These coffee-infused oats with a rich dark chocolate and peanut butter filling with raspberries will make you excited to eat breakfast.
By Rebecca Doser
Coffee. Dark Chocolate. Raspberry. Peanut Butter. Need I say more? 
This sweet and savory baked oatmeal is worth every single bite. I wanted to experiment with a new recipe in order to include a few of my favorite treats: coffee and chocolate. So, I decided to soak plain oats in coffee as opposed to cooking them with milk as I normally do. Then I figured I would make this baked oatmeal experiment even more delightful by adding a dark chocolate raspberry peanut butter filling in the middle. As a breakfast treat or a delectable dessert, this baked oatmeal is a guaranteed hit!
PrintCoffee Baked Oats with Dark Chocolate Raspberry Filling
- Yield: 1 servings 1x
Description
These coffee-infused oats with a savory and rich dark chocolate raspberry filling will make you crave for just one more bite.
Ingredients
- 1/2 cup old fashioned oats
- 6 tbsp. coffee
- Half banana, mashed
- 1 tsp. vanilla extract
- 1/2 tsp. baking powder
- Pinch of salt
- 2 tbsp. Dark Chocolate Raspberry Peanut Butter (from Red Bird Market) or any type of peanut butter, coconut butter or almond butter. If not using a chocolate peanut butter, consider adding cocoa powder or fresh raspberries or jam to taste.
- Chocolate syrup or a handful of chocolate morsels, melted
Instructions
- Preheat the oven to 350 degrees F. In a small cereal bowl mix together plain oats and coffee. Let soak for 5 minutes. Meanwhile mash 1/4 of banana and 2 tbsp. peanut butter. Put in the freezer for about 2 minutes to chill.
- Then add the other 1/4 of a banana mashed, vanilla extract, baking powder, and salt to oatmeal mixture. Mix well. In a small ramekin spoon half of the oatmeal mixture. Remove peanut butter mixture from freezer and spoon into the middle of the ramekin, then top with remaining oatmeal mixture.
- Place a few cut up banana slices atop your oatmeal and bake in the oven for 20 minutes. Use a chocolate syrup or melt a handful of chocolate morsels in the microwave and drizzle atop your oatmeal. Bon appétit!
- Category: Breakfast
Frequently Asked Questions
Can I use instant coffee instead of brewed coffee for the oats?
While brewed coffee is recommended for soaking the oats, you can use instant coffee dissolved in hot water as a substitute, but it may alter the flavor slightly.
What type of dark chocolate should I use for the filling?
It’s best to use high-quality dark chocolate with at least 70% cocoa content for a rich flavor that complements the raspberries and peanut butter.
How do I ensure the peanut butter filling stays gooey in the middle?
Make sure to mix the peanut butter with the melted dark chocolate thoroughly and pour it into the center of the oats before baking to maintain its gooey texture.
