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Coffee Baked Oatmeal
5 from 12 votes

Coffee Baked Oatmeal

Coffee Baked Oatmeal blends rolled oats with brewed coffee, almond milk, peanut butter, and maple syrup into a baked breakfast dish with a soft, chewy texture. The addition of ground flaxseed and baking powder helps bind and leaven the mixture. Warm, nutty coffee flavor permeates the oatmeal, making it a satisfying morning meal served warm with extra nut butter or syrup if desired.

Prep Time
8 mins
Cook Time
35 mins
Total Time
43 mins
Servings: 6
Calories: 261 kcal
Course: Breakfast
Cuisine: American

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

    Cup of Yum
  1. Preheat the oven to 375°F and spray an 8×8 inch square baking dish with cooking spray.
  2. Combine oats, cold brew, almond milk, maple syrup, nut butter, coconut oil, flaxseed, baking powder, vanilla and sea salt in a large mixing bowl.
  3. Pour oatmeal mixture into the prepared baking dish.
  4. Bake for 35-40 minutes or toothpick comes out clean.
  5. 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

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%)

Nutrition Facts

Serving: 6 Serving

Amount Per Serving

Calories 261

% 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.