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:
I’d use the butters to top a cookie or whatever other vegan dessert I have on hand!
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I would eat them with a fox, I would eat them in a box, I would eat them on a train or eat them on a plane. I would eat them with a mouse, I will eat them in my house……Cause you see, nutbutters are my weakness. I would make a frosting with them, put them in a shake, eat them plain, use them to make your delicious peanutbutter cookie dough balls or spread them on a sandwich 🙂
You’re Blog is the BEST. Thanks for all the wonderful ideas, surprises, inspiration and giveaways.
If I had the pleasure of winning the nut butters I would most definitely integrate them into a no bake cookie, or protein cookie post workout. I hate using peanut butter since it is so high in the “bad” fats, so utilizing these other nut butters would give “good” fat, as well as a new taste to my cookies… Healthy indulgence for sure! 🙂
I would use the nut butters to top a spinach salad and then layer a nut butter between two warm “Not Guilty” Chocolate-Chip Cookies! It’s all about balance you know!
I think I would have to share with my nut-butter-loving-son and we would eat them straight up…or on toast! Love your blog!!
Well, your recipe looks pretty amazing. I’ve been whipping up batches of your fudge recipes left and right, so if I win, depending what flavors there are- I’m thinking fudge or halva if its tahini! Yum.
🙂
I would use it on pancakes, waffles, topped on top of cupcakes, or on toast….. maybe even french toast!
Or I will use in place of PB for sandwhiches or wraps. My brother goes to swim lessons twice a week, and preparing healthy meals for grab-n-go is becoming hectic, and he’s getting tired of the same PB and J routine. A different flavor of nut butter a swim lesson might spike some interest and curiosity in him! Not only that, but I get a different flavor of knife to lick off when I’m done making his lunch!!! :~)
I really want to try this oatmeal, or make a vegan pie crust with coconut oil!