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.
Table of Contents
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
- 1/2 cup certified gluten free oats
- 1/2 tsp baking powder
- 1 tbsp brown sugar
- 1 scoop vanilla protein powder
- 1/3 cup almond milk
- 1/2 tsp vanilla
- 1 egg
- 2 tbsp chocolate chips
- Preheat oven to 350F. Grease small oven safe dish.
- Blend your oats on high to create a fine flour. Then add all remaining 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 22-26 minutes.
- Remove from oven and top with plant milk of choice (I used almond milk). Inhale!
- oat flour can be used instead of oats
- leftovers can be stored in the fridge for 4 days
- feel free to stir some chopped nuts into the batter for some crunch
- cocoa nibs would make for a great substitution for chocolate chips
- coconut sugar can be used instead of brown sugar
- I used PEScience Gourmet Vanilla protein powder - use code BAILEY at checkout for $$ off of all products
Serving Size:1 grams
Amount Per Serving: Calories: 510Total Fat: 15gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 191mgSodium: 376mgCarbohydrates: 58gFiber: 7gSugar: 26gProtein: 38g
The nutrition information provided is calculated based on industry-standard software and should be used as a general guide only. The information may vary depending on ingredient substitutions, cooking techniques, and individual serving sizes. It is the responsibility of the reader to ensure the accuracy and appropriateness of the nutritional information provided. Always consult a qualified healthcare provider for personalized medical or nutritional advice.
I love to bake, cook, exercise, and document all of the above. Nutrition is not low fat. It is not low calorie. It’s not feeling deprived or being hungry all the time. It’s nourishing your body with real, whole foods so that you are consistently satisfied and energized to live your life to the fullest! Read more…