Baked Almond & Coffee Oatmeal is a caffeinated twist on your baked oatmeal, which will leave you bursting with delight with sliced almonds on top and a latte flavor on the inside!
One cup or all day
But first…let’s talk about coffee!! Whether you’re like me and have one delicious cup a day or you can drink coffee any time of the day, we all have our favorite coffee rituals and coffee beans. I’m particularly sensitive to caffeine so I can only have one travel cup a day or else I wouldn’t sleep at night! Anything I order after 10am has to be decaffeinated.
I look forward to this cup every morning very much. Thomas is a big coffee lover and started bringing me a cup on my night stand when he moved it – just as his dad has done for his mom for 40 years! <3
I know people feel very strongly about their French presses (I’ve done this for years!) or pour coffee, but we’re a programmable team all the way. we’ve got Breville Precision Brewer Coffee Maker We only bought it a few years ago. The carafe is not glass so it’s good to throw away, the coffee tastes great, and the dial is very easy to program. It was my absolute favorite!
Our mini coffee roasters
We buy locally roasted coffee – too Shenandoah Joe or Trager Brothers – and we like to mix up the flavors we buy every month. Trager Brothers is organic, ethically sourced and roasted in small batches. We recently got addicted to Trager Brothers Guatemalaalan which is a medium heavy roast on chocolate leaves! (Could you Buy it through their website If you want to try our favorite Cville!)
Baked oats with almonds and coffee recipe
Inspired by all my delicious coffee, I updated an old recipe from KERF and have been enjoying it for the past week! All you need is ½ cup of strong coffee to add to your baked oatmeal recipe and the result is latte flavor throughout and a crunchy almond topping.
This recipe follows the “muffin method” of mixing the wet, mixing the dry mix, mixing them in a large bowl, then baking.
This baked oatmeal is delicious for breakfast but I also enjoyed it as a snack!
You can make it on preparation day and reheat it whenever you crave coffee. Store it in the refrigerator in an airtight container. It will last for at least 3-4 days. When you’re ready to serve them, simply reheat them in the microwave or toaster oven.
Since there is only half a cup of coffee in the recipe, you don’t have to worry too much about having it in the afternoon. But if you’re going to give it to kids or you’re super sensitive, consider starting with decaffeinated!
I like to make it in a pie plate and cut it into 6 pieces – it just looks so much nicer. But you can also use a square baking dish or a completely small casserole and cut it into squares or snack bars. You can even wrap them in plastic wrap and freeze the individual pieces to thaw on a busy morning.
This version of the recipe called for mini chocolate chips. What distinguishes chocolate and coffee together…
- Oatmeal flakes You can also use quick oats, but don’t use steel cuts. Use gluten-free oats if you like.
- coffee As mentioned above, you can also use decaffeinated.
- an egg – Can produce a flax egg
- Brown sugar Maple syrup is good, too. There isn’t much you can delete either!
- Baking powder – The main ingredient to help her rise!
- cinnamon Cocoa powder would be nice too.
- Almond slices Sliced or sliced almonds work just as well. Or try another type of nut!
- salt – Just a little oatmeal. Sprinkle sea salt on top would be great!
- Mini chocolate chips – A tablespoon over it. Large chips or pieces work, too. Feel free to delete.
Make it dairy-free: Almond milk or soy milk
Make it vegan: Use flax eggs, almond milk, and vegan chocolate chips
make it fancy: Add coconut flakes or frothed milk on top!
how to make it
1. Preheat the oven to 375 degrees
2. Start by mixing the dry ingredients together
Oats, brown sugar, baking powder, cinnamon and salt. Sift them together so they are evenly dispersed in the bowl.
3. Mix wet ingredients
Use a large bowl that you can use for both wet and dry cleaning. I like to beat the egg with a whisk first and then add the milk and coffee. Sounds good enough to drink, but don’t taste it with raw eggs in there!
4. Combine wet and dry
Add the dry ingredients to the wet and mix together. It will look wet, but the liquid will absorb during the baking process.
5. Pour into a baking dish
Grease a pie plate or small casserole dish with butter or cooking spray and pour the oat mixture into it. Squeeze all the oats into the liquid.
6. Put almonds and chocolate chips on the face
Sprinkle evenly across the top.
7. Bake for 26 minutes
Bake until the almonds begin to turn brown and the center is set.
Serve with almond butter if you like!
Oatmeal baked with almonds and coffee
Oatmeal and coffee together make the perfect breakfast. This baked oatmeal blends beautifully. And it’s wonderfully reheated on busy mornings!
- 2 cups Oatmeal flakes
- 1 Teaspoon cinnamon
- 1 Teaspoon Baking powder
- 1 Tablespoon Brown sugar
- 1 an egg get over
- 1/2 cup Strong brewed coffee
- 1 cup pure milk
- 1/4 cup Almond slices
- 1 a pinch sea salt
- 1 Tablespoon small chocolate chips (Optional but very fun!)
Preheat the oven to 375*.
Mix the dry ingredients.
Mix wet ingredients.
Mix them well.
Grease a baking tray with butter or cooking spray. A serving pie plate or a small casserole.
Pour the oat mixture.
Put almonds and chocolate chips on the face.
Bake for 26 minutes, until the center is firm and the surface is just beginning to turn brown.
Now pour yourself a mug!