Did someone say cookies for breakfast? Yup, that was me. This cookie baked oatmeal recipe is exactly that but packed with filling oats, is gluten-free, and whips up super quick in the blender.
If you’ve been on social media in the last two years then you know that a cookie baked oatmeal tiktok took social media by storm. But, funny enough, my grandma has been making it for years as a cheap, easy, and filling breakfast that gives off healthy oatmeal cookie vibes!
There are endless variations for baked oatmeal. You can leave the oats whole or blend them for a more cake-like oatmeal texture. You can add fruits, nuts, chocolate chips, or leave it plain - the possibilities are endless!
We love to make this Cookie Baked Oatmeal that utilizes oats as flour, making it gluten-free, and adds gooey chocolate chips for more deliciousness! I find it totally perfect for breakfast on the go, but it also makes for one tasty and healthier dessert!
Looking for other sweet breakfasts to start your day? Try these: Fruity Pebbles Pancakes, Protein Cinnamon Rolls, and Dairy-free Pancakes.
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Ingredients and Substitutions
All substitutions are a 1:1 substitute unless otherwise noted.
Rolled Oats: Oats are fantastic for baked goods because they react very similarly to all-purpose flour as long as the correct leavening agents are used. We blend oats for this cookie baked oatmeal to keep a smooth consistency.
Substitutions: Rolled oats, old-fashioned oats, or quick oats can all be used. Steel-cut oats CANNOT be used because they have a hard outer shell that does not soften the same when baked.
Banana: Bananas are a great way to sweeten this healthy cookie baked oatmeal without adding more sugar. The more ripe the banana, the better the texture will be, the sweeter it will be, and the more banana flavor will come through.
Substitutions: Unsweetened applesauce will work in place of a banana in this dish.
Egg: With any baked goods, we need a binder. That’s where eggs come in!
Substitutions: You could use a flax egg for cookie baked oatmeal vegan style or you could use Greek yogurt (check out our post all about egg substitutes for baked goods!) if not vegan.
Plant-Based Milk: We need a little liquid to create the batter. We like to use oat milk to stick with the oats theme and keep it dairy free.
Substitutions: Any milk you like can be used, such as unsweetened almond milk, cow's milk, and pistachio milk.
Nut Butter: Nut butter is an awesome option for fat in baked goods. Baked goods need fat to ensure the proteins bind properly and by using nut butter, you get the fat needed but also the additional protein from the nuts. We prefer to use cashew butter (for a more mild flavor) or peanut butter (for a peanut butter banana baked oatmeal vibe).
Substitutions: Any unsweetened nut butter or tahini you like can be used.
Brown Sugar: Brown sugar is the trick to making this really taste like a cookie. It adds that caramelized flavor but only takes a small amount of sugar to do so.
Substitutions: Pure maple syrup or honey can be used in place of brown sugar.
Baking Staples: Vanilla, salt, and baking soda make up our baking staples for this baked oatmeal. Vanilla adds a buttery texture, salt brings out the sweetness, and baking soda helps it rise.
Substitutions: Sorry, no substitutes for these items.
Chocolate Chips: Of course, we need these for chocolate chip baked oatmeal! We use Hu Chocolate Chunks to keep this dish dairy free.
Substitutions: You can use any type of chocolate chips you like for these chocolate chip baked oats, including mini chocolate chips, white chocolate, and dark chocolate.
How to Make this - Step by Step
Be sure to check the recipe card for full instructions and ingredients for making this easy cookie baked oatmeal.
Step one: Prep
Preheat the oven and spray muffin tins, four ramekin dishes, or a 4x7 baking dish with vegetable oil, butter, or coconut oil.
Step two: Blend
Blend everything (both wet ingredients and dry ingredients) together except the chocolate chips.
Step three: Chocolate!
Mix the chocolate chips in, but save a few to add to the top just before baking. This will not only make this look like a chocolate chip cookie but will also make for one delicious bite!
