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This Cookie Baked Oatmeal is gluten free, dairy free, made with a few simple ingredients (that you probably already have on hand!), and is sweetened only with 1/2 of a banana and chocolate chips! It’s inspired by freshly baked chocolate chip cookies with melty chocolate chips and an ooey-gooey, slightly under-baked center 🤤 This is a breakfast, snack, or sweet treat you’ll want to make again and again!
Today, I was in the mood for a breakfast that tasted delicious and sweet (hello, that time of the month!) but was also hearty, nutritious, and filling. CUE this Cookie Baked Oatmeal! Plus, chocolate chip cookies are my absolute favorite dessert, so this recipe has my heart 😉 Who doesn’t love a breakfast that tastes and looks as good as dessert, right??
This oatmeal is well-rounded with complex carbohydrates from the banana and oats, healthy fat from the chocolate chips and nut milk, and protein from the egg. Bonus points for topping it with some extra nut butter for a little added healthy fat + protein boost. Safe to say it kept me full and fueled all morning!
I love baked oatmeal recipes because it’s basically oatmeal in muffin form. This was actually my first time blending all of the ingredients before baking to get it nice and smooth— and let me tell you, it was a game changer! Since I’ve started blending my oatmeal recipes, I’ve made my Nutella Baked Oatmeal, Brownie Baked Oatmeal, Apple Pie Baked Oatmeal, Hostess Cupcake Baked Oatmeal, and SO many more! They’re perfect for quick, nutritious breakfast or when you need a healthier sweet tooth fix.
Watch the full video tutorial HERE.
Why You’ll Love This
- Low effort, high reward – This is super easy to make, just mix everything, bake, and you have a delicious oatmeal ready in just twenty minutes.
- Fiber fueled – Oats are an amazing source of fiber and help with digestion to keep things moving. Adding in the banana also adds more fiber!
- Naturally sweetened – The only sweetener used is half of a banana so it’s time to put all of those spotty bananas to use!
- Dietary friendly – These oats are gluten free, dairy free, and low sugar.
What You’ll Need
- Oats – I typically use these organic sprouted gluten free oats for easier digestion and to avoid glyphosate but any rolled oats will do!
- Banana – This is the only sweetener used in the recipe so the spottier the banana, the better. Spotty bananas are much sweeter than green/ripe ones.
- Egg – This helps create a muffin-like texture and adds protein. I haven’t tried this with any egg substitutes but let me know if you decide to try or what works for you!
- Milk of choice – I used homemade or Elmhurst cashew milk because it’s creamy and simple. You can use any preferred kind of milk, oat, almond, coconut, regular milk, etc.
- Sea salt
- Baking soda
- Chocolate chips or chunks – You can use any chocolate chips or even chop up a chocolate bar. To keep this dairy free I like to use Enjoy Life mini chips. If you want this to be completely refined sugar free, these Just Date chocolate chips are delicious!
How To Make
- Preheat the oven to 350F and lightly coat an oven-safe mug, ramekin, or baking dish with oil.
- In a high-speed blender, add all ingredients except chocolate chips and blend until fully combined.
- Pour the batter into the greased baking dish and top with chocolate chips.
- Bake for about twenty minutes until slightly golden and similar to a muffin texture.
- Top with flakey sea salt, let cool, and enjoy!
Recommended Tools
- High-speed blender
- Ramekin – I use these 8oz ones for a single-serving!
- Silicone spatula
- Stainless steel measuring cups and spoons
More Mouth Watering Baked Oats
Chocolate Sea Salt Baked Oats (Gluten Free, Vegan)
Banana Cream Pie Baked Oatmeal (Gluten Free, Vegan)
S’mores Baked Oatmeal (Gluten Free, Vegan)
Cookie Baked Oatmeal
Ingredients
- 1/2 cup oats
- 1/2 banana
- 1 egg
- 1/4 cup milk of choice
- pinch sea salt
- 1/4 tsp baking soda
- chocolate chips (for topping)
Instructions
- Preheat oven to 350F. Lighty coat an oven-safe mug, ramekin, or baking dish with oil.
