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:
Oooh I’d love to win some coconut butter! I’d use it in this recipe, of course. 😉
I’ve called every major food store around me INCLUDING The Natural Living Center (our version of Whole Foods) and NO ONE CARRIES coconut butter. I’m on hold with the supermarket, they sent me to DAIRY (omg) and then back to main and I said “Yeah, that would be with the organic foods”, so they looked, nope. They HAVE shredded coconut, packaged in a bag in the baking aisle. SMH. Maine.
I would use the coconut butters in the ultimate-fudge pie and as a topping/dip sauce for pumpkin cookies
I’ve never tried walnut or pecan butter, this is so exciting! I would most likely eat them straight out of the tubes (thank goodness their in single servings, or else I could finish an entire jar!) or I would make some kind of chocolate-banana-nut butter milkshake! there are so many possibilities!
id eat it with sweet potatoe!
i follow you on twitter!
i prefer almond butter, i like to bake with it, put it on almost anything and just eat it out of the jar.
I would use all of the butters to make as many of your recipes as I could 🙂 I agree with the above poster though…it would run a risk of me eating it right out of the package!
I would eat coconut butter on pumpkin pancakes!! https://www.google.com/reader/view/?hl=fr&tab=my#search/pumpkin%20pancake/14
yeah, i’m thinking oatmeal, or on bread with some jam. yum.