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Elevate your breakfast with this irresistible Cookie Baked Oatmeal—a guilt-free delight that satisfies both your cravings and your health-conscious lifestyle. This gluten-free and dairy-free masterpiece combines the nourishing power of oats with the decadence of freshly baked cookies and is easily made by blending all the ingredients in your blender.
What are blended baked oats?
Whether you call it cookie baked oatmeal or blended baked oats, this viral recipe trend that started on Tiktok is taking off, and for good reason too. It takes like a freshly baked oatmeal cookie.
Cookie Baked Oatmeal is a delightful breakfast or dessert dish that brings together the goodness of oatmeal with flavors reminiscent of freshly baked cookies. It is a freshly baked version of traditional oatmeal, where oats are combined with ingredients such as bananas, eggs, dairy-free milk, and maple syrup.
I love gluten-free and dairy-free oatmeal combinations like this one as well as these Eggless Oatmeal Cookies. From Flaxseed Oatmeal to Blueberry Oatmeal Muffins, I love good oatmeal recipes because of the heartwarming and delicious flavor.
Ingredients You’ll Need
- Oats – Use gluten-free oats that are not quick-cooking kind to maintain a hearty texture and cater to gluten sensitivity.
- Banana – Bananas in Cookie Baked Oatmeal provide natural sweetness, act as a binding agent, and enhance the nutritional value of the dish.
- Milk – You can use any version of milk for this recipe, however, my preference is to use non-dairy milk. One that you can make at home and that compliments the dish is this Banana Milk.
- Baking Soda – Baking soda promotes a light, fluffy texture and balances acidity for optimal flavor.
- Maple Syrup – This recipe has no unrefined sugar or added sugar. Instead, it’s sweetened with maple syrup or you can use honey too.
- Chocolate Chips – To keep this blended baked oats recipe refined sugar-free you’ll need to use chocolate chips without refined sugar. My favorite brand to bake with is Hu Kitchen Chocolate Gems.
How to Make Cookie Baked Oatmeal
- Add the ingredients to a blender. Place the oats, banana, egg, choice of milk, a pinch of salt, and baking soda into a blender.
- Blend. Blend until the ingredients are smooth.
- Prepare the ramekins. Cut two strips of parchment and layer them into a ramekin dish. Fold the tops over the edge. Pour the blended oat mixture in.
- Bake. Top the batter with some chocolate chips or chocolate chunks on top. Bake at 350 degrees for 20 to 25 minutes until it appears light and fluffy. To remove, run a knife along the edge to loosen the baked oatmeal. Then use the parchment to pull it from the ramekin.
How to Store and Reheat
- Storing Information – To store Cookie Baked Oatmeal, allow it to cool completely before transferring it to an airtight container or wrapping it tightly in plastic wrap. Place it in the refrigerator, where it can be stored for up to 3-4 days.
- Reheating Instructions – When reheating Cookie Baked Oatmeal, there are a couple of options.
- Microwave: Heat, in a microwave-safe bowl, on medium power for 1-2 minutes, until it is heated thoroughly.
- Oven: Preheat the oven to 350°F (175°C). Place the blended baked oats in an oven-safe dish. Cover the dish with foil to prevent excessive drying. Bake for approximately 10-15 minutes or until heated through.
Make Ahead Instructions
You can easily prepare the batter for this blended baked oats recipe 2 days in advance of when you plan on making it. Follow the instructions below for the best results.
- Make the batter. Prepare the batter according to the recipe directions, omitting the chocolate chunks, and store the batter in a sealed jar such as a mason jar, or an air-tight container. Keep the batter stored in the fridge until ready to bake.
- Arrange the ramekin. Place two strips of parchment in the ramekin and fold the top over the edge of the dish. Pour the pre-made batter into the ramekin and top with chocolate chunks if using.
- Bake. Heat the oven to 350 degrees and bake for 20 to 25 minutes until the top turns a golden brown and becomes light and fluffy.
Substitutions
- Banana – Instead of using a banana you can use applesauce for a unique fall-like flavor. I recommend adding cinnamon too.
- Egg – Instead of using an egg you can use a flax egg, which is 1 tablespoon of flaxseed meal and 2.5 tablespoons of warm water mixed together.
- Maple Syrup – You can swap the maple syrup for honey for a different sweetener.
- Toppings – You can add your favorite mix-ins or toppings such as fresh fruit like blueberries, or even dried fruit like raisins or cranberries.
FAQS
Yes, Cookie Baked Oatmeal can be a healthy breakfast option depending on the ingredients used and portion sizes, as it incorporates wholesome oats.
Definitely! Cookie Baked Oatmeal is highly customizable. You can add various ingredients like fruits, nuts, spices, or different types of chocolate chips.
Absolutely! Cookie Baked Oatmeal can be frozen in individual portions, making it convenient for future meals. Just thaw and reheat when desired.
Recipe Notes and Tips
- Ramekin Size: I used 12 ounce-sized ramekin dishes for this recipe, which are also great for Baked Eggs.
- Baking Time: Keep an eye on the baking time to prevent overcooking. Every oven is different! This oatmeal will appear fluffy and light but will be dense in texture.
- Add-Ins: Get creative with add-ins to customize your Cookie Baked Oatmeal. Consider incorporating ingredients like chopped nuts, dried fruits, shredded coconut, or even a dollop of nut butter for extra flavor and texture.
More Oatmeal Recipes
Cookie Baked Oatmeal Recipe
Equipment
- 1 12-ounce Ramekin Dish
Ingredients
- 1/2 cup Gluten-Free Oats not the quick-cooking kind
- 1/2 Banana
- 1/4 cup Milk Use a dairy free option if possible.
- 1 large Egg
- 1 tablespoon Maple Syrup
- 1/4 teaspoon Baking Soda
- pinch Salt
- 2 tablespoons Chocolate Chunks
Instructions
- Prep. Preheat the oven to 350 degrees and cut two strips of parchment and layer them into a ramekin dish. Fold the tops over the edge.
- Add the ingredients to a blender. Place the oats, banana, milk, egg, baking soda, and a pinch of salt into a blender. Blend until smooth.
- Add the batter to the dishes. Pour the batter into the prepared ramekins and top with some chocolate chips or chocolate chunks.
- Bake. Bake at 350 degrees for 20 to 25 minutes until it appears light and fluffy. To remove, run a knife along the edge to loosen the baked oatmeal. Then use the parchment to pull it from the ramekin.
Notes
- Ramekin Size: I used 12 ounce-sized ramekin dishes for this recipe, which are also great for Baked Eggs.
- Baking Time: Keep an eye on the baking time to prevent overcooking. Every oven is different! This oatmeal will appear fluffy and light but will be dense in texture.
- Add-Ins: Get creative with add-ins to customize your Cookie Baked Oatmeal. Consider incorporating ingredients like chopped nuts, dried fruits, shredded coconut, or even a dollop of nut butter for extra flavor and texture.
