Dark Chocolate Espresso Cheesecake Baked Oatmeal

Carrying on the chocolate espresso theme from last Friday, I thought I’d share another amazingly delicious breakfast recipe with you today – imagine combining a rich, dark espresso with a light and velvety slice of cheesecake, all smothered with a layer of delicious dark chocolate.

That’s what this baked oatmeal is all about. Oatmeal’s a fairly dull and boring breakfast on it’s own, right? I have to ask you guys because I’ve never actually eaten plain oatmeal – the closest I’ve ever gotten is oatmeal mixed with sugar and cocoa powder. That’s almost plain.

Dark Chocolate Espresso Cheesecake Baked Oatmeal | www.happyhealthymotivated.com

Now I’m not saying this is the sort of breakfast you should eat every day – it doesn’t take two minutes to whip up like this healthy deep dish breakfast cookie – but it does make a wonderful weekend breakfast treat. And what better way of enjoying a relatively healthy and filling breakfast than essentially baking a massive oatmeal cookie and stuffing it with chocolate and cheesecake?

This recipe uses a special variation of Ritter Sport chocolate which has an espresso layer. Have you ever tried it before? It’s so good that I nearly devoured the whole bar before it made it’s way into the recipe. And by nearly, I mean totally did and had to rush out to the shops before breakfast to buy another bar. We’ve all done that before….right?

Dark Chocolate Espresso Cheesecake Baked Oatmeal | www.happyhealthymotivated.com

If you’ve got a touch of the Monday blues, I can guarantee that this dark chocolate espresso cheesecake baked oatmeal is sure to turn those blues into sparkly rainbows after your first bite.

Dark Chocolate Espresso Cheesecake Baked Oatmeal

Servings: 4 servings

Ingredients

  • 2 cups oats
  • 1/4 cup brown sugar
  • 1 teaspoon baking powder
  • pinch salt
  • 1 cup milk
  • 1 egg
  • 2 teaspoons vanilla extract
  • 100 g cream cheese full fat and low fat both work
  • 100 g dark espresso chocolate chopped into chunks
  • teaspoons (or alternatively 100g dark chocolate chopped into chunks and 2 instant coffee granules)

Instructions

  • Preheat the oven to 375F/180C and line a 9x9-inch baking dish with parchment paper.
  • Stir together the oats, sugar, baking powder, salt and chocolate (and instant coffee if using).
  • In another bowl whisk together the milk, egg, and vanilla extract.
  • Pour the wet ingredients to the dry ones and stir until combined.
  • Stir in the cream cheese. Break it apart with a spoon whilst still leaving in a few chunks in there.
  • Pour into the baking dish and bake for 23-25 minutes, or until just set - serve immediately.

Notes

Recipe adapted from How Sweet it is

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