Espresso Chocolate Chip Baked Oatmeal

close up of chocolate chip baked oatmeal square in white bowl

5 from 5 reviews

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.


  • 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


  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.
  6. 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