Chocolate Chip Cookie Baked Oatmeal

This chocolate chip cookie baked oatmeal tastes like a warm, freshly baked cookie for breakfast- YUM. Plus it’s made with nourishing ingredients that pack 15 grams of protein and 6 grams of fiber per serving. They’re truly the perfect way (and most delicious way) to start your morning!

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Why you’ll love these

Gooey warm chocolate chip cookies…….. for breakfast. Need I say more?

Not only do these baked oats taste like classic chocolate chip cookies right out of the oven, but each serving has 15 grams of protein and 6 grams of fiber.

They’re made with wholesome ingredients like whole grain oats, flax seed and Greek yogurt, but still have the classic flavors of chocolate chip cookies like brown sugar and vanilla. (And PS- your kitchen will smell amazing)

Did I mention there’s no banana!? I love banana just as much as the next person and I love using it as a natural sweetener for baked oats, but sometimes I don’t want my oats to taste like banana, especially for this chocolate chip cookie version.

These are also pretty foolproof and easy to make. You can either mix them up in a bowl or you can blend all of your ingredients together in a food processor or blender. Your choice!

This baked oatmeal recipe is hands down one of my favorite oatmeal recipes! You and your whole family are going to looove these baked oats, so let’s get into what you need so you can get started!

Ingredients for cookie bake oatmeal laid out on a countertop with labels.

Ingredients

  • Rolled oats: You’ll need regular old-fashioned oats for this recipe. Quick oats or instant oats will yield a different texture. You could also use 1 3/4 cups of oat flour in place of oats (rough equivalent to 2 cup oats). Oats are a great source of complex carbohydrates and fiber!
  • Dark brown sugar: I love using dark brown sugar but you can use light brown sugar too. Or if you prefer you can use honey or maple syrup- just keep in mind it will lose some of the classic chocolate chip cookie dough flavor.
  • Ground flax seed: Ground flax adds protein, fiber and healthy fat!
  • Plain Greek yogurt: Any plain Greek yogurt will work, but I prefer to use at least 2% fat for best results.
  • Eggs: Adding eggs helps the oatmeal to bake together and also adds protein!
  • Milk: You can use whatever milk you typically use, any will work. I prefer regular milk flavor best for this one but you can use almond milk, oat milk, coconut milk, soy milk, etc and it will work.
  • Vanilla extract: Vanilla extract is essential for cookie flavor!
  • Chocolate chips: I use regular semi-sweet chocolate chips, but you can use whatever you prefer. Dark chocolate chips, milk chocolate chips, mini chocolate chips, or even white chocolate chips will work. You can also use lower sugar chocolate if you prefer.
  • Salt + baking powder

Step-by-step instructions

  1. Preheat oven to 350 degrees and prep four ramekins (I have and love these!) or a baking dish by spraying lightly with oil.
Dry ingredients for cookie baked oatmeal being mixed with wet ingredients.
Wet ingredients for cookie baked oatmeal mixed in a large bowl.
  1. Method one: Add all ingredients except for chocolate into a food processor or high speed blender. Blend on high until left with a smooth batter.
  2. Method two: Pulse rolled oats in the food processor until blended into a fine texture. Add to a large bowl and combine with dry ingredients: dark brown sugar, flax seed, salt and baking powder. Then add wet ingredients: Greek yogurt, milk, vanilla extract and eggs and combine well.
Chocolate chip cookies being added to cookie oatmeal batter.
Batter for cookie baked oatmeal in a large bowl.
  1. Stir in chocolate chips.
Cookie baked oatmeal batter poured into four ramekins ready to be baked.
Four ramekins with baked cookie oatmeal.
  1. Pour oat mixture evenly into each ramekin and top with more chocolate chips for good measure as desired.
Four servings of cookie baked oatmeal bake into white ramekins.
  1. Bake at 350 for 25-30 minutes depending on how firm you like your baked oats. When baked oats area ready, they will be slightly golden brown and feel firm but stlil a little spongey in the middle (similar to a mug cake). A fork should come out mostly clean with a few crumbs.

