This Oatmeal Cookie Dough Breakfast Bake tastes like eating dessert for breakfast! Dessert that’s made without flour, butter, or refined sugar, and just so happens to be vegan and gluten-free as well!
It’s no secret that I love breakfast. I’d go as far as to say that the reason I can’t seem to sleep in past 5 AM comes down to the fact that my brain can’t wait to dig in to whatever deliciousness I have planned for that day — like a little girl waking her parents up on Christmas morning. There are days where I swear the only thing that gets me out of my warm and cozy bed is the promise of a warm and cozy bowl of oatmeal; or in some cases, a warm and cozy bowl of [chocolate chip] oatmeal cookie dough…
Cookies for breakfast? You betcha! Or cookie dough, anyways, since you guys know I’m not a huge fan of scooping out individual little cookies… or having a breakfast-making process that’s overly involved… which is why I can’t do pancakes in the morning… but I digress. Back to cookies!
You know those healthier recipes that label themselves as soft serve or frosting when they have nothing to do with ice cream or butter They’re still tasty! But they’re also a pretty far stretch from the real thing. Well, this isn’t one of those recipes — this is legit, straight up, ooey, gooey, delicious cookie dough.
It also happens to be good for you. You’ve got your oats, your almonds, your apples, and your maple syrup. I mean, it’s basically like eating a bowl of oatmeal [with toppings] in a different form! And if you’re a little iffy on the chocolate, you can always sub in some raisins or nuts if you want a little added nutrition; but I firmly stand by the belief that everyone deserves to have chocolate for breakfast every now and then…
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Oatmeal Cookie Dough Breakfast Bake
- Total Time: 25 mins
- Yield: 1 serving 1x
Ingredients
- 1 Tbsp (16 g) almond butter*
- 1/4 cup (60 ml) unsweetened applesauce
- 2 tsp (10 ml) maple syrup
- 1/2 tsp vanilla extract
- 1/4 tsp baking powder
- 1/4 cup (20 g) rolled oats
- 2 Tbsp (14 g) almond meal**
- 1 Tbsp (10 g) chocolate chips***
Instructions
- Preheat your oven to 350°F (176°C) and lightly spray an individual sized (~16oz./500 ml) ramekin with cooking spray or grease it with cooking oil. Set aside.
- In a small bowl, combine the almond butter, applesauce, maple syrup, vanilla, baking powder, and salt. Mix well until fully combined. Add the oats and almond meal, mixing until you’re left with a sticky dough. Fold in the chocolate chips.
- Transfer dough to your greased ramekin, topping with a few extra chocolate chips and a sprinkle of sea salt, if desired. Bake for 18-20 minutes, until the centre has set and the bake has reached your desired consistency.
Notes
* Feel free to use any nut butter you have on hand.
** If you don’t have almond meal, you can replace it with an equal amount of oat flour. To make oat flour, simply grind rolled oats in a food processor or blender until they reach a floury consistency.
*** Feel free to sub with raisins or nuts for some added nutrition.
- Prep Time: 5 mins
- Cook Time: 20 mins
Looking for more healthy breakfast bake recipes? Try one of these
Brownie Batter Breakfast Bake
Chunky Monkey Breakfast Bake
Almond Joy Breakfast Bake
This is our go-to breakfast for many mornings during the month! So delicious and the texture is just right! I’ve been anti-cooked oatmeal for most of my life, but I have now embraced it through this delicious recipe! Thanks for sharing it!
I’m so glad you like it, April! Thanks for taking the time to let me know 🙂
Hello ! This recipe looks great ! Can I use a microwave instead of the oven ? Thank you 😉
Looks great!
I’m glad I found your website, I already tried your chocolate oatmeal smoothie and it was great!
I have a small suggestion: Would you mind adding calorie estimates to your recipes? I love how your recipes are all very organic and healthy but I would also like to factor in the amount of energy they provide. Of course I can calculate myself (the chocolate smoothie is roughly 400 calories 😉 ) but it would be great to know about that at a glance!
However, your website is really great and I’m looking forward to test the other recipes 🙂
Thanks so much for your input, Jerry! I actually started adding nutritional information to all my newer recipe posts, but I’m still getting around to updating the older ones.
This had a perfect texture and was absolutely delicious! I used peanut butter and oat flour. While I did like the peanut butter flavor, I probably would have preferred a more vanilla-like flavor because the peanut butter was a bit overpowering. That said, it was still very tasty and easy to put together!
I just made this tonight. I must say, it was pretty amazing. I made it with oat flour and honey rather than maple syrup. It truly is a more healthy alternative to eating cookie dough (which everyone needs to do from time to time, right?).
Must admit, I was pretty skeptical when I tasted the batter; but I was 100% convinced when I tried a bite fresh out of the oven.