Short and Stout

As the single most widely consumed alcoholic beverage in the world, I know I’m part of the minority when I say I’m not a big fan of beer. The oldest known recipe for beer is over 4,000 years old, discovered in ancient Mesopotamia, so clearly there’s more to it that I must be missing. Forever curious, sometimes to my own detriment, I’ll always eagerly try a new brew. For such an immense, diverse category of drinks, it would be criminal to write them all off for a single polarizing flavor, after all.

Anyone else in the same boat would be advised not to attempt a heavy, highly-hopped stout. When offered a novel, local brew, the promise of coffee and oatmeal drew me in, but make no mistake: This is no breakfast treat. Acrid, cloying, and bitter, I could barely get down two sips before calling it quits.

Though perhaps unintentionally, this particular coffee oatmeal stout did provide ample inspiration after the initial brutal tasting. Taking notes from the basic components, it became a hearty base for an equally intense, yet far less polarizing, quick bread.

Both intoxicating and energizing, you get a serious dose of caffeine from concentrated cold brew coffee, amplifying the flavor from the beer. Whole oats boost the cereal taste from the brewing process, while date syrup and coconut sugar harmonize with a caramelized sweetness, taking the edge off the harsher flavors that otherwise bubble up.

Key Ingredients and Substitutions

  • Flour: I used a combination of whole wheat and all-purpose flour to incorporate a more earthy, wholesome flavor that pairs well with the heft and intensity of the beer. If you want a lighter crumb and higher rise, you can omit the whole wheat and use twice as much all-purpose instead.
    • For a gluten-free option, use your favorite gluten-free flour blend and replace the stout with a comparable wheat-free dark beer.
  • Cold Brew Coffee Concentrate: This is a staple for me during the hotter months (AKA, 10 out of 12 in Texas) so I always have a bottle on hand. In a pinch, you could replace this with regular coffee brewed at 4x strength, or 4 teaspoons of instant coffee powder dissolved into 1/2 cup of water.
  • Pumpkin Pie Spice Blend: This was an inclusion of pure laziness. If you don’t have a ready-made mix in the pantry, you could omit the spices altogether, or use a combination of cinnamon, ginger, and cloves.
  • Date Syrup: Moderately sweet, tempered by a subtly bitter caramel-like bite, date syrup is one of my current favorite sweeteners. You could replace it with standard molasses if desired, but expect a darker end result.
  • Coconut Sugar: Same sentiment here; an equal amount of dark brown sugar can suffice.

Did you know that in ancient Egypt, beer was considered a sacred beverage and was often used as payment for laborers? I’d like to think that this Coffee Oatmeal Stout Bread would be worth its weight in gold. Even if you don’t like beer, this easy recipe will give you a good reason to keep a 6-pack on hand.

Yield: Makes 1 Loaf; 8 Servings

Coffee Oatmeal Stout Bread

Coffee Oatmeal Stout Bread

This tender loaf provides a serious dose of caffeine from concentrated cold brew coffee while amplifying the flavor of oatmeal stout beer. Whole oats boost the cereal taste from the brewing process, while date syrup and coconut sugar harmonize with a caramelized sweetness.

Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes


Coffee Oatmeal Stout Quick Bread:

  • 1 1/2 Cups All-Purpose Flour
  • 1 1/2 Cups Whole Wheat Flour
  • 1 1/2 Cups Old Fashioned Rolled Oats
  • 1 Teaspoon Baking Powder
  • 1/2 Teaspoon Baking Soda
  • 1 Teaspoon Pumpkin Pie Spice Blend
  • 1 Teaspoon Salt
  • 1 (12-Ounce) Can Coffee Oatmeal Stout
  • 1/2 Cup Cold Brew Coffee Concentrate
  • 1/4 Cup Date Syrup
  • 1/4 Cup Coconut Sugar or Dark Brown Sugar, Packed
  • 2 Tablespoons Olive Oil

To Garnish:

  • 3 Tablespoons Old Fashioned Rolled Oats


  1. Preheat your oven to 350 degrees and lightly grease an 8 x 4-inch loaf pan; set aside.
  2. In a large bowl, combine both flours, oats, baking powder and soda, pumpkin pie spice, and salt.
  3. Separately, whisk together the beer, coffee, date syrup, sugar, and olive oil. Wait for the foam to subside before pouring the liquid ingredients into the bowl of dry.
  4. Use a wide spatula to mix the batter in broad strokes, mixing just to bring it together. A few remaining lumps are perfectly fine.
  5. Transfer the batter to your prepared loaf pan and smooth out the top. Sprinkle additional rolled oats on top evenly.
  6. Bake in the center of your oven for 45 - 50 minutes, until a toothpick inserted into the center comes out clean.
  7. Let cool completely before slicing and serving.

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Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 358Total Fat: 6gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 0mgSodium: 411mgCarbohydrates: 65gFiber: 6gSugar: 13gProtein: 9g

All nutritional information presented within this site are intended for informational purposes only. I am not a certified nutritionist and any nutritional information on should only be used as a general guideline. This information is provided as a courtesy and there is no guarantee that the information will be completely accurate. Even though I try to provide accurate nutritional information to the best of my ability, these figures should still be considered estimations.

2 thoughts on “Short and Stout

  1. Your experience with the heavy stout sounds rough, but it’s great that it still provided inspiration for a unique bread recipe! The combination of coffee, oats, date syrup, and coconut sugar sounds intriguing yet looks delicious. Thanks for sharing this creative recipe!

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