That Spicy Chick

Espresso Chocolate Chip Baked Oats

These Espresso Chocolate Chip Baked Oats have an irresistible espresso and dark chocolate chip flavor, a soft and fluffy cake-like texture and are easy to make! They’re a healthy high protein breakfast that’s meal prep friendly. Perfect for mornings when you need an extra caffeine kick!



 

I’m a HUGE fan of coffee flavored desserts with chocolate. It was only a matter of time for these wholesome Espresso Chocolate Chip Baked Oats to grace my kitchen!

These baked oats are easy to make, free of refined sugars and a high protein breakfast that you’ll love the texture and taste of! They boast an irresistible bold coffee flavor and are full of fresh raspberries and dark chocolate chips.

We have here: 

  • Heart healthy oats. Blended wholegrain rolled oats create a fine flour to make these baked oats taste like cake!
  • Vanilla flavored protein powder. For a pleasant vanilla flavor plus a boost of protein to kickstart your morning. I guarantee it will keep you full and satisfied for hours!
  • Espresso. Because coffee flavored breakfasts, desserts, ANYTHING = lyfe. 🫶
  • A hint of cinnamon with brown sugar notes. Coffee pairs so well with these two and 👇
  • Refreshing pops of sweet and tart raspberries and dark chocolate chips! Hello YUM TOWN!

Although this recipe does not follow the exact same blended baked oats method as the viral TikTok baked oats, it’s still incredibly simple to make and ready in minutes

If you’re looking for a baked oats recipe with no banana, flour, butter, or refined sugars, I’ve got you covered!

By the way, I have other baked oats recipes you can try if you’re a fan. Check out my raspberry chocolate chip baked oats and banana bread baked oats!

Spoon with a bite of baked oats in a ramekin to show inside cake-like texture.

Why This Recipe Works

  • Quick and easy to make. All you need to do is blend, mix, add mix-ins and bake!
  • Packed with protein and fiber. Using protein powder gives these baked oats a boost in protein. They’re also packed with fiber thanks to the oats and raspberries ← a fiber powerhouse!
  • Tastes just like coffee flavored cake! Using unsweetened apple sauce and whey-casein protein powder gives these espresso baked oats a fluffy, soft and moist cake-like texture! 
  • Meal prep friendly. Make a few servings to enjoy throughout the week for an easy and healthy breakfast, snack or dessert!

Ingredient Notes and Substitutes

Labeled ingredients for Espresso Chocolate Chip Baked Oats on a wooden board.
  • Old Fashioned Rolled Oats. I used wholegrain rolled oats and blended it using a BlendJet blender (similar to Nutribullet) to make oat flour. Instant/quick cooking oats work too, but I prefer the texture of blended rolled oats as feel the final product is more cake-like. You can use store-bought oat flour for convenience.
  • Vanilla Protein Powder: I used PEScience Gourmet Vanilla Select Protein, a whey-casein protein powder blend. A whey-casein blend is preferred as it will yield a moist and fluffy textured baked oats. However, pure whey or a plant-based protein powder will work too. If using pure whey, I recommend baking for 5 minutes less. You may need to add 1-2 tablespoons more milk if using a plant-based protein powder since it is more absorbent than whey or whey-casein blends.
  • Baking Powder: To help our baked oats rise.
  • Ground Cinnamon: Just a pinch to add some warming cinnamon notes.
  • Unsweetened Apple Sauce: To help bind the ingredients together. It also helps to make these Espresso Chocolate Chip Baked Oats soft and fluffy on the inside and ultra moist. You can substitute with half a small banana (about 50 grams) or 3 tablespoons plain Greek yogurt instead.
  • Liquid Egg Whites: I recommending using egg whites from a carton as it is convenient for baking needs. The egg whites not only help bind the ingredients together, they also help make the baked oats rise and create a soft texture on the inside. You can use 1 whole egg if you prefer, but note that a slightly longer baking time may be required.
  • Espresso Shot (or strongly brewed coffee): I used a Ristretto coffee capsule to make a shot of espresso with my Nespresso machine. You can use strongly brewed coffee using instant coffee or some brewed strong coffee. Make sure the coffee is at room temperature or lukewarm to prevent it from warming up the other ingredients in these baked oats.
  • Unsweetened Almond Milk: Or use any plant-based or regular milk.
  • Coffee Extract (optional): Add a tiny splash if you would like a stronger coffee flavor.
  • Brown Sugar Replacement: I used Swerve Brown Sugar – a sugar-free sweetener made from erythritol. You can either use a packed type of sugar-free brown sugar replacement like Swerve or other granulated white or golden sugar-free sweeteners such the type from Lakanto brand. Other options are sweeteners made from stevia, monkfruit, coconut sugar, regular light brown sugar or granulated white sugar.
  • Raspberries: I used fresh but frozen can be used in a pinch. Note that they may bleed a little during baking and will make these baked oats require a couple of extra minutes in the oven.
  • Sugar-free Dark Chocolate Chips: I like ChocZero brand but Lily’s dark chocolate chips, which are sweetened with stevia are great too. You can of course use regular (not sugar-free) chocolate chips if you prefer.

