Gooey Chocolate Chip Cookie Baked Oatmeal with Milk
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If you’ve ever dreamed of waking up and eating milk & cookies for breakfast, well you’re not alone, and this creamy Chocolate Chip Cookie Baked Oatmeal is the answer to those exact dreams! Made with wholesome oats, brown sugar, rich chocolate chips, eggs, and coconut oil, this easy recipe comes together in just 5 minutes of prep and bakes into a creamy, warm, chocolatey treat. Serve it warm with a splash of your favorite milk, and enjoy a comforting breakfast that feels like dessert every time!
Who doesn’t love milk & cookies?? Don’t lie! I know you do! These taste just like a delicious, warm chocolate chip cookie topped with creamy milk, and the best part is we’re having them for breakfast!
As a breakfast lover myself, this recipe inspiration came from a similar recipe of mine, these simple chocolate chip baked oats (that don’t use a blender), but I wanted something that was a bit more cookie-like. I decided to blend these in the food processor to give them a creamier texture, and top them with milk to really give you that “milk and cookies” feel but in a cozy, baked oatmeal form.
If you actually want to make literal chocolate chip cookies from scratch for breakfast, be my guest! But if you’re set on oats that don’t taste like oats, I also love this fudgy brownie baked oatmeal recipe, it’s so decadent!
ingredients you’ll need
- oats- I used old fashioned oats, but quick oats work too if that’s all you have!
- baking powder & salt
- milk
- eggs
- coconut oil- butter also works in this recipe!
- brown sugar- using this as our sweetener to really give them that classic cookie taste
- vanilla extract
- chocolate chips- I’m currently obsessed with guittard’s super cookie chips, they are so big and are the best in any baking recipes!
- flakey sea salt- this is optional but I love to add it to really give that cookie feel.
Best way to serve these oats
The best way in my opinion to serve these oats is to scoop them into a bowl and top with your favorite kind of milk. It totally gives those milk and cookies vibes! The milk kinda soaks into the oats which makes them super creamy and moist. Plus I love the combo of the warm cookie oats and the cold milk together.
If you’re not feeling the milk & cookies vibes, I suggest topping these with a bit of maple syrup or whipped cream!
How to make these
Step 1: Preheat your oven & spray a baking dish with nonstick spray!
Step 2: Add all the ingredients (except chocolate chips) to a food processor or blender. Blend until smooth.
Step 3: Pour into dish, and bake- voilà! You have yourself a delicious breakfast for the whole fam (or for you for the next few days).
Blender or food processor?
I used my food processor to make this recipe, but a blender will work just as good! Both make this recipe super easy since you don’t need any bowls and extra dishes to clean.
If you don’t have a food processor or blender, you can make this in a bowl by just mixing everything together (just know the texture will be slightly different). If you want you can sub the old-fashioned oats for quick oats to get a closer texture!
Storing, reheating, freezing
This chocolate chip cookie baked oatmeal will stay good in the fridge for 5-6 days, so wrap it up in the baking dish or place into a tupperware container to store. To reheat, you can warm up in the microwave or the oven!
You can also freeze these oats in a freezer-safe container for up to 2 months. Let them sit at room temperature to defrost.
Want to try more baked oatmeal recipes?
If you made this recipe, I would love to know what you thought! Leave me a star rating and a comment below – I read them all! ⭐️ Your reviews not only help my business but other bakers as well!
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Gooey Chocolate Chip Cookie Baked Oatmeal with Milk
Ingredients
- 2¼ cups (532.32 g) rolled oats
- 1 tsp (1 tsp) baking powder
- ¼ tsp (0.25 tsp) salt
- ⅓ cup (73.33 g) brown sugar
- 1¼ cup (295.74 ml) milk, at room temperature
- 2 (2) large eggs, at room temperature
- 3 tbsp (3 tbsp) melted coconut oil, sub butter
- 2 tsp (2 tsp) vanilla extract
- ½ cup (90 g) chocolate chips, plus more for topping
- flakey salt , for serving
- milk, for serving
Equipment
Instructions
- Preheat your oven to 350°Fahrenheit and spray an 8×8 square or round baking pan with nonstick spray (or line with parchment paper) and set aside.
- In a blender or food processor, blend together the oats, baking powder, salt, sugar, milk, eggs, oil, and vanilla extract until combined. Fold in the chocolate chips with a spatula.2¼ cups rolled oats, 1 tsp baking powder, ¼ tsp salt, ⅓ cup brown sugar, 1¼ cup milk, 2 large eggs, 3 tbsp melted coconut oil, 2 tsp vanilla extract, ½ cup chocolate chips
- Pour the oatmeal mixture into your prepared baking pan, top with extra chocolate chips if desired, and bake for 35-45 minutes or until the center has set. Remove & let cool for a few minutes before topping with flakey sea salt and serving. Scoop into a bowl and top with milk.½ cup chocolate chips, milk
Notes
- make this in an 8×8 square or round baking dish
- store in fridge for 5-6 days, or freezer for up to 2 months
- Reheat in the microwave or oven
This post contains affiliate links which means if you purchase something off of one of those links I make a small commission at no extra cost to you. Thanks for supporting my blog!
This post contains affiliate links which means if you purchase something off of one of those links I make a small commission at no extra cost to you. Thanks for supporting my blog!
