Espresso Walnut Baked Oatmeal with Chocolate and Yogurt Topping Recipe
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.
- 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
