Oatmeal Cookie Iced Coffee

If you love iced coffee and cookies you’ll LOVE this recipe that was inspired by oatmeal cookies!

For more delicious vegan recipes, check out my cookbook!

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Oatmeal Cookie Iced Coffee

  • Author: Liv B
  • Prep Time: 5 mins
  • Total Time: 10 mins

Description

Summer is just around the corner ( kind of… it’s still cold here in Nova Scotia but I am hoping for warmer weather soon!) so iced coffee is on my brain. I love this oatmeal cookie version because its subtly sweet, slightly oat-y and perfectly spiced.


Ingredients

  • 8 oz. brewed coffee
  • 1-2 tsp brown sugar
  • 1-2 tsp vanilla extract
  • 1/2 – 1 cup oat milk (depending how strong you like your coffee flavour)
  • 1 cup ice cubes
  • sprinkle of cinnamon

Instructions

  1. Add the sugar and vanilla to the hot brewed coffee and stir to dissolve sugar.
  2. Add to glass or jar (I use a mason jar) with ice cubes. Add oat milk and a sprinkle of cinnamon. If using a glass, use a spoon to stir and combine the cinnamon. If using a jar with a lid, shake until combined.

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    • Not sure on the calories! As for the sugar, I use about 1 tsp which I believe is 5g of sugar. You could leave it out, use stevia or use coconut sugar which is low glycemic if you are diabetic 🙂 <3

    • Assuming you use proportions within the parameters established in the recipe, most of the calories and sugar will be from the oat milk (though be sure to factor in the brown sugar as well). It will vary by brand so check the nutrition label. Pacific Foods oat milk (the kind I have on hand) is 130 calories per cup, with 17 g of sugar. On the other hand, some of the 2g of fiber also in that cup of oat milk might be beta gluten, a special kind of fiber which is why oatmwal, for example, can actually help manage blood sugar levels (and be good for some diabetics) despite being carb heavy. You will need to make your own determination on whether this can safely be worked into your diet if you are diabetic… personally, I would not rule it out entirely but would definitely skip the brown sugar.

  • Yum! I don’t taste the “oat-y” flavor mentioned but the combination is delicious and very creamy. It was a bit on the sweet side for my taste but that was probably my fault for subbing in a half teaspoon of the Truvia brand brown sugar/stevia blend for the normal brown sugar. Next time, I will start with an eighth of a teaspoon and work my way up to figure out the proportions that fit my taste and perhaps cut the vanilla to a half teaspoon. Thanks for the inspiration for a decadent tasting summer treat now that it is warming up.