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Chocolate Espresso Baked Oatmeal
This Chocolate Espresso Baked Oatmeal casserole makes a decadent but nutritious breakfast. Make ahead and reheat. Serve with yogurt and fresh fruit.
Course
Breakfast and Brunch
Cuisine
American, Canadian
Prep Time
10
minutes
minutes
Cook Time
25
minutes
minutes
Total Time
35
minutes
minutes
Servings
9
Calories
149
kcal
Author
Elaine
Ingredients
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
Instructions
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.
Nutrition
Calories:
149
kcal
|
Carbohydrates:
22
g
|
Protein:
3
g
|
Fat:
5
g
|
Saturated Fat:
3
g
|
Cholesterol:
18
mg
|
Sodium:
129
mg
|
Potassium:
191
mg
|
Fiber:
2
g
|
Sugar:
6
g
|
Vitamin A:
25
IU
|
Calcium:
100
mg
|
Iron:
1
mg