- Add all ingredients (except chocolate chips) to a blender and blend until fully combined.
- Pour batter into baking dish. Top with chocolate chips.
- Bake for about 20 minutes. Top with flakey sea salt, let cool, and enjoy!
If you make this recipe, please be sure to leave a review and rating below! To see more recipes, follow along on Instagram, TikTok, Facebook, and Pinterest!
I eat this almost every morning for breakfast and also shared it with my coworkers and friends because it is that delicious!!!
That makes me so happy to hear! I am so glad you love it 🙂 thanks so much for the comment!
This recipe is FANTASTIC .. I love it
I am so happy you love it! So yummy!
I quadrupled the recipe and made it in a 8 inch round dish as a cake. It came out moist, it wasn’t over baked, it was just really bland… this recipe needs sugar. I like the idea of the oats blended in the recipe but tbh if I make this again I’ll be adding sugar, flour, oil, vanilla, cinnamon and nutmeg.
Really all I would add is extra sweetener if you wanted it more sweet! I’ve used brown sugar, maple syrup, honey, and coconut sugar and they really make it into more of a treat / dessert 🙂 hope that helps!
This is a daily, I sub water for milk and a chia egg. I also add vanilla extract and cocoa power and some high quality organic Stevie. It is so delicious!!!
I am so happy to hear that you love it! Thanks so much for the comment 🙂
I’ve been making a version of this with protein shake instead of milk or some vanilla protein powder for years and it’s amazing!
Wow that’s such a great idea! I’ll have to try it out 🙂 thank you!
What about a microwave option? How long would I put it in?
Hi! I’m sorry, I haven’t tried this in the microwave yet. If you decide to give it a try, let me know how it goes!
I use protien muscle milk in place of Almond milk to increase the protein amount. Works great.
Such a good idea! Glad you enjoy it 🙂
That is very smart! I’ll have to try that.
Hope you enjoy! 🙂
2 min in a microwave safe bowl. 👌🏼
Yay, so glad it worked! Thanks for sharing!!
I tried this in the microwave. I initially put the counter for 10 minutes, however it was ready in 4.
SO GOOD!
So glad it worked out well and you enjoyed!! Thanks for sharing 🙂
Do I have to put in a blender? Can I mix it by hand or use a hand mixer?
Hi! Yes, you can. I recommend using oat flour instead of oats and mashing your banana with a fork or potato masher 🙂
Can you bake this in air fryer?
Hi! I haven’t tried it yet but I bet it will work 🙂 Just keep a good eye on it as the time may vary a bit!
Is it possible to find out the calorie count for this?
Wondering the same
Using 2% milk and 1 large egg:
375 calories
10.6 g fat
51.9 g carbs
14.9 g protein
Thanks for sharing!
Hi! Does anyone knows the calorie count?
323 calories, 18P, 45C, 8F. I used nonfat milk!
Should I use Old Fashioned Oats, Quick Cooking Oats, or … doesn’t it matter? 😳
Either will work! The only oats I wouldnt recommend using are steel cut 🙂
Hi, this sounds delicious! Do you use 8oz. or 6 oz. ramekins for this recipe?
Thank you so much! I use 8 oz ramekins 🙂 enjoy!
If using 4oz ramekins would you suggest adjusting the time or the oven temp? TIA!
Hi Tamara, I would actually likely just cook for less time! I’d just keep a good eye on it 🙂 enjoy!
Absolutely delicious!!!
Can you explain why/how you sprout the oats and why this is beneficial?
Thank you
I am so happy you loved!! I buy oats that are already sprouted (the brand is One Degree Organics and you can get them at Costco or Whole Foods). I prefer sprouted because it makes them easier to digest and the nutrients more bio-available (aka: easier for our bodies to absorb). Hope that helps! 🙂
What kind of Poutine Powder do you use in some of you recipes?
I usually use Sprout Living protein! I have a discount code “callascleaneats” 🙂
Heard about this baked oatmeal cookie can’t wait to make it heard it was delicious.
