Raspberry & Coconut Traybake

Are you getting bored of the classic winter porridge bowls that we all love to eat in the cold season? This delicious Raspberry & Coconut Traybake, made with Nuoi Foods Superfood Coconut nut butter, will mix up your breakfast time in the tastiest way!

This recipe is also great as a snack or a yummy, guilt-free dessert. The tangy sweetness of the raspberries paired with the indulgent creamy coconut flavour is a match made in heaven… a great recipe for everyone to enjoy!


  • 1 cup of oats (around 90g)
  • 1 tbsp coconut oil, melted
  • 1 tsp natural vanilla extract
  • 1 tbsp Nuoi Foods Superfood Coconut nut butter
  • 1 Flax egg (1 tbsp flax seed to 4 tbsp water left to sit for 2 minutes)
  • 1 tbsp natural sweetener syrup (we used agave nectar)
  • 1/2 cup desiccated coconut (around 35g) plus a little extra for topping
  • 8 raspberries
  • 4 squares of dark chocolate


  1. Pre-heat the oven to 180 degrees fan
  2. Line a shallow, square baking tin with greaseproof paper
  3. Mix the oats, coconut oil, syrup, Superfood Coconut nut butter, flax egg, vanilla extract and desiccated coconut together in a mixing bowl until combined. If its slightly too crumbly you can add extra coconut oil
  4. Pour the mixture out onto your baking tray and flatten down with the back of a tablespoon until it’s evenly spread
  5. Make a few dips in the top with a spoon or your finger (this is where the raspberries will be placed)
  6. Cut the raspberries in half and place them into the tray bake
  7. Place the tray in the oven and bake for around 16 minutes (until golden on top)
  8. Cut the tray bake into slices whilst it’s still warm (if it cools to much it may crumble when it’s cut)
  9. Melt your dark chocolate and drizzle it over the top for decoration
  10. Sprinkle on some desiccated coconut and maybe a few more raspberries and delve in! Enjoy xxxxxx

Raspberry & Coconut Traybake 2

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