Mocha Baked Oats (Chocolate Protein Oatmeal Recipe)

These Mocha Baked Oats are the perfect breakfast treat! Packed with chocolate, coffee, and protein, they’re a delicious, gluten-free way to start your day with energy and flavor.

Good morning, gorgeous! If you’re looking to take your breakfast game from basic to bougie, then say hello to these Mocha Baked Oats.

These are the ultimate way to fuel your day with a dose of caffeine, chocolate, and a whole lot of deliciousness. 

Imagine a warm, gooey blend of oats, chocolate, and coffee that’s like your favorite mocha latte, but in breakfast form. 

Yes, you read that right. We’re combining the best parts of breakfast and dessert into one irresistible dish that’ll have you jumping out of bed in the morning. 

Let’s face it, who doesn’t want their oats with a little extra sass?

These baked oats are perfect for when you want something that feels indulgent but is secretly packed with protein and wholesome ingredients.

We’ve got gluten-free quick oats, a scoop of chocolate protein powder (because gains, duh), and a generous hit of coffee to wake up those taste buds. 

Oh, and did I mention the chocolate chips? Because, let’s be honest, every morning should start with a little chocolate. 

To top it all off, we’re adding a luscious yogurt frosting with a hint of coffee for that extra café vibe. It’s basically a breakfast that says, “I’m here, I’m fabulous, and I’m ready to take on the world!”

If you love a good old baked oats recipe you may also enjoy my Protein Cranberry Bliss Baked Oats or my Chocolate Peppermint Baked Oats.

WHY YOU’LL LOVE THESE PROTEIN MOCHA BAKED OATS

You’ll fall head over heels for these mocha baked oats because they combine the best of breakfast and dessert in one delicious, protein-packed dish. 

Imagine waking up to the rich flavors of chocolate and coffee, all in a warm, gooey bowl that’s not only indulgent but also super nutritious. 

They’re gluten-free, easy to make, and will keep you fueled and satisfied all morning long. Plus, the creamy yogurt frosting on top adds an extra layer of decadence that makes this feel like a treat, even on the busiest of mornings. 

It’s like having your favorite mocha latte, but in a cozy, baked oat form—what’s not to love?

SIMPLE INGREDIENTS YOU NEED FOR THE FLUFFY FUDGY MOCHA BAKED OATMEAL RECIPE

You will need the following ingredients listed below to make this baked oatmeal (the exact measurements, nutrition information and full recipe are all in the printable recipe card below):

• Certified gluten-free quick oats – blended up into oat flour
• Baking powder 
• Chocolate protein powder (I love using PEScience Chocolate Truffle—use code BAILEY at checkout to save on all products!)
• Unsweetened cocoa powder – can use cacao powder as well
• Unsweetened almond milk – can use any non-dairy milk such as soy milk, oat milk, coconut milk, etc.
• Large egg 
• Brewed coffee – can also use cold brew if desired or decaffeinated coffee
• Dark chocolate chips – can also use semi-sweet chocolate chips or milk chocolate chips
• Plain greek yogurt 
• Cream cheese
• Sweetener of choice
• Optional – peanut butter, almond butter, pure maple syrup, fresh fruit, coconut oil, instant coffee powder, vanilla extract, etc.

HOW TO MAKE THE RICH CHOCOLATE OATS

1. Blend your oats in high-speed blender to create a fine oat flour. Then add all remaining dry ingredients and wet ingredients for oats besides coffee and chocolate chips and blend till combined. 
2. Pour the batter into a small greased oven-proof container. Mix in chocolate chips and bake at 350 degrees F for 20-25 minutes. 
3. In a small bowl, mix together the greek yogurt, cream cheese, sweetener, and cold coffee. Set aside.
4. Remove oats from oven and let cool. Then pour coffee overtop the oats and let sink in. 
5. Top with yogurt ganache topping. Then dust with cocoa powder. Enjoy your delicious baked oatmeal!

