This cookie dough oat cake is cake that you can eat for breakfast! Eight simple ingredients are mixed together and baked for the perfect single serving breakfast treat.
This post contains affiliate links, which means if you make a purchase through these links, I may receive a small commission at no extra cost to you.
Cookie Dough Oat Cake
This single serving cookie dough oat cake is the best breakfast I have ever made. You all know I love baked oatmeal. I’ve made many different flavors including Cinnamon Pecan Streusel Baked Oatmeal, Gingerbread Baked Oatmeal and of course, Cookie Dough Baked Oatmeal.
This oat cake isn’t much different than baked oatmeal. It consists of many of the same ingredients, which are blended together in a blender until you have a smooth batter. Chocolate chips are folded in and the cake is baked to golden and gooey perfection.
This cookie dough oat cake is the ultimate breakfast, because it’s like you’re eating cake for breakfast, but have the nutritional and satiating benefits of oats and cashew butter.
This Cookie Dough Oat Cake Is:
- Gluten Free
- 8 ingredients
- Easy to make
- Fluffy and decadent
- Oats: Old fashioned or quick oats. Gluten free, if needed.
- Almond milk: Use a plant milk to keep this recipe vegan.
- Maple syrup: For sweetness.
- Cashew butter: the cookie dough flavor comes from the cashew butter.
- Vanilla: another key ingredient for cookie dough flavor.
- Baking powder: the leavening agent in this oat cake.
- Salt: Just a little bit of salt brings out the delicious flavors of the oat cake.
- Chocolate chips: You can’t have a cookie dough oat cake without chocolate chips!
What You’ll Need
How to Make Cookie Dough Oat Cake
Preheat oven to 400°F.
In a blender, combine oats, almond milk, cashew butter, maple syrup, vanilla, baking powder and salt. Blend until you have a smooth batter.
Stir in chocolate chips. Pour batter into a greased 10-12 oz ramekin. Top with additional chocolate chips, if desired.
Bake at 400° for 20 minutes. Allow oat cake to cool 5-10 minutes before enjoying.
How to Meal Prep Cookie Dough Oat Cake
Muffins: Double the recipe and divide oats evenly amongst muffin tins. Bake at 375° for 15 minutes.
Bars: Triple the recipe (use only 2 tsp baking powder), pour batter into greased 8×8 inch baking dish and spread into an even layer. Bake at 400° for 30-35 minutes. Allow to cool 10-15 minutes, then cut into bars.
Storage: Store the muffins and bars in air tight containers in the refrigerator for up to 5 days.
To reheat: Microwave for 30 seconds.
Can I use steel cut oats for this recipe?
Old fashioned rolled oats and quick oats blend the best and results in a smooth batter.
Can I freeze oat cakes?
Yes! Store in an air tight plastic bag or container in the freezer for up to 3 months.
Can I prep cookie dough oat cake the night before?
Yes. Blend the ingredients to make the batter, add the chocolate chips and pour into a greased ramekin. Cover the ramekin and store in the fridge overnight. When ready to bake, remove plastic wrap and bake at 400°F for 20 minutes.
Can I make this without blending the ingredients?
Yes! You can just combine the ingredients and bake without blending. You will have a cookie dough baked oatmeal, with a texture similar to an oatmeal cookie.
- Vegan: use your favorite plant based milk and vegan chocolate chips. I love Enjoy Life chocolate chips!
- 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 Recipes You’ll Love:
- Apple Pie Baked Oats
- Apple Oat Crumble Bars
- No Bake Brookie Bars
- Mixed Berry Crumble Bars
- Carrot Cake French Toast Bake
If you make this cookie dough oat cake, be sure to leave a comment below and rate this recipe! If you snap a pic, be sure to tag me on Instagram @thechowdown! I love seeing your creations!
Cookie Dough Oat Cake
- 1 cup oats
- 1/2 cup almond milk
- 1 1/2 tbsp maple syrup
- 1 1/2 tbsp cashew butter
- 1 1/2 tsp vanilla
- 1 tsp baking powder
- Small pinch sea salt
- chocolate chips
- Preheat oven to 400°F. In a blender, combine oats, almond milk, cashew butter, maple syrup, vanilla, baking powder and salt. Blend until you have a smooth batter.
- Stir in chocolate chips. Pour batter into a greased 10-12 oz ramekin. Top with additional chocolate chips, if desired.
- Bake at 400° for 20 minutes. Allow oat cake to cool 5-10 minutes before enjoying.