This cookie dough oatmeal is like eating a warm chocolate chip cookie, with gooey, melted chocolate in every delicious bite!
A variation of the popular Pumpkin Baked Oatmeal.
And now you’ll be wanting a recipe, yes?
Cookie Dough Baked Oatmeal
(Serves One!)
- 1/2 cup rolled oats (50g)
- 1/4 tsp pure vanilla extract
- sweetener, such as 1 1/2 tbsp maple syrup or 1 to 1 1/2 packs stevia (I omitted, but I’ve cautioned you before about my lack of sweet tooth.)
- 1/4 cup unsweetened applesauce (60g) (Or sub banana… it’s awesome this way!)
- 1/4 cup milk of choice, creamer, juice, or water
- 1/8 tsp salt
- Handful of chocolate chips (and a few for the top, too!)
- Optional: unless you like the taste of fat-free baking, add 1 tbsp oil, buttery spread, or nut butter (If oil, scale the milk back a little)
- Optional: 1/4 to 1/2 tsp cinnamon (If you like cinnamon in chocolate chip cookies)
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 boats, two 1/2-cup ramekins). Cook for 20 minutes, or more until it’s firm. Finally, set your oven to “high broil” for 3-5 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.
See the following link for Nutritional Information.
If you’re like me and are not trying to lose weight, I definitely recommend including the optional nut butter or oil in the recipe for more calories, because this oatmeal cake really fills you up!
Are there any breakfast foods that don’t fill you up?
I tend to steer clear of cold cereal, because whenever I eat it for breakfast, I’m hungry an hour later! Same thing with waffles or pancakes. In the case of pancakes, I’ll often eat them for snack instead of as breakfast.
Or with something filling, like a Whipped Cream Bowl.
Hi Katie, I made your boatmeal! So excited, I really love it. I am a flapjack addict and this is the perfect healthy alternative. Needless to say, I also love porridge. I put some pics on my blog as I love it so much 🙂 http://runninginmywellies.blogspot.com/2012/02/baked-porridge.html
This looks so good! I must say though, you would expect a girl who runs a website devoted to deserts to have a sweet tooth!
Oh lol but I still LOVE desserts! I just don’t like them super-sweet. And I’ll always pick something creamy and rich (like coconut ice cream) over candy or fruity desserts (such as sorbets). 🙂
WOW! Just made this for breakfast and am loving it!! Thank you!
Just made this and it actually did not work for me. it didn’t bind. i ate it as a “mush” and it was great, but i really wanted the cake so it would be portable. i doubled the recipe and split them into 2 corningware ramekins…perhaps it needs a smaller ramekin to firm up? any ideas?
Sorry, I’m not sure… it always works for me :(. Did you use sugar or stevia?
I used maple syrup, also added peanut butter, and used canned coconut milk as my liquid. I’ll prob try it again and see how it goes.
Hmmm… I don’t know what could’ve happened, as no one else has reported such a thing… Did you use a ramekin or mini loaf pan? I’m so sorry I’m not being more helpful in figuring out what could’ve gone wrong! 😕
I just tried it tonight and LOVE it, but I was also going to post that mine didn’t seem to firm up into a cake like it should. I’m guessing in my case it’s because I used a nonstick mini loaf pan and not a ramekin? After about 30 min. the sides were getting nice and brown, but the top was still light and the inside wasn’t as “dry” as I expected. It still tasted awesome, but I’d like to be able to take these on the go as well. I used 1/4 cup applesauce, 1 T canola oil + water to 1/4 cup, and 1 1/2 T sugar. I also threw in 1 T each mini chocolate chips and sliced almonds, but I doubt either caused the slower cooking. Maybe just my oven, too?
I often use a loaf pan.
Maybe it’s the combination of sugar and oil… I’m not sure, but I’ve always used stevia when I use oil. So maybe the sugar is too grainy to hold up? Maybe try either stevia (or try a liquid sweetener like maple syrup or agave, and omit the milk/water)? I’ll have to try this with your combination and see if I get the same problem!
Okay, you have me curious so I’m running a little boatmeal experiment, hehe. I have 3 in the oven now made exactly as yesterday except:
1) omitted the oil
2) omitted both oil and sugar
3) omitted the sugar
I’ll let you know in a bit how they turn out!
You are awesome! I’m definitely interested to hear the results!
Here’s how they turned out after 20 min. at 380 degrees and 5 min. on high broil:
1) no oil – probably the least cooked through in the middle, but the top and sides were nice and brown and the flavor was good
2) no oil or sugar – slightly more cooked in the middle but less brown on top, and the flavor was a little blah
3) no sugar – this one looked the best as far as even browning, but the middle was still a little chewy and the flavory was more savory (buttery?) than sweet.
It seems like maybe I just need to cook slightly longer in my oven to get the middle drier, but cut in half these would still be portable (just a little soft). I may try next time with the oil and less sugar. 🙂
Hmmm, yes ovens could definitely make a difference. I have a suspicion that mine runs hot.
It might be in the comments but there are a lot and I hope you can answer this. How long do these last? I would love to be able to make a bunch at a time so my hubby can eat them in the morning without me having to get up and make something every morning for him, he wakes up at 3:30am. Can I freeze them and he put them in warm milk? Let me know what the best way to make a bunch and keep them fresh. Thank you.
Yes, you can freeze them! 🙂
They reheat (oven or micro) well.
Myers,
There is a search function that you can use on almost any webpage to help you search through the text for a specific word. If you press the Control+F keys at the same time a small search box will appear in the upper right hand side of your screen and you can type the word you are searching for. This is especially helpful when there is a lot of info or comments to sift through :~)
Just wanted to say thanks for such a great recipe! It is so nice to whip up for rushed school morning breakfasts. It is now a once per week staple. We need extra calories in our family and it’s so easy to add them here. And I can sneak in all kinds of extra nutrients too.
I just tried this last night for dinner and was seriously impressed! I did find that when making this, the calorie count is closer to around 300 calories (even when subing almond milk for the milk portion), but well worth it and well within my limit for a meal. Stayed full and found that I didn’t even want my nighttime snack! Really big and filling, warm and comforting ion last nights chilly temps. I just discovered your site a month or so ago and am already looking forward to trying much much more of your ideas! I also just started trying to jog – though I think my shins are asking, begging, neigh screaming for me to go back to my normal hiking 🙂 Keep on keepin’ on Katie! You rock!
Hi Christy,
I’m so glad you like it! 🙂
For the calorie count, are you using oil or applesauce version?
Both – maybe I misunderstood the directions?
Both – maybe I misunderstood the directions?
Oh sorry, I meant the oil or milk version. The oil is optional and therefore is not calculated in the nutritional info. But yeah, use the applesauce AND oil. Sorry for the confusion… I get my recipes mixed up!
Right on – I understand now! Thanks 🙂 Great no matter how you cut it though – making it again with no oil this time, because it just didn’t seem to need it like some baked goods do and that’ll scale back the calories for me!
I can’t say enough about your baked oatmeal and website. I’m not a vegan, but there are definately times where I want a vegetarian dinner and this is the first site I look to. Keep them coming!