Cherry + espresso baked oatmeal cups for breakfast? You bet ya! A caffeine and healthy sweet fix is the best way to start your day. Using all natural ingredients & natural sweetener this is the perfect breakfast!
Di Bella Coffee recently contacted me to trial some of their range of coffee beans and see if I could develop a recipe using my favourite blend. After much deliberation I selected the Arkina Reserve blend (purchase here) blend, it was the peppery and spicy dark chocolate aroma and the rich syrupy flavour profile with spiced undertones that I liked the sound of.
Within a few days I received my beans and immediately sampled the goods. When testing coffee I like to try it in espresso format, then in a milk coffee. I find trying both gives me a good understanding of the flavour profile and versatility. The espresso was strong with a hint of chocolate and a nice crema, the milk coffee was also very good. It was rich and nutty and the right amount of strong.
Having recently worked for Darlo Coffee Co to come up with a cold brew caramel frappe with coffee ice cream, I decided to use Di Bella Coffee in something cooked in lieu of a beverage.
Ensuring I eat a good breakfast before work has always been a challenge for me. My benevolent husband is mostly in charge of getting me out of the house but even he sometimes can’t get breakfast into me before I run out the door, late as always.
Breakfasts I can make ahead are always a winner in our household because they take the work out of getting out the door. I love recipes that are wholesome, tasty and filling – the last being the most important. I always eat poorly during the day or find myself tucking into chocolate if I don’t have a substantial breakfast. Are you the same?
I thought what better way to use this product than in a healthy, made ahead breakfast recipe that doubles your morning caffeine hit? I’ve always loved the flavour combination of cherries and coffee so decided to add dried cherries and maple for sweetening.
To make the recipe you simply mix the dry ingredients in one bowl, the wet ingredients in another. Then combine, rest and spoon into your prepared muffin tray. Simple as that!
A few short steps and minimal washing up make this recipe the perfect make-ahead weekday breakfast recipe. Just zap in the microwave, top with some greek yoghurt and a dash of maple and you have a wholesome and tasty baked oatmeal that will leave you full for hours.
I’ve served mine with butter and a drizzle of maple but you can top with whatever you want!
I hope you enjoy this recipe and if you’re looking for a new coffee brand to try, I suggest checking out Di Bella Coffee – there are many blends to choose from!
Don’t forget to hashtag #cookwiththemacadames when making my recipes. I love to see how you went and get a peek at your kitchen table.
What you need:
- Medium bowl
- Small bowl
- Muffin tray of 12
Ingredients (makes 12):
- 3 cups cups rolled oats (use Gluten free if you’re intolerant)
- Pinch of salt
- 1 tablespoon Di Bella ground espresso
- 2 teaspoons baking powder
- 2 tablespoons chia seeds
- 2/3 cup chopped walnuts
- 2/3 cup dried cherries
- 2 large eggs
- 1/4 cup coconut oil, melted
- 1/2 cup your choice of milk
- 1 banana, mashed
- 1 teaspoon vanilla extract
- 1/2 cup pure maple syrup
1. Preheat oven to 175°C. Using coconut oil, grease the muffin tray very well.
2. Combine the oats, salt, Di Bella Coffee ground espresso, baking powder, chia seeds, walnuts and dried cherries in a medium bowl.
3. In the small bowl, whisk together the eggs and coconut oil until smooth, then then slowly mix in the milk and stir through the banana, vanilla extract and maple syrup. Pour the wet ingredients into the bowl of dry ingredients, and combine. Leave to absorb for 15 minutes.
4. Spoon the oatmeal mixture among the muffin tray, filling each one up to the top + compact. Bake for 25 to 30 minutes until slightly risen and dry on top. Using a knife, run around the edge of each muffin and move to a rack to cool.
5. To serve: warm (30-45 seconds in the microwave is about right) with butter a drizzle of maple syrup.
Storage: Muffins can be kept an airtight container at room temperature for up to 5 days (your Monday to Friday breakky sorted). You can freeze unused muffins in glad wrap. Just pull out the night before you want to eat.
Like this recipe? Yum it on Yummly.
For other weekday breakfast recipes, try my carrot cake overnight oats.
Or this chia pudding breakfast bowl.
Anisa – The Macadames. xx