2 cups old_fashioned oats

1/4 cup shaved coconut

¼ cup almond meal/flour

1 tsp baking powder

¼ tsp baking soda

½ tsp sea salt

2 tsp cinnamon

2 tbsp melted coconut oil

2 cups almond, coconut, or cashew milk

¼ cup Strawberry Coconut Yogurt 

2 whites eggs

2 tsp pure vanilla extract

1 Cup Sliced Strawberries 

1 Cup raspberries 

2 tbsp Slivered Almonds


  1. Preheat oven to 350 degrees. Grease a 9x13” glass baking dish and set aside.

  2. In a small bowl, combine oats, almond meal, coconut, baking powder, baking soda, salt and cinnamon. Set aside.

  3. In a separate, microwave safe bowl, melt coconut oil.

  4. Whisk in your milk as you slowly pour it into the melted coconut oil.

  5. Add yogurt, eggs, and vanilla and whisk until combined.

  6. Add dry ingredients to wet ingredients and mix well.

  7. Gently fold your berries into the mixture.

  8. Spay 9x13” pan with coconut oil spray and spread mixture evenly into pan. 

  9. Sprinkle almonds over of your oatmeal mixture. 

  10. Bake at 350 degrees F for 35-40 minutes. Your oatmeal should be browned on the top and the top should spring back when you gently touch it with your finger.

  11. Let cool for 15 mintues and serve warm. You can also refrigerate after baking and serve cold.

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