Yes! You read that correctly. Chocolate Chip Cookie Dough Baked Oatmeal is the easy, decedent and satisfying breakfast you’ve been searching for.
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Cookie Dough Baked Oatmeal
I am one of those people who loves oats! I like to make hot oatmeal during the winter and overnight oats during the warmer months. They are so versatile with mix-ins and toppings, it’s hard to get sick of them.
Baked oats are no different. I discovered them recently and they instantly secured their spot in my oatmeal rotation. They are soft, cake-like and feel like such a treat while still being healthy!
I shared this single serve chocolate chip cookie dough baked oatmeal on my Instagram, and they quickly became one of my most popular and most remade recipes. So, I am sharing this very easy and insanely delicious recipe here, too!
If you love this recipe, you’ll also love my cookie dough oat cake! It is very similar, just the ingredients are blended before baking.
Why You Need to Try Baked Oatmeal
- It’s everything you love about oatmeal in baked goods form.
- It’s a one bowl recipe.
- They are satiating; keeping you full all morning long.
- They are easy to meal prep (instructions below).
- Oats: Rolled oats or quick oats; gluten free, if needed.
- Milk: Whatever kind fits your preference and dietary needs.
- Mashed banana: Helps thicken the mixture and add natural sweetness.
- Cashew butter: Cashew butter is a neutral nut butter and creates a delicious cookie dough flavor.
- Chia seeds: Chia seeds help to thicken the mixture and make these oats extra satiating.
- Maple syrup: For natural sweetness
- Baking powder: This is the leavening agent in this recipe.
- Vanilla: Can’t have a cookie dough flavor without vanilla!
- Salt: Just a little bit in the oats to bring out the flavor and some flaky sea salt on top after baking; just trust me on that one!
- Protein powder (optional): Vanilla or plain protein powder works best in this recipe.
- Chocolate chips: Whatever kind fits your preferences and dietary needs.
What You’ll Need
- 10-12oz ramekin
- Small mixing bowl
- Measuring cups and spoons
- In a small mixing bowl, mash banana with a fork.
- Add oats, milk, cashew butter, chia seeds, maple syrup, baking powder, vanilla, salt and protein powder, if using.
- Mix everything well and let stand for 5-10 minutes.
- Add chocolate chips; as many as your heart desires!
- Pour batter into a greased ramekin.
- Bake at 400 degrees for 25-30 minutes. 25 minutes for a softer, gooey center, 30 minutes for a firmer cake-like consistency.
- Allow oatmeal cool for 5 minutes, then top with more chocolate chips, nut butter and flaky sea salt, if desired.
Is this recipe for one person?
This recipe is meant to be a single serving. However, everyone’s appetite is different! Sometimes I eat the whole thing in one sitting and sometimes I share or save half for dessert!
Can I prep this the night before?
Yes! Prep oats, seal and refrigerate overnight. In the morning, pour into a greased ramekin and bake.
Can I freeze baked oatmeal?
Yes! Allow baked oatmeal to cool completely, then wrap in plastic wrap and seal in an air tight container or plastic bag. Defrost in the fridge or at room temperature. Reheat by microwave for 30 seconds.
Can I double or triple this recipe for meal prep?
Yes, please see instructions for meal prep below.
Can I use a different kind of nut butter?
Yes, however cashew butter has the most neutral flavor and will yield the best cookie dough flavor. I’ve used almond butter before and was still good.
How to Meal Prep Baked Oatmeal
Muffins: Double the recipe and divide oats evenly amongst muffin tins. Bake at 375 for 15-20 minutes.
Bars: Triple the recipe (everything except baking powder, do 2 tsp baking powder), pour batter into greased 8×8 inch baking pan and spread into an even layer. Bake at 400 for 35-40 minutes. Allow to cool 10-15 minutes, then cut into bars.
Storage: Store muffins/bars in air tight containers in the refrigerator for up to 5 days.
To reheat: Microwave for 30 seconds.
- Vegan: use your favorite plant based protein powder and vegan chocolate chips. I love Enjoy Life chocolate chips!
- Protein powder: I’ve tried this recipe with vanilla protein powder and without protein powder and both turn out delicious.
- Nut butter: you can use any nut butter; however, cashew butter yields the best cookie dough flavor.
- Milk: any regular or plant based milk works. I use almond milk.
More Baked Oatmeal Recipes:
- Cinnamon Pecan Streusel Baked Oatmeal
- Gingerbread Baked Oatmeal
- Pumpkin Pie Baked Oatmeal
- Apple Pie Baked Oatmeal
- Pecan Pie Baked Oatmeal
Chocolate Chip Cookie Dough Baked Oatmeal
- 1/2 banana mashed
- 1/2 cup rolled oats
- 1/2 cup almond milk
- 1 tbsp cashew butter
- 1 tbsp chia seeds
- 1 tbsp maple syrup
- 1 tsp baking powder
- 1 tsp vanilla
- Small pinch salt
- 1 scoop protein powder (optional)
- chocolate chips
- In a small mixing bowl, mash banana with a fork. Add oats, milk, cashew butter, chia seeds, maple syrup, baking powder, vanilla, salt and protein powder, if using and mix.
- Let oats stand for 5-10 minutes. Fold in chocolate chips.
- Pour batter into a greased ramekin. Bake at 400 degrees for 25-30 minutes.
- Allow oatmeal cool for 5 minutes, then top with more chocolate chips and nut butter, if desired.
These turned out pretty good but ended up tasting a bit like bananas.. they still made a great breakfast! 🙂
Thank you for the feedback, Ryley! I appreciate it. I have a blended cookie dough baked oats recipe on my site as well that does not have banana in it! 🙂
I like dividing it, half in the morning and keep it in the fridge then I ate the other half in the evening. I top with ice cream and make it a dessert, really delicious to eat.
I do this too sometimes! It makes a great dessert.
Agnieszka | Wholly Tasteful
What a perfect breakfast. I’ve been making a lot of blended baked oats lately but wanted to try a recipe with more texture. This one is perfect!
I love doing a mix of blended and unblended oats too. I love switching it up. I also have a blended cookie dough baked oatmeal on my blog as well 🙂
I’ve already got this prepping in the refrigerator and I can’t wait until morning! I’m drooling already.
I hope you enjoy, Kim!
I made these in bar form for my family for something different, and they were amazing! The kids loved them so much that I now make extra batches and pop them in the fridge for a healthy breakfast in the mornings on their way out the door. Thanks for sharing the recipe!
That is so great to hear! I am glad you and the family enjoyed them.
I love this recipe! Personally, I like the texture of blended oats better so I use those & replace the banana with some non-dairy yogurt & it’s lovely 🙂 thanks for this!
Thank you for the feedback! Love the idea of adding non-dairy yogurt in place of the yogurt! I also love blended baked oats so I created a blended cookie dough baked oats recipe as well: https://thechowdownblog.com/cookie-dough-oat-cake/
Do you have calories calculated for this?
It’s around 600 calories if you are including protein powder. This will vary based on what brand of products you use as each have slightly different calorie amounts.
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