Creamy baked oatmeal filled with espresso, chunks of walnuts, and chocolate chips.
This Espresso Walnut Baked Oatmeal is easy and simple to make and packed with flavor! It’s creamy, filled with espresso flavor, chunks of walnuts, and gooey chocolate chips.
The perfect breakfast to make when you’re needing a little extra boost of caffeine.
This creamy baked oatmeal has a strong espresso flavor (not overpowering) from instant espresso powder and topped with a creamy espresso yogurt whip. It’s also filled with chunks of walnuts and gooey dark chocolate chips.
Why you’ll love this Espresso Walnut Baked Oatmeal:
Simple and easy to make. This recipe is ready in less than 40 minutes and contains simple baking ingredients.
Creamy and flavorful. This oatmeal is nothing short of creamy especially topped with the espresso yogurt. It has just the right amount of sweetness and espresso flavor that’s not overpowering.
Perfect meal prep idea! Make this baked oatmeal on Sunday and enjoy throughout the week. Feel free to add a bit of protein powder in there for a more satiating meal.
Ingredient Breakdown:
- Banana – I recommend extra ripe for a sweeter flavor. You can also substitute 1/4 cup applesauce or non-dairy yogurt.
- Non-dairy milk – any unsweetened, plain non-dairy yogurt works well.
- Maple syrup – can leave out for lower sugar option, but I recommend since espresso is a bit bitter.
- Vanilla extract – for extra flavor.
- Old-fashioned rolled oats – I recommend rolled oats over quick oats in this recipe.
- Instant espresso powder – can also substitute some of the milk for brewed espresso.
- Walnuts – can substitute other nuts of your choice.
- Chocolate chips – I recommend dark chocolate chips, but semisweet also works.
How to make Espresso Walnut Baked Oatmeal:
- Preheat oven to 350F. Grease an 8×8” baking dish with non-stick cooking spray.
- In a large mixing bowl, mash banana until smooth (a few lumps remaining is ok). Whisk in non-dairy milk, maple syrup, espresso powder, and vanilla until thoroughly combined. Add oats, baking powder, and salt. Use a wooden spoon or spatula to combine until incorporated. Fold in walnuts and ⅓ cup chocolate chips. Pour mixture into the prepared baking dish and spread to evenly distribute. Top with remaining chocolate chips.
- Bake for 28-30 minutes until top is golden brown and oatmeal is firm and no longer jiggles.
- While oatmeal is baking, prepare the yogurt topping. Whisk together maple syrup, vanilla, cocoa powder, and espresso powder until combined. Add the yogurt and whisk until espresso powder is fully incorporated. Adjust taste further if you would like it more sweet. Serve oatmeal topped with yogurt topping.
Recipe Modifications:
Substitute banana with 1/4 cup applesauce or non-dairy yogurt.
Substitute maple syrup with honey or agave.
Substitute non-dairy milk for regular milk.
Substitute walnuts for other nuts of choice.
Omit espresso powder and substitute some of the milk with brewed espresso.
High-protein option: add 1 scoop of your favorite protein powder
Storage Instructions:
Store cooled baked oatmeal in an airtight container in the fridge for up to 5-6 days.
Reheat in the microwave until warm.
More Delicious Baked Oatmeal Recipes…
- Gingerbread Baked Oatmeal
- PB&J Baked Oatmeal
- Chocolate Peanut Butter Protein Baked Oatmeal
- Coffee Cake Baked Oatmeal
Also, if you make this recipe and decide to share it on Facebook or Instagram don’t forget to tag me @healthienut + #healthienut! I love seeing your mouthwatering recreations!
Espresso Walnut Baked Oatmeal
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) 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 to 350F. Grease an 8×8” baking dish with non-stick cooking spray.
- In a large mixing bowl, mash banana until smooth (a few lumps remaining is ok). Whisk in non-dairy milk, maple syrup, espresso powder, and vanilla until thoroughly combined. Add oats, baking powder, and salt. Use a wooden spoon or spatula to combine until incorporated. Fold in walnuts and ⅓ cup chocolate chips. Pour mixture into the prepared baking dish and spread to evenly distribute. Top with remaining chocolate chips.
- Bake for 28-30 minutes until top is golden brown and oatmeal is firm and no longer jiggles.
- While oatmeal is baking, prepare the yogurt topping. Whisk together maple syrup, vanilla, cocoa powder, and espresso powder until combined. Add the yogurt and whisk until espresso powder is fully incorporated. Adjust taste further if you would like it more sweet. Serve oatmeal topped with yogurt topping.
