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.
Want to Save This Recipe?
Enter your email & I’ll send it to your inbox.
If you prefer more fruity options for baked oatmeal, check out my Blueberry Baked Oatmeal, Strawberry Baked Oatmeal or Banana Baked Oatmeal (3 ways!).
Why You Should Make This
- Indulgent yet healthy, with a little caffeine kick!
- Quick and simple any-day-of-the-week breakfast!
- Make it at the beginning of the week for a meal prep lover’s dream.
- A great recipe the whole family will love with plenty of wholesome ingredients!
Recipe Ingredient List
Chocolate chip baked oats require nothing more than a few simple ingredients. Here’s a look at what we need:
- eggs – room temperature eggs help hold things together and provide some structure. For a vegan version, make two flax eggs and use 1 1/2 teaspoons of baking powder.
- avocado oil – you can really use any mild oil. Light olive oil or melted coconut oil work as well. Melted butter works too, but use plant based to keep this recipe dairy free.
- pure maple syrup – my liquid sweetener of choice to add a little hint of sweetness.
- non-dairy milk – you can use almond milk, oat milk, soy milk, cashew milk, coconut milk, etc. I don’t recommend protein based milks (i.e. pea protein). If not dairy-free, cow’s milk can be used.
- vanilla extract – a little hint of flavor.
- certified gluten free rolled oats – make sure to use rolled oats for this recipe, also known as old-fashioned oats. Quick oats don’t work as well here and I haven’t tested the ratios to know how much would be needed. Steel cut oats are not a good substitute either.
- baking powder + sea salt – to help the oatmeal bake up and sea salt to help balance the sweetness and enhance the chocolate flavor.
- espresso powder – King Arthur Flour makes a good one, but you can also use instant coffee powder. Espresso powder can sometimes be hard to find at grocery stores, but Amazon is a great resource! Or if you don’t want any coffee flavor, simply omit!
- chocolate chips – I like to use a mix of mini chocolate chips and regular sized dark chocolate chips, but whatever combination works. Use vegan chocolate chips or your favorite brand to keep this dietary friendly.
Find the full detailed instructions with measurements in the recipe card below, at the end of this post.
How to Make
Here’s a brief overview of step-by-step instructions for baked chocolate chip oatmeal with photos to guide you.
Mix Wet Ingredients
Preheat oven to 375ºF. Grease a 9×9 inch square baking dish (or similar size – see TIP below) with oil or cooking spray.
In a large bowl, whisk together eggs, oil, maple syrup, milk, and vanilla extract.
TIP: I used a 9″ square baking dish and my baking time was 35 minutes. If you use a larger baking dish, start checking after 25-30 minutes.
Add Dry Ingredients
Add the oat mixture, including rolled oats, espresso powder, baking powder, cinnamon, and salt. Mix until just combined.
Fold in Chocolate Chips
Fold in chocolate chips and transfer to the prepared baking pan.
Bake
Bake for 35-40 minutes or, until top is golden brown and the middle is set. You can serve immediately bowl style, or wait about 20 minutes to serve as squares (more on this below!).
Serving Suggestions
I love this chocolate chip baked oatmeal served warm, with all of the melty chips in every bite. You can serve it in a bowl or individual servings. Here’s how I like to do it:
- Bowl Style: Serve it warm, with a little almond butter, peanut butter, drizzle of maple syrup or honey, brown sugar, milk, yogurt, or coconut cream. Think of it like a warm cereal – yum! Fresh fruit or fresh berries on top would make an extra delicious breakfast!
- Squares: Allow to cool for at least 20 minutes, then cut into squares (I usually get about 9).
- Extra Crunch: If you like to add a little crunch, my Sea Salt Chocolate Chip Granola would be delicious here, too!
How to Store, Freeze Reheat
Fridge: 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.
Freezer: 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.
More Healthy Breakfast Recipes You’ll Love:
If you make this Chocolate Chip Baked Oatmeal recipe, be sure to leave a comment and star rating on the blog! I love hearing from you, and it helps others learn more about the recipe too. Xx Ashley
Espresso Chocolate Chip Baked Oatmeal
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
Instructions
- Preheat oven to 375ºF and grease and 9×9 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!
Leave a Reply