I hope you love it! 🙂
Hi
I used all the ingredients listed however my oats were still liquid on the inside. How can I adjust this.
Hi! Oh no, I’m sorry that you were having trouble! Did you follow the ingredients/measurements and cook time exactly?
Me too- I baked mine for 40 min to cook through. Maybe oven variation is why. So, just keep adding 5 min, check, and then when it’s done, that’ll be the time you want to use
Hi Farah! Thanks for sharing this info 🙂 yes, ovens can definitely vary and cook time may also vary depending on what kind / brand of milk you use too. Glad you figured out the exact timing for you! Hope you enjoyed the recipe 🙂
For real though, game changer oatmeal!!! So delicious!
Ahhh yay! So glad you love it! 🙂
I use protien muscle milk in place of Almond milk to increase the protein amount. Works great.
Can I used apple sauce instead of the banana?
I haven’t personally tried it but I have had quite a few people tell me they’ve tried it and it works! I would prbably add a sweetner like honey or maple syrup with it though 🙂
Has anyone tried baking a few and freezing or making a few and reheating? Just curious as our mornings are hectic and I don’t have a ton of extra time so I usually just grab a protein bar.
Hi! I have made it and reheated it 🙂 hope that helps!
I was wondering the same thing! I may try with some fresh fruit too!
Hi Holly! So yummy with fresh fruit 🙂 I have baked a couple ahead of time and reheated as needed. I haven’t tried freezing them before but let me know how it goes if you give it a try! I could see it working well. Enjoy!
hey calla! I make this at least once a week, I love it! Also I add a date + vanilla extract, makes it taste a little sweeter. thanks for the recipe 🙂
Sounds AMAZING with the date and vanilla extract! I am definitely going to try it that way next 🙂 so glad you love it!
I tripled the ingredients and made as a cake. Should I store it in the freeze or is it ok outside?
Such a great idea! It shoud be fine on the counter for a day or 2 but if you plan on keeping it longer I would refrigerate for 5 days or so or freeze for longer!
how many macros are in this
Hi! I avoid counting calories and macros so I am not sure exactly— I’m sorry! It should be pretty quick to plug into a nutrition calculator though 🙂
Can you cook these in the air fryer?
I have had quite a few people tell me that they baked in the air fryer and it worked! Timing may be a little different so keep a good eye on it the first time 🙂 enjoy!
I successfully made with steel cut oats!!! Yay! To be fair I used the 3min oats (cut into smaller pieces).
Preheat at 325•
First I doubled your recipe, To make
3-8oz ramekins
added extra 1/4 cup of milk
(I used 1/4 cup dry milk powder with 3/4 cup room temperature filtered water)
It cooked an extra 10 min
30 min total also used toaster oven on bake setting
The whole family enjoyed this so much for dessert
Win
Win
Win!!
Thank you!! Delicious!!
I am so glad to hear you were successful with steel cut oats! 🙂 I will have to try it out this way. So happy you and the fam loved it!
One of my favorite breakfasts! So delicious & easy too!
That makes me so happy! It’s one of my faves too 🙂 so glad you love it!
Ok, so I have a 3 month old, looking for “lactation” recipes and I remembered seeing this one on social media and thought… hmm, oats, egg, banana… perfect! I plan to throw some brewers yeast in here and a little bit of coconut oil or butter and baking batches in a muffin tray. My question is, has anyone tried refrigerating batches of this and how does it turn out? Thanks!
Such a good idea to add the brewers yeast and oil/butter for a lactation breakfast or snack!! I have refrigerated for later before and I still loved it cold!
I have a 3 month old rn and I just bought brewers yeast today, I was thinking about the same thing!
I made this recipe for breakfast. Very good! I’m going to add a little coconut to my next dish and use less chocolate chips.
So glad you loved it! Sounds delish with coconut 🙂
I have made this a few times and have adjusted it to my taste. I swapped the chocolate chips for walnuts and added a tbsp of brown sugar. I also use a whole banana mostly because the bananas I buy are usually small.
My question is, I’d like to meal prep these and have them ready for breakfast on busy mornings. I’d prefer to make them individual bowls for portion control as opposed to making it like a cake as earlier shared. Do you know if they reheat well in the microwave?
