Peppermint chocolate baked oats with a creamy white chocolate filling. Inspired by Starbucks’s peppermint mocha holiday drink, you gotta try this recipe this holiday season!
I love having baked oats for breakfast, and of course, I had to create a Christmas themed one. This peppermint mocha baked oats is chocolatey, minty, has a hint of coffee flavour, and filled with a creamy molten lava white chocolate centre.
Try this for breakfast (or for dessert) this holiday season.
If you do try out this recipe, be sure to leave a comment and/or give it a rating! I’d also love to see your creations so don’t forget to tag me on Instagram!
Peppermint Mocha Baked Oats
Chocolatey, minty, hint of coffee flavour, and filled with a creamy molten lava white chocolate centre.
Ingredients
Baked Oats
- ⅓ cup oat flour
- ½ tsp baking powder
- 1½ tbsp cocoa powder
- 1 tsp instant coffee powder (I used espresso)
- 80 ml almond milk
- 1 tsp maple syrup
- ¼ tsp peppermint extract
Filling
- White chocolate pieces
Topping
- Crushed candy canes
Instructions
- Preheat the oven to 350°F.
- Stir together the baked oats dry ingredients in a ramekin. Add the wet ingredients to the ramekin and whisk until it’s well combined. Place the white chocolate in the centre and use a fork to cover the chocolate with the batter on the sides. Sprinkle the crushed candy canes on top.
- Bake in the oven for 10-12 minutes. Let it cool for a few minutes and enjoy!
