This easy cookie dough baked oats recipe makes for a flavorful and satisfying breakfast that resembles a gooey chocolate chip cookie. It can be reheated throughout the week for a quick and easy breakfast option!
Why You’ll Love This Recipe
These cookie dough baked oats are a fun and tasty way to mix up the typical oatmeal recipes you might be using week after week. And if you're a fan of oatmeal chocolate chip cookie dough, this delicious recipe will help you achieve that classic chocolate chip cookie flavor for breakfast time and time again. (But let's be honest, it's delicious any time of the day!)
We also love that this recipe uses simple ingredients that you likely already have at home. We love when we don't have to add too many items to our grocery list! It's also a great way to use the overripe bananas you may have sitting on the counter (you could also try our Banana Protein Waffles, Banana Coconut Chocolate Chip Muffins, or Peanut Butter Banana Chocolate Chip Muffins if you need to use up ripe bananas).
- Ripe bananas - the ripe bananas add a wonderful flavor and moist texture to these baked oats.
- Eggs - you'll need two eggs to help work as a binding agent for the oats.
- Cashew butter - if you haven't tried cashew butter before, we highly recommend it for this recipe! It has a milder flavor than most nut butters and is incredibly smooth and creamy. We find that it gives a more "cookie dough-esque" texture and flavor. However, if you don't have cashew butter on hand, you can also replace it with peanut butter or almond butter and you will still have delicious results.
- Maple syrup - we like using maple syrup in this recipe for the perfect amount of sweetness, but you can substitute it for the same amount of honey or brown sugar.
- Vanilla extract - many of our favorite cookie dough recipes include vanilla, so we had to include it here as well! We love how it helps to elevate the flavors.
- Almond milk - we have used almond milk for this recipe, but this can be replaced with any milk of your preference! Cow's milk, coconut milk, cashew milk, etc. Whatever you have on hand!
- Rolled oats - Old-fashioned rolled oats are the best type of oats to use in this recipe. In order to get the best texture, we do not recommend using quick oats or steel cut oats.
- Baking powder, cinnamon, salt - just a few baking basics!
- Mini chocolate chips - we love mini chocolate chips in this recipe to help the chocolate more evenly disperse throughout the baked oats batter. Nestle, Ghiradelli, and most store brands have a mini chocolate chips option. If you need a dairy-free or vegan option, try the Enjoy Life brand.
- Optional toppings - a few topping ideas include fresh fruit, Greek yogurt, nut butter, and honey.
See the recipe card below for a complete list of ingredients and measurements.
Equipment You’ll Need
In order to make this recipe, you will need:
- An 8x10 inch baking pan
- Parchment paper or non-stick spray
- A large bowl
- Measuring cups and spoons
- A whisk, rubber spatula, or a mixing paddle if using a Kitchenaid or stand mixer
Step by Step Directions
For the full recipe instructions, scroll down to the recipe card at the bottom of the page.
1. Start by preheating the oven and prepping the baking dish.
2. In a large bowl, mash the bananas.
3: Add the eggs, cashew butter, maple syrup, vanilla extract, and almond milk. Mix well.
4: Add the rolled oats, baking powder, cinnamon, salt, and 2 tbsp of the mini chocolate chips. Mix until the ingredients are combined.
5: Pour the oat mixture into the baking dish and sprinkle the remaining 2 tbsp of mini chocolate chips on top. Bake and enjoy!
Tips & Variations
There are a few different ways you can mix up this recipe
- Cocoa powder - if you want your baked oats to resemble a more chocolatey cookie, simply add in a little bit of cocoa powder to take the chocolate flavor up a notch.
- Alternate nut butter - swap out the cashew butter for another of your favorite kinds of nut butter. Give peanut butter or almond butter a try!
- Ground flaxseeds or chia - ground flaxseeds and chia are a great mix-in/addition to these baked oats if you are looking to add a little boost of nutrition to your breakfast. They both provide omega-3 fatty acids and additional fiber.
- Protein powder - if you are looking for a high protein breakfast option, you can also add a scoop of your favorite protein powder to the oat batter.
- Toppings/pairings - these baked oats are delicious as is, but if you are looking for a few fun toppings we like fresh fruit, Greek yogurt, a nut butter drizzle (we also love Aloha butter!), a drizzle of honey or maple syrup, or whipped cream.
We recommend storing these baked oats in the refrigerator and consuming them within a week of making them. You can store the oats in the 8x10 pan covered with plastic wrap or aluminum foil or cut it into individual servings and store it in an airtight container. We recommend letting them cool completely before storing in the fridge to reduce excess moisture that comes from the steam while they are still warm.
Absolutely! That is one of our favorite things about this recipe. It's easy to make ahead of time, can be stored in the refrigerator, and is delicious both cold or warm over the next few days.
This recipe can be gluten-free, dairy-free, and vegetarian. For a gluten-free option, ensure that the oats you use are certified gluten-free. For a dairy-free option, choose dairy-free mini chocolate chips such as the Enjoy Life brand. We have not tested this recipe with a flax egg, but expect that it would work well for a vegan option.
If you like this recipe, check out some of our other oat-based breakfast recipes
If you make these cookie dough baked oats, please let us know how they turn out in the comments below and/or rate the recipe! Don’t forget to tag us on Instagram to show us your finished product—it makes our day every time we see you trying the recipes we love!
Cookie Dough Baked Oats
- 2 ripe bananas
- 2 eggs
- 1/4 cup cashew butter (can substitute with any nut butter)
- 2 tbsp maple syrup
- 1 tsp vanilla extract
- 1 1/4 cups unsweetened almond milk (can substitute with milk of choice)
- 2 cups rolled oats
- 2 tsp baking powder
- 1 tsp cinnamon
- 1/4 tsp salt
- 4 tbsp mini chocolate chips, divided
- Preheat the oven to 375 degrees Fahrenheit. Spray an 8x10 inch baking pan with non-stick spray or line with parchment paper.
- In a large bowl, mash the 2 ripe bananas. Next add the eggs, cashew butter, maple syrup, vanilla extract, and almond milk. Mix well.
- Next, add the rolled oats, baking powder, cinnamon, salt, and 2 tbsp of the mini chocolate chips. Mix until the ingredients are combined.
- Pour the oat mixture into the prepared baking dish. Sprinkle the remaining 2 tbsp of mini chocolate chips on top.
- Bake in the oven for 28-32 minutes, or until the edges are golden brown and the center of the oats are set. Enjoy the baked oatmeal on its own, or topped with fresh fruit, greek yogurt, nut butter, and honey.
The recipe can be found on My Fitness Pal by searching "BWB Cookie Dough Baked Oats”.
The nutrition content provided for each recipe is an estimate created through the My Fitness Pal database. Please be aware that the nutritional content of each recipe may vary based on the products you use, the precision of your measurements, and the source you use to obtain nutrition data. While we try to provide accurate information, we give no guarantee regarding the accuracy of the nutritional information provided.