Let the cookie dough flavored recipes continue! You guys know I love my baked oatmeal, so I couldn’t not create a cookie dough flavor with this one! It’s super easy to make & the cashew butter gives it that cookie dough flavor. Loaded with chocolate chips & just oh so good!
What is baked oatmeal?
Baked oatmeal is oatmeal baked in a pan making breakfast incredibly easy. You can make it ahead so that all you have to do is warm it in the morning or eat it straight from the fridge (which I often do)! It’s a great simple breakfast or snack option. It tastes like dessert and it’s just so delicious!
What you need to make cookie dough baked oatmeal + substitutions:
- Quick oats- I love using quick oats, because it gives it the best texture! This is my absolutely favorite way to make baked oatmeal, it almost makes it taste cake-like. You can substitute with rolled oats, but not steel cut.
- Cashew milk- You can definitely substitute with almond milk, dairy milk, whatever milk. Cashew does help add to the cookie dough flavor, but it’s not required.
- Cashew butter- For the nut butter, I will say cashew butter does lend the most cookie dough flavor. You can sub another nut butter or sunflower seed butter but it won’t create the exact same flavor profile. I usually get my cashew butter from Trader Joe’s!
- Maple syrup– Maple syrup is my preferred sweetener but you can also use honey or brown sugar.
- Eggs- The egg helps bind the recipe. You could substitute with a flax or chia egg.
- Chia seeds- I just love adding chia seeds for extra nutrients. You could substitute ground flaxseeds or hemp seeds or skip completely.
- Baking powder- Baking powder helps the oatmeal to rise.
- Vanilla extract- A key to any baked recipe in my opinion.
- Sea salt- I don’t bake anything without salt. It’s what helps bring the flavor out in a recipe.
- Chocolate chips- Obviously chocolate is what brings the cookie dough flavor and makes it like dessert. You could definitely omit or substitute with raisins or dried fruit but it won’t be the same, obviously.
Tips for making cookie dough baked oatmeal:
- Quick oats vs rolled oats- Like I said above, quick oats will give it a denser, more cake-like texture and is what I prefer.
- Let oatmeal cool completely before cutting- To get a more solid cut, I typically like to store my oatmeal in the fridge for a few hours once it’s cooled before cutting slices. It makes them stay together better!
- For the best texture- You want to make sure the oatmeal is still soft in the center but cooked through. That way it comes out into a soft bar rather than a hard one!
Cookie Dough Baked Oatmeal
- 8×8 baking pan
- 2 cups quick oats
- 1½ cups cashew milk or any dairy or dairy-free milk
- ⅓ cup cashew butter
- ⅓ cup maple syrup
- 1 egg
- 1 tsp vanilla extract
- 1 tsp baking powder
- ½ tsp sea salt
- ½ cup chocolate chips
- Preheat oven to 350 degrees.
- In a large mixing bowl, whisk the eggs together. Add in maple syrup, cashew butter, cashew milk, and vanilla extract.
- Once combined, pour in the oats, baking powder & sea salt. Mix until well combined. Mix in the chocolate chips
- Pour into a greased 8×8 baking pan. You can also use another size baking dish, just adjust cooking times if needed.
- Bake for about 25-30 minutes until the center is set but still soft.
- Cut into 4-6 slices depending on your preference. I love serving mine with yogurt, fruit, and more cashew butter! Enjoy!