Full ingredient list and amounts are in the recipe card below.

How to Make Espresso Chocolate Chip Baked Oats

  1. Combine the dry ingredients. Use a mini blender (Nutribullet, Blend Jet or a small food processor) to blend the oats into a fine flour. Transfer to a bowl and mix in the remaining dry ingredients – the protein powder, baking powder and ground cinnamon. 
  1. Add the wet ingredients. Stir in the apple sauce, liquid egg whites, unsweetened almond milk, espresso, coffee extract (if using) and brown sugar until thoroughly combined.
  1. Add the mix-ins. Gently stir in most of the raspberries and dark chocolate chips. Don’t forget to reserve a few pieces for the topping!
  1. Assemble: Pour the batter into a lightly greased ramekin or oven-safe bowl or dish. Top with the remaining raspberries and dark chocolate chips. Allow to rest for 5-10 minutes so that the oats absorb some of the liquid and the batter “sets”.
  1. Bake. Bake in a preheated oven at 180°C / 356°F / Gas Mark 3 for 25-27 minutes or until the baked oats have risen and a toothpick inserted into the center comes out clean. Allow to cool on a wire rack for 5-10 minutes.
  1. Enjoy! Top with more chocolate chips if desired and enjoy warm. These baked oats also taste fantastic at room temperature so if you prefer, wait for it to cool completely before digging in!
Top view of espresso chocolate chip baked oats with raspberries in a ramekin.

Or if you’d like to eat them later, cool completely and then wrap tightly with a sheet of aluminum foil or cling wrap. Store in the fridge. When ready to enjoy, reheat in the microwave until warm throughout.

Full detailed instructions are in the recipe card below.

Cook’s Tips

  • Use a large enough ramekin or oven-safe bowl. A 12 or 14-ounce ramekin works best for this recipe as it has enough space for the batter for these Espresso Chocolate Chip Baked Oats to rise without spilling over the edges during baking. Although an 8-ounce ramekin will work, using it will require a longer baking time in order for the center to cook through. 
  • Lightly grease your ramekin. Using your fingers or a pastry brush to coat the inside of the ramekin instead of spraying to coat prevents you from using more oil than needed to create a nonstick coating.
  • Allow the batter to rest. Once assembled in the ramekin, let the batter sit on the counter for 5-10 minutes before you place it in the oven. The oats will absorb some of the liquid during this time and this will reduce the chances of having undercooked/wet spots in the center. You can place in the fridge instead as it will quicken the process.
  • Baking time and oven placement recommendations. If your oven is on the smaller side, bake on the center rack for 25-30 minutes for a cake-like texture. If your oven is large like mine, baking on the 2nd rack from the top is best due to the small size of the ramekin. Avoid baking longer than 30 minutes on whichever rack you place the baked oats on as it will result in a dryer texture.
  • Meal prep option. Multiply the recipe ingredients by the number of servings you’d like to make. Mix all the ingredients in a large bowl before folding in the raspberries and dark chocolate chips. Divide the batter evenly into oven-safe bowls, ramekins or baking dishes. Top with the reserved raspberries and dark chocolate chips and bake as indicated. Once cooled, wrap each ramekin tightly in a sheet of aluminum foil or cling wrap. Store in the fridge for up to 3-4 days.
Closeup front view of espresso chocolate chip baked oats with raspberries in a ramekin.

