It’s a cookie for breakfast! This baked oatmeal is gluten free, easily vegan, and surprisingly on the healthy side.
There’s no way that I could ever be a cowboy. For one thing, as you may have guessed from the name of this blog, I’m not a boy. More importantly, I don’t know how to ride a horse or use a gun, and I greatly prefer being inside and comfortable rather than outside in the middle of a brawl.
I’m also not a fan of beef jerky, large hats or vigilantism – so it’s say to assume I’d be a terrible cowboy.
However, I do like cowboy cookies. Oats, chocolate chips, pecans, shredded coconut – those are some of my favorite ingredients! Add those ingredients into a chewy cookie, and I’m sold.
Not prepared to move to a cattle ranch and buy a pistol, but totally happy to munch on some cookies.
I’m sure it won’t be long until you see ‘breakfast cookies’ appearing on this blog, but until then, here’s a baked oatmeal that tastes like a giant cowboy cookie.
It’s chewy and sweet, even though it’s surprisingly healthy. Uh, except for the chocolate chips (but then again, chocolate is a natural mood booster – and a necessary part of life).
I went with my new go-t0 base for cookie-inspired baked oatmeals: dates! Mix some finely chopped dates with some hot water, add a little vanilla extract and a bit of blackstrap molasses, and you’ve got the caramel-y sweetness of a real cookie.
Plus, hello, you get to eat a giant cookie for breakfast!
For this recipe, I used some pitted dried dates (to be technical, I think they’re called dried ‘deglet noor’ dates). But I imagine medjool dates would work too.
If you’d like to make this recipe vegan, then you’re in luck. Just use a plant-based milk (almond milk is my usual choice) and dairy-free chocolate chips, and you’ve got a vegan breakfast.
On a completely different note, I was lucky enough to be nominated for the Liebster blog award – the award that swirls around the blogosphere, and involves providing fun facts about yourself and asking/answering questions. Since my response was really long (I always write way too much for these things) I moved it to this page.
As much as I love chocolate, pecans, coconut and chewy cookie-like baked oatmeal, my favorite part about this breakfast is the smell. Nothing beats the smell of freshly baked cookies, right? Well, I’m happy to say that freshly baked cookie oatmeal has the same irresistible aroma.
By the way, that’s a mini hot chocolate in the background of the photos (which was added to a much larger hot chocolate as soon as the camera was turned off). A mug of hot chocolate is definitely a good accompaniment to a cowboy cookie. Or any cookie.
This post was updated (with new pictures) in November 2015.
- 2 dried dates, finely chopped
- ¼ cup hot water
- ½ teaspoon vanilla extract
- ¼ teaspoon blackstrap molasses
- 3 tablespoons milk
- ½ cup rolled oats
- ¼ teaspoon baking powder
- Pinch of salt
- 1 tablespoon shredded coconut
- 1 tablespoon chopped pecans
- 1 - 2 tablespoons chocolate chips
- In a bowl, combine the chopped dates, hot water, vanilla extract and blackstrap molasses. Let sit for 15 minutes, or overnight.
- Preheat the oven to 350°F (180°C). Grease a small ramekin.
- Mix the milk into the date mixture. Add the rolled oats, baking powder and salt, and mix until well combined. Stir in the shredded coconut, chopped pecans and chocolate chips.
- Transfer the oatmeal batter to the prepared ramekin. Bake for 25 - 30 minutes, or until the oatmeal is lightly golden and the top is dry.
Blackstrap molasses give this oatmeal a slight brown sugar taste. If you don't have any blackstrap molasses, replace it with ½ - 1 teaspoon of brown sugar.
Make it dairy free, gluten-free and vegan
To make this recipe vegan, use a plant-based milk (almond milk is my go-to milk) and dairy-free chocolate chips.
To make this recipe gluten-free, make sure you use certified gluten-free oats. Please note that some GF eaters cannot tolerate oats.