Cookie Baked Oatmeal Recipe

Cookie baked oatmeal with chopped chocolate on top.

5 from 1 vote

Cookie Baked Oatmeal Recipe

Indulge in a breakfast experience like no other with our irresistible Cookie Baked Oatmeal—a guilt-free delight that caters to both your cravings and your health-conscious lifestyle. Prepare to elevate your mornings with this gluten-free and dairy-free masterpiece that satisfies your taste buds

Prep Time5

Cook Time25

Total Time30

Course: Breakfast

Cuisine: American

Servings: Serving

Calories: 542kcal

Author: Aimee Mars

Equipment

1 12-ounce Ramekin Dish
Blender

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.

Nutrition