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Breakfast recipe · from the recipe book

Raspberry Cocoa Coconut Baked Oatmeal

A fudgy cocoa oat bake studded with tart raspberries and topped with toasty coconut and crunchy walnuts.

Raspberry Cocoa Coconut Baked Oatmeal

Ingredients

  • 2½ cups200 gOld-fashioned rolled oats
  • ¼ cup25 gUnsweetened cocoa powder
  • 1⅛ tsp5 gBaking powder
  • ¾ tsp2 gGround cinnamon
  • ¼ tsp1.5 gSalt
  • 1⅔ cups (390 ml)400 gWhole milk
  • 2 large100 gEggsbeaten
  • 2½ tbsp50 gMaple syrup
  • 1¼ tsp5 gVanilla extract
  • 1 tbsp15 gUnsalted buttermelted, divided
  • 2 cups250 gRaspberriesdivided
  • 3½ tbsp20 gSweetened shredded coconut
  • ¼ cup chopped30 gWalnutschopped

Steps

  1. Preheat the oven to 375°F (190°C). Melt the butter and use about a quarter of the melted butter to grease an 8-inch square baking dish.
  2. In a large bowl, whisk together the oats, unsweetened cocoa powder, baking powder, cinnamon and salt until the cocoa powder is evenly mixed through the oats.
  3. In a second bowl, whisk the whole milk, beaten eggs, maple syrup, vanilla and the remaining three-quarters of the melted butter until smooth.
  4. Pour the milk mixture over the oat and cocoa powder mixture and stir until no dry cocoa powder remains.
  5. Gently fold in half of the raspberries, then spread the mixture evenly in the greased dish.
  6. Scatter the remaining half of the raspberries over the top, then sprinkle with the shredded coconut and chopped walnuts.
  7. Bake 35 to 40 minutes, until the center is set, the coconut is golden and the bake reaches 160°F (71°C) in the center.
  8. Let rest 5 minutes, then cut into 4 squares and serve warm.

Check labels: Gluten-free when you buy old-fashioned rolled oats labeled gluten-free.

Contains: Milk, Egg, Tree nuts. Some brands contain gluten.

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Saved in the Every Helping recipe book on October 24, 2026.

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