Variations

  • Use decaf espresso. If you prefer to not consume caffeine, decaf espresso will work too.
  • Add nuts. Chopped walnuts, pecans, pistachios, almonds, hazelnuts, etc. would taste great.
  • Use different fresh fruit. Try using some sliced apricots or cherries, blueberries or blackberries instead. Or if you prefer, leave out the raspberries to make baked oats without fruit.
  • Use different flavored chocolate chips. White, milk, caramel, or any other type you love would taste delicious in these Espresso Chocolate Chip Baked Oats.
  • Make it vegan. Use a vegan protein powder, dairy-free dark chocolate chips, and a flax egg (¾ tablespoon of ground flaxseed mixed with 1 and ¾ tablespoons water to make a replacement for about 40 grams of liquid egg whites). Use 79ml unsweetened almond milk since vegan protein powders absorb more liquid than whey or whey-casein protein powders.
  • Make it gluten-free. Use gluten-free certified rolled oats and ensure that your protein powder is free of ingredients with gluten.
  • Leave out the protein powder. In its place, you can use more blended oats (a total of 60 grams) or oat flour.
  • Use an unflavored protein powder. Add ½ teaspoon vanilla extract if doing so.
Front view of baked oats in a ramekin and protein powder tub and raspberries behind.

FAQs

How long will espresso baked oats keep?

They will keep for 3-4 days in the fridge, which makes baked oats great for meal prep!

Why are baked oats so popular?

They taste like you’re eating dessert or cake for breakfast but are healthy and packed with protein and fiber. They’re also meal prep friendly, can be made sugar-free and are easy to make. All these factors make them a popular healthy breakfast choice.

How long to bake baked oats for?

Baking time varies slightly with different recipes depending on the ingredients used. In general, baking for 15-20 minutes will result in a set and firm exterior with a gooey, slightly underdone center. Baking 25-30 minutes will result in a cake-like texture. Baking for more than 30 minutes is not recommended as it could lead to a dryer texture, especially if using protein powder. 

Bite and top view of baked oats in a ramekin. Text overlay "Espresso Chocolate Chip Baked Oats" and "thatspicychick.com".

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Espresso Chocolate Chip Baked Oats

Spoon with a bite of baked oats in a ramekin to show inside cake-like texture.

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Espresso Chocolate Chip Baked Oats have an irresistible espresso and dark chocolate chip flavor, a soft and fluffy cake-like texture and are easy to make! They’re meal prep friendly, high in protein and perfect for mornings when you need an extra caffeine kick!

  • Author: Lavina
  • Prep Time: 10
  • Cook Time: 26
  • Total Time: 36 minutes
  • Yield: 1 1x
  • Category: Breakfast
  • Method: Bake
  • Cuisine: American
  • Diet: Gluten Free

Ingredients

Scale
  • 1 spray Cooking Oil Spray
  • 40 grams / ½ cup Old Fashioned Rolled Oats (use gluten-free if needed – note 1)
  • 25 grams / ≈ ¼ cup Vanilla Protein Powder (or vanilla flavored, I used PEScience Gourmet Vanilla Select Protein, a whey-casein blend – note 2)
  • 2 grams / ½ TSP Baking Powder
  • ¼ TSP ground Cinnamon
  • 50 grams / 3 TBSP + 1 TSP Unsweetened Apple Sauce
  • 40 grams / 2 TBSP + 2 TSP Liquid Egg Whites (from a carton)
  • 40ml / 1 shot Espresso or Strongly Brewed Coffee (lukewarm – or at room temperature – note 3)
  • 30ml / 2 TBSP Unsweetened Almond Milk (or any plant-based or regular milk)
  • ¼ TSP Coffee Extract (optional – use if stronger coffee flavor is desired)
  • 6 grams / ½ TBSP Brown Sugar Replacement (I used Swerve Brown Sugarnote 4)
  • 45 grams / ≈ ⅓ cup fresh Raspberries (or use frozen)
  • 10 grams / ≈ 1 TBLS Sugar-free Dark Chocolate Chips, plus more for serving (I used ChocZero brand but regular chocolate chips work too)

