Coffee Baked Oatmeal
User Reviews
5
Coffee Baked Oatmeal
Description
This Coffee Baked Oatmeal combines old-fashioned rolled oats with brewed coffee and almond milk, sweetened by maple syrup and balanced with peanut butter and coconut oil. Ground flaxseed acts as a binder while baking powder provides lift. Vanilla extract and salt round out the flavors. After mixing, the batter is baked until set, producing a tender oatmeal cake that holds together well.
The result is a cozy breakfast with subtle coffee undertones and a nutty richness from peanut butter. The texture is soft with enough density to slice into portions. It's ideal for make-ahead breakfasts, reheated and served warm.
The recipe is flexible in ingredients, allowing subbing milks, nut butters, or sweeteners to accommodate preferences and dietary needs. Careful choice of rolled oats over quick or steel-cut oats ensures proper baking consistency. Serving it with a drizzle of nut butter or maple syrup enhances both flavor and moisture.
Ingredients
- 2 cups rolled oats gluten-free if needed, old-fashioned
- 1 cup coffee or brewed and cooled coffee, cold brew preparation
- 1 cup almond milk unsweetened
- ¼ cup maple syrup plus more for serving
- ¼ cup peanut butter plus more for serving, natural, or almond butter
- 1 Tablespoon coconut oil melted
- 1 Tablespoon Flaxseed ground
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract
- ½ teaspoon salt sea salt
Instructions
- Preheat the oven to 375°F and spray an 8×8 inch square baking dish with cooking spray.
- Combine oats, cold brew, almond milk, maple syrup, nut butter, coconut oil, flaxseed, baking powder, vanilla and sea salt in a large mixing bowl.
- Pour oatmeal mixture into the prepared baking dish.
- Bake for 35-40 minutes or toothpick comes out clean.
- Let cool for 10-15 minutes then portion into 6 pieces and serve warm with a drizzle of nut butter and/or maple syrup, if desired.
Notes
- Use rolled oats specifically; quick or steel-cut oats alter cooking times and texture.
- Any milk can substitute almond milk, including dairy or plant-based varieties.
- Maple syrup can be swapped with honey, agave, or monk fruit maple syrup.
- Choose your preferred nut butter, or omit entirely for a nut-free version, substituting with sunflower seed butter or tahini.
- Coconut oil may be replaced by butter, ghee, or neutral oils like avocado or olive oil without affecting results.
- If flaxseed is unavailable, chia seeds or one egg can be used as binding agents.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 261 kcal
% Daily Value*
| Serving | 1/6 recipe | |
| Calories | 261kcal | 13% |
| Carbohydrates | 36g | 12% |
| Protein | 8g | 16% |
| Fat | 10g | 15% |
| Saturated Fat | 2g | 10% |
| Sodium | 307mg | 13% |
| Potassium | 179mg | 4% |
| Fiber | 4g | 16% |
| Sugar | 9g | 18% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
