Description
Cookie baked oatmeal is a healthy, filling breakfast that tastes like a freshly baked chocolate chip cookie!
Ingredients
Units
Scale
- 1 cup oats (quick or rolled oats work)
- 1 tsp baking powder
- pinch of salt
- 1 tbsp cashew butter (can sub any nut butter)
- 1 egg
- 3/4 cup almond milk (can sub any milk)
- 1 banana
- 1 tbsp coconut sugar or brown sugar
- 1 tsp vanilla extract
- 3-4 tbsp chocolate chips
Instructions
- Add all of the ingredients except for the chocolate chips to a blender or small food processor and blend until smooth.
- Divide the oat batter between two ramekins, filling 3/4 of the way full.
- Add the chocolate chips to the ramekins and mix them with a spoon. You can optionally sprinkle more chocolate chips on top.
- Bake at 350 degrees F for 20-25 minutes until cooked through.
Notes
- Use a high-speed blender for a smooth, cake-like texture.
- Fill ramekins only ¾ full—baked oats will rise.
- No ramekins? Use an oven-safe mug or small baking dish (approx. 7.5 x 6″).
- Bake until just set on top for a gooey center.
- Store leftovers in the fridge for up to 4 days and reheat as needed.
Nutrition
- Serving Size: 1/2 of the recipe
- Calories: 415
- Sugar: 20g
- Fat: 15g
- Carbohydrates: 56g
- Fiber: 6.5g
- Protein: 13g