Maple Espresso Baked Oatmeal Recipe on Food52 (2024)

Author Notes

I love baked oatmeal and frequently make it with maple syrup. My husband had the idea of using coffee as a flavoring in place of the usual spices (but you can add them, too, if you like). I've made this as mini-cakes -- they can be hard to remove and fall apart if you don't use foil liners. (In other words, don't do what I did.) I've also baked it in a loaf pan and a round Pyrex dish. All work -- just let the liquid soak into the oats for a few minutes while the oven is heating. And press down on everything before you bake it so it compacts really well. —drbabs

Test Kitchen Notes

As a regular maker of baked oatmeal, I was intrigued and excited about drbabs' take on a much-loved breakfast. The maple permeates the oats, and the pecans (even better if quickly toasted) provide a nice crunch. The espresso powder gently nudges you awake, and the dried cherries (a personal favorite of mine) add a tart bite to get your brain working. When serving, pour on some milk or cream to add a bit of moisture, or top off a bowl of yogurt with this wonderful oatmeal! —snowcitygirl

What You'll Need

Ingredients

• 2 ¹/₂ cupsrolled oats (I use Bob's Red Mill)
  
• 2 teaspoonsbaking powder
  
• 1 teaspoonkosher salt
  
• 1 tablespoonpowdered instant espresso
  
• 2 ouncesunsalted butter (1/2 stick)
  
• ²/₃ cupgrade B maple syrup
  
• 3 eggs, room temperature
  
• ²/₃ cupwhole milk
  
• 1 cupchopped pecans
  
• ³/₄ cupdried cherries, roughly chopped if they're very large