A caffeine kick and a filling breakfast all in one with this Espresso Chocolate Chip Baked Oatmeal! Chocolate chips and espresso flavor in every bite. Great for meal prep or an easy weekend breakfast.
Baked Oatmeal is Perfect for Meal Prep
Baked oatmeal recipes are one of my favorite ways to meal prep for the week. You can enjoy leftovers cold, or reheated if you have a few spare moments.
This healthy baked oatmeal is easy enough to throw together while you’re waiting for dinner to cook, or a quick and simple weekend breakfast too.
The flavor possibilities are endless and there are so many ways to enjoy! For this recipe, we’re taking espresso powder and chocolate chips for an indulgent yet healthy breakfast. Oh, and a little caffeine kick!
- eggs – help hold things together and provide some structure. Flaxseed egg option for a vegan friendly version in recipe card below.
- avocado oil – you can really use any mild oil option. Light olive oil or refined coconut oil work as well. Melted butter works too; use plant based to keep this recipe dairy free.
- pure maple syrup – to add a little hint of sweetness to the
- non-dairy milk – you can use oat milk, soy milk, cashew 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
- 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 flavor
- espresso powder – you can also use instant coffee powder. Or if you don’t want any coffee flavor, simply omit!
- chocolate chips – I like to use a mix of mini and regular sized morsels, but whatever combination works. Use your favorite brand to keep this dietary friendly.
Here’s a brief overview of step-by-step instructions with photos to guide you. Keep scrolling for the full recipe card below with options to print and save.
1. Preheat oven to 375ºF and grease and 9×9 baking dish (or similar size).
2. In large bowl whisk together eggs, oil, maple syrup, vanilla extract and milk.
3. Add in rolled oats, espresso powder, baking powder, cinnamon and salt.
4. Fold in chocolate chips and transfer to prepared baking dish.
5. 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.
How to Serve
I love this chocolate chip baked oatmeal served warm, with all of the melty chips in every bite. You can serve in a bowl and add a little honey, milk, yogurt or coconut cream too.
If you want to take baked oatmeal on-the-go, let the dish rest and cool completely before cutting into squares.
If you like to add a little crunch, my Sea Salt Chocolate Chip Granola would be delicious here!
Storing & Reheating
Store any leftover baked oatmeal in the fridge, and enjoy within 3-4 days for best flavor. To freeze, place completely cooled oatmeal in an airtight container and freeze up to three months.
To reheat from frozen, place the baked oatmeal in the fridge to thaw overnight. You can reheat refrigerated or thawed oatmeal in the toaster oven at 350ºF for about 10 minutes, or in the microwave for about 20-30 seconds per piece.
More Healthy Meal Prep Ideas
- Strawberry Baked Oatmeal
- Sweet Potato Protein Breakfast Bowl
- Frittata with Kale and Spaghetti Squash
- Vegetarian Breakfast Burritos
Let me know if you make this recipe by leaving a comment and rating below! It helps others learn more about the recipe too! Xx AshleyPrint
Espresso Chocolate Chip Baked Oatmeal
Get a little caffeine kick and a filling breakfast all in one with this Espresso Chocolate Chip Baked Oatmeal! Filled with chocolate chips, espresso flavor and vanilla, all baked into one delicious dish. Baked oatmeal is perfect for a weekend breakfast or great for leftovers throughout the week. Gluten free and dairy free friendly.
- Prep Time: 5 minutes
- Cook Time: 35 minutes
- Total Time: 40 minutes
- Yield: 9 servings 1x
- Category: Breakfast
- Method: Oven
- Cuisine: American
- Diet: Gluten Free
- 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
- ¼ teaspoon ground cinnamon
- 1 teaspoon baking powder
- ¼ teaspoon sea salt
- ½ cup dark chocolate chips
- ¼ cup mini chocolate chips
- Preheat oven to 375ºF and grease and 9×9 baking dish (or similar size).
- In large bowl whisk together eggs, oil, maple syrup, vanilla extract and milk.
- 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!
To make vegan, use 2 flaxseed eggs and use 1.5 teaspoons baking powder.
Feel free to omit espresso powder.
Keywords: baked oatmeal recipe, chocolate chip oatmeal, breakfast meal prep