Chocolate Espresso & Vanilla Baked Oats

For the chocolate espresso oats: Blend all the dry ingredients until you reach a flour-like texture. Then, blend in the milk and maple syrup. Pour half of the batter into a greased baking dish, add a square of chocolate, and then cover with the rest of the batter. Bake at 375°F for 17-20 minutes.

While the oats are baking, make the glazes: For each glaze (vanilla and chocolate), microwave the ingredients for 20-second intervals, whisking between intervals until they have thickened.