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- 1 cup rolled oats - 1 cup almond flour - 1/4 cup brown sugar - 1/4 teaspoon salt - 1/2 teaspoon baking powder - 1/2 cup melted coconut oil - 2 large eggs - 1 cup cream cheese, softened - 1/2 cup Greek yogurt - 1/2 cup brewed coffee, cooled - 1/4 cup maple syrup - 1 teaspoon vanilla extract - 1 teaspoon instant coffee granules (optional) - 1 cup = 240 ml - 1/4 cup = 60 ml - 1/2 cup = 120 ml - 1 teaspoon = 5 ml - 1/4 teaspoon = 1.25 ml - Rolled oats: Use quick oats or gluten-free oats. - Almond flour: Try oat flour or all-purpose flour. - Brown sugar: Coconut sugar or white sugar works fine. - Coconut oil: Use unsalted butter or another oil. - Greek yogurt: Substitute regular yogurt or sour cream. - Cream cheese: Use ricotta cheese or mascarpone for a twist. - Instant coffee: If you want less coffee taste, skip it. {{ingredient_image_1}} 1. Preheat your oven to 350°F (175°C). This step is key to getting a nice bake. 2. Grab an 8x8-inch baking dish. Line it with parchment paper, letting some hang over the edges. This makes it easy to lift out later. 3. In a large bowl, mix together the rolled oats, almond flour, brown sugar, salt, and baking powder. Stir well until all the dry parts blend together. 4. Next, add the melted coconut oil and eggs to the dry mix. Use a spatula to combine everything until it's fully coated. This will be your crust. 5. Press this mixture firmly into the bottom of your lined baking dish. Make sure it’s even so it bakes nicely. 1. In another bowl, beat the softened cream cheese until it’s creamy. This makes the filling smooth. 2. Add the Greek yogurt, cooled brewed coffee, maple syrup, vanilla extract, and optional instant coffee granules. Mix well until everything is combined and smooth. 3. Pour this cream cheese mix over the crust in your baking dish. Spread it evenly to cover the crust. 4. Bake in your preheated oven for 30-35 minutes. Look for a set center and lightly golden edges. This shows it’s ready. 1. Once baked, let the bars cool in the pan for at least 1 hour. This helps it firm up. 2. After cooling, place the pan in the fridge for 3-4 hours. This step is crucial for perfect texture. 3. When ready, lift the bars out using the parchment paper. Slice into squares for easy serving. 4. You can enjoy these delicious bars chilled or at room temperature. They make a great breakfast or snack! To get the best texture, follow these tips: - Use almond flour for a soft base. - Make sure cream cheese is at room temperature. This helps it blend smoothly. - Mix until no lumps remain in your cream cheese mixture. A smooth batter means a nice, creamy filling. To boost the coffee flavor, consider these ideas: - Use strong brewed coffee for a bold taste. - Add a teaspoon of instant coffee granules. This step is optional but adds depth. - Try different coffee blends. A dark roast can add a rich, robust flavor. Avoid these common errors for the best results: - Don't skip cooling the coffee. Hot coffee can change the filling's texture. - Overbake the bars. Check them at 30 minutes to avoid dryness. - Forgetting to line the baking dish can lead to sticking. Always use parchment paper for easy removal. Pro Tips Chill for Better Texture: For the best texture, allow the bars to chill in the refrigerator for a longer period, ideally overnight. This helps them firm up nicely, making them easier to slice. Customize Your Sweetness: Adjust the amount of maple syrup based on your sweetness preference. You can also substitute with honey or agave syrup for different flavor profiles. Extra Coffee Kick: If you love coffee, consider adding an extra tablespoon of instant coffee granules to the filling for a more intense flavor. Serving Suggestions: These bars pair wonderfully with fresh fruit or a dollop of whipped cream on top for added flavor and presentation. {{image_2}} You can mix up the flavor of your Coffee Cheesecake Breakfast Bars. Try adding chocolate chips for a rich taste. Chopped nuts can add crunch. You can also add a touch of cinnamon for warmth. Or, try a splash of almond extract for a nutty twist. Each option brings a new layer to your bars. If you want to make these bars healthier, consider using low-fat cream cheese. This swap keeps the creamy texture but cuts calories. You can also use a sugar substitute instead of brown sugar. This change makes the bars friendly for those watching their sugar intake. Make the bars gluten-free by using certified gluten-free oats and almond flour. You can swap some ingredients for a healthier version. Use unsweetened applesauce in place of coconut oil. This swap lowers the fat content while adding moisture. Instead of Greek yogurt, you can try silken tofu for a dairy-free option. It gives the same creamy texture. Lastly, consider using honey instead of maple syrup. Honey is a natural sweetener that works well in these bars. To keep your Coffee Cheesecake Breakfast Bars fresh, store them in an airtight container. Use parchment paper between layers to prevent sticking. You can also wrap them tightly in plastic wrap. This helps keep the bars moist and tasty. You can freeze these bars for later. First, cut them into squares. Then, wrap each piece in plastic wrap. Place the wrapped bars in a freezer-safe bag. They can last in the freezer for up to three months. When you're ready to enjoy, just thaw them in the fridge overnight. These bars stay good in the fridge for about a week. If you want to reheat them, place a bar in the microwave for about 20 seconds. This warms them up nicely. Enjoy them chilled or warm; both ways are delicious! Yes, you can make these bars vegan. To do this, swap the eggs for flax eggs. Mix 1 tablespoon of ground flaxseed with 2.5 tablespoons of water. Let it sit for 5 minutes. Use dairy-free cream cheese instead of regular cream cheese. You can also use almond milk yogurt in place of Greek yogurt. Lastly, ensure your maple syrup is pure and vegan. I serve these bars chilled or at room temperature. They are great for breakfast or a snack. You can also add toppings. Try fresh berries, a drizzle of chocolate, or extra coffee granules. They look nice and taste even better with these extras. Cut them into squares and arrange them on a plate for a fun treat. To cut the bars easily, first, let them cool completely. Use a sharp knife and cut straight down. I like to warm the knife under hot water for a smooth cut. Clean the knife after each cut to avoid mess. This way, you get neat squares. Use the overhang from the parchment paper to lift the bars out easily. This post covered all you need for making delicious Coffee Cheesecake Breakfast Bars. We explored essential ingredients, measurement conversions, and helpful substitutes. Then, I shared simple steps for preparation and baking, along with tips for cooling and serving. I highlighted best practices and flavor tweaks to enhance your bars. Finally, we touched on storage methods and variations for your recipe. Now, you have all the tools to create a tasty treat that fits your needs!

