Breakfast can be tricky to eliminate sugar when so may quick breakfast options are loaded with sugar. If you are short on time, these Sugar-Free Raspberry Coconut Baked Oatmeal Squares are perfect. They can be made ahead of time and are ready to grab and go the next morning.
These Sugar-Free Raspberry Coconut Baked Oatmeal Squares are so good, you’ll never miss the sugar. I’ll often make these as a dessert when I want something just a bit sweet.
You can tweak this recipe in so many ways based on your own personal preferences and what you happen to have on hand. This combination is my favorite and a great way to use up bananas that have gone a bit overly ripe.
Sugar-Free Raspberry Coconut Baked Oatmeal Squares Ingredients
- 5 cups rolled oats
- 1 large banana, mashed
- 1/2 tsp salt
- 1/2 cup honey
- 1/3 cup applesauce – Buy it unsweetened or make it yourself in the Instant Pot!
- 2 tsp vanilla
- 2 1/4 cups water
- 1/2 cup of unsweetened shredded coconut – Be sure that it is unsweetened. Most shredded coconut has added sugar. I like this coconut.
- 1 cup raspberries
Here is what you need:
Bob’s Red Mill Old Fashioned Regular Rolled Oats, 32-ounce (Pack of 4)Bob’s Red Mill, Organic Old-Fashioned Rolled Oats, 32 ozNature Nate’s, 32 Ounce, 100% Pure, Raw and Unfiltered HoneyCrockett Honey Raw and Unfiltered Arizona Desert Wildflower HoneyLet’s Do Organic Unsweetened Coconut Shredded, Fine Shred, 8 oz2 Bags of Trader Joe’s Organic Unsweetened Flake CoconutOrganic Shredded Coconut Unsweetened, 2 lbs, Fine Shred w/ Recipe E-Cookbook, Gluten Free for Macaroons, Pies, Coconut Milk (1 lb pack of 2)NOW Foods Organic – Coconut Shred, Unsweet-10 ozMott’s Unsweetened Applesauce, 46 oz jars (Pack of 8)Simply Organic Pure Vanilla Extract, Certified Organic, 4-Ounce Glass Bottle
Sugar-Free Raspberry Coconut Baked Oatmeal Squares Instructions
Combine all ingredients, except raspberries in your mixer. I don’t even bother mashing the banana before hand. I don’t mind a few chunks of banana in this and it saves me an extra step.
Once mixed, gently stir in the raspberries. Mash them a bit as you go but be sure to leave them in larger pieces.
Spread your oatmeal mixture in a 9 x 13 pan that has been lightly coated with coconut oil.
Preheat the oven to 350°.
Bake for 20-25 minutes, or until baked through.
Serve these sliced into squares. This will keep in the fridge for several days but it never lasts that long at my house.