Recipe Card
ingredients
- 2/3 cup rolled oats
- 2 tablespoons almond meal
- 1/2 teaspoon baking powder
- 1 large egg
- 6 tablespoons oat milk or whole milk
- 3 tablespoons espresso or cold brew coffee, hot
- 2 tablespoons maple syrup
- 1 teaspoon vanilla extract
- Pinch kosher salt
For the Cream Topping
ingredients
- 1/4 cup plain greek yogurt
- 1 tablespoon maple syrup
- 1/2 teaspoon vanilla extract
- Cocoa powder, for dusting
- 2 tablespoons Nutella
Method
Step 1
Preheat oven to 350F degrees.
Step 2
Lightly grease two 10-ounce coffee mugs with nonstick spray and set on a small baking sheet.
Step 3
Add oats, almond meal, baking powder, egg, oat milk, espresso, maple syrup, vanilla extract, and kosher salt to a blender and puree on medium speed until very smooth, about 20 seconds. Divide batter evenly into prepared mugs.
Step 4
Bake for 35-38 minutes, until a toothpick inserted into the center comes out clean with a few moist crumbs. Let cool for 10 minutes.
Step 5
Meanwhile, stir yogurt, maple syrup, and vanilla extract in a small bowl.
Step 6
Load Nutella into a piping bag with a small tip (or a small plastic sandwich bag with the corner snipped off).
Step 7
Top each mug of warm baked oats with half the cream mixture, then dust with cocoa powder and drizzle with Nutella. Serve warm.