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
Do you have the nutritional information (calories/fat/etc.) for this recipe?
Sorry KH, I don’t calculate the nutritional info for my recipes – I just try to focus on using healthy ingredients. If you need to know specifics, though, you can use an online calculator like this one to figure them out – http://www.myfitnesspal.com/recipe/calculator
this looks awesome!!! however, nut allergies. what is a good sub for nut butters? i assume it is what keeps things together.
It does help keep things moist, yes. Have you ever tried a roasted soy nut butter? I have peanut allergies and that’s one that I really love for baking, since it’s apparently supposed to taste pretty similar. I love the Wowbutter brand — http://wowbutter.com
These were great.
Have this in the oven now and all i’ve tasted so far was the spoon and it was deeelish. I love having individual servings like this. Can make ahead and just reheat. I didn’t have almond meal but did have raw almonds which i threw into my nutribullet. Instant almond meal. Can’t wait to eat this. 7 mins left.
Single-serve breakfasts are my favourite as well. I hope you liked it, Cari!
Made this for breakfast this morning and absolutely loved it!
Just so you know, I’ve even this for breakfast almost every day for the last month or more. Thank you!
What size ramekin do you use?
Mine is 16 oz.
Delicious!! This is the best baked oatmeal I have ever had!! Thanks!!
Do you think I could use quick oats instead of rolled oats, both for the actual oats and to make the oat flour? I have a big, tall package of quick oats and would hate to buy another thing of rolled oats if I don’t have to.
Quick oats should be fine, Leanne!
Would pumpkin be a good replacement for the applesauce?
It would be fine texture-wise, but that would really make the whole thing taste like pumpkin since applesauce has a much milder flavour. I do have a breakfast bake that uses pumpkin if you’re interested! — http://www.runningwithspoons.com/2014/09/22/pumpkin-pie-breakfast-bake/
I can’t stop talking about this recipe. I made it tonight for dinner, and I think I could probably eat my weight in it. I had some dental work done recently, so I’m on a soft food diet at the moment, and this beautiful treat lifted my spirits! Thanks so, so much for sharing!
FINALLY made this and it was an absolute tastebud explosion. made it per recipe for my guy and he can’t get enough lol. he is eating round 2 for breakfast today! for myself i substituted a banana for the applesauce because i can’t eat it, and holy wow was it delicious 🙂 choco banana yum!
Hey, just found your blog 🙂 THIS LOOKS AMAZING. The perfect amount for 1. I might consider soaking the oats, and then making some morning yumminess.
I have a little who is allergic to nuts and we don’t care for sunflower seed butter. Any substitutions for the nut butter?
The nut butter is mostly for a little added moisture, so you could try something like a few tablespoons of mashed banana instead. Or maybe coconut butter?
Haha! Love the going-going-gone shots! I’m all about some cookie dough…especially when it’s acceptable to eat for breakfast! And as far as cookies go, don’t come NEAR me with a crunchy one…soft and gooey is the only way to go!
Swoon. Swoon. Swoon. That is what you have me doing right now.
I used to always pig out on cookie dough in my younger years. Man, was the the life!
I would definitely look forward to waking up in the morning to eat this. 😉
I’m not usually an oatmeal lover (please don’t hate me… please), but anything that looks like a giant cookie is magical in my book. When and if the 90* temperatures go away, this is on the menu.
Did it the same day i saw it And Its amazing!!! I’m making another tomorrow, maybe 2 to share on my office at break time. Thanks a lot!!