Cookie Baked Oatmeal
If you have a sweet tooth in the morning then this cookie baked oatmeal is for you. It’s packed with nourishing ingredients but tastes like a giant oatmeal cookie and is ready in 25 minutes! Also try these Cookie Dough Overnight Oats for a cold cookie flavoured breakfast!
If you’ve never tried blended cookie baked oatmeal, get ready—this recipe is about to change your breakfast game! These baked oats are packed with nutritious ingredients like oats, egg ad banana but taste like a mix of my healthy cookie dough balls, healthy banana oatmeal cookies and my oat flour muffins recipe.
While baked oatmeal like this banana bread baked oatmeal and carrot cake baked oatmeal are typically made in a large baking dish, this cookie baked oatmeal recipe is made into individual portions and is blended to create a softer cake-like texture.
Why You’ll Love This Recipe
- Tastes like a warm, gooey cookie – This baked oatmeal has all the cozy vibes of my soft Almond Flour Chocolate Chip Cookies, but with the wholesome ingredients of a bowl of oatmeal.
- Quick and easy – Just toss everything in a blender, blend into a smooth batter, and bake. It takes only 5 minutes of prep time!
- Perfect for meal prep – Make a few ahead of time and reheat in the microwave or oven for a grab-and-go breakfast during the week.
- Easy to customize – Stir in nuts, dried fruit, swirl in nut butter, or top with yogurt to make it your own. You can even turn it into chocolate baked oatmeal to make it taste like a brownie!
Key Ingredients
- Oats: you can use either quick oats or rolled oats in this recipe. Since they’ll be blended up either works perfectly fine. Just make sure not to use steel-cut oats.
- Cashew butter: Cashew butter will give the baked oats the most similar taste to cookie dough so I love to use it in this recipe and to make Healthy Cookie Dough Bars. However if you can’t find cashew butter you can substitute with another nut butter like almond butter or peanut butter.
- Banana: This helps add some moisture and sweetness to the oats, but if you don’t like bananas you can also use 1/2 cup of applesauce.
*This is a recipe overview. Please refer to the recipe card below for the full recipe with measurements.
Variations and Substitutions
- Make it vegan: to make this recipe vegan, swap out the egg for a flax egg. To make a flax egg mix 1 tbsp of ground flax seeds with 3 tbsp of water and let it sit for 5 minutes to form a gel. Or if you want a similar recipe try these Peanut Butter Banana Oatmeal Bars.
- Make it high protein: If you love a high-protein breakfast try adding a scoop of your favourite protein powder to these baked oats. You’ll also love this recipe for Protein Pancakes.
- Make it without bananas: don’t like bananas? Substitute with 1/2 cup of applesauce or 1/2 cup of your favourite yogurt!
How To Make Cookie Baked Oatmeal
Step 1: Add all the ingredients except the chocolate chips to a blender or food processor.
Step 2: Blend together until smooth.
Step 3: divide the batter between two ramekins, filling 3/4 of the way full.
Step 4: Add chocolate chips.
Step 5: Bake in the oven at 350 degrees F for 20-25 minutes. Let cool slightly before eating. (The ramekin will be hot! So be careful not to touch it.)
How To Store and Reheat
Store this cookie baked oatmeal in the fridge covered with a lid or plastic wrap for up to 4 days. Reheat in the microwave or in the oven at 350 degrees for 5-10 minutes until warmed through.
Jess’s Tips
- Use a high-speed blender for a smooth texture – Blending the oats into a batter gives it that cake-like consistency. A small, powerful blender (like a Nutribullet) works best.
- Don’t overfill the ramekins– fill only 3/4 of the way full. The baked oats will rise as they bake.
- No ramekins? No problem. – You can bake this in a shallow oven-safe mug or a baking dish like I use for this Blueberry Baked Oatmeal. (Go for a small baking dish about 7.5 x 6 inches)
- Don’t overbake – For a gooey cookie center, bake until just set on top. The middle will firm up slightly as it cools.
- Make it ahead – Bake a batch, store in the fridge for up to 4 days, and warm it up in the microwave or toaster oven for a quick, cozy breakfast.
Baked oats FAQ
Yes! While blending creates a smooth, cake-like texture, you can simply mix the ingredients in a bowl for a heartier, more traditional oatmeal texture that is nutty and chewy like in this Cinnamon Roll Baked Oatmeal.
Yes! Baked oats can be a healthy and balanced breakfast, especially when made with wholesome ingredients like rolled oats, banana, eggs, and natural sweeteners. Oats are nutritious and a great source of fiber to start your day.
Yes, baked oatmeal freezes well. Let it cool completely, then wrap individual portions tightly and store in an airtight container or freezer bag. Freeze for up to 3 months. To reheat, thaw overnight in the refrigerator and warm in the microwave or oven until heated through.
Cookie Baked Oatmeal
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 25 minutes
- Yield: 2 servings 1x
- Category: Breakfast
- Method: Bake
- Cuisine: American
- Diet: Vegetarian
Description
Cookie baked oatmeal is a healthy, filling breakfast that tastes like a freshly baked chocolate chip cookie!
Ingredients
- 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
These are great. I put them in mini ramekins and served them with light whipped cream topping as a lighter, healthier dessert alternative. Everyone loved them.
So good!