In search of a new way to prepare my morning oats, I settled on Chocolate-Covered Katie’s recipe for Cookie Dough Baked Oatmeal (Boatmeal). After leaving the broiler on too long, however, the first attempt came out a tad charred. Oops.
But the second boatmeal turned out swimmingly! Did someone say perfectionist? I like to call myself a recovering perfectionista, but that’s a story for another day. 😉 Regardless, my taste buds were happy beneficiaries this morning. I mean, do you see anything wrong with this?
Because I don’t. And Velvet Husband, who is more laid back than I and unaffected by slight charring, enjoyed boatmeal number one in addition to his
oversugared coffee shop bear claw unspecified baked good. By the by, if you’re vegan or otherwise craving chocolate-covered and exceptional breakfasts and desserts, what are you still doing hangin’ around here? Check out Chocolate-Covered Katie, stat!
There are so many possible variations of this recipe (e.g. almond, rice, soy, or dairy milk in place of water, no cinnamon, syrup or sweetener, apple sauce instead of banana, almond butter instead of peanut butter, raisins instead of chocolate chips, craisins instead of raisins, butterscotch chips, coconut flakes, white chocolate chips, protein powder, chia seeds…), that you can expect to see many more boatmeal appearances in the future. And if you’d like to eat what I’m eating (I’ll have what she’s having!), here was this morning’s first take on Katie’s delicious baked oatmeal. I added an extra dollop of peanut butter for a decadent and healthy breakfast treat.
Spray a small ramekin with cooking spray of your choice so the cake pops out after baking. (I used olive oil spray but ended up eating mine out of the ramekin anyways.) In a small bowl, mix together the following ingredients:
- 1/2 cup gluten free oats
- 1/4 cup water
- pinch salt
- dash cinnamon
- pure vanilla extract to taste
- 1/2 banana, mashed
