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:
smoothies, oatmeal, and spread on crackers, spooned straight into my mouth….
subscribed to your blog! 🙂
I would definitely try your boatmeal recipe! And I would try as much possible ways to combine it. Starting with a new idea: Chocolatchip-‘boterkoek’ (Translated: buttercookie, but it’s more like a pie, with a dense substance.), It’s normally very rich. I’d like to try and ‘tweak’ it to make it a little more healthier without lossing the flavour (and maybe even take the flavour up a level!).
Maybe the butters will also go fine on a simple sandwich (toast it in the grill, with some fruit maybe). I don’t know, I’ve never tasted them before.
Oh wow. I would use the butters to make raw, vegan, healthy mini macaroons that I made at a workshop a few weeks ago!
I would make my favourite carrot-cake muffins with pecans, raisins, & walnuts with coconut butter drizzled over top! So creamy.
Honestly, I probably would just eat them all straight out of the package 🙂 Or maybe try them all spread on pieces of banana, since that’s my favourite way to eat peanut butter.
I already liked your page on facebook 🙂
I would enjoy on top of oatmeal!!! ymmmm 🙂
Nut butters! I would use them in smoothies or to make protein balls!
I became a fan on Facebook 🙂
I’d put the coconut butter on a spoon first because I’ve never gotten around to trying it. And THEN I would probably make this coconut cookie dough oatmeal!