Espresso Chocolate Chip Baked Oatmeal

Name: Espresso Chocolate Chip Baked Oatmeal
Prep time: 5 min
Cook time: 35 min
Total time: 40 min
Yield: 9 servings
Ingredients: 2 large eggs; ¼ cup avocado oil; ¼ cup pure maple syrup; 1 ⅓ cups milk of choice; 2 teaspoons vanilla extract; 2 ¼ cups gluten free rolled oats; 2 teaspoons espresso powder; 1 teaspoon baking powder; ¼ teaspoon ground cinnamon; ¼ teaspoon sea salt; ½ cup dark chocolate chips; ¼ cup mini chocolate chips

User Reviews

5.0

27 reviews

Excellent

Prep Time
5 mins
Cook Time
5 mins
Total Time
40 mins
Servings
9 servings
Course
Breakfast
Cuisine
American

Espresso Chocolate Chip Baked Oatmeal

Iris Warren

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Espresso Chocolate Chip Baked Oatmeal offers a little caffeine kick and a filling breakfast all in one! Filled with chocolate chips, espresso powder, and vanilla, all baked into one delicious dish. Baked oatmeal is perfect for a weekend breakfast or great for meal prep throughout the week. Gluten free and dairy free friendly.

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Ingredients

Servings

2 large eggs
¼ cup avocado oil
¼ cup pure maple syrup
1 ⅓ cups milk of choice
2 teaspoons vanilla extract
2 ¼ cups gluten free rolled oats
2 teaspoons espresso powder
1 teaspoon baking powder
¼ teaspoon ground cinnamon
¼ teaspoon sea salt
½ cup dark chocolate chips
¼ cup mini chocolate chips

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Instructions

Preheat oven to 375ºF and grease and 9x9 baking dish (or similar size).
Mix Wet Ingredients: In large bowl whisk together eggs, oil, maple syrup, milk, and vanilla extract.
Add Dry Ingredients: Add in rolled oats, espresso powder, baking powder, cinnamon and salt. Fold in chocolate chips and transfer to prepared baking dish.
Bake for 35-40 minutes or, until top is golden and middle is set. You can serve immediately bowl style, or wait about 20 minutes to serve as squares.
Serve this espresso baked oatmeal with your favorite toppings; some cream, a little extra maple syrup or honey. Enjoy!

Notes

VEGAN - use 2 flaxseed eggs and use 1.5 teaspoons baking powder.
NO ESPRESSO POWDER - feel free to omit espresso powder.
STORAGE - Store leftovers in the fridge, either wrapped in plastic wrap or in an air-tight container. Enjoy within 3-4 days for the best flavor.
FREEZE - Place completely cooled baked oatmeal with chocolate chips in an airtight container and freeze up to 3 months.
REHEAT - If frozen, place the baked oatmeal in the fridge to thaw overnight. Reheat chocolate chip oatmeal bake in the toaster oven at 350ºF for about 10 minutes, or in the microwave for about 20-30 seconds per piece.