The brown sugar / walnut combo sounds delish! I’ll have to try it 🙂 I have made them in advance, refrigerated, and eaten later (I actually enjoy them cold!) and that works totally fine! I haven’t tried re-heating in the microwave but I bet that will work too! Let me know how it goes!
Absolutely LOVE these! I’ve shared it with everyone I know raving about how amazing they are! I’ve tried a few variations (cake batter protein shake in place of milk), but so far my fav is exactly as is with the addition of 1 tablespoon of peanut butter. And I bake in a muffin pan for smaller portions. (I like to eat but need to control myself with this stuff!) YUM!!
Aw, this made me SO happy to hear! The cake batter variation sounds amazing— I’ll have to give it a try! Thank you so much for the comment and support— it means so much <3
How long in a muffin tin please?
Love that this is nutritious yet feels like a dessert, and that it is so easy and fast to make. With that said, the recipe was a bit too bland for my taste. Looking forward to making it again and adding a bit more flavor (I’m thinking a little vanilla bean or toasted coconut would liven it up!)
I find that adding a tablespoon or so of honey, maple syrup (or even brown sugar if you are going more desert-y) really adds a lot of flavor! Vanilla bean and toasted coconut sound delicious as well 🙂 enjoy!
Thanks for this recipe! It’s really good!
I doubled the recipe which made 3-8oz ramekins, added one scoop of unflavored protein powder, a tsp or two of stevia (when I have bananas that aren’t ripe enough).
I’ve added a couple of dashes Cinnamon and one dash Nutmeg and that was delicious too.
I put these in the air fryer on the bake setting, 300 degrees for 15 mins. They turn out great. I eat one or two for breakfast and the third as a snack during the day and they squash my hunger! I’ll be trying your other recipes! Thanks again for sharing!!
Aw, I am so glad you love this recipe! One of my all-time faves. I love adding protein too! The cinnamon and nutmeg sound like delicious additions as well 🙂 thank you for the comment!
Where do you buy your oatmeal? What brand? I want one that doesn’t have gloyphosate.
The brand is one degree organics! I buy it at Costco because it’s a really great deal but you can also get it at whole foods 🙂
Do we know the calorie count?
How can I double this recipe?
Hi! Just double each ingredient and pour into 2 ramekins instead of 1— enjoy! 🙂
Can I prepare and put in ramekins and then just he cook individually as needed?
Hi Gina! I would probably actually pre-bake and reheat as wanted 🙂 just because raw oats absorb liquid the longer they sit, so it may change the consistency!
This is such a great base recipe!!! I followed using all the ingredients listed as is, then added a splash of vanilla extract, some cinnamon, and some almond butter. I also used chopped dark chocolate and after it baked drizzled some honey on top for a touch of added sweetness. Thank you so much for sharing, I will definitely be making this again!
Hi Kristina! I am so happy you love this recipe 🙂 those additions sound amazing— some of my favorites to add as well! xo
I have made this so many times since I discovered the recipe on social media. I make 2-4 every time and made it for my daughter when I visited her on a trip. I do add about 3 crunched pecans in each. I am addicted to these oatmeal cookie bakes and eat them several times a week.
I am so happy you love this recipe, Linda! Sounds amazing with the pecans too 🙂 Thank you so much for taking the time to comment— it means a ton! x
Absolutely love this recipe.. its my go to now and bonus the kids love them too. I don’t have the small baking dish. Instead I use the silicone muffin. Comes out perfect
I’m so happy to hear that you and your kids love it! So glad it works in the silicone muffin liner too 🙂 thank you for the comment!
How long in a muffin tin please?
Hi Cindy! A muffin tin is about half the size of the 8oz ramekin I used for this recipe so you’ll want to bake for about half the time, 12-15 minutes. I would check at the 12 minute mark and watch from there! I hope that helps 💕
They’re good. I added some vanilla to make it even more like a cookie. This does end up taking 40 minutes in my oven and I see from comments some people and the same problem. I like to top mine with natural PB and some pure maple syrup.
