Protein Cookie Dough Baked Oats With Chocolate Chips

Cookie Dough Protein Baked Oats are a healthy high protein breakfast that tastes like a homemade chocolate chip cookie, straight from the oven! Try this spin on the viral recipe for tiktok baked blended oats. 

Remember when baked oats started trending on social media and the whole internet went crazy? Well, it’s for good reason!

There are so many different ways to make baked oats and you can get as creative as you like with the flavors. These delicious and easy-to-make cookie dough baked oats might be my new favorite. 

These protein baked oats are not meant for sharing, they are single serve. If you choose to make a big batch for the entire family, you can triple or quadruple the recipe this delicious recipe.

If you’ve ever dreamed about eating chocolate chip cookies for breakfast, now is your chance. My healthy baked cookie dough oats are sweet, nostalgic comfort food and perfect for any time of the day.

So how do you make baked protein oatmeal taste like chocolate chip cookie dough? I found the perfect blend of simple ingredients to make these baked oats taste like our favorite childhood treat: Sweet, caramelly, buttery, vanilla flavored.

With over 30 grams of protein for individual serving, this is the perfect way to start your day! It’s truly the best healthy breakfast option!

For that gooey chocolate chip cookie and milk feeling, I like to pour some almond milk over my oats while still warm. BLISS! If you’re a fan of oatmeal recipes, be sure to also try my Gluten Free High Protein Carrot Cake Baked Oats and my Lemon Poppyseed Baked Oats. 

INGREDIENTS FOR MAKING THE COOKIE DOUGHBAKED OATMEAL RECIPE:

You will need the following ingredients listed below to make these protein oats (the exact measurements are in the recipe card below):

• gluten-free oats -quick-cooking oats blend up a bit easier but you can also use old-fashioned rolled oats. Do not use steel-cut oats in this recipe.
• baking powder gives the mixture a slight rise and that perfect fluffy cake-like texture.
• brown sugar – for that caramel-y taste. You can use coconut sugar to make this recipe refined sugar-free.
• Whey Protein powder – My favourite type of protein powder is PEScience vanilla protein powder and you can use code BAILEY at checkout for a special deal on all their products! They have really good vegan protein powder and chocolate protein powder.
• unsweetened almond milk – any non-dairy milk or regular milk will work. We add some to the batter and then some more for pouring over the oats once baked.
• vanilla – use real vanilla extract for the best flavor.
• egg – could substitute for a flax egg or chia seeds but will not be as fluffy
• mini chocolate chips – I like using dark chocolate and opt for the mini sized ones as they look especially cute for a single serving
• optional – peanut butter, cashew butter, or almond butter drizzle for some healthy fats, pure maple syrup if you’ve got a sweet tooth, greek yogurt, or even potentially fresh fruit.

HOW TO MAKE THIS PROTEIN-BAKED OATS RECIPE

Preheat oven to 350F. Grease small oven safe baking dish.

Blend your oats on high to create a fine powder. Then add all remaining wet and dry ingredients (except chocolate chips) and blend till combined.

Pour into the greased oven safe dish, add in the chocolate chips and mix around. Then add more to top of batter.

Bake for 25-30 minutes or until golden brown.

Remove from oven and top with plant milk of choice (I used almond milk but you could use cashew milk, oat milk, or coconut milk). Inhale!

WHICH OATMEAL IS BEST FOR THIS PROTEIN OATMEAL BAKE?

I recommend using quick oats instead of rolled oats! In this recipe, we are blending the oatmeal and I find that quick oats can be blended easier into oat flour. 

When making overnight oats I usually recommend rolled-oats as quick oats can lead to a mushy texture while setting. However, this will never be an issue for baked oats!

If you want a chewier texture, you can only blend half of the oatmeal and add 1/4 cup whole. 

HOW TO STORE BAKED OATS?

If your protein-baked oats last you longer than one serving, I’m seriously impressed! Should you end up with leftovers or want to make this ahead of time, let cool and then store in an airtight container for up to 4 days. 

CAN I USE OAT FLOUR FOR THIS RECIPE?

You sure can! When blending the oat mixture we’re essentially making our own oat flour so store-bought oat flour will work just fine.

Use approximately 1/3 cup of oat flour instead of the 1/2 cup oats for this recipe.

MORE RECIPES FOR COOKIE DOUGH LOVERS:

• Healthy Oatmeal Protein Cookies
• 4 ingredient vegan Cookies and Cream Ice Cream
• Perfect Vegan & Gluten Free Chocolate Chip Cookies
• Chocolate Chip Oatmeal Cookie Granola
• Soft and Chewy Chocolate Chip Cookies

IF YOU TRIED THIS BREAKFAST RECIPE PLEASE LEAVE IT A COMMENT AND STAR RATING. I LOOK FORWARD TO SEEING YOUR CREATIONS! YOU CAN PIN THIS RECIPE ON PINTEREST OR SHARE ON INSTAGRAM BY TAGGING @basicswithbails and #basicswithbails