Cookie Dough Baked Oats
These Cookie Dough Baked Oats are soft, fluffy and easy to make with oat flour, maple syrup and creamy nut butter. If you're a fan of having breakfasts that taste like cake, you'll love these easy gluten-free, dairy-free and vegan oats. No eggs or bananas required! Includes grain-free, paleo, low carb and keto sweetener options.
Ingredients
- 1 cup gluten-free old-fashioned rolled oats
- 1/2 cup unsweetened plant-based milk of choice (or any milk)
- 1 1/2 tbsp maple syrup or preferred sticky sweetener
- 1 1/2 tbsp creamy cashew butter cashew butter tastes the most like cookie dough but may sub with any nut / seed butter of choice
- 1 1/2 tsp vanilla extract
- 1 1/2 tbsp plant-based protein powder (vanilla or unflavored) or 1 tbsp ground flaxseeds. Optional for extra protein / fiber.
- 1/2 tsp ground cinnamon , optional but adds extra flavor
- 1 tsp baking powder
- Small pinch fine sea salt
- Dairy-free or regular chocolate gems / chips
Instructions
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Preheat the oven to 400°F. Lightly grease an oven-safe ramekin (or two if needed).
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Add all the ingredients (minus the chocolate chips) to a personal-sized or small blender. Blend until smooth and fully combined.
Stir in desired amount of chocolate chips. Pour the batter evenly into the ramekin(s). Top with additional chocolate chips.
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Bake in the preheated oven for 18-20 minutes, or until set. Allow the cake to cool for at least 2-3 minutes before enjoying.
Top with a little bit of flakey sea salt (optional) and with a drizzle of some drippy cashew butter or nut butter of choice and enjoy.
Recipe Notes
- Nutrition facts are for the gluten-free version with oat flour. The grain-free version would be 647 calories, 26g protein, 57g carbs, 39g fat, 9g fiber, 36g sugar
- The protein powder/ground flaxseed omits the need for an egg or banana. Feel free to add half a small mashed banana or 1/4 cup unsweetened applesauce, if desired.