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5.0 from 12 votes

Coffee Baked Oatmeal

Start your morning off energized with this coffee baked oatmeal for breakfast. It's made with cold brew and naturally sweetened with maple syrup. Vegan, gluten-free + perfect for meal prep. 

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

Ingredients

  • 2 cups old-fashioned rolled oats gluten-free if needed
  • 1 cup cold brew or brewed and cooled coffee
  • 1 cup unsweetened almond milk
  • ¼ cup maple syrup plus more for serving
  • ¼ cup natural peanut butter or almond butter plus more for serving
  • 1 Tablespoon coconut oil melted
  • 1 Tablespoon ground flaxseed
  • 1 teaspoon baking powder
  • 1 teaspoon vanilla extract
  • ½ teaspoon 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

  • monk fruit maple syrup
  • Rolled oats – Rolled oats work best for baked oatmeal and I don’t recommend swapping them for quick oats or steel-cut oats as the liquid ratio and cook time will differ.
  • Milk – I like using unsweetened almond milk because it’s low in calories, but you can use any milk you like, such as cow’s milk, soy milk, oat milk, coconut milk or coconut milk.
  • Maple syrup – Any liquid sweetener like honey, agave or monk fruit maple syrup will work instead of maple syrup.
  • Nut butter – Feel free to use your favorite nut butter in this recipe. If you need this baked oatmeal to be nut-free skip it all together or swap it with sunflower seed butter or tahini.
  • Coconut oil – butter, ghee or any neutral oil like avocado oil or olive oil will work as a substitute. I’ve also made baked oatmeal without coconut oil and it turned out just fine!
  • Ground flaxseed – If you don’t have flaxseed on hand, chia seeds can serve as an alternative binding agent or you can use 1 egg if you don’t need this recipe to be vegan.

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 (5%) Fiber 4g (16%) Sugar 9g (18%)

Nutrition Facts

Serving: 6Serving

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.