Coconut cookie dough oatmeal – baked in the oven until it is warm and gooey.
With melted chocolate swirled into every bite.
This is a breakfast that will definitely make you want to get out of bed in the morning.
And you can even make it the night before or make extras and freeze leftovers for a rainy day when you don’t want to cook in the morning.
This is a huge reader favorite recipe – it has all the deliciousness of eating a Mounds bar for breakfast!
The coconut cookie dough baked oatmeal can also make a great grab-and-go breakfast.
Take it in the car or pack it into a lunchbox for a portable “fast food” treat that is actually good for you!
If you make this, be sure to tag @chocolatecoveredkatie on instagram so I can see your creations!!!
Coconut Cookie Dough Baked Oatmeal
(serves 1)
- 1/2 cup rolled oats
- 1/8 tsp salt
- stevia or sugar of choice
- 1/4 cup applesauce or banana
- optional 4 drops coconut extract
- 1/4 tsp pure vanilla extract
- 1/4 cup milk of choice or canned coconut milk
- 1-2 tbsp pre-melted coconut butter (Coconut-Free Version)
- optional handful chocolate chips, plus extras for the top
Baked Cookie Dough Oatmeal: Preheat oven to 380 degrees. Combine dry ingredients, then mix in wet. Pour into a small baking pan, loaf pan, or 1-cup ramekin (or, for mini boatmeal cakes, two 1/2-cup ramekins). Cook for 20 minutes or more, until it’s firm. Finally, set your oven to “high broil” for 5 more minutes – or simply just bake longer, but broiling gives it a nice crust. Don’t forget to spray your ramekins first if you want your cakes to pop out.
Link Of The Day:
And you’re “liked” on facebook
With the coconut butter I would try all of your delicious frostings! But I could seriously eat nut butters by the spoonful. Serious addiction
I am subscribed to you by email!
I would use take the nut butters to my family’s house for Thanksgiving or Christmas so I can show them there are yummy alternatives to dairy
I LOVE nut butter and would probably use it most on vegetables! I absolutely love the combo, even if it is a bit weird but they are just so dang good.
OOOH I was so happy when you posted the variety of nut butters! My best friend and I get up and go running then come back and enjoy cashew butter swirled with almond butter on whole wheat toast with bananas! MMM… SO good 🙂 Our next meal is going to be using your gingerbread butter 🙂
And I like your page on facebook… Of course!
I already follow you on Facebook!
I also liked you on facebook. 🙂
Entry to win the Artisana coconut butters. 🙂
Recently found out I’m allergic to dairy an eggs, and MORE recently discovered your wonderful
blog, soooo… If I win I will probably use them in a few of YOUR recipes. 😉
I would use the nut butters in this recipe exactly! Looks delicious.
I would use them in my oatmeal in the morning,yum!
I’d use the nut butters on a banana, apple, or gluten-free crackers or rice cakes. My diet has been very limited due to health issues but nut butters are one of the things I seem to tolerate quite well. I love Artisana’s cashini butter. Mmm
i think i’ll just eat the nut butters by the spoonful. 🙂 experiments may happen after i try them all. 🙂 speaking of,, I made the 1 minute chocolate cake last night for my family and it was a huge success! “this is vegan?” they asked… 🙂
Awwww that makes me SO happy!!
Ah, Katie. I have always wanted to try this coconut butter but have never yet invested in buying it because I’m a college student on a budget. 🙂 I would use it for this oatmeal as well as your raw chocolate fudge cake. YUM! And I’ve liked your facebook already. 🙂
I would use the butters to spread onto fruit…my favorite!