Coffee Cheesecake Breakfast Bars

Delicious breakfast bars combining the rich flavors of coffee and cheesecake.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 4 hours 55 minutes
Course Dessert
Cuisine American
Servings 16
Calories 150 kcal

Ingredients
  

  • 1 cup rolled oats
  • 1 cup almond flour
  • 1 quarter cup brown sugar
  • 1 quarter teaspoon salt
  • 1 half teaspoon baking powder
  • 1 half cup melted coconut oil
  • 2 large eggs
  • 1 cup cream cheese, softened
  • 1 half cup Greek yogurt
  • 1 half cup brewed coffee, cooled
  • 1 quarter cup maple syrup
  • 1 teaspoon vanilla extract
  • 1 teaspoon instant coffee granules (optional)

Instructions
 

  • Preheat the oven to 350°F (175°C). Line an 8x8-inch baking dish with parchment paper, leaving some overhang for easy removal.
  • In a mixing bowl, combine the rolled oats, almond flour, brown sugar, salt, and baking powder. Stir until well mixed.
  • Pour in the melted coconut oil and eggs, and mix until the dry ingredients are fully coated and combined. Press this mixture into the bottom of the prepared baking dish to form a crust.
  • In another bowl, beat the softened cream cheese until creamy and smooth. Then, add in Greek yogurt, cooled brewed coffee, maple syrup, vanilla extract, and instant coffee granules (if using). Mix until completely combined and smooth.
  • Pour the cream cheese mixture over the prepared crust, spreading it evenly.
  • Bake in the preheated oven for 30-35 minutes, or until the center is set and the edges are lightly golden.
  • Allow the bars to cool in the pan for at least 1 hour, then refrigerate for 3-4 hours to firm up before slicing into squares.
  • Serve chilled or at room temperature; enjoy your delightful breakfast bars!

Notes

Chill for a firmer texture before serving.
Keyword bars, breakfast, cheesecake, coffee