Baked oatmeal is my all-time favorite breakfast meal prep. It’s convenient, filling, and I definitely wouldn’t bother eating a relatively-wholesome breakfast if I didn’t have this waiting in the fridge every morning.
This is an espresso-flavored one, flavored with espresso powder and dark chocolate chips.
I used some of those vegan Endangered Species brand chocolate chips for this recipe, which were pretty good! My verdict is that they taste wayyy too much like oatmilk to eat straight, but this is hardly noticeable in a baked oatmeal.
I don’t ever reheat this — I just grab it from the fridge and eat it cold. You, however, can reheat this if you want. I suspect that baked oatmeal reheats particularly well.
Espresso Chocolate Chip Baked Oatmeal
Servings: 6
Calories: 392kcal
Ingredients
- 1½ cups unsweetened applesauce
- ⅓ cup maple syrup
- ¼ cup liquid egg whites
- 1 tablespoon espresso powder
- 2 teaspoon vanilla extract
- 1 teaspoon baking powder
- ¼ tsp cinnamon
- ¼ teaspoon salt
- 2 cups skim milk
- 3 cups old fashioned rolled oats
- ½ cup semi-sweet chocolate chips
Instructions
- Preheat the oven to 375 °F. Lightly spray a 9×13-inch baking dish with nonstick spray.
- In a large bowl, whisk together the applesauce and maple syrup.
- Whisk in the egg and egg white.
- Whisk in the espresso powder, vanilla extract, baking powder, cinnamon, and salt.
- Stir in the milk
- Stir in the oats
- Stir in the chocolate chips
- Pour the mixture into the prepared baking dish. Bake at 375 °F for about 45 minutes, until the oatmeal has turned golden-brown. A toothpick inserted into the center of the oatmeal should come out clean.
