1 cup old-fashioned rolled oats
1/3 cup unsweetened shredded coconut*
1 teaspoon cinnamon
½ teaspoon baking powder
A pinch of salt
1 cup fresh or thawed frozen raspberries
1 medium apple, peeled and chopped into bite-sized pieces
1 cup milk
1/3 cup plus 1 tablespoon maple syrup
1 teaspoon vanilla extract
¼ cup sliced almonds, optional
Preheat the oven to 375 degrees Fahrenheit. Place the baking rack in the middle of the oven. Butter an 8×8 cake pan.
In a large bowl, combine the oats, coconut, cinnamon, baking powder and salt. Toss in the raspberries and chopped apple.
In a separate bowl, whisk together the milk, maple syrup, egg and vanilla extract.
Add the milk mixture to the oat mixture and lightly fold to moisten the oats. Transfer into the prepared pan. Scatter the sliced almonds on top, if using.
Bake until the surface is golden and the oatmeal looks almost as set as a cake, 30 minutes. Let it cool a little.
*If you don’t like coconut, use 1 1/3 cups oats instead of the suggested 1 cup oats and 1/3 cup coconut.
Serves 4 to 6