September 30, 2023


Qualified food specialists

Extra healthy coffee and walnut baked oats recipe that tastes like cake

3 min read

Combining a mug of coffee with oats and yoghurt may sound like a strange combination, but trust us it works.

This super scrumptious breakfast recipe is a cross between a mocha coffee and nutty cake. However, unlike most cake recipes, this decadent delight is surprisingly healthy.

Low in fat and sugar it can be made vegan friendly as it contains no eggs and can be made gluten free too.

Instagrammer @Cakeontherun is known for her quick and easy recipes and her latest creation is no different.

Keeping things simple and affordable, her all-in-one method uses instant coffee and oats that have been blended to a flour.

You don’t need to buy any fancy coffee beans or flour from a health store, simply blitz any oats you have in a blender and you’ll have your very own homemade oat flour.

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*Gluten free option – use gluten free oats and baking powder

*Vegan option – use a dairy free yoghurt such as soya, almond or coconut

*Low fat

*Low sugar

*342 calories (without topping)

Mocha baked oats
Mocha baked oats are great for breakfast

Mocha baked oats recipe (serves 1)


  • 60g (2/3 cup) oats, blended
  • 8 tbsp hot water

  • 2 tbsp sweetener, sugar or maple syrup
  • 1 tbsp cocoa powder or drinking chocolate
  • 1 tsp instant coffee granules
  • Small handful of chopped walnuts nuts
  • 2 heaped tbsp plain or vanilla yoghurt
  • 1/2 tsp baking powder
  • For the topping – extra yoghurt or chocolate sauce


  1. Pre-heat your oven to 200C/ 400F/ gas mark 6.
  2. Boil the kettle and fill 1/3 mug with boiling water and a tsp of instant coffee granules.

  3. Blitz oats in a blender so they become a flour and put into a bowl.
  4. Pour your hot coffee over the oats and stir with a spoon to combine

  5. Add all of the other ingredients into the bowl and stir with a spoon to combine.
  6. Spoon the mixture into a shallow oven-proof dish, ramekin or pudding basin lined with baking paper/parchment.
  7. Bake in the oven for 30 minutes. It should be crisp on the outside and soft, but not gooey, in the middle. Oven times do vary so check on it after 25 minutes.
  8. Serve with extra yoghurt or chocolate sauce. It can be eaten straight away or the following day cold or warmed up.


If you don’t like or have walnuts, you can use any nut such as hazelnuts or pecans.

Alternatively, you can replace the nuts entirely with chocolate chips or dried fruit like sultanas.

And if you don’t like coffee, keep it purely chocolate based by omitting the coffee granules and using plain boiling water instead.

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