Recipe FAQ

Can I make these ahead of time?

Yes! Store in the fridge covered tightly with plastic wrap or in an airtight container for up to 4 days. If you plan to meal prep these, I recommend making sure they’re not over-baked so that they stay nice and moist when you reheat. When reheating, cover with a paper towel and microwave in small increments.

Can I make these in a large baking dish instead of ramekins?

Yes, you can! You may just need to adjust your baking time to 35-40 minutes depending on what size baking dish you use.

A close up shot of a spoonful of baked cookie oatmeal.

Variations

These are so fun because there are so many different ways you can enjoy them and change them up!

  • Add a big scoop of almond butter, peanut butter or cashew butter for a nuttier version.
  • For even more warm cookie flavor, add a tablespoon or two of melted butter to the batter.
  • Drizzle nut butter on top of your baked oatmeal right before serving.
  • If you want more natural sweetness, add a mashed medium banana or unsweetened applesauce and cut the brown sugar in half.
  • Use white chocolate chips or peanut butter chips for a different cookie flavor!
  • Oatmeal cookie fan? Omit the chocolate chips and add cinnamon and raisins for an oatmeal raisin cookie version!
  • Swap the chocolate chips for blueberries for a blueberry version.
  • Top with a cinnamon sugar mixture for an extra sweet top!
  • Add a scoop of protein powder for an even higher protein version.

More oat recipes you’ll love

Cinnamon Roll Oatmeal Bake

Blueberry Cheesecake Overnight Oats

Oreo Overnight Oats

Pumpkin Protein Overnight Oats

Maple Brown Sugar Overnight Oats

An overhead shot of a spoonful of cookie baked oatmeal.

Chocolate Chip Cookie Baked Oatmeal

Baked oatmeal that tastes like a warm, freshly baked chocolate chip cookie!
5 from 1 vote
Print Pin Rate
Prep Time: 5 minutes
Cook Time: 25 minutes
Servings: 4

Ingredients

  • 2 cups rolled oats
  • 1/4 cup dark brown sugar
  • 3 tbsp ground flax seed
  • 1 cup plain Greek yogurt at least 2% fat
  • 2 eggs
  • 1/2 cup milk
  • 2 tsp vanilla extract
  • 1/3 cup chocolate chips
  • 1/4 tsp salt
  • 1 tsp baking powder

Instructions

  • Preheat oven to 350 degrees and prep four ramekins or a baking dish by spraying lightly with oil.
  • Method one: Add all ingredients except for chocolate into a food processor or high speed blender. Blend on high until batter is smooth.
  • Method two: Pulse rolled oats in the food processor until blended into a fine texture. Add to a large bowl and combine with dry ingredients: dark brown sugar, flax seed, salt and baking powder. Then add wet ingredients: Greek yogurt, milk, vanilla extract and eggs and combine well.
  • Stir in chocolate chips.
  • Pour batter evenly into each ramekin and top with more chocolate chips as desired.
  • Bake at 350 for 25-30 minutes depending on how firm you like your baked oats. When baked oats area ready, they will be slightly golden brown and feel firm but stlil a little spongey in the middle. A fork should come out mostly clean with a few crumbs.

Nutrition

Calories: 388kcal | Carbohydrates: 56g | Protein: 15g | Fat: 11g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 85mg | Sodium: 321mg | Potassium: 406mg | Fiber: 6g | Sugar: 26g | Vitamin A: 183IU | Vitamin C: 0.03mg | Calcium: 224mg | Iron: 3mg

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4 Responses

    1. You could certainly give it a try but I’ve never made them ahead- my guess is that overnight the oats will soak up quite a bit of liquid overnight like overnight oats do, so I’m not sure how that would affect the final product!

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It's me, Jamie!

I’m a Registered Dietitian dedicated to helping you break free of the all-or-nothing dieting with balanced and realistic healthy eating.

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Meet Jamie

I’m a Registered Dietitian and I’ve been exactly where you are, right now. The all or nothing dieting, the constant food guilt, the scale obsession, absolutely no balance with food…. Sound familiar?