Coffee overnight oats bring together two of my favorite things — coffee and overnight oats! Old-fashioned oats and chia seeds are soaked overnight in a combination of coffee, almond milk, maple syrup, and vanilla extract to make your next morning’s breakfast easy and SUPER delicious. 

I top these creamy coffee overnight oats with a yummy salted date caramel topping for a sweet, slightly salty, and extra caramel-y touch. It’s phenomenal!

Why I Love This Recipe

• Great for meal prep! Aka you can enjoy a delicious breakfast every day of the week. Just combine your ingredients, soak overnight, make your date caramel, drizzle it on, and dig in.
• A rich source of protein, fiber — and caffeine!
• Can be served hot or cold. I love my overnight oats cold, but there’s no reason why you can’t warm these oats up to make a coffee oatmeal. Yum!

Ingredients You’ll Need

• Rolled oats: Also known as old-fashioned oats, they’re less processed than quick oats and hold up well when being soaked overnight. That being said, quick-cooking oats are a great substitute if you don’t have rolled oats on hand.
• Chia seeds: Chia seeds are packed with nutrients and absorb liquid to create a gel-like consistency when soaked. 
• Almond milk: This dairy-free milk provides a perfect creamy texture for your overnight oatmeal. Any variety of milk will work for this recipe, so choose your own adventure here. You can even make your own oat milk using my tutorial .
• Cold brew: I like using a strong cold brew coffee. You can also use espresso or normal brewed coffee depending on how strong of a coffee flavor you prefer.
• Maple syrup: Pure maple syrup adds a natural sweetness that tastes so yummy with the coffee flavor. If you’d rather not use maple syrup, though, honey is also a great option you can use for a natural sweetener.
• Medjool dates: Be sure to get pitted dates. The softer, the better! Dates add a delicious natural sweetness and smooth texture to your date caramel sauce. Don’t want to hassle with the date caramel? Top these coffee overnight oats with chopped dates and sea salt for a similar taste to the date caramel.

Find the list of full ingredients in the recipe card below.

Get Out the Food Processor

I use our food processor to blend up the date caramel sauce. If you don’t have one, a high-speed blender will work, too!

My Expert Tips for Serving These Overnight Oats

I love trying out different variations of these coffee overnight oats by adding other tasty toppings each time I make them (which is often). Try out any of your favorite toppings that sound good to you! Some of my favorites include:

• Fresh fruit: Anything goes here. Fresh raspberries, strawberries, bananas, and blueberries all work well with the coffee flavor.
• Cacao nibs or chocolate chips: Sprinkle on top for some extra crunch and a chocolate-y touch.
• Nuts: Chopped almonds, walnuts, or pecans would be delicious.
• Protein powder: Add a scoop of your favorite protein powder to the overnight oats before soaking them overnight.
• Seeds: Add some extra texture and nutrients with pumpkin seeds, sunflower seeds, or hemp seeds. 
• Yogurt: Top your overnight oats with a dollop of Greek or vanilla yogurt for some added creaminess and protein. 

When it comes to sides, you’ll absolutely be obsessed (and caffeinated) if you pair these oats with my Vanilla Sweet Cream Cold Brew or this DIY Maple Pecan Latte.

For something savory, my Egg and Arugula Toast, Bacon Egg Cups, or Cheesy Sous Vide Egg Bites are all the rage.

Place your cold brew overnight oats in an airtight container and store in the refrigerator for up to 3-4 days.

This recipe can easily be doubled or tripled to make multiple servings for the week ahead. I like storing mine in individual servings so I can just grab and go in the morning!

It’s a great morning to make strawberry cheesecake for breakfast! My easy cottage cheese oatmeal bake is sweet, moist, and oven-baked to perfection. It truly is strawberry cheesecake in oatmeal form!

I have an amazing strawberry cheesecake overnight oats recipe, and this vanilla strawberry overnight oats, and omg how could I forget these protein strawberry cheesecake jars, but it was about dang time Fit Foodie Finds got a strawberry cheesecake baked oatmeal recipe. It’s everything you love about all the amazing baked oatmeal recipes on this site, but Linley and Rosie absolutely slayed it with the pink color (thanks to blended freeze dried strawberries!) and high-protein goodness (obviously thanks to my bestie, cottage cheese ).

Featured Ingredients

• Cottage cheese: my protein powerhouse! This recipe uses blended cottage cheese in the baked oatmeal batter. It’s creamy, delicious, and obviously, protein-rich.
• Quick-cooking oats: using quick-cooking oats in this recipe helps keep the texture rather fluffy and not at all dense. Rolled oats will also work, but it will change the texture somewhat.
• Freeze-dried strawberries: that’s what gives this baked oatmeal its gorgeous PINK color! I also added some to the cottage cheese drizzle to give that a little pink hue, too . You’ll buy sliced freeze-dried strawberries and then blend them into a powder in either a (clean) coffee grinder or small food processor.

Find the list of full ingredients in the recipe card below.

Top With Drizzle and Enjoy

Whatever you do, do NOT skip the cottage cheese drizzle for the top of this baked oatmeal! Not only does it add the perfect amount of cheesecake-y sweetness, it amps up the protein just a little bit more, too.

Regardless of when you enjoy this strawberry cheesecake baked oatmeal, it travels well, is delicious served hot or cold, and is just a dang good way to enjoy oats

More Topping Ideas

When I’m having this for breakfast multiple times in one week, I like to switch up the toppings a bit for some variety (obviously my toddler appreciates this too ). Here are some of my go-tos:

• Fresh strawberries
• Dollop of Greek yogurt or cream cheese
• Chocolate chips
• Peanut butter

Once your baked oatmeal has fully cooled, I like to slice it into single servings and place it into a glass, airtight container.

Store your baked oats in the refrigerator for up to 5 days. While you can leave it out overnight on the counter, they will last much longer in the fridge.

Other Oatmeal Bakes and Recipes to Try

FAQs

I haven’t tested this recipe with protein powder since it’s already protein rich thanks to the rolled oats and cottage cheese. But many of our other baked oatmeal recipes use protein powder, so feel free to choose from one of those if protein powder is a must-have for you!

You could definitely substitute the cottage cheese for a dairy free variety to eliminate dairy from this recipe. Choose something besides a nut milk if you want to keep things nut-free. And, lastly, this recipe hasn’t been tested with a flax egg, so I cannot say whether that would work.

Yes! You can use both rolled oats and quick cooking oats in most baked oatmeal recipes. Steel cut oats will not work as a substitution.