Say helloooo to your favorite new snack! This Raspberry Coconut Chia Seed Baked Oatmeal has been happening on repeat over there. They’re just the right amount of sweetness combined with fat and fiber for the perfect satiating snack combination. You could even eat these for breakfast crumbled over some greek yogurt or drizzled with nut butter (K. Now I’m hungry). I’ve been pairing one of these bars with coffee in the afternoon and I’m totally hooked.
The best part about this baked oatmeal is that you probably already have most of the ingredients on hand to make it! This recipe is adapted from my favorite blueberry banana baked oatmeal recipe.
Raspberry Coconut Chia Seed Baked Oatmeal
2 + 1/4 cups old fashioned rolled oats
1/2 cup shredded coconut
1/3 cup chia seeds
1 tsp baking powder
1/2 tsp cinnamon
1/4 tsp salt
2 large mashed bananas
1/4 cup honey (maple syrup works great too)
3/4 cup unsweetened almond milk (or milk of choice)
1 large egg
1 tsp vanilla extract
1 heaping cup fresh or frozen raspberries (do not mix in until the end)
Preheat oven to 350 degrees. Coat an 8inch square baking dish with coconut oil or olive oil.
In a large mixing bowl - combine dry ingredients.
In a separate bowl - combine wet ingredients EXCEPT for the raspberries and whisk until well combined.
Add wet ingredients to dry ingredients and mix to combine. Fold in the raspberries gently.
Pour into the baking pan and spread out evenly. Bake for about 35 minutes.
Remove from the oven and let cool for about 10-15 minutes before cutting into squares.