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Mar 22
20

Chocolate Mocha Baked Oatmeal Singles

Chocolate Mocha Baked Oatmeal Singles on a cooling rack

Oh my goodness, these Chocolate Mocha Baked Oatmeal Singles are a rich, chocolatey breakfast or snack that you will never believe is lightened up! The cocoa powder and chocolate chips are joined by espresso powder for depth of flavor that tastes positively decadent. I know it’s baked oatmeal, but I would definitely feel just as comfortable eating one of these for dessert as I would for breakfast! Coffee and chocolate is a flavor combination I love in desserts, so having it for breakfast is a real treat. Better still, making these Chocolate Mocha Baked Oatmeal Singles is super easy, ready in about 30 minutes, and each one is just 121 calories or 4 Green, 4 Blue or 3 Purple WW (Weight Watchers) SmartPoints each!

Chocolate Mocha Baked Oatmeal Singles with fruit and coffee

You may be used to seeing baked oatmeal made in a casserole dish, but I always bake mine in muffin tins to make “singles.” I just love that they’re already portioned and it’s quick to just grab one at breakfast or snack time and eat it like a muffin. The reason I don’t call them muffins is that they have the denser texture of baked oatmeal and don’t contain flour, so they aren’t fluffy like a muffin. I’ve made baked oatmeal singles in a huge variety of flavors (some are linked below), but this chocolate mocha variety is definitely one I’m going to be making again and again. I’m obsessed with these flavors and how rich and chocolatey these taste!

Chocolate Mocha Baked Oatmeal Singles with espresso powder

I decided to use unsweetened vanilla almond milk in this recipe, but you can definitely substitute skim milk without issue. I’ve been using almond milk a little more lately because I like that it has less sugar, carbs and calories than milk while still containing the calcium and vitamins. Wegmans started selling their own brand which is competitively priced with skim milk, and I really like it! If you have Wegmans in your area, I suggest checking it out.

Chocolate Mocha Baked Oatmeal Singles with coffee overhead

Looking for more tasty varieties of baked oatmeal singles? Check out my Oatmeal Raisin, Orange Cranberry, Peanut Butter Banana, Carrot Cake, Pear Gingerbread, Strawberry Banana, Blueberry, Pumpkin Chocolate, Apple Cinnamon, Chocolate Cherry, or Banana Chocolate Chip flavors or view more in the Oats ingredients category in my recipe index!

Chocolate Mocha Baked Oatmeal Singles with fruit and coffee
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5 from 6 votes
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Chocolate Mocha Baked Oatmeal Singles

These quick and easy Chocolate Mocha Baked Oatmeal Singles are a rich, chocolatey breakfast or snack!

Ingredients

  • 2 cups old fashioned oats
  • ¼ cup packed brown sugar
  • 3 tablespoons unsweetened cocoa powder
  • 2 teaspoons instant espresso powder, I used DeLallo
  • 1 ½ teaspoons baking powder
  • ¼ teaspoon salt
  • 1 large egg
  • 1 large egg white
  • 2/3 cup unsweetened vanilla almond milk, (you can substitute skim milk without changing the WW points)
  • 2/3 cup unsweetened applesauce
  • 6 tablespoons semi-sweet chocolate chips

Instructions

  • Preheat the oven to 350. Lightly mist 12 cups in a muffin tin with cooking spray.
  • Combine the oats, brown sugar, cocoa powder, espresso powder, baking powder and salt in a large bowl and stir until thoroughly mixed.
  • In a separate bowl, whisk together the egg white, egg, almond milk, and applesauce until smooth. Add the wet ingredients to the dry ingredients and stir until blended together. Add in the chocolate chips and stir to combine.
  • Spoon the oatmeal mixture evenly amongst the prepared muffin cups. Bake uncovered for 20-22 minutes or until the oatmeal is lightly browned and a toothpick inserted into the middle comes out clean. I recommend allowing the singles to cool for 10 minutes before removing them from the muffin tin.

