Coffee Baked Oatmeal

Published Sep 19, 2023, Updated Jan 21, 2024

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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.

Drink your coffee and eat it too with this new coffee baked oatmeal recipe!

This recipe is similar to my coffee overnight oats (which are SO good, btw!), but instead of cold overnight oats we’re making a warm baked oatmeal with a caffeine boost!

This easy-to-make breakfast combines oats with cold brew coffee, nut butter and maple syrup for a delicious and energizing recipe to start your morning.

Coffee baked oatmeal sliced in a square baking dish and topped with a drizzle of nut butter.

Why You’ll Love This Baked Oatmeal

These oats have a caffeine kick, giving you an added energy boost to start your day!
It comes together quickly! All you need is one mixing bowl, one baking dish and about 10 minutes of prep time.
With oats, flaxseed and nut butter, this baked oatmeal has a good amount of fiber, protein and healthy fats.
Great for meal prep! Make a batch during your weekend meal prep and have breakfast ready to go for the week.
It’s vegan, dairy-free, gluten-free + naturally sweetened.

Ingredients measured out to make Coffee Baked Oatmeal: rolled oats, coffee, sea salt, coconut oil, almond milk, baking powder, vanilla, peanut or almond butter, maple syrup and ground flaxseed.

Ingredients Needed

old-fashioned rolled oats – my fave brand is Bob’s Red Mill gluten-free old-fashioned rolled oats. Oats are naturally gluten-free but often cross-contaminated with gluten, so if you have a gluten intolerance, grab certified gluten-free oats.
coffee – the star of the show! You can use cold brew or regular brewed and cooled coffee. Both of these options gives your baked oatmeal a caffeine kick and distinct flavor.
unsweetened almond milk – I like using unsweetened almond milk, but any non-dairy milk will work. You can make your own following my homemade almond milk recipe.
maple syrup – the perfect natural sweetener to use for baked oatmeal in my opinion! Just be sure to use pure maple syrup, not the artificial kind labeled “pancake syrup” and made from corn syrup… NOT the same!
peanut butter or almond butter – adds a nice nutty flavor as well as some healthy fats and protein. Look for natural nut butter where the only ingredients are nuts and salt (or just nuts).
ground flaxseed – adds extra fiber, omega-3 fatty acids and acts as a binding agent instead of an egg.
coconut oil – to add moisture to the baked oatmeal.
vanilla extract – the perfect flavor enhancer.
baking powder – helps the baked oatmeal rise.
sea salt – enhances the flavors of all the other ingredients.

Collage of four photos showing the steps to make Coffee Baked Oatmeal: mixing the batter and then baking.

How to Make

Preheat oven: Preheat the oven to 375°F and spray an 8×8-inch square baking dish with cooking spray.

Combine ingredients: In a large bowl, add all the ingredients and stir to combine.

Bake: Transfer the oatmeal mixture to the prepared baking dish, spreading it out evenly. Place the dish in the oven and bake for 35-40 minutes, or until a toothpick inserted comes out clean.

Cool and serve: Allow the baked oatmeal to cool for 10-15 minutes. Then, portion into 6 pieces and serve warm with a drizzle of nut butter and maple syrup or toppings of choice.

A slice of coffee baked oatmeal on a small plate with a metal fork near a cup of coffee.

Substitutions & Notes

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. If you’re looking for a baked oatmeal recipe that’s made with steel-cut oats, I suggest checking out this baked steel cut oatmeal recipe instead.
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.
Add spices – Want to add some additional flavors to this baked oatmeal? I bet spices like cinnamon, cardamom, nutmeg and/or cloves would be delicious.
Add mix-in’s – I like this coffee baked oatmeal as is, but if you want to add mix-in’s go for it! I bet the addition of chocolate chips, walnuts, pecans, almonds or dried fruit would be delicious.

A hand pouring syrup over a piece of coffee baked oatmeal on a small plate.

How to Serve

I love enjoying a slice of this baked oatmeal on its own with a cup of coffee, but here are some ideas on how to serve it:

Serve it with a drizzle of nut butter and maple syrup for add added touch of sweetness.
Make an espresso glaze to drizzle over this baked oatmeal by combining espresso powder (or actual coffee) with powdered sugar, vanilla and almond milk, if needed.
Pair a slice with 2 hard boiled eggs or a scoop of Greek yogurt for a protein boost.
Enjoy this baked oatmeal with a protein shake for a more filling breakfast. You could pair it with this coffee protein shake for an added caffeine boost!
Eat a slice of this baked oatmeal for dessert with a scoop of vanilla ice cream or whipped cream.
Serve it up for brunch alongside this dairy-free spinach quiche, easy fruit salad and mimosas.

Coffee baked oatmeal with a metal serving spatula in a square baking dish and topped with a drizzle of nut butter.

Storing & Reheating

This baked oatmeal is perfect for meal prep because it stores beautifully. Here’s how you can store and reheat leftovers:

In the fridge: allow the baked oatmeal to cool, then cover the baking dish or transfer individual portions to an airtight container. It’ll stay fresh in the refrigerator for up to 5 days.
In the freezer: store in an airtight, freezer-safe container for up to 3 months. When freezing, I recommend cutting the oatmeal into portions, wrapping each in plastic wrap and placing the portions in a large freezer bag. The individual servings make it easier to reheat.
To reheat the entire pan of baked oatmeal: cover with foil and reheat in the oven at 350ºF for about 20 minutes or until warm.
To reheat individual portions: set oven or toaster oven to 350ºF and bake for 5-10 minutes. You can also reheat in the microwave for 1 minute. Once warm, add your toppings and enjoy!

More Baked Oatmeal Recipes

Be sure to check out all of my baked oatmeal recipes as well as all the popular oatmeal recipes here on EBF.