Espresso Chocolate Chip Baked Oatmeal
User Reviews
5
Espresso Chocolate Chip Baked Oatmeal
Description
This recipe blends wet ingredients—eggs, avocado oil, maple syrup, milk, and vanilla extract—with dry ingredients including gluten-free rolled oats, espresso powder, baking powder, cinnamon, salt, and dark and mini chocolate chips. The mix is baked in a greased 9x9 dish until set and golden, creating a firm yet moist oatmeal square.
The espresso powder gives a gentle coffee flavor without bitterness, complementing the richness of the chocolate chips. Cinnamon adds warmth, and the topping remains soft but holds its shape when cooled.
Serve warm topped with cream or a drizzle of maple syrup or honey. It works well for breakfast or a snack.
Substitutions include using flaxseed eggs and extra baking powder for a vegan version. Leftovers keep well refrigerated for 3-4 days or can be frozen up to 3 months. Reheat gently in a toaster oven or microwave for best texture.
Ingredients
- 2 egg large
- 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 salt sea salt
- ½ cup dark chocolate chips
- ¼ cup mini chocolate chips
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
- To make vegan, replace eggs with flaxseed eggs and increase baking powder to 1.5 teaspoons.
- Espresso powder is optional; omit if unavailable.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Freeze cooled baked oatmeal up to 3 months; thaw overnight in the fridge before reheating.
- Reheat frozen portions in a toaster oven at 350ºF for about 10 minutes or microwave for 20-30 seconds per piece.
User Reviews
Overall Rating
5
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