Notes

MyWW SmartPoints per (1 single) serving: (SP calculated using the recipe builder on weightwatchers.com)
Green: 4 SmartPoints/ Blue: 4 SmartPoints/ Purple: 3 SmartPoints
Weight Watchers PointsPlus:
3 per single (PP calculated using the recipe builder on weightwatchers.com)
Nutrition Information per single:
121 calories, 21 g carbs, 10 g sugars, 4 g fat, 2 g saturated fat, 3 g protein, 3 g fiber, 88 mg sodium (from myfitnesspal.com)

20 comments on “Chocolate Mocha Baked Oatmeal Singles”

  1. Hi Emily, 
    First time posting. Have loved, truly enjoyed your recipes (also shared) before your sweetie little girl was born. Just checked the ingredients for the cocoa muffins above. Was wondering if you could use mini muffin pans? Trying to find healthier snacks instead of Easter candy! Might not work, worth asking the pro! Thanks for your blog. I truly enjoy it. Take good care. Spring is finally getting here. Go Bills! Been a Bills fan long before you were born!! 5 stars

    • Go Bills! Thanks Jennie 🙂

      I think you could make them in mini muffin tins, though I can’t specifically advise on cook time because I haven’t tried them that way. I’d imagine you’ll want to cook them for less time, so keep an eye on them. You could probably use mini chocolate chips in them as well!

  2. I don’t have espresso powder. Can I leave out or sub instant coffee? Thanks!

    • I have not tried instant coffee in this recipe, sorry! If you try it out let me know!

    • I made these without espresso powder. I just made espresso in my coffee ninja with fine ground coffee. I suppose you can use a regular mr coffee. I use1/3 C coffee and 1/3 C of milk

  3. These look delish, Emily! I’ll be making them this weekend for sure. I love Aldi’s vanilla almond milk! And I think I’ll add a scoop of chocolate protein powder for a little boost. I’ll let you know how it turns out 🙂 

  4. Made these and lightened them up a bit by using Swerve Brown sugar substitute and Lily’s dark chocolate chips. So good! The lighter version came out to 1 SP on Purple, and 2 SP on Green and Blue. Will definitely make again. Thanks!5 stars

  5. I think I am going to give these a try to have as a mid-morning snack or pre-workout snack. Could oat milk be substituted for the almond milk? I’m thinking yes…?

  6. Flashing Content!! Great, keep up.

  7. Just made this today because I had some espresso powder that I’ve been wanting to put to good use. Let me just say, these are absolutely to die for!!! I could eat them for breakfast or a snack, but I think they will be reserved for desserts for me – they taste that decadent!!! Thank you for another home run!!!5 stars

  8. I made these yesterday for the desert for a luncheon,  they were a big hit with the gals & with me!  I did use mini chocolate chips.  I’m in Puerto Vallarta for a bit & found Starbucks espresso in a pod & that worked great.  Will definitely be making them again & I have requests for the Orange Cranberry ones too.  Your oatmeal singles are all so yummy, family & friends have their favorites that I makes for them.  Thank you for the outstanding recipes!!

  9. I decided to make this today and must say it was rich, decadent and absolutely delicious. What a treat it was for the whole family.5 stars

  10. Made these this morning for quick breakfast/snack for the work week. YUM! You never disappoint. Thank you for your recipes. I particularly love all your “muffin” recipes!! Love that automatic portion control. 5 stars

  11. This looks wonderful! If I do not have expresso powder, do you think I could use instant cappuccino sugar-free double mocha coffee mix instead of the cocoa & expresso powder? I’m thinking it may work???

    • I haven’t tried that specifically so I can’t say for certain, but I imagine it would probably work!

  12. I made this for breakfast. I substituted Golden Monk fruit for the brown sugar, Instant coffee for the espresso powder, and Lily’s Chocolate Chips for the regular ones. Everything worked out very well, and it tasted great!

  13. These are delicious. Made them tonight after dinner. Great dessert. And so easy to make. Can’t wait to try the other flavors.

    One question: do you have to store them in fridge?5 stars

    • You can keep them out for a few days, but I always store mine in the fridge because they last longer. They also freeze well!

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