Maple Espresso Baked Oatmeal
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Maple Espresso Baked Oatmeal

April 2015

Oatmeal cookie bite

How to Prepare

This home-baked treat is great for healthy snacking on the go.


  • 2 1/2 cups rolled oats
  • 2 tsp. baking powder
  • 1 tsp kosher salt
  • 1/2 cup fresh-brewed Britt espresso
  • 2 oz. unsalted butter (1/2 stick)
  • 2/3 cup maple syrup
  • 3 eggs, room temperature
  • 2/3 cup whole milk
  • 1 cup chopped pecans
  • 3/4 cup dried cherries, chopped if large


  • Melt and brown butter in a small skillet, set aside.
  • In a large bowl, mix together syrup, milk and eggs.
  • Whisk until well blended. Stir in melted butter and whisk some more.
  • Pour into oat mixture and stir well.
  • Let stand for about 10 minutes.
  • Meanwhile, preheat oven to 350. Butter a loaf pan or line a 12-cup muffin tin with foil liners and butter the liners.
  • Stir nuts and cherries into oat mixture.
  • Scoop mixture in half-cup measurements into the muffin cups or into the loaf pan.
  • Press down a little to compact.
  • Bake at 350 for 35 to 50 minutes (loaf pan will take longer) until a tester comes out clean.
  • Serve in a bowl with milk, yogurt or cream.
  • Leftovers reheat well for snacking later.
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