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 love to try this recipe it looks delicious! I’ve never used coconut butter but I’ve been seeing it around a lot lately and it has made me curious to try it.
I would add the nut butters to my bowl of oatmeal and into my chocolate fudge sweetened with raspberries or bananas.
Katie
I can’t wait to get some coconut extract and try this. I have to go sugar free for awhile, as well as restrict my diet to the point of craziness, so I am trying to satisfy myself with adding extracts and healthy fats for flavor. These butters are great!
Thanks for all your fab recipes. I always look forward to the next…
Ann
I would make some raw cookies with the nut butters!
And I already like you on facebook!
Mmmm… coconut butter. It’s delightfully evil stuff. I finally was able to find some. I use it when replacing butter in some recipes. I will also eat it like peanut butter, straight from the jar!!! So bad… I’ve always wanted to try the other Artisana (sp) flavors, but its just so darn pricey!!
FB Liked!
Twitter tweeted!!
Admittedly, I’ll probably eat most of the cashew butter straight from the packet. I’ll use the tahini to make some delicious hummus, and the coconut oil for cooking. They all look yum-mazing!
Oh my word, yum! I’d add these butters in my boatmeals. And I’m totally not joking!