Step four: Bake
Bake in the preheated oven until golden brown and a toothpick comes out clean.
Watch How to Make This - Step by Step
Joy Tip!
If you don’t want as strong of a banana flavor, use a less ripe banana. The banana still needs to be soft to some extent but the riper a banana, the sweeter and more intense the flavor gets. This is because when the fruit ripens, it is a chemical reaction that generates more sugar as a result of the reaction.
Common Questions
Totally! These baked oats utilize the natural sugars in a banana to sweeten the dish. It's also packed with fiber from the oats. These cookie baked oats definitely make for a satisfying and healthy breakfast.
Thankfully, you should not have this issue with this chocolate chip oatmeal bake recipe because we blend everything together. If your baked oats are soggy, it is likely because the oats sat in liquid too long before baking and the oats are whole (not blended). Oats can absorb a lot of liquid, so when they are whole and then baked, it can end up soggy.
We believe rolled oats or old-fashioned oats are best for baking. This is because they are processed in a way that allows them to absorb moisture like a typical flour would. For this reason, steel cut is not appropriate to use for baked goods.
Baked Oats Recipe Variations
This recipe is super versatile and you can make endless versions! Here are some of our favorites.
Tropical Baked Oats: For this version, use macadamia nut butter for the nut butter, swap out the chocolate chips for dried pineapple and white chocolate chips, and use coconut sugar in place of brown sugar.
Blueberry Baked Oats: Simple swap out the chocolate chips for either fresh or dried blueberries. If using fresh blueberries, I always recommend tossing them in flour first to ensure they do not sink to the bottom.
Want to Save It For Later? Here's How!
This baked oatmeal can be kept in the fridge or freezer for enjoying later, making it great for meal prep! If you're planning to enjoy it later, I recommend baking it in muffin tins so the individual servings can be taken out instead of the whole dish.
Fridge: If you have leftovers, simply cover the dish with plastic wrap or a lid, or an airtight container and store in the fridge for up to 5 days.
Freezer: For the freezer, remove the baked oatmeal from the dish it was baked in (this is where baking it in muffin tins is helpful). Wrap in plastic wrap and then store in a ziplock bag or freezer-safe container with a lid.
Reheating: This can be eaten cold or warm. To reheat from the fridge, place in the oven or toaster oven at 350 degrees for 5-10 minutes until heated through. Or, reheat in the microwave for 30-45 seconds. To reheat from frozen, leave in the fridge to thaw the night before and follow the steps above. Or, reheat straight from frozen by warming in the oven at 350 degrees for 10-15 minutes or in the microwave for 1-2 minutes.
Fun Fact
Did you know oats were once considered weeds? Thank goodness for that because it made them a cheap and delicious food choice. The US and Canada produce about half of all the oats grown in the world. And while we love them, 95% of the oats consumed in the US is for feeding cows. (source)
More Joyful Recipes!
Looking for some breakfast smoothies to wash down this oatmeal cookie bake? Check out these smoothie recipes!
Peanut Butter Avocado Smoothie
Did you try this and love it? Leave us a review, we would love to hear from you!
Recipe
Cookie Baked Oatmeal
Ingredients
- 1 cup rolled oats or quick oats
- 1 banana ripe
- 1 egg
- ½ cup plant milk unsweetened
- 1 teaspoon vanilla pure extract
- 1 tablespoon cashew butter unsweetened*
- 3 tablespoon brown sugar
- ¼ teaspoon salt
- ¼ teaspoon baking soda
- ⅓ cup chocolate chips
Instructions
- Preheat oven to 375 degrees. Butter or oil a 4x7 dish, muffin tins, or four ramekins.
- Add everything except the chocolate chips to a blender and blend until smooth.
- Mix in the chocolate chips, reserving a handful for the top. Pour the batter into the baking dish and top with remaining chocolate chips.
- Bake for 25-30 minutes until a toothpick comes out clean.
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