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 would use it as a delicious snack between dance class, the right amount of energy with out making you uncomfortable full and in a to go pack what could be better
I would use them as frosting for my single-lady cupcakes! I’d love to try the macadamia and pecan butter!
Hi
I use nut butters in anything and everything from topping apple slices and celery (celery is so boring otherwise) in raw cookies and fudge babies and spreading on warm GF bread with a drizzle of agave. Yum thanks
I hope I’m not too late for this contest! I’d use a different nut butter everyday (of course in a CCK recipe, if possible!)
Most likely off my finger straight out of the package…that’s the best way 🙂
i would eat those nut butters in my fave breakfast–cold overnight oats!
I would love to try all of these nutbutters on my Sprouted English Muffins for breakfast or in oatmeal, or on apples, or in a regular ole pb&j sandwich!
Hi Katie! I would use the butters in either one of your baked oatmeals or on top of an arnold sandwich thin with banana slices 🙂
I would use the nut butters in some healthy Christmas baking – maybe try to make some kind of fudge with some of them too!
I would eat them… straight out of the package.