Chocolate Chip Cookie Baked Oatmeal

Chocolate Chip Cookies for breakfast? Yes please! Try this delicious chocolate chip cookie baked oatmeal for a fun and healthy breakfast idea.

Chocolate Chip Cookie Baked Oatmeal

If the consistency of traditional oatmeal is not your cup of tea, then this chocolate chip cookie baked oatmeal recipe will be! I have a bit of a love/hate relationship with oatmeal purely because of its texture. Making them this way is like having a slice of quick bread for breakfast which is definitely more my jam.

Baked oatmeal is completely versatile and this recipe will allow you to make whatever flavour additions you’d like. I figured a chocolate chip cookie recipe was the best place to start since everyone LOVES chocolate chip! This recipe is:

• vegan
• gluten free
• great to make ahead of time
• versatile

You can also switch up the flavors by simply replacing some of the wet ingredients with another (hello pumpkin puree or pudding!) or just adding more spices/extracts.

In this recipe you have the option to add protein powder. If you’re someone that would like to increase the nutritional density you can choose to add it in or leave it out. In this instance I added it in, but it is delicious without it!

I like to serve my chocolate chip cookie baked oatmeal in a bowl and pour over some warmed up soy milk. It is like having a cakey cereal and so delicious! I hope you try this recipe and tag me over on Instagram when you do!

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Chocolate Chip Cookie Baked Oatmeal

Course Breakfast

Cuisine American

Keyword baked oats, chocolate chip, chocolate chip cookie baked oats, vegan breakfast

Prep Time 15 minutes

Cook Time 20 minutes

Servings 12

Ingredients

• 4 cups rolled oats
• 2 2/3 cups soy milk (or any plant based milk)
• 1 cup maple syrup
• 1/4 cup vanilla extract
• 2 tbsp baking powder
• 1 tbsp ground cinnamon
• 1 cup vanilla protein powder (optional)
• 1/3 cup mini chocolate chips

Instructions

1. Preheat oven to 350ºF. Grease or line a 9×13 baking pan (I used a corning ware dish) with parchment paper.

2. In a high powered blender add ALL ingredients EXCEPT chocolate chips. Blend until nice and smooth.

3. If the mixture is too dry, you can add another 1/4 cup of plant milk. Mixture should be thick like a quick bread batter.

4. Pour into pan and sprinkle chocolate chips on the top.

5. Bake for 20 minutes or until a knife test comes out clean. Allow to cool and store in fridge.

6. Serve warm with plant milk of your choice.