TIPS AND TRICKS FOR BEST RESULTS

• Use Brewed Coffee, Not Instant: For the richest mocha flavor, use freshly brewed coffee instead of instant coffee. It’ll give your baked oats that authentic coffee shop taste!
• Choose the Right Protein Powder: Pick a chocolate protein powder that you love, as it plays a big role in the flavor. A high-quality powder like PEScience Chocolate Truffle will make all the difference.
• Soak the Oats in Coffee: Let your oats soak in the coffee for a few minutes before mixing in the other ingredients. This allows the oats to absorb that bold coffee flavor, making every bite deliciously mocha-infused.
• Don’t Overmix the Batter: Gently fold the wet and dry ingredients together just until combined. Overmixing can make the baked oats dense instead of fluffy.
• Add Chocolate Chips Last: Fold the chocolate chips into the batter right before baking to ensure they’re evenly distributed and you get melty chocolate in every bite.
• Customize the Sweetness: Adjust the sweetness of the yogurt frosting to your liking. If you prefer a sweeter topping, add a little extra sweetener to balance the rich mocha flavor of the oats.
• Bake Until Just Set: Keep an eye on the baking time and remove the oats from the oven when they’re set but still slightly soft in the center. This keeps them moist and gooey rather than dry.
• Let Them Cool Slightly Before Frosting: Allow the baked oats to cool for a few minutes before adding the yogurt frosting. This prevents the frosting from melting and keeps it thick and creamy.

STORING LEFTOVER PROTEIN MOCHA BAKED OATS

If you have any leftover mocha baked oats (although we doubt you will!), simply store them in an airtight container in the refrigerator for up to 3-4 days. 

When you’re ready to enjoy them again, reheat individual portions in the microwave for about 30-45 seconds, or pop them in the oven at 350°F for 5-10 minutes until warmed through. 

If the oats have dried out a bit, add a splash of almond milk before reheating to bring back their delicious, creamy texture. 

For longer storage, you can freeze the baked oats in portions for up to 2 months—just thaw overnight in the fridge and reheat as desired. Perfect for busy mornings when you need a quick, protein-packed breakfast!

FAQS

CAN I MAKE THESE OATS AS PART OF MY MEAL PREP FOR THE WEEK?

Definitely! These baked oats are perfect for meal prep. Bake a big batch, slice them into individual portions, and store them in the fridge or freezer for a quick and easy breakfast throughout the week.

WHAT’S THE BEST MILK CHOICE FOR THIS RECIPE?

You can use any milk of choice like almond, oat, or coconut milk. Unsweetened almond milk is a popular option for keeping the calories and kcal carbohydrates lower, but feel free to use what you prefer!

CAN I USE A FLAX EGG INSTEAD OF A REGULAR EGG?

Yes! If you’re looking for an egg-free option, a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water) works well as a binder in this recipe and keeps it vegan-friendly.

Keep in mind, the oats will not be as fluffy.

HOW MUCH PROTEIN DO THESE MOCHA BAKED OATS HAVE?

With the addition of protein powder, each serving should give you around 40 g protein, making it a great way to start your day with a protein-packed breakfast.

WHY ARE BAKED OATS THE PERFECT CHOICE FOR BREAKFAST?

Baked oats are a perfect choice because they’re easy to make, customizable, and packed with protein, fiber, and healthy fats. Plus, they’re delicious and feel like a treat, even though they’re made with easy ingredients that are good for you.

More Healthy Breakfast Ideas With Oats You May Like To Try!

• Biscoff Baked Oats
• Lemon Poppy Seed Baked Oats
• Chocolate Zucchini Baked Oats
• Banana Bread Baked Oatmeal
• Sugar Cookie Baked Oats
• Pumpkin Spice Baked Oatmeal
• Brownie Batter Baked Oats
• Red Velvet Protein Baked Oats
• Cosmic Brownie Baked Oats
• Gingerbread Chocolate Chip Baked Oats
• Peppermint Mocha Overnight Oats
• Easy Eggnog Baked Oats
• Gluten Free Carrot Cake With Cream Cheese Frosting
• Protein Cookie Dough Baked Oats

IF YOU MAKE THIS CAKE-LIKE CONSISTENCY RECIPE WITH MINIMAL INGREDIENTS PLEASE LEAVE A COMMENT AND STAR RATING. I LOOK FORWARD TO SEEING YOUR CREATIONS! YOU CAN PIN THIS ESPRESSO POWDER RECIPE ON PINTEREST OR SHARE ON INSTAGRAM BY TAGGING @basicswithbails and #basicswithbails