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Espresso Walnut Baked Oatmeal

Creamy baked oatmeal filled with espresso, chunks of walnuts, and chocolate chips.

Course Breakfast
Keyword espresso walnut baked oatmeal
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 9 servings
Author Taavi Moore

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

  1. Preheat oven to 350F. Grease an 8x8” baking dish with non-stick cooking spray.

  2. 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.

  3. Bake for 28-30 minutes until top is golden brown and oatmeal is firm and no longer jiggles.

  4. 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.