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.
I definitely need to remember about this awesomeness when I’m don’t have work or school in the morning so I can make this… it just looks and sounds so good! And coming from the girl who made the pizzert, I know it’s pro. 😉
Would this recipe work with 1/2 a banana mashed instead of a 1/4 cup applesauce?
Also, even though i’m not counting calories I don’t think that 200 is accurate because 1/2 cup of oats is already 150, plus applesauce and the other ingredients it seems like it would be over 200.
Lorin, yes the calorie-count is accurate (See the “nutritional info” link for more specific numbers.) The oats, applesauce, and vanilla extract are the only numbers you add up, because the nut butter is optional. So 150 plus about 30 plus maybe 10 is actually less than 200.
As for banana… if you try it, please let me know how it works. I’d be very interested to know (but I think it would work fine).
I tried it with banana and it did work. I saved a little bit of the banana to put on the top. The banana adds a natural sweetness to it, although I did add 1/4 tsp brown sugar. I realized that I have made these before because I used your original boatmeal recipe and then just added chocolate chips for fun. I don’t have a ramekin, so I just use a muffin tin, still delish!
How does this heat back up? (or does it taste ok cold?) And what about making multi-batches and freezing? Just asking because I just can’t drag myself out of bed early enough to make much of anything for breakfast, so I’ve been looking for options that can be made ahead…
I’m weird and actually like most of the flavors cold from the fridge… but with the banana bread flavor, I really like it best re-heated in the microwave for 40-ish seconds. I almost always make them up the day before. And I haven’t tried freezing, but others have left comments saying it works well. I’ve been meaning to try the multi-batch thing (i.e. in a bigger pan, then cutting into squares). If you try it before me, let me know how it works!
If you’re interested in seeing my attempt:
http://themalikwhey.wordpress.com/2011/03/30/if-i-had-a-boatmeal/
xxx
What do I bake this oatmeal in? and where do I get it?
You can use any oven-safe dish. I use either a mini loaf pan or a 1-cup ramekin or two 1/2-cup ramekins.
So I just took a stab at making this…and OMG I’m pretty sure I melted, recongealed, ate another bite, and melted again. I didn’t make them vegan (sorry!) but rather sort of just used what I had on hand. I also put the batter into greased muffin tins instead of a loaf pan, and they came out sort of like what would happen if oat banana muffins and chocolate chip cookies had a baby! I topped it off with a tiny scoop of vanilla ice cream, mixed a dollop of peanut butter and Nutella together, and microwaved it till it was smooth, then drizzled it over the ice cream. Holy *#(*#*$&#$& I’m in love. You are totally amazing! Of course my version is probably not as healthy as yours, with the ice cream and all, but it made the perfect after dinner snack that didn’t make me feel huge! Keep up the awesome recipes, girl. You’ve got a loyal follower now!
~Laura
Awwwwwwwwww times a million! Laura, this comment made me smile so much! And good call on the ice cream. I definitely think it sounds like a good addition for snacktime… or heck, even breakfast. I eat chocolate bars at breakfast time, so I can’t judge ;).
I made the cookie dough oatmeal cake today for my afternoon snack. So good! I dropped it to 1/4 cup oats (and used slightly less than the 1/4 cup apple sauce and almond milk), and then added 2 tsp of warmed coconut butter and 1 tsp organic evaporated cane juice (as the sweetner). Divine.
Good call on the coconut butter! 😉
Having just finished my grad school exams for the semester, I finally had time to make this this morning. I whizzed half a banana in my vitamix with soy milk, vanilla, a dash of salt, and about 2 tsp of coconut oil. I stirred in the oats and chocolate chips and let it bake while I did Jillian’s 30 Day Shred. When I finished my workout breakfast was ready, and it was AMAZING! I love feeling like I had dessert for breakfast, hehe. Thanks for all your genius recipes!
Aww I’m so excited you tried it!! 🙂
I am so excited that I found your blog, you have no idea! I have been looking for delicious foods that are healthy but still taste amazing. Could not be happier right now! Chocolate is to die for and I am thinking about becoming vegan, so your blog is a life saver! The thought of meat has always been a little gross to me, especially after reading the book called “skinny bitch”. I am so excited to try your recipes!! Thank you so much!
Aww Katie, I’m so glad you found me! Plus, you have the best name ;).
Made your cookie dough baked oatmeal this morning and LOVED it! I plan on posting about it and for sure giving you credit and link love! You have the BEST recipes! 🙂
printing out this recipe, thanks for sharing!
I came over from Nessie’s place, and girl, it’s love at first sight. I can have cookie dough for breakfast! I want to jump up and down and scream that. I’m a cookie dough junkie, but I have to avoid eating gobs of cookie dough all the time because, well, yeah. I like fitting in my pants, and I also like not having my blood sugar crash. But this? You have just opened up a whole new world to me. I think I might be in love with you.
Hey Eizabeth! I’m so excited you found me!! 🙂 A fellow cookie-dough lover!
(Also, if you love cookie dough, here’s my newest favorite: https://lett-trim.today/2011/05/23/want-to-eat-an-entire-bowl-of-cookie-dough/%3C/a%3E )
Chocolate hugs to you!
I used to eat an entire bowl of cookie dough every day in high school. (I was in Culinary at my tech school.) So this recipe? Is totally for me. Thank you!!
LOL! I used to eat an entire bag of Flipz chocolate pretzels… that was when I was going through a growth spurt in 6th grade. Fun memories… 🙂
oh.. those Flipz were amazing! not sure if it was the same over there but they seemed to vanish into thin air after about a year… never to be seen in the shops again! sad times ;-(
I’ve just made boatmeal with cinnamon and banana, and it was WONDERFUL…such a good recipe! Thanks!
I’m so excited you tried it!! 🙂
I tried this recipe yesterday, minus chocolate chips since I’m out :(, and added carob powder and peanut butter and YUMMMMM! I used mashed banana instead of applesauce and I found that made it plenty sweet without adding maple syrup or other sweetener. I have another one in the oven as we speak, but this time I put a blob of peanut butter in the middle too :).
Mmmm that sounds delicious! I think I like banana better, in place of the applesauce, too :).
I’m always afraid boatmeal won’t fill me up, but I’m going to take your word for it and try it tomorrow! I love your recipes because you can dream up a thousand different flavors for all of them! I’m thinking coconut banana almond. 🙂
And uh, yeah cold cereal is good for snacking but not breakfast. Yogurt and granola won’t do it either. I have to have something super carby like oatmeal or a bagel with peanut buttah.
For some reason, it seems a ton more filling when made in a mini loaf pan as when it’s made in a ramekin. Not sure why this is!
Hi Katie!
Your blog is great! I’m celiac and lactose-intolerant, so it’s exciting to see so many recipes I can actually EAT!
I’m studying for my med school entrance exams right now so I’ve been stress baking up a STORM. Just tried these oatmeal cakes, and they were amazing. I tripled the recipe so there would be enough for my room-mates. Used one really ripe banana and one single-serving cup of applesauce, which was perfect. I also used flavoured agave syrup for sweetness. Not sure if they have this where you live, but it gives it a really cool flavour! The one I used was hazelnut 🙂
Keep ’em coming! I’ve got another three weeks of stress baking 🙂
Thanks so much!
I’ve seen those syrups… never bought one because I didn’t know how I’d use them. Now I’ll probably have to try! (Also, I heard there’s a new caramel-flavored agave out, but I can’t find it anywhere!)
I’ve had the caramel one too! It’s great on pancakes – I use it instead of maple syrup. Agave is a lot sweeter, however, so you need less. Surprisingly, I found the caramel one at Winners (in the food aisle).