This Coffee Almond Baked Oatmeal is a caffeinated twist on baked oatmeal that will have you buzzing with delight with slivered almonds on top and a latte flavor inside!
One Cup Or All Day
But first…let’s talk about coffee!! Whether you’re like me and you have one delicious cup a day or you can drink coffee any time of the day, we all have our coffee rituals and favorite beans. I am particularly sensitive to caffeine, so I can only have one travel mug per day or I won’t sleep at night! Anything I order after 10am has to be decaf.
I look forward to that one cup every morning so much. Thomas is a huge coffee lover and started bringing me a cup on my night stand when he moved it – just like his dad has done for his mom for 40 years! <3
I know people feel strongly about their french press (I did for years!) or pour-over coffees, but we are team programmable all the way. We have a Breville Precision Brewer Coffee Maker that we bought just a few years ago. The carafe isn’t glass so it’s fine to toss around, coffee tastes great, and the dial is super easy to program. It’s been my favorite I’ve ever owned!
Our Small-Batch Coffee Roasters
We buy locally roasted coffee – either Shenandoah Joe or Trager Brothers – and like to mix up the flavors we buy each month. Trager Brothers is organic, ethically sourced, and small batch roasted. Lately we’ve been hooked on Trager Brothers Guatemalan which is a medium roast heavy on the chocolatey notes! (You can buy it through their website if you want to try our Cville favorite!)
Coffee Almond Baked Oatmeal Recipe
Inspired by all of my delicious coffee, I updated an old KERF recipe and enjoyed it all last week! All you need is half a cup of strong coffee to add to a regular baked oatmeal recipe and the result was a latte flavor throughout and a crunchy almond topping.
This recipe follows the “muffin method” of mixing the wet, mixing the dry, combining them in a big bowl, and then baking.
This baked oatmeal is delicious for breakfast but I also really enjoyed it as a snack!
You can make it on prep day and reheat it whenever you have a coffee craving. Store it in the refrigerator in an airtight container. It’ll last for at least 3-4 days. When you’re ready to serve it, just reheat it in the microwave or toaster oven.
Since there is only a half cup of coffee in the recipe, you don’t have to worry too much about having this in the afternoon. But if you were going to give it to children or are super sensitive, consider starting with decaf!
I like to make it in a pie dish and cut it into 6 pieces – it seems a bit fancier. But you can also totally use a square baking dish or small casserole dish and cut into squares or snack bars. You can even wrap in plastic wrap and freeze individual pieces to thaw out on a busy morning.
This version of the recipe called for mini chocolate chips. What is it about chocolate and coffee together…
- Rolled Oats – you can use quick oats too, but don’t use steel cut. Use gluten-free oats if you want.
- Coffee – as noted above, you can also use decaf.
- Egg – can sub a flax egg
- Brown sugar – maple syrup is fine too. There’s not much so you can also omit!
- Baking Powder – key ingredient to help it rise!
- Cinnamon – Cocoa powder would be nice too.
- Slivered almonds – sliced or chopped almonds work as well. Or try another kind of nut!
- Salt – Just a pinch in the oatmeal. Sea salt sprinkled on top would be fab!
- Mini Chocolate Chips – a tablespoon on top. Big chips or chunks work too. Feel free to omit.
Make It Dairy Free: Sub almond milk or soy milk
Make It Vegan: Use a flax egg, 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 your dry ingredients together
Oats, brown sugar, baking powder, cinnamon and salt. Sift them together so they are evenly dispersed in the bowl.
3. Mix the wet ingredients
Use a large bowl that you can use for both wet and dry. I like to beat the egg with a whisk first and then stir in the milk and coffee. Looks good enough to drink, but don’t taste it with raw egg in there!
4. Combine wet and dry
Add the dry ingredients to the wet and mix together. It will seem wet, but the liquid will soak in during the baking process.
5. Pour into baking dish
Grease a pie dish or small casserole dish with butter or cooking spray and pour the oat mixture inside. Press all the oats down into the liquid.
6. Top with almonds and chocolate chips
Sprinkle evenly across the top.
7. Bake for 26 minutes
Bake until the almonds begin to brown and the middle is set.
Serve with almond butter on top if you’d like!
If you love this recipe, check out my pineapple upside down baked oatmeal, eggnog spiced baked oatmeal, apple walnut baked oatmeal, and healthy pumpkin baked oatmeal.
Coffee Almond Baked Oatmeal
Oatmeal and coffee together make the perfect breakfast. This baked oatmeal blends them beautifully. And it’s great reheated on busy mornings!
- 2 cups rolled oats
- 1 tsp cinnamon
- 1 tsp baking powder
- 1 tablespoon brown sugar
- 1 egg beat
- 1/2 cup strong brewed coffee
- 1 cup whole milk
- 1/4 cup slivered almonds
- 1 pinch sea salt
- 1 tbsp mini chocolate chips (Optional but super fun!)
Preheat oven to 375*.
Combine dry ingredients.
Combine wet ingredients.
Mix both well.
Grease a baking dish with butter or cooking spray. A pie dish works or a small casserole dish.
Pour oat mixture in.
Top with almonds and chocolate chips.
Bake for 26 minutes, until the center is set and the top begins to brown.
Now pour yourself a mug!