Hi! So happy you like this recipe! Baking time can definitely vary depending on your oven and which ingredient brands you use. Love the pb and maple syrup toppings— so yum! Thanks for the comment!
This was delicious however the oven temp is way to low for 20 min. I cooked at 400 for 30.
Also do we need the banana? I’d rather just add more swerve brown sugar, wasting sure if the banana was for texture? Thanks
Hi! Yes, time / temp can vary depending on your oven and exact brand of ingredients you used. I shared what works for me! So glad you enjoyed 🙂 it’s one of my favorites. The banana definitely helps with the texture but let me know how it goes if you leave it out!
Delicious! Even my 2 year old loves it!
How can make it so the chocolate chips don’t sink to the bottom?
Aww yay! Always a win when the kiddos enjoy too 🙂 you can add the chocolate chips halfway through baking if they are all sinking!
I’ve been really excited to try this.. it was not nearly done after 20 min. I have a gas stove, maybe that’s why?
Hi! Yay, glad you are finally trying it out! It can definitely vary depending on which exact brand of ingredients you use, oven, baking dish, etc. Let me know how it turned out 🙂
A LOT OF YOUR RECIPES JUST SAY “BAKING DISH,” BUT YOU DON’T LIST THE SIZE. IT WILL MAKE A HUGE DIFFERENCE IN HOW LONG TO BAKE IT. THANK-YOU!!
Hi there! For this recipe I used a 8 oz ramekin 🙂
Could you make this the night before and bake in the morning?
Thanks!
Hi! I would actually probably bake it the night before and re-heat in the morning 🙂
Good morning Miss Calla. This recipe looks like something I could easily gobble up! After reading the other comments, I see no mention of banana allergies. Any swap suggestions would be appreciated. Thanks in advance. Barrie
Hi Barrie! Some people have said they used applesauce instead of banana. I would likely also add a little extra sweetener such as maple syrup, honey, brown sugar etc. if swapping out the banana. Let me know how it goes if you give it a try!
Pumpkin puree would probably work as well.
Some people have said pumpkin works too :)but will likely need extra sweetener!
Is the texture cake-like or more gummy?
Cake-like! 🙂
I just made them, and they’re delicious!
It take a minute and I like that it’s healthy. I split the mix into 3 muffin silicon cups and it came out perfect !
Do they need to be kept in the fridge ? They won’t last more than 2 days but still. 🩵
I am so glad you loved! Yes, I would store in the fridge 🙂
I made this vegan with flax egg and oat milk. Also, I substituted applesauce for the banana and added a scoop of unsweetened pea protein. I think next time I will try a chia egg, as my mixture took almost 40 minutes to bake until set. The top was my favorite part – very much like a cookie! Next time, I think I will add some cinnamon and maybe a dollop of almond or sunflower seeds butter. I had this for dessert, not breakfast, and it was quite satisfying.
I made these for the first time this weekend and everyone loved them! I can’t wait to make more !! Thank you 🙂
Hi Sarah! This is one of my favorite recipes ever, I’m so glad they were a hit for you too 💕
It’s surprisingly so delicious!! Will definitely try some of the add-ins mentioned in the comments.
What is the best way to store this? And how long will it last?
Thought to give it to my toddler for breakfast tomorrow/lunch snack!
Hi Sanya! It should be good stored in the fridge for 2-3 days if you’re wanting to put it in a glass container or covering the top tightly. You can reheat it in the oven or microwave when you’re ready to eat!
I wonder if this can be cooked in the air fryer
Hi Carolyn! I haven’t tried this myself but it should work. Trying baking in the air fryer at 350F for about 10-12 minutes, make sure to check for doneness and no wet batter is in the center. I hope that works!
AMAZING!!!! this was soooo good and easy to make. My Fav!
Thanks so much Julie! This is one of my all-time favorite recipes too, I have it A LOT 😍
I double the recipe, bake it in a bread pan, and have it as a healthier dessert with some ice cream! So delicious!!
Ooooh such a good idea Kelly, I’m going to try this next 🤗