Introduction

This Espresso Walnut Baked Oatmeal is a cozy, flavorful breakfast that combines the rich taste of espresso with crunchy walnuts and dark chocolate. It’s easy to prepare and perfect for a nourishing start to your day or a comforting snack anytime.

A single serving of a baked oatmeal square sits on a stack of two white plates on a white marbled surface. The oatmeal is chunky with visible oats and dark specks of melted chocolate, creating a rough and textured middle layer. On top, there is a thick dollop of light brown creamy topping, smooth and swirled. To the side of the plates, a silver fork rests close to the oatmeal. In the background, a glass baking dish holds more baked oatmeal, slightly blurred. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 medium ripe banana
2 cups unsweetened, plain non-dairy milk
2 tbsp maple syrup
1 tbsp instant espresso powder
1 tsp vanilla extract
2 ½ cups (216g) old-fashioned rolled oats
½ tsp baking powder
¼ tsp salt
¾ cup (88g) chopped walnuts
⅓ cup (60g) dark chocolate chips
¼ cup (40g) dark chocolate chips for topping

Espresso Yogurt Topping:

1 tsp maple syrup
½ tsp vanilla extract
¼ tsp cocoa powder
¼ tsp instant espresso powder
½ cup (113g) plain non-dairy yogurt or Greek yogurt

Instructions

Step 1: Preheat your oven to 350°F (175°C) and grease an 8×8-inch baking dish with non-stick cooking spray.
Step 2: In a large mixing bowl, mash the banana until mostly smooth, allowing some lumps to remain for texture.
Step 3: Whisk in the non-dairy milk, maple syrup, instant espresso powder, and vanilla extract until well combined.
Step 4: Add the rolled oats, baking powder, and salt. Stir thoroughly with a wooden spoon or spatula until all ingredients are incorporated.
Step 5: Fold in the chopped walnuts and ⅓ cup of the dark chocolate chips gently into the mixture.
Step 6: Pour the oatmeal mixture into the prepared baking dish and spread evenly. Sprinkle the remaining ¼ cup of chocolate chips on top.
Step 7: Bake for 28-30 minutes, or until the top is golden brown and the oatmeal feels firm and no longer jiggles when moved.
Step 8: While baking, prepare the yogurt topping by whisking together the maple syrup, vanilla extract, cocoa powder, and instant espresso powder in a small bowl.
Step 9: Add the yogurt to the mixture and whisk until smooth and the espresso powder is fully dissolved. Adjust sweetness if desired.
Step 10: Serve warm oatmeal slices topped with the espresso yogurt topping for a delicious finish.

Tips & Variations

For a nut-free version, substitute walnuts with sunflower seeds or omit them entirely.
Try adding a pinch of cinnamon or nutmeg for extra warmth and flavor.
Use regular milk or any preferred plant-based milk to suit your taste and dietary needs.
Dark chocolate chips can be replaced with chopped dark chocolate or dried fruit for variety.
Prepare the oatmeal the night before and refrigerate for an easy grab-and-go breakfast.

Storage

Store any leftover baked oatmeal in an airtight container in the refrigerator for up to 4 days. Reheat individual portions in the microwave until warm. Keep the yogurt topping separate and add just before serving to maintain freshness.

How to Serve

The image shows a single-layer baked oatmeal dish in a clear glass square baking dish. The top layer is covered with toasted golden brown oats mixed with visible dark brown walnuts and scattered dark chocolate chips melted slightly, adding a glossy texture. There are also small flakes of sea salt sprinkled on top, contrasting with the warm, earthy colors. The dish sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe gluten-free?

Yes, use certified gluten-free rolled oats to ensure the recipe is safe for gluten sensitivities or celiac disease.

Is it possible to prepare this recipe vegan?

Absolutely. Use non-dairy milk and non-dairy yogurt, and ensure the chocolate chips are dairy-free to keep the entire dish vegan.

Espresso Walnut Baked Oatmeal with Chocolate and Yogurt Topping Recipe

Print Recipe

★★★★★

4.6 from 84 reviews

This Espresso Walnut Baked Oatmeal is a delicious and comforting breakfast dish that combines the rich flavors of espresso and walnuts with the wholesome goodness of rolled oats. Sweetened naturally with banana and maple syrup, and enhanced with dark chocolate chips, this baked oatmeal is topped with a creamy espresso-flavored yogurt sauce, making it a perfect energizing start to your day.

Author: Lena
Prep Time: 10 minutes
Cook Time: 28-30 minutes
Total Time: 40 minutes
Yield: 6 servings 1x
Category: Breakfast
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

Baked Oatmeal

1 medium ripe banana
2 cups unsweetened, plain non-dairy milk
2 tbsp maple syrup
1 tbsp instant espresso powder
1 tsp vanilla extract
2 ½ cups (216g) old-fashioned rolled oats
½ tsp baking powder
¼ tsp salt
¾ cup (88g) chopped walnuts
⅓ cup (60g) dark chocolate chips
¼ cup (40g) dark chocolate chips for topping

Espresso Yogurt Topping

1 tsp maple syrup
½ tsp vanilla extract
¼ tsp cocoa powder
¼ tsp instant espresso powder
½ cup (113g) plain non-dairy yogurt or Greek yogurt

Instructions

Preheat Oven and Prepare Dish: Preheat your oven to 350°F (175°C). Grease an 8×8-inch baking dish with non-stick cooking spray to prevent sticking.
Mash Banana and Mix Wet Ingredients: In a large mixing bowl, mash the ripe banana until mostly smooth with a few lumps remaining. Whisk in the non-dairy milk, maple syrup, instant espresso powder, and vanilla extract until the mixture is thoroughly combined.
Add Dry Ingredients and Combine: Stir in the rolled oats, baking powder, and salt. Use a wooden spoon or spatula to mix everything until just incorporated.
Fold in Walnuts and Chocolate Chips: Gently fold the chopped walnuts and ⅓ cup of dark chocolate chips into the oat mixture to evenly distribute them.
Assemble in Baking Dish: Pour the oatmeal mixture into the prepared baking dish and spread it out evenly. Sprinkle the remaining ¼ cup of dark chocolate chips over the top.
Bake Oatmeal: Bake for 28 to 30 minutes until the top is golden brown and the oatmeal is firm to the touch without any jiggle.
Prepare Yogurt Topping: While the oatmeal bakes, whisk together maple syrup, vanilla extract, cocoa powder, and instant espresso powder in a small bowl. Add the plain non-dairy or Greek yogurt and whisk until the espresso powder is fully blended. Adjust sweetness if desired.
Serve: Once baked, remove the oatmeal from the oven and allow it to cool slightly. Serve warm topped with the prepared espresso yogurt topping for a delightful breakfast treat.

Notes

You can substitute non-dairy milk with any milk of your choice, including dairy milk.
Use regular yogurt instead of non-dairy if preferred.
For a nuttier flavor, toast the walnuts lightly before adding them.
Adjust the sweetness of the yogurt topping according to taste.
Store leftovers covered in the refrigerator for up to 3 days and reheat before serving.

Keywords: espresso baked oatmeal, walnut oatmeal, breakfast casserole, healthy baked oatmeal, chocolate chip oatmeal, vegan baked oatmeal