This bowl of gluten-free, vegan Cookie Oatmeal is like pudding for breakfast. Vanilla and maple syrup creamy oats topped with fudgy 4-ingredient cookie dough, toasted almonds and hazelnuts, coconut chips, bananas, chocolate chips and cookie crumbs, finished off with a drizzled of nut butter and chocolate sauce. And you can always add more sprinkles – anything you like basically, pile it on!
This cookie dough has been taken from my Peanut Butter Cookies which I just added chocolate chips to. It is super fudgy and so awesome to sink your teeth into.
Questions about Cookie Oatmeal
How to make Cookie Oatmeal? To make Cookie Oatmeal, you will need the following ingredients: milk or water, oats, maple syrup, vanilla extract, cookie dough, chocolate sauce and nut butter. Additional sprinkles I used were chocolate chips, almonds and hazelnuts, crispy coconut slices, banana and cookie crumbs. Combine the oats and milk with the almond extract. Mix and leave overnight in the fridge in a bowl or mason jar. To make the cookie dough, you will need oats, maple syrup, peanut butter and chocolate chips. Add the oats to a food processor and make into a powder. In a saucepan or bowl, heat the maple syrup and peanut butter until runny. Add the oat flour to the runny syrup nut butter mix and mix into a smooth, fudgy dough. Fold in the chocolate chips and shape into small or medium sized balls. Add to the top of the oats along with the other sprinkles, finally drizzling with the nut butter and chocolate sauce.
Can you eat raw cookie dough? You can eat raw cookie dough if it does not contain raw eggs or certain flours/grains such as wheat flour. This recipe uses oats which can be eaten raw. It is also vegan so does not contain eggs.
Can overnight oats be eaten hot? Overnight oats can also be heated. Transfer from the bowl to a saucepan or to a microwavable bowl and heat. The texture will vary and be more gummy, but the taste is just as good, it’s mainly a matter or preference.
Cookie Oatmeal Recipe
Serving size:
Serves 1
Ingredients for Cookie Oatmeal:
- 50g oats
- 150 ml plant milk
- ½ tsp vanilla extract
- 1 tbsp maple syrup syrup
Vegan Toppings for overnight oats:
- Hazelnuts
- Bananas
- Almonds
- Coconut chips
- Dark chocolate chips
- Chocolate sauce
- Nut butter/tahini
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Cookie Oatmeal
Ingredients
Overnight Oats
- 50 g oats
- 150 ml plant milk
- ½ tsp vanilla extract
- 1 tbsp maple syrup syrup
Vegan Toppings for overnight oats:
- Hazelnuts
- Bananas
- Almonds
- Coconut chips
- Dark chocolate chips
- Chocolate sauce
- Nut butter/tahini
Instructions
- In a bowl or mason jar, stir the oats, milk and vanilla extract together and leave in the fridge overnight.
- When ready to eat, assemble the choc chip cookie dough, sauces and sprinkles and serve.
Nutrition
Made this Cookie Oatmeal?
If you had a go at these Overnight Oats please feel free to give me a shout on Instagram at @food_flaneur – would love to see your pics!
Sounds delicious! I’m always so happy when I’ve taken the time the night before to make breakfast.
I know what you mean Dorothy!