Your favorite salty-sweet, un-baked indulgence in healthy breakfast form, this Cookie Dough Oatmeal is the ultimate easy dessert for breakfast!
One does not simply create cookie dough bits without a greater cookie dough end goal in mind. Actually one might. Okay one probably would. But in this case, one had a bigger breakfast plan involving more than just cookie dough bits + milk + a spoon.
And I promise I won’t use the word “one” again for the rest of this post, that was getting weird.
That bigger breakfast plan: Cookie Dough Oatmeal.
I’ve seen cookie dough oatmeal recipes before where the oatmeal is made to taste like cookie and then you stir in chocolate chips effectively making the oatmeal itself the dough.
But where’s the dough-y texture in that technique? Nowhere to be found.
If I asked for cookie dough ice cream and was handed ice cream with nothing but chocolate chips mixed in I would be disappointed no matter how much salty-sweet, buttery, vanilla flavor the ice cream had to it. I need the dough part of the cookie dough title to be represented somehow! The same logic applies to cookie dough oatmeal.
So I made the cookie dough bits. And stirred them into the cooking oatmeal. And it was delicious. And it satisfied all my cookie dough in a breakfast bowl standards.
Despite my ranting about how salty-sweet, buttery, vanilla flavor isn’t enough to call it cookie dough oatmeal, those things certainly don’t hurt. So I added them here too in the form of vanilla extract, a pinch of salt, and cashew butter. The first two are very familiar, but let’s talk about that last
one ingredient (oops almost slipped!).
Cashew butter is quite possibly my favorite nut butter, especially the raw stuff. It’s sweet and rich and almost reminds me of…cocoa butter? That makes no sense, I know, but it does somehow. Melted into simmering oats it not only adds a buttery-delicious flavor but it also makes the end oatmeal product extra thick and creamy.
I actually opted not to sweeten this oatmeal at all because with the natural nutty sweetness of the raw cashew butter and the sprinkled-in sweetness of the date-based cookie dough bits, I don’t think you need it. You can taste and decide for yourself though–a tablespoon of maple syrup or date paste won’t hurt.
Right as those extra thick and creamy oats are almost done cooking, sprinkle in the star of the show–the cookie dough bits. Don’t add them too early or all the chocolate chips will melt and turn the whole pot into chocolate chocolate chip cookie dough oatmeal (hmmmm…?) Right as you take the pan off the heat, that’s the optimal time to add them. Then all the cookie dough flavor can meld in and the chips turn just the perfect degree of melty.
Happy breakfast cooki(e)ng!
Cookie Dough Oatmeal
In a medium saucepan, combine the non-dairy milk, oats, vanilla, salt, and cashew butter.
Bring to a boil. Reduce to medium-low heat and simmer for 8-10 minutes stirring frequently until thick.
Remove from the heat and immediately stir in the cookie dough bits.
Transfer to a bowl, top with more cookie dough bits, and enjoy!
While we’re talking chocolate chip…
-Classic cookie form with a soft-baked texture and fruit-sweetened secret
-More cookie dough goodness plus the addition of peanut butter
–Chocolate chip snacking that tastes a lot like a certain popular packaged bar
-Chocolate times 3 all packed into one crinkle cookie
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