Test out these Cookie Dough Baked Oats for breakfast–a dessert twist on the classic oatmeal. Made from old fashioned oatmeal, milk, Medjool dates, and protein powder, and sprinkled with decadent chocolate chips and squares.
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Welcome to Day 2 of my Ramadan 2023 series! Today, I’m sharing a great recipe for sahur or suhoor, which is the morning meal we have before fasting for the day. And that is baked oats.
Even if it’s not for suhoor, you can always maintain it as a healthy breakfast option as it can keep you full for a long time. My husband and I have been indulging in variations of this dish over the past few months, and we’ve been hooked!
Healthy Baked Oats
Baked oats had their moment of glory on TikTok a couple of years ago, and it seemed like everyone was giving it a go. It’s a spin on the classic oatmeal, but with a more dessert-leaning taste.
Essentially, you just have to blend the ingredients required together before setting it in the oven to bake. Depending on the ratio of oatmeal to milk used, the resulting baked oats can have an airy cake or muffin-like feel, or a denser cookie dough texture.
Easy Cookie Dough Baked Oats (No Banana)
My cookie dough baked oats is inspired by this viral recipe from Calla Ramont. However, instead of using bananas to sweeten and provide moisture to the dish, I use Medjool dates instead.
Medjool dates are soft, chewy, and possess a caramel-like flavor, making it a great natural sweetener.
Ingredients You’ll Need
(For full ingredient measurements, please proceed to the recipe card below.)
- Old fashioned oatmeal
- Milk
- Egg
- Baking powder
- Medjool dates or banana
- Protein powder
- Pinch of salt
- Chocolate chips
- Chocolate squares
how to make cookie dough baked oats (no banana)
- Before starting, soak the medjool dates to soften it and remove the pits. Preheat oven to 375 F.
- In a blender or food processor, add all the ingredients except for the chocolate chips and chocolate squares. Blend until smooth.
- Pour into a greased ramekin/oven safe dish. If you are using the chocolate squares, pour half of the mixture then add the chocolate squares before pouring in the rest of the mixture.
- Add chocolate chips on top and bake for 20-25 minutes. Let it set for 5-10 minutes and enjoy!
Notes for Cookie Dough Baked Oats
Cookie dough vs cake/soft cookie texture
If you like a cookie dough texture, lessen the amount of oatmeal to milk by 1-2 tbsp, like in this recipe. But if you like a baked cake or soft cookie texture, the ratio for oatmeal and milk is 1:1.
Medjool dates substitution
Feel free to substitute the medjool dates with half a banana.
Sweetness level
For me, this measurement is just the right amount of sweetness, but you can also add more medjool dates, honey or maple syrup to make it sweeter.
Protein powder substitution
You can also use cocoa/cacao powder instead of protein powder if you prefer.
More Breakfast Recipes
- Dalgona Coffee French Toast
- Viral Grated Egg Avocado Toast with Chili Oil
- Easy 10-Minute Congee (With Leftover Cooked Rice)
- Bihun Goreng (Stir-Fried Rice Noodles) – Vegan
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Cookie Dough Baked Oats
Ingredients
- 1/2 cup + 3 tbsp old fashioned oatmeal see notes
- 3/4 cup milk see notes
- 1 egg
- 1 tsp baking powder
- 2 medjool dates or half a banana
- 1 tbsp protein powder
- A pinch of salt
- chocolate chips
- chocolate squares
Instructions
- Before starting, soak the medjool dates to soften it and remove the pits. Preheat oven to 375 F.
- In a blender or food processor, add all the ingredients except for the chocolate chips and chocolate squares. Blend until smooth.
- Pour into a greased ramekin/oven safe dish. If you are using the chocolate squares, pour half of the mixture then add the chocolate squares before pouring in the rest of the mixture.
- Add chocolate chips on top and bake for 20-25 minutes. Let it set for 5-10 minutes and enjoy!
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