This Peppermint Mocha Baked Oatmeal is a warm and comforting breakfast recipe for the holidays. It’s high-protein, high-fiber and you won’t be hungry for hours.

If you are like me… Whenever I hear the Peppermint + Mocha combo, I instantly think about Christmas, the Holidays, December in general! Definitely a remarkable flavor of the season (A.k.a. my favorite one).

Is Baked Oatmeal Healthy?

Absolutely! You get complex carbohydrates, protein, fiber, good fats and vitamins. It keeps you full and satisfied, so you won’t be hungry for hours! Works perfect for breakfast or even dessert!

Why you will love this recipe

• Tastes like eating dessert for breakfast!
• It’s very customizable, you can make many different flavors like Gingerbread Chocolate Chip Baked Oats, Easy Eggnog Baked oats and add different toppings of your choice.
• Requires easy ingredients + minimal ingredients you must have in your pantry!

Here’s what you need

• Oat flour – Oat flour has several advantages over wheat flour, not least because it has a higher fibre content and keeps me full for hours. It also makes a perfect choice for products where people are looking for gluten-free options.
• Chocolate Protein Powder – Optional, but highly recommended for a protein BOOST.
• Instant coffee – In my case, I used decaffeinated coffee because I cannot stand caffeine!
• Cacao powder – I used 100% unsweetened cacao powder.
• Baking powder
• Liquid sweetener of choice – My personal choice was honey. But feel free to use agave, date or maple syrup!
• Milk of choice – I used unsweetened almond milk but you can use any other kind of plant-based or dairy milk.
• Chocolate Spread
• Chocolate Chips – Sugar-free, 60%, 70%, 90% dark chocolate chocolate chips. Any works!
• Peppermint candy

How to make Baked Oatmeal?

• Preheat oven at 180C (350F).
• In a bowl, add and mix the oat flour, instant coffee, unsweetened cacao powder, chocolate protein powder and baking powder. Consequently, whisk the milk and liquid sweetener of choice into the dry ingredients until well combined.
• Transfer 2/3 of the batter to a ramekin or oven-proof container, add chocolate spread in the center and cover with remaining batter. Lastly, add chocolate chips and crushed peppermint candies on top.
• Bake for 25 minutes.

How big is this recipe?

I used a 6 oz ramekin so this recipe is perfect for ONE serving only. Don’t worry though – just multiply everything by how many servings you need! If you want two servings of this baked oats, for example, double all the ingredients listed below!

Storing and reheating tips

I don’t think this will last you longer than one serving, because it’s TOO GOOD to not eat the whole serving. But, in the last circumstances:

• To store: Store in the fridge for up to 3-5 days.
• To reheat: Microwave for 1 minute or heat in the oven at 180C (350F) for 10 minutes. The oats may have hardened a bit more so just add a splash of milk to moisten it and it’s ready to DEVOUR.

Baked Oats FAQ

Can I use quick oats?

Of course, you can! But the texture won’t be the same. I highly recommend using oat flour for a cake-like consistency.

Can you make baked oats in the microwave?

YES! In case you don’t have time, microwave for 1-2 minutes, make sure to have enough space in your bowl to avoid overflowing. The cake-like consistency won’t be as good as baking it.

Can I prepare the batter the night before?

The answer is: YES! Make sure to mix all the dry ingredients together in a bowl and the wet ones in another. Then, the next morning mix both together and bake. Otherwise, the baking powder may lose effect and it won’t rise.

Can I eat baked oats cold?

I’ve done it and it’s not the same. Microwaving is the fastest/best option.

Ingredients substitutes and notes

• Oat flour – No oat flour? Use rolled or quick oats and add all the ingredients into a blender.
• Chocolate Protein Powder – Feel free to skip it and replace for more sweetener.
• Chocolate Spread – Replace, with any chocolate spread or chocolate square.
• Liquid sweetener of choice – I used honey. If Vegan, feel free to use agave, date or maple syrup!