizzle of maple syrup. Essentially, any toppings that are appropriate for oatmeal, yogurt, pancakes, or fresh toast are game with baked oatmeal.
If you’re a fan of coconut and oatmeal, this Coconut Baked Oatmeal with Raspberries and Nectarines is going to quickly become your new go-to breakfast. It’s made with simple pantry staples and fresh fruit, comes together in less than an hour with only 5 minutes of hands-on time, and is such a fun way to eat oatmeal.
If you make it, let me know what you think! Leave a comment below, or take a picture of your baked oatmeal and share it with me on Instagram! I love seeing my recipes in your kitchen!
COCONUT BAKED OATMEAL WITH RASPBERRIES + NECTARINES
Serves: 6
Ingredients:
1 1/2 cups milk of choice (coconut, cow’s, almond, etc all work here)
1/4 cup maple syrup
1/4 cup creamy almond butter
2 Tablespoons virgin coconut oil
1 large egg
2 teaspoons vanilla extract
2 cups rolled oats
1/2 cup unsweetened coconut flakes
1 teaspoon cinnamon
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 1/2 cups fresh or frozen raspberries
2 large, ripe nectarines
1/4 cup coconut butter, for drizzling on top (optional)
Instructions:
- Preheat oven to 375 degrees Fahrenheit.
- Whisk together first six ingredients (all wet ingredients), then add next six ingredients (all dry ingredients) and stir to combine. Pour mixture into a 9×9, 11×7, or other oven-safe casserole dish.
- Thinly slice the nectarines, then top the oatmeal mixture with the fresh raspberries and nectarine slices, pressing them down gently to slightly submerge them.
- Bake for 45 minutes, or until edges are golden and the center is no longer jiggly. Let cool 5-10 minutes before scooping and serving with a drizzle of coconut butter.
- Leftovers can be covered and stored in the fridge for up to 5 days.
NOTES:
MAKE IT VEGAN: Swap out the egg for a flax egg (1 T flaxseed meal + 3 Tablespoons water) and be sure to use a non-dairy milk.
MAKE IT GLUTEN-FREE: It technically already is, but if you’re serving this to someone with a severe allergy, be sure to choose oats that are certified GF, as they tend to be processed on machinery that also processes wheat, leading to cross-contamination.
NOT INTO COCONUT: get out of here! Kidding…just leave the coconut out! The coconut oil doesn’t add any coconut flavor, though if you’re really, really looking to avoid it, melted butter can be used instead!