This single-serve cookie dough baked oatmeal is an easy and totally delicious healthy baked oatmeal for one! Made with organic rolled oats, oat flour, chocolate chips, tahini, and collagen. This recipe is dairy-free, gluten-free, and made with no refined sugar.
Add this new single-serve oatmeal recipe into your breakfast rotation along with overnight oats and classic stovetop oatmeal!
Ooey-gooey vanilla cookie dough oatmeal with melted chocolate chips and a hint of nutty tahini… this single-serve breakfast recipe is a keeper.
The baked oatmeal trend has really been taking over on TikTok and Instagram lately. It took me a long time to finally try baked oatmeal, and I have to be honest – I wasn’t immediately sold on it when I first tested it out! Other recipes were too dry for my liking, too sweet, or too bland. I like my oatmeal to be perfectly creamy, slightly sweet, and flavourful! After a few times testing this recipe, I have landed on the perfect ratio of ingredients – and it’s sooo good!
This recipe includes collagen for some protein and tahini for healthy fats. It’s naturally sweetened with honey, plus cinnamon and vanilla add that classic cookie dough flavour. A healthy one-bowl breakfast that is easy to prepare and cooks up quickly!
Reasons to try this recipe:
- tested until pefect, it’s the perfect combination of creamy in the middle and cheewy on the outside
- it’s gluten-free, dairy-free, and filled with healthy ingredients
- it’s warm and cozy, and will keep you fuelled for longer with the addition of some protein and healthy fats
What Is Baked Oatmeal?
Baked oatmeal is simply oatmeal that is baked in the oven instead of cooked on the stovetop! You can make a large family-sized batch of baked oatmeal in a casserole dish, or bake it as a single-serve breakfast for one. I prefer the single-serve option because it’s the perfect amount for one serving, no need to store any leftovers AND it bakes in only 10 minutes as opposed to 30-45 minutes for baked oatmeal casserole.
The texture of baked oatmeal is really what sets it apart from stovetop oatmeal. Especially when baked in a mug or ramekin like this – you will find that it is soft and chewy on the outside edge, and creamy in the middle. The finished oatmeal texture is a combination of traditional oatmeal, combined with that of a banana muffin or cake. There are so many flavour combinations and ways you could customize it – for example adding fruit, chia seed jam, or nut butter.
Rolled oats – opt for organic rolled oats or sprouted organic rolled oats if possible. Conventional oats are sprayed with glyphosate, and we do not want to be ingesting food contaminated with this herbicide.
Oat flour – again, opt for organic oat flour. Or, make your own oat flour by blending whole rolled oats in a high-speed blender.
Collagen peptides – I use unflavored collagen peptides. This is totally optional for this recipe, but adds some protein! Omit if you don’t have collagen on hand.
Almond milk – I used unsweetened original almond milk. You can swap for coconut milk or soy milk.
Chocolate chips – I used dairy-free enjoy life chocolate chips.
Tahini – can be swapped for almond butter if you prefer. Tahini is 100% ground sesame seeds, and I use it in many recipes because it has such a great flavour. It is also a great nut-free option or swap for nut butter. This is my favourite brand of tahini, it’s not bitter and is perfectly drippy.
Honey – for sweetness, can swap with maple syrup
Vanilla extract – adds the classic cookie dough flavour
See the recipe card below for specific measurements.
Step by Step Directions
Mix the dry – Preheat oven to 350ºF. Mix the dry ingredients. In an oven-safe mug or small ramekin, mix the dry ingredients including the oat flour, rolled oats, baking soda, cinnamon, collagen peptides (optional), cinnamon, and chocolate chips. Using a fork, mix thoroughly.
Add the wet ingredients – add the wet ingredients directly into the dry, including the almond milk, honey, tahini, and vanilla. Mix until there are no dry bits left. Add a few extra chocolate chips on top of the mixture.
Bake – at 350ºF for 10 minutes. You may want to bake for 12 minutes if you prefer your oatmeal to be thicker and less wet in the middle.
Baked Oatmeal FAQ
The oatmeal will rise in the mug, and the top should be golden in colour. It will be mostly set, remaining only slightly creamy and gooey in the middle, but fully cooked and chewy on the outside. For a 14 oz mug, 10 minutes was the perfect cook time in my oven, but you may want to cook it for 12 minutes or longer if you prefer it to be fully cooked through and not runny in the middle.
There are a few ways to make baked oatmeal healthier! Just as directed in this recipe, I would recommend using organic rolled oats and organic oat flour, adding in a form of protein (either collagen or some protein powder), and adding a source of healthy fats such as tahini or almond butter. This way, your breakfast will be more balanced and satiating!
No, I would not recommend it as steel cut oats take much longer to cook than rolled oats / oat flour.
I used a 14 oz oven-safe mug for this recipe. 14 oz ramekins would also work!
Ways to Serve
- Enjoy straight out of the mug while it’s still warm! It will be gooey and warm, and just like cookie dough.
- Add a dollop of almond butter or tahini to the top
- Add a dollop of chia seed jam for a burst of berry flavour
- Cut up some sliced bananas on top
- Sprinkle with chia seeds or ground flax for extra fiber
- Pour some almond, coconut or oat milk over top for extra creamy texture
Storage + Reheating
If you are meal prepping multiple servings of this baked oatmeal, here are some tips on storing and reheating it for later.
- Fridge – Cool completely after baking, then cover with a silicone reusable lid, and place in the fridge. Store for up to 4 days.
- Reheat – In the oven at 350ºF for 5-10 minutes until warmed through.
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Please tag me @nourishmintkitchen and share on your IG stories if you make this recipe, I would love to see your creations!
Single Serve Cookie Dough Baked Oatmeal
- ¼ cup rolled oats
- ½ cup oat flour
- 1 tablespoon collagen peptides * see note 1
- 1 tablespoon chocolate chips
- ¼ teaspoon baking soda
- ¼ teaspoon cinnamon
- ½ cup almond milk
- 1 tablespoon tahini or almond butter
- 1 teaspoon honey
- ¼ teaspoon vanilla
- Preheat oven to 350ºF.
- Mix the dry ingredients. In an oven-safe mug or small ramekin, mix the dry ingredients including the oat flour, rolled oats, baking soda, cinnamon, collagen peptides (optional), cinnamon, and chocolate chips. Using a fork, mix thoroughly.
- Add the wet ingredients directly into the dry, including the almond milk, honey, tahini, and vanilla. Mix until there are no dry bits left. Add a few extra chocolate chips on top of the mixture.
- Bake at 350ºF for 10 minutes. You may want to bake for 12 minutes if you prefer your oatmeal to be thicker and less wet in the middle.