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.
- 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
- 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.
- Fill - Pour your batter into two 6 ounce ramekins.
- Assemble - Top with chocolate chips and sea saltine place in the oven and bake for 20 minutes.
- Bake - Place your ramekins on a baking sheet and place in the oven for 20 minutes.
- 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
Keywords: Cookie Baked Oats Chocolate Chip