Monday, January 16, 2012

Chocolate Chip Cookie Baked Oatmeal

This, right now, is my FAVORITE breakfast.
It's like a chocolate chip cookie.
And oatmeal.
I've never been able to get into oatmeal. I wanted to but...I don't just never has really done it for me. However, I do like oatmeal when it's baked in stuff (like cookies, for instance). So, I was open to the idea of baked oatmeal. But, baked oatmeal usually has like...fruit and stuff in it. I don't really enjoy baked fruit (unlike Michael and his love for fruit pie). Then, Chocolate Covered Katie tempted me with "Cookie Dough Baked Oatmeal". Um, yum. It looked super promising. I fell in love. I don't really think it tastes like cookie dough. However, I DO think it tasted like an oatmeal chocolate chip cookie! I feel like I've made this like 30 times since then, and with time I perfected it to the way I like it. But the beauty is-you can mess with it to see how YOU like it too! AND it is gluten free, and can be sugar free, soy free, dairy free, and fat free. YEAH. It makes a single serving, and is low calorie, and, in general, just a really healthy way to start your day. So if you're still hanging on to a healthy New Year's resolution, this is for you!

Chocolate Chip Cookie Baked Oatmeal

Chocolate Chip Cookie Baked Oatmeal

  • 1/2 cup rolled oats
  • 1/8 tsp. salt (I usually just toss a dash in)
  • Optional:Cinnamon-a pinch, or more, to taste. (I like to use it-more than a pinch, it adds some flavor and it's full of antioxidants).
  • Optional: Sweetener, 1 1/2 tbsp. agave or maple syrup OR 1-1 1/2 packs Stevia (I used to use agave syrup but now I omit, I really don't think it needs it).
  • Handful chocolate chips (I love good old Ghirardelli 60% Chocolate Chips)
  • 1/4 tsp. vanilla extract (or just throw a splash in there if you're lazy, like me)
  • 1/4 cup mashed banana OR unsweetened applesauce (I use banana, because I don't like baked apple stuff)
  • Optional: 1-2 tbsp. oil (if using oil, scale back the liquid in the next ingredient.), vegan butter (if using vegan butter use less salt), or nut butter (I like to use natural peanut butter)--If you omit this you're looking at a fat free and extra low calorie recipe, but I think it would taste pretty bland.
  • 1/4 cup milk, creamer, juice, or water (I just use water).
  • Preheat oven to 380 degrees.
  • Combine dry ingredients in a bowl.
  • Mix in wet ingredients.
  • Pour into a small baking/loaf pan or ramekin (or 2 smaller ramekins) that is/are sprayed with non-stick spray.
  • Bake for 20 minutes-until firm. Then set your oven to broil for 3-5 minutes to form a crust, or just continue baking at 380 for the 3-5 minutes.
  • You can turn the pan/ramekin upside down and pop the "cake" out and eat, or, if you are like me, just eat it straight out of the pan/ramekin.

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