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Chocolate Chip Cookie Blender Baked Oatmeal

Chocolate Chip Cookie Blender Baked Oatmeal

Jillian Glenn
These vegan chocolate chip blender baked oats are a family-friendly and wholesome breakfast that tastes like a dessert! I used Bob's Red Mill Extra Thick Rolled Oats to create this delicious treat. Prep these individually portioned oatmeal bakes for busy mornings ahead. Microwave to reheat and enjoy!
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Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 5
Calories 302 kcal

Ingredients
  

Chocolate Chip Cookie Blender Baked Oatmeal

  • ¾ cup unsweetened oat or almond milk
  • ½ cup cane or coconut sugar
  • 4 tablespoon coconut oil or unsalted melted vegan butter
  • 1 teaspoon baking powder
  • 1 teaspoon vanilla
  • ¼ teaspoon salt
  • 1 cup Bob's Red Mill Extra Thick Rolled Oats
  • ¼ cup vegan chocolate chips

Instructions
 

Chocolate Chip Cookie Blender Baked Oatmeal

  • Preheat the oven to 350
  • Add the oat milk, sugar, coconut oil, baking powder, vanilla, salt, and oats to a blender. Blend for about 10-15 seconds or until the contents are smooth and a batter has formed. Pour the contents of the blender into 5 greased ramekins and then fold in about a tablespoon of chocolate chips into each ramekin.
  • Bake for 25-30 minutes or until the edges of each of the oatmeal bakes are golden and they've risen in the center. Serve warm!

Nutrition

Serving: 1Calories: 302kcalCarbohydrates: 40gProtein: 3gFat: 15g
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