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  • Writer's pictureEgg Free Mama

Baked Almond Butter Cookie Oats

This is another version of baked oats that comes together in the blender and bakes up faster than it takes to get my husband out of bed these days :). I use almond butter as a safe option in our home, but any seed or nut butter would work...or dare I say it? Cookie butter :) I use traditional rolled oats for this version, but steel cut, gluten-free, or quinoa flakes would all work nicely. If you're making your own dairy-free milk, the pulp is an easy mix-in in this recipe. I have mixed in oat pulp, and sunflower seed pulp and both had worked nicely. I didn't even adjust the recipe, it works either way (you may need a longer baking time if your pulp is very wet though). Mix in some dairy-free chocolate chips and dried cranberries and you'll be starting your day with a smile.


1/2 cup rolled oats

2 tsp baking powder

1 tsp salt

1/4 cup almond butter (or any safe nut/seed butter)

1 very ripe banana

1 chia egg (flax works too, or an egg if they are safe for you)

5 medjool dates, pitted

1 tbs maple syrup (optional)

3/4 favourite dairy-free milk (I use oat for this one)

Optional mix-ins:

1/4 cup dried fruit (cranberries are so good here, but any dried fruit would work)

1/3 mixed dairy-free chocolate chips (we love a combo of safe white chocolate and mini chips in this house)

1/4 cup milk pulp, just throw it in with the rest of the ingredients and blend


Preheat oven to 350F

Spray a glass loaf pan with cooking spray and set aside

Using a high-powered blender, combine all the ingredients except your mix ins (unless you are using a pulp which you can totally toss in with everything) and blend until a smooth batter is formed. Fold in mix-ins if using.

Pour batter into prepared loaf pan. Bake for approximately 30 mins, or until a toothpick inserted comes out clean. Since this version is plant-based, I actually prefer it to be slightly under in the middle but you can choose your preference. If using egg, make sure it's baked through :)

Serve in individual bowls with a splash of dairy-free milk and a pinch of sea salt. Cookies and milk for breakfast, y'all :)

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