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 the nut butters on top of celery sticks or in oatmeal!!
With bananas in a wrap! Banana hammock! Mmmm.
I would use the packages to try your recipes that I can never try but seriously want to because I don’t have coconut butter!
I would slather the nut butters on toast and add chocolate chips on top! Yum! Thanks for the opportunity.
I would SO make me some sugar-free cookie dough dip! Yum!
So, I am pretty sure that I would use the nut butters in ALL of your recipes that call for them!!
I’ve never seen such an extensive varieties of nut butters. I wish Australia would hurry up and catch up with all the interesting and diverse products you get over there. I realise that being in Australia means that I’m not eligible, which is probably a good thing because I didn’t even know you could get a variety of butters like that and I have only recently discovered your fabulous site so would have all sorts of dilemmas of what to use them in. However, yesterday I came across you cookie batter dips. This is a new thing to me and I can’t wait to try them, so the butters would get used for these. I’m salivating just at the thought of cookie dough dips…why has no one ever told me about these before. 🙂
Good luck everyone. I can’t wait to get over to USA one day just to try all of the fabulous products and vegan restaurants you have.
Katie, I am in love with your site (and you too but don’t tell my husband 🙂 ). Thanks <3
LOL awww 🙂
I would make big plan for them, but would just end up eating them straight out of the package 😛
I’m definitely using this to make baked goods for ALL my vegan friends!(:
oh coconut butter! i can’t even begin to list all the recipes i’d like to make. of course, the nut butters would go into oatmeals and puddings and straight down the good ol’ tube. c: