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.
This sounds incredible! Do you think the consistency of the backed oatmeal would allow for baking some at night or on the weekend, and just heating in the microwave at work in the mornings? I usually don’t eat until I get to work 🙂
Yes! I usually cook it the night before :). It even works if you freeze it and thaw later! 🙂
I love my boatmeal a little soft. Only crunchy on top. I don’t think I’d want it to be firm. It’s like the best, warm, gooey, yummy-ness…. it is so awesome. Even for those watching their weight, like myself, 1T of Coconut oil may seem like too many calories but it’s actually a very healthy fat made of medium chain fatty acids which eat other fats in the body. On top of that it satiates. A boatmeal made w/coconut oil keeps me full for 5 hours! Some times the extra fat/calories are much better for you than going w/out. I love you for creating these boatmeals. I’ve made a chasew and date icing for the top of the cinnamon bun and my husband LOVES it and really thinks he’s eating a cinnamon bun. That is really saying a lot. The pumpkin boatmeal w/choc chips truely makes me think I’m eating a decedant dessert that I shouldn’t be. I just wouldn’t skimp on the coconut oil. It’s worth every calorie. 🙂 I just realized I should try carmalizing w/coconut sugar on top instead of brown sugar. Hmmm… can’t wait to try it. You’re the best Katie!
Could these be done in muffin pans?
Sure! That sounds like a great idea!
Just wanted to give a big who-ya for this! Delish! Did not taste like any baked oatmeal I have ever had.
Hi Katie,
Just stumbled upon your website via pinterest, amazing things!!! I was wondering about all your oatmeals though – have you ever done one big batch and then portioned them out for the week? I just find that during the week I’m super lazy in the morning and don’t want to be baking and making things before work. If there was a way to multiply this that you know of (otherwise I can try it on my own) I’d really appreciate it!! 🙂
Hi Jessica!
Do you mean the baked oatmeal? If so, I have definitely made up multiple batches at once. You just multiply all the ingredients by however many servings you want. (For example, I often multiply all the ingredient amounts by three and then portion it equally into three mini loaf pans.) If you’re having a hard time with the math, you can always measure the ingredients into separate bowls and then just bake all the individual servings at the same time, if that makes sense.
I also know other people have told me that these freeze well! 🙂
Well, this did it. I’ve been browsing through recipes on your site for a while now, but hadn’t made any yet. This one sounded so fantastic though. So it was my after work snack today. I baked it in a toaster oven and probably should have given it a few more minutes. But even with a slightly more pudding-like than cookie-like texture, it was amazing. Will definitely be trying all the varieties soon. Thanks so much for sharing your delicious and creative recipes!
Made this for breakfast! Used the banana and I LOVED it! Thanks Katie – your recipes are too fun.
I made these as muffins with
3 cups of oats
500grams of bananas about 4 large
1 cup of water
1/2 cup of sugar
1/2 cup of chocolate chips
2 tsp of baking powder
I read how substituting bananas for eggs and oil can reduce calories in baking and these came out HUGE for about 195 calories each! And they had a really nice texture!
I’m so hooked on this website and I’m very excited about eating chocolate everyday and still loose weight after having a baby!
you do not know good this was!! well actually you do, since its your recipe…but oh my god..im still in heaven! (chocolate heaven of course!)
This looks amazing! My favorite cookie is chocolate chip oatmeal, so I’m thinking this would be delicious! The last picture actually looks the most tempting and I am wondering what you did? Did you heat it up and then just pour milk over it? Thanks! Really excited to find your blog! 🙂
Yup, just poured a little almond milk on top and then mixed it in :).