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Coffee baked oatmeal sliced in a square baking dish and topped with a drizzle of nut butter.
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5 from 3 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 Time8 minutes
Cook Time35 minutes
Total Time43 minutes
Course: Breakfast
Cuisine: American
Keyword: Coffee Baked Oatmeal
Servings: 6



  • 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.
    All the ingredients for the coffee baked oatmeal in a large mixing bowl with a wooden spoon.
  • Pour oatmeal mixture into the prepared baking dish.
    Coffee baked oatmeal in a square baking dish before being baked.
  • Bake for 35-40 minutes or toothpick comes out clean.
    Coffee baked oatmeal in a square baking dish after being baked.
  • 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.


  • 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.


Serving: 1/6 recipe | Calories: 261kcal | Carbohydrates: 36g | Protein: 8g | Fat: 10g | Saturated Fat: 2g | Sodium: 307mg | Potassium: 179mg | Fiber: 4g | Sugar: 9g