Instructions

  1. Prep: Preheat oven to 180°C / 356°F / Gas Mark 4. Spray a 12 or 14-ounce (12cm) ramekin or oven-safe bowl with 1 spray cooking oil spray. Use your fingers or a pastry brush to coat the inside.
  2. Combine the dry ingredients: Use a mini blender (Nutribullet, Blend Jet or a small food processor) to blend the oats into a fine flour. Transfer to a medium bowl and add the vanilla protein powder, baking powder and ground cinnamon. Mix well to combine.
  3. Add the wet ingredients: Add the unsweetened apple sauce, liquid egg whites, unsweetened almond milk, espresso, coffee extract (if using) and brown sugar replacement. Mix thoroughly until evenly combined.
  4. Add the mix-ins: Gently stir in most of the raspberries and dark chocolate chips (reserve a few pieces of each for the topping).
  5. Assemble: Pour the batter into the prepared ramekin and top with the remaining raspberries and dark chocolate chips. Allow to rest for 5-10 minutes so that the oats absorb some of the liquid and the batter “sets”.
  6. Bake: Bake for 25-27 minutes (note 5) or until the baked oats have risen and a toothpick inserted into the center comes out clean. Transfer to a wire cooling rack and allow to cool for 5-10 minutes.
  7. Serve: Top with more chocolate chips if desired and enjoy warm. Or cool completely before wrapping tightly with a sheet of aluminum foil or cling wrap and storing in the fridge. Enjoy within 3-4 days.

Notes

  1. Old Fashioned Rolled Oats. Use store-bought oat flour instead for convenience. It won’t need to be blended because it is already finely ground. Instant/quick cooking oats work too but I prefer the texture of blended rolled oats as feel the final product is more cake-like.
  2. Vanilla Protein Powder: You can use a whey-casein blend, pure whey or casein, or vegan/plant-based protein powder. Note that pure whey protein tends to result in dryer baked goods and will require a shorter baking time – approximately 20 minutes. If using a vegan protein powder, you may need 1-2 tablespoons more milk as they are more absorbent than other types of protein powders. If using an unflavored protein powder, add ½ TSP vanilla extract.
  3. Brown Sugar Replacement. I used Swerve Brown Sugar – a sugar-free sweetener made from erythritol. You can either use a packed type of sugar-free brown sweetener like Swerve or granulated white or golden sugar-free sweetener such as Lakanto brand sugar replacement products. Other options are sweeteners made from stevia, monkfruit, coconut sugar, regular light brown sugar or granulated white sugar.
  4. Baking time and oven placement tips. If your oven is on the smaller side, bake on the center rack for 25-30 minutes for a cake-like texture. If your oven is large like mine, baking on the 2nd rack from the top is best due to the small size of the ramekin. Avoid baking longer than 30 minutes on whichever rack you place the baked oats on as it will result in a dryer texture.
  5. Blended baked oats method. If you’re not particular about losing some of the ingredients that’ll get stuck in the blender and would like to shave off a couple of minutes off the prep time, you can opt for the viral TikTok style blended oats method. Blend the oats into a fine flour first, then add the rest of the ingredients except the raspberries and dark chocolate chips and blend until smooth. Gently stir in most of the raspberries and chocolate chips, then pour into the greased ramekin. Assemble and bake as indicated in steps 5 and 6 in the recipe.
  6. Meal prep. Multiply the recipe ingredients by the number of servings you’d like to make. Click the ‘2x’ or ‘3x’ buttons at the top of the recipe card to make 2 or 3 servings respectively. Mix all the ingredients in a large bowl before folding in the raspberries and dark chocolate chips. Divide the batter evenly into oven-safe bowls or ramekins. Top with the reserved raspberries and dark chocolate chips and bake as indicated. Once cooled, wrap each ramekin tightly in a sheet of aluminum foil or cling wrap. Store in the fridge for up to 3-4 days. To reheat, heat on high in the microwave for 1 minute to 1 minute and 10 seconds or until warm throughout. I recommend consuming within 3 days for the best flavor and texture.
  7. To freeze. Once completely cooled after baking, run a small knife along the edges to release the baked oats from the ramekin and lift it out. Wrap with cling wrap or a small sheet of aluminum foil and place in a freezer-safe airtight container. Freeze for up to 3 months. When ready to eat, thaw overnight in the fridge and reheat in the microwave or oven until warm throughout.
  8. See ‘Variations’ section if you would like to customize these baked oats or make them vegan.

Nutrition

  • Serving Size: 1
  • Calories: 377
  • Sugar: 7.9g
  • Sodium: 640mg
  • Fat: 9.1g
  • Saturated Fat: 3.3g
  • Unsaturated Fat: 0.2g
  • Trans Fat: 0g
  • Carbohydrates: 42.3g
  • Fiber: 14.9g
  • Protein: 30.7g
  • Cholesterol: 36.3mg

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