You'll feel like you're having dessert for breakfast with this wholesome Chocolate Espresso Baked Oatmeal.
If you haven't tried baked oatmeal yet, don't wait any longer. And start with this Chocolate Espresso Baked Oatmeal recipe! Transform everyday oatmeal into an exceptional breakfast by adding coffee and chocolate to your oats and you'll feel like you're eating dessert first thing in the morning.
This wholesome baked oatmeal is like an oatmeal casserole.
It's quick and easy to whip up before your family wakes up, or you can prepare it the night before, refrigerate it and pop it in the oven to bake in the morning.
Since there are just the two of us, I make it in an 8-inch square pan, reserve enough to have it fresh for the first day or two, then cut it into squares and freeze the squares for another day.
I served this baked oatmeal casserole with cherries because they seem to be a natural fit with coffee and chocolate. They're in season now here in British Columbia, and I can't get enough of them! Other berries, like strawberries or raspberries would be good, too. Add a dollop of Greek Yogurt or kefir or coconut yogurt to keep it dairy-free.
We eat rolled oats often. If you're following a gluten-free diet, you may miss eating grains if you were used to that before. If you have celiac disease, you will need to buy certified gluten-free oats, but if not, you may find that regular rolled oats don't bother you.
And if you haven't made my Mixed Berry Baked Oatmeal Baked Oatmeal Cups with Chia or my Warm Cranberry Apple Pumpkin Baked Oatmeal yet, you will love them!
Why should you make this Chocolate Espresso Baked Oatmeal?
- it's wholesome and filling
- it's nutritious
- it's quick and easy
- you can make it ahead of time for busy mornings
- it's delicious!
Make everyday oatmeal extra special with this easy recipe!
Chocolate Espresso Baked Oatmeal
- 2 cups rolled oats, use gluten-free if necessary
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ¼ cup coconut sugar, or brown sugar
- 1 egg
- 1 cup espresso, or strong brewed coffee
- 1 cup milk of your choice (I use almond milk)
- 1 teaspoon pure vanilla extract
- ½ cup dark chocolate chips
- 2 tablespoon flaked almonds, optional
- Heat oven to 375°F. Grease an 8 inch square baking dish.
- Combine dry ingredients in a medium bowl, then add wet ingredients and stir to combine. Fold in chocolate chips, reserving a few to sprinkle on top.
- Spread in baking dish, sprinkle with remaining chocolate chips and optional flaked almonds and bake for 25 minutes.
- Serve with yogurt, kefir, fresh cherries or other fruit or berries and a drizzle of maple syrup.
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