Baked oats are quickly becoming one of my favorite ways to eat oatmeal. And that’s saying a lot, considering the fact that I really love a nice traditional bowl of hot oatmeal! The only downside to baked oatmeal is that it takes a bit longer to make, but trust me… the results are worth it. Recently, I surprised myself by using coffee in my oatmeal instead of water or milk. Why is this surprising? Because I don’t like coffee. At all. That is… until now. Yes, that’s right. After 23 years on this earth, I have finally started to like coffee! And I owe that all to my spontaneous decision one day to add coffee to my oats.
After absolutely loving the coffee in my oatmeal, I decided to take it one step further by adding chocolate. The result? Pure deliciousness! Why did it take me so long to discover this flavor combination? It’s safe to say that I am now DEFINITELY a fan of mocha-flavored things!
As I mentioned above, oatmeal is one of my absolute favorite breakfasts. Not only does it taste great (so many flavor possibilities!), but it’s also loaded with complex carbs and fiber to give me energy to get through my day. Every time I make oatmeal, I always try to add a protein or a fat to it to help steady my blood sugar levels and keep me full until my next meal. I’m not a big fan of protein powders or supplements, so usually I just add chia seeds, flaxseed, nut butters, or yogurt. One thing I love about baked oats, though, is that they’re made with eggs, which provide an extra dose of protein! Bonus!
After discovering my new love for baked oatmeal, I’m looking forward to coming up with new flavor combinations! Stay tuned to see what I come up with!
- ½ cup rolled oats
- ⅛ tsp. baking powder
- 1 heaping cup coffee
- 1 TBSP cacao powder
- 2 tsp. chia seeds
- 1 tsp. instant coffee crystals
- ½ tsp. vanilla
- 1 egg white
- Preheat the oven to 375 F. Spray a small baking dish or ramekin with non-stick cooking spray.
- Mix all ingredients and pour into dish.
- Bake at 375 for 20-30 minutes, or until set
