Eating Bird Food · by Brittany Mullins★ 5.0 (4)
Coffee Baked Oatmeal
NUTRITION · PER SERVING43M COOK
CAL 14%·PRO 16%
CARBS 35G51% OF CAL
5G FIBER0G ADDED0G INTRINSIC20G OTHER11G TOTAL SUGAR
FAT 11G35% OF CAL
3G SAT8G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A coffee-infused baked oatmeal sweetened with maple syrup and made with peanut butter and flax seeds. A make-ahead breakfast that's hearty and caffeine-boosted.
mainamericanbaked good🥧 baking dish🔥 ovendairy freegluten freeveganvegetarian
View the full recipe on Eating Bird Food →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 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
- ½ teaspoon sea salt
At a glance
PER SERVING · TIME 43M
CAL 14%·PRO 16%
CARBS 35G51% OF CAL
5G FIBER0G ADDED0G INTRINSIC20G OTHER11G TOTAL SUGAR
FAT 11G35% OF CAL
3G SAT8G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 8m
- Cook
- 35m
- Sodium
- 81mg
- Total sugar
- 11g
- Added sugar
- ≥8g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 257mg
- Calcium
- 97mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 8M
- SODIUM
- 81MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.