This delightful mocha baked oats recipe is perfect for breakfast or brunch. Combining the rich flavors of espresso and cocoa with the wholesome goodness of oats, it's a treat for coffee lovers. The creamy yoghurt topping adds a refreshing touch, making it a balanced and satisfying dish. Whether you're hosting guests or enjoying a quiet morning, this recipe is sure to impress.
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Ingredients
Baked Oats
milk of choice2cups
eggs eggs4
vanilla extract1tsp
espresso100mL
cocoa powder1/4cup
baking powder1tsp
maple syrup2tbsp
salt1pinch
rolled oats2cups
Yoghurt Topping
Greek yoghurt1cup
cream cheese1/2tbsp- maple syrup1tbsp
- extra cocoa powder for dusting1dash
Nutrition (per serving)
Calories
173.8kcal (8.69%)
Protein
7.1g (14.26%)
Carbs
26.9g (9.77%)
Sugars
9.3g (18.54%)
Healthy Fat
1.5g
Unhealthy Fat
1.9g
% Daily Value based on a 2000 calorie diet
How to make Mocha Baked Oats
Prepare the Baked Oats
- Step 1
Preheat the oven to 180°C.
- Step 2
In a large bowl, whisk together the milk, eggs, vanilla extract, espresso, cocoa powder, baking powder, maple syrup, and a pinch of salt until smooth and well combined.
- Step 3
Stir in the oats and mix until evenly coated.
- Step 4
Pour the mixture into a greased or lined baking dish and smooth the top. Bake for 30–35 minutes or until set and a skewer inserted into the center comes out clean.
Prepare the Yoghurt Topping
- Step 1
While the oats are baking, whisk the Greek yoghurt, cream cheese, and maple syrup in a bowl until smooth and creamy.
- Step 2
Remove the baked oats from the oven and allow to cool slightly – this helps the topping sit nicely without melting.
- Step 3
Spread the yoghurt topping evenly over the oats, then finish with a dusting of cocoa powder before serving.
Nutrition (per serving)
Nutrition (per serving)
Calories
173.8kcal (8.69%)
Protein
7.1g (14.26%)
Carbs
26.9g (9.77%)
Sugars
9.3g (18.54%)
Healthy Fat
1.5g
Unhealthy Fat
1.9g
% Daily Value based on a 2000 calorie diet
Tips & Tricks
Allow the baked oats to cool slightly before adding the topping to prevent it from melting.
Use freshly brewed espresso for a more robust coffee flavor.
For a dairy-free option, substitute Greek yoghurt and cream cheese with plant-based alternatives.
FAQS
Can I use instant coffee instead of espresso?
Yes, you can use instant coffee dissolved in hot water as a substitute for espresso.
Can I make this recipe gluten-free?
Yes, use certified gluten-free oats to make this recipe gluten-free.
How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat before serving.
Can I use a different sweetener?
Yes, you can substitute maple syrup with honey or agave syrup if preferred.
Can I freeze the baked oats?
Yes, you can freeze the baked oats without the topping for up to 1 month. Thaw and reheat before adding the topping.
Joel Feren
(@joelferen)
I’m a Dietitian, recipe developer, and food lover who believes good nutrition should be simple, satisfying, and full of flavour. With a background in biomedical science and a passion for creating recipes that are both nourishing and delicious, I love showing that healthy eating doesn’t mean missing out. My goal is to inspire people to feel confident in the kitchen and enjoy the kind of food that brings people together.
...Marnirni-apinthi Building, Lot Fourteen,
North Terrace, Adelaide, South Australia, 5000
Australia