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Coffee Frappuccino Oatmeal

You’re going to think I’m crazy…

frappuccino oats

That’s okay.

My grandma always said, “If they’re laughing at you, at least you got someone to laugh.”

I like making people laugh. So please laugh all you want at my crazy idea for Frappuccino Oatmeal… But give this recipe a chance and I bet you will be astonished at how delicious it is!

coffee oatmeal

When Starbucks starts selling it in 5 years, maybe then you won’t think I’m so crazy. 😉

Frappuccino Oatmeal

(can be gluten-free!)

Recipe from here: CCK Oatmeal Recipes

  • 1 serving rolled oats (See nutrition link below, for all substitution notes)
  • 1/2 cup milk of choice
  • 1 cup water or more milk of choice
  • 1/4 tsp salt (important to add before cooking)
  • 1 tsp instant coffee granules (I use Mt. Hagen decaf.)
  • sweetener of choice

Microwave option: Combine first four ingredients in a large pyrex measuring cup, and microwave 4 minutes (watching during the last minute to make sure it doesn’t spill over). Leave in the closed microwave 5 extra minutes, then transfer—uncovered—to the refrigerator to sit overnight and absorb the liquid. The next day, add the coffee, a tiny pinch more salt, and sweetener. Stir, and reheat if desired. (I actually like eating this cold!)

Stovetop option: Combine all ingredients (Cut the water back to 1/2 cup if you’re not planning to let it sit overnight). Cook, stirring occasionally, until oats are soft and fluffy (or until they’re still a little liquidy if you want to let it sit uncovered overnight in the fridge). If desired, chill in the fridge. Otherwise, serve and enjoy.

View Nutritional Info

 

frappuccino oatmeal

Topped with my favorite melted Homemade Chocolate.

Question of the Day:

Do you care about what other people think of you?

I used to. A lot. When I was in fourth grade, I completely gave up playing with Barbies just because some girls told me it was babyish. (I bet they secretly still played with Barbies, too!) In middle school, my friends and I practically lived in the bathroom, always checking the mirror to apply extra makeup and make sure our hair was perfect. (Rolls eyes at younger self.)

Thankfully I grew out of my awkward middle-school phase and gradually began doing my own thing and caring less and less what others thought about it. If people think I’m odd, that’s perfectly fine. Being normal is so boring! 🙂

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Published on May 29, 2012

Meet Katie

Chocolate Covered Katie is one of the top 25 food websites in America, and Katie has been 
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ABC's 5 O’Clock News. Her favorite food is chocolate, and she believes in eating dessert every single day.

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166 Comments

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  1. Kendal says

    I know this post is from last year, but I have to say this is my FAVORITE oatmeal, ever! I eat it all the time now. It’s just delicious 🙂

  2. Sabah says

    Wow, you are so talented! I accidentally stumbled on your blog and have been stalking it all day wondering what to make. I don’t even like oatmeal but your oatmeal recipes look so good that i want to try it. Thank you so much for this amazing site! You’re awesome!

  3. Cristina Toth says

    This is really delicious! I use almond milk, no water, to cook my oatmeal. The coffee and the chocolate make it so tasty and I sweeten it naturally with Agave syrup. Yum!

  4. Kathryn says

    Katie, this recipe was featured on Wall Street Cheat Sheet today! wallstcheatsheet.com/stocks/6-recipes-to-transform-your-morning-bowl-of-oatmeal.html/7/
    I’m excited for you! The way I found you was Yahoo featured your healthy Nutella recipe. That was back in August. I’ve been hooked ever since 🙂 Just had your Reese’s cup boatmeal this morning 🙂

  5. Rai says

    I use steel cut oats and on the back of the container it says to cook for a whole whopping 30 minutes!!! Should I ignore this and roll with this recipes cooking directions, or cook for 30 minutes instead. HELP!

  6. Ashley says

    This is probably the stupidest question ever, but do you just put the instant coffee in the oatmeal the next day? Or do you make it, then pour it in?

  7. Christine says

    This recipe was life-changing! It was the first time I ever made oatmeal using your voluminous oatmeal trick. I topped my oatmeal with the Oatmeal Artist’s Choco-Banana sauce and whipped cream, which made it taste even more like a real Frappuccino. Thank you for the great recipe!

  8. Tina Seide says

    evening I have 2 boxes of the coffee oatmeal and now I just bought berry cobbler and that is good any holiday flavors coming out my idea is cinnamon candy cane cherries and cream this is going to sound funny eggnog oatmeal are these good ideas cause if they are then lets do it

  9. Laura Stone says

    Tried this last night and has potential, but my proportions must have been off. My box of rolled oats says 1/3 cup (dry) is 1 serving. I used 1/3 cup oats and cooked on the stovetop with the full amount of liquid as recommended for letting it rest overnight. 1/4 tsp. salt seemed like a lot as I was putting it in. Maybe you use Kosher salt, and I should have gone with less? ( I assume recipes that just state “salt” mean table salt, and I would have put in less if it was written “Kosher salt.”) The texture the next morning was great, the liquid absorbed and oats were fluffy, not watery, so I think the amount of oats was right–but it was WAY too salty. Inedible. Too bad! I will try again with less salt. Also, I don’t keep instant coffee on hand normally, just happened to have some Starbucks Via individual packet samples available–I’d like to try this with cold-brew coffee for the liquid to flavor instead of mixing in instant coffee.
    Would love to see your recipe updated with an actual measurement of dry oats rather than just “a serving,” which may vary–and clarification on the type of salt, or a taste test if that is actually the amount intended. It was WAY too much salt for me, and I am usually pretty generous with salt!

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