This espresso protein baked oatmeal is packed with espresso, maple, and protein to satisfy your morning! Baked oatmeal is one of my favorite easy breakfasts to have on hand. The best breakfast to prep ahead and have waiting for you all week. You can do regular espresso for an extra boost or decaf for the flavor without the extra caffeine. Both are equally delicious and it taste even better with a cup of coffee!
What is baked oatmeal?
Baked oatmeal is oatmeal baked in a pan making breakfast incredibly easy. You can make it ahead so that all you have to do is warm it in the morning or eat it straight from the fridge (which I often do)! It’s a great simple breakfast or snack option. It tastes like dessert and it’s just so delicious!
What you need to make espresso protein baked oatmeal + substitutions:
- Quick or rolled oats- I love using quick oats, because it gives it the best texture! This is my absolute favorite way to make baked oatmeal, it gives it a dense brownie-like texture. You can also use rolled oats, which will make it a little more chewy/ crumbly, and is what I used this time because it’s what I had. Still fabulous! Steel cut oats won’t work for this one.
- Milk- I used the Koia vanilla bean protein drink and it definitely made it extra delicious. You can use whole milk, cashew milk, soy milk, or any milk!
- Maple syrup– Maple syrup is my preferred sweetener but you can also use honey or brown sugar.
- Greek yogurt- I prefer using plain greek yogurt, like Fage 5% or 2%, but you can also substitute with dairy-free if needed. You could also try substituting with melted coconut oil or neutral oil. I haven’t tested it myself, but it should still work if you need dairy-free!
- Espresso- I brewed decaf espresso but you can use decaf or regular! Up to you and what you’re going for.
- Egg- The egg helps bind the recipe. You could substitute with flax or chia eggs for this espresso protein baked oatmeal.
- Vanilla extract- A key to any baked good in my opinion!
- Cinnamon- A nice little touch of spice!
- Baking powder- Baking powder helps the oatmeal to rise.
- Sea salt- I don’t bake anything without salt. It’s what helps bring the flavor out in a recipe.
Tips for making it:
- Quick oats vs rolled oats- Like I said above, quick oats will give it a denser, more brownie-like texture and is what I prefer, but rolled oats work just fine too!
- For the best texture- You want to make sure the oatmeal is still soft in the center but cooked through. That way it comes out soft rather than a hard!
If you love these, you may also love:
- Dark Chocolate Strawberry Baked Oatmeal
- Peanut Butter Cup Baked Oatmeal
- Chocolate Protein Baked Oatmeal
Alright, let’s get to making the recipe! Enjoy!
Espresso Protein Baked Oatmeal
- 2 cups quick oats or rolled oats
- 1⅓ cups Koia vanilla bean protein drink or any dairy or non-dairy milk
- ⅓ cup maple syrup
- ⅓ cup yogurt melted
- ⅓ cup brewed & cooled espresso I did decaf
- 1 egg room temperature
- 1 tsp vanilla extract
- 1 tsp cinnamon
- 1 tsp baking powder
- ½ tsp sea salt
- Preheat oven to 350 degrees.
- In a medium mixing bowl, mix together the wet ingredients.
- Next, add in the dry and mix until everything is well combined. Pour into a greased 8×8 baking pan.
- Bake 25-30 minutes until the center is soft but set. Let cool & enjoy!
- Makes about 4-6 servings. It's easiest to cut once it's been cooled in the fridge!