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…
I’d love to know if you make this (or any!) recipe! Tag @runwithspoons on Instagram and Twitter, and be sure to subscribe to our mailing list to receive more healthy and delicious recipes straight to your inbox!Print
- 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***
- 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.
* 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.
Keywords: breakfast bake, chocolate chip oatmeal, cookie dough, cookie dough breakfast bake, gluten-free cookie dough, healthy breakfast, oatmeal, oatmeal breakfast bake, vegan cookie dough
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