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Healthy cookie baked oatmeal with chocolate chips on top

Healthy Cookie Baked Oatmeal

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5 from 1 review

  • Author: Susan
  • Total Time: 25 minutes
  • Yield: 2 servings 1x
  • Diet: Low Calorie


Start your day with this warm and delicious healthy cookie baked oatmeal. A fun and filling alternative to plain oatmeal. This simple DIY breakfast can be prepared in under 30 minutes.

These show stopping 2 point oatmeal cookie cups are the perfect dessert recipe. The center is warm and chewy, while the top has a slight sweet and salty crispness making it the ultimate cookie baked oatmeal.


Units Scale
  • Half of a ripe Banana mashed into a puree.
  • 1/2 cup of Rolled Oats
  • 1 Egg
  • 1/4 cup of Unsweetened Vanilla Almond Milk
  • 1 Teaspoon of Coconut Sugar
  • 1/4 Teaspoon of Baking Soda
  • A pinch of Sea Salt
  • 10 Chocolate Chips


  1. Mix - Pre heat 350 Degrees F. Add your mashed banana, rolled oats, egg, almond milk, coconut sugar and baking soda into your blender. I used he Ninja Foodi Smoothie Maker to blend for about 1 minute.
  2. Fill - Pour your batter into two 6 ounce ramekins.
  3. Assemble - Top with chocolate chips and sea saltine place in the oven and bake for 20 minutes.
  4. Bake - Place your ramekins on a baking sheet and place in the oven for 20 minutes.
  5. Serve - Remove from oven and serve warm...so yummy!!!


  • Try adding a teaspoon of PB2 Powdered Peanut Butter to your batter to make Peanut Butter oatmeal cookie cups.
  • For extra protein you can add a scoop of Orgain Chocolate Fudge protein powder.
  • Swap your chocolate chips for some fruit like blueberries or sliced bananas or use both chips and fruit to create a banana and chocolate chip oatmeal cup. The ideas are endless!
  • Prep Time: 5 minutes
  • Cook Time: 20 minutes
  • Category: Breakfast
  • Method: Oven Baked
  • Cuisine: American


  • Serving Size: 1 cup
  • Calories: 262
  • Sugar: 17.3 g
  • Sodium: 1380.9 mg
  • Fat: 6.9 g
  • Carbohydrates: 40.7 g
  • Protein: 7.9 g
  • Cholesterol: 93 mg