Coconut cookie dough oatmeal – baked until warm and delightfully gooey.
With melted chocolate swirled into every bite.
This baked oatmeal makes getting out of bed worthwhile. It combines the comforting texture of oatmeal with the indulgent flavor of cookie dough and melted chocolate. Prepare it the night before, bake extra and freeze portions, or enjoy it fresh for a cozy morning treat.
This dish is a reader favorite for good reason—its coconut and chocolate profile often reminds people of a Mounds bar served for breakfast. It’s rich, but also comforting and simple to prepare.
Coconut cookie dough baked oatmeal is also great for a grab-and-go morning. Cut into portions, pack in a container or ramekin, and take it with you for a portable, nourishing alternative to typical fast food breakfasts.
Coconut Cookie Dough Baked Oatmeal
(serves 1)
- 1/2 cup rolled oats
- 1/8 tsp salt
- sweetener of choice (stevia, sugar, or another sweetener)
- 1/4 cup applesauce or mashed banana
- optional: 4 drops coconut extract
- 1/4 tsp pure vanilla extract
- 1/4 cup milk of choice or canned coconut milk
- 1–2 tbsp pre-melted coconut butter (or use a coconut-free alternative)
- optional: a handful of chocolate chips, plus extra for topping
Instructions: Preheat the oven to 380°F (about 193°C). In a bowl, combine the dry ingredients, then stir in the wet ingredients until evenly mixed. Fold in chocolate chips if using. Pour the mixture into a small baking pan, a loaf pan, or a 1-cup ramekin (for mini portions, use two 1/2-cup ramekins). Bake for about 20 minutes, or until the center is set. For a golden crust, finish under a high broil for 3–5 minutes—alternatively, bake a little longer instead of broiling. If using ramekins and you want the cakes to release easily, grease them before filling.
Allow to cool slightly before serving. Enjoy warm, or store in the refrigerator and reheat portions as needed. Portions can be frozen and thawed for a quick breakfast later.
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