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.
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That looks soooo good! I am making it as soon as I get my hands on some coconut butter! thank you for posting this:)
Beautiful and tasty looking oatmeal. I sense a new breakfast in the near future. This morning I had a vegan pumpkin cranberry scone and part of a banana (the part not brown) with some almond butter
Delicious! Kinda reminds me of those seven layer bars my mom used to make.
I had overnight oats for breakfast this morning with pumpkin, apple, & pecans 🙂
yummmm I made mine in the microwave for 2 and a half minutes, worked out great!
I enjoyed this wonderfully delicious dish yesterday! MMMM! Thanks for sharing all your amazing ideas.
I’m not sure how you manage to keep up with all your comments, but I have one more for you. You have an award waiting for you at my blog…www.thebetterbaker.blogspot.com/2011/11/i-love-getting-and-getting-awards.html
Awww thank you SO much! I am honored! 🙂
I am fairly new at being Gluten and Dairy free (almost 8 weeks!). I didn’t have any coconut butter (didn’t know it existed!) so I added coconut oil. This was awesome. I just finished it now. Next time I think I will add some shredded coconut too. Thank you so much for sharing your recipes. I am having fun searching your site.
Oh my gosh. I physically will be unable to eat anything other than this for breakfast for the next week. Thank you so much. 🙂 This looks so good!!! And the photography on your blog is always amazing.
Just made this today. LOVE IT! Thank you!
I had quinoa pancakes~!
That looks pretty ridiculous…..
(tommorows breakfast ;))