Vanilla Berry Coconut Bake (Printable Version)

Moist vanilla-scented oat bake with mixed berries and shredded coconut — warm, comforting, and easy to make.

# Ingredient List:

→ Base

01 - 2 cups rolled oats (certified gluten-free if required)
02 - 1/2 cup unsweetened shredded coconut
03 - 1/2 cup chopped pecans or almonds (optional)
04 - 1/3 cup coconut sugar or light brown sugar
05 - 1 1/2 teaspoons baking powder
06 - 1/4 teaspoon fine sea salt

→ Wet Mixture

07 - 1 1/2 cups unsweetened coconut milk (carton, not canned)
08 - 2 large eggs
09 - 1/4 cup melted coconut oil (plus extra for greasing)
10 - 2 teaspoons pure vanilla extract

→ Fruit

11 - 2 cups mixed berries (fresh or frozen, such as blueberries, raspberries, strawberries, or blackberries)

→ Topping

12 - 1/3 cup unsweetened shredded coconut
13 - 2 tablespoons coconut sugar or light brown sugar

# How to Make It:

01 - Preheat oven to 350°F. Lightly grease an 8-inch square baking dish with coconut oil.
02 - In a large mixing bowl, thoroughly combine rolled oats, shredded coconut, nuts if using, coconut sugar, baking powder, and salt.
03 - In a separate bowl, whisk together coconut milk, eggs, melted coconut oil, and vanilla extract until smooth and well combined.
04 - Pour wet mixture into dry ingredients and mix until ingredients are fully hydrated.
05 - Spread half of oat mixture evenly into the prepared baking dish. Arrange half of the berries over the surface.
06 - Layer remaining oat mixture on top, followed by the rest of the berries.
07 - In a small bowl, mix shredded coconut with coconut sugar. Distribute mixture evenly over the top layer.
08 - Transfer baking dish to oven and bake for 35 to 40 minutes, until golden and center is firm and springy.
09 - Allow to cool at least 10 minutes before slicing. Serve warm or at room temperature.

# Expert Advice:

01 -
  • It comes together in about 15 minutes of hands on work and the oven does the rest.
  • The coconut and berries create pockets of jammy sweetness that make every bite different.
  • It works equally well as a lazy weekend breakfast or a warm dessert with ice cream.
02 -
  • Frozen berries work perfectly and do not need thawing, but they will release more juice so expect a slightly jammier result.
  • Do not use canned coconut milk because the fat content is too high and the texture turns greasy instead of moist.
  • Letting the bake cool for a full 10 minutes is not optional because it firms up and slices cleanly instead of crumbling apart.
03 -
  • Press the first oat layer down gently with the back of a spoon so it holds together better when sliced.
  • Sprinkle the coconut topping right before baking, not while mixing, so it stays on top and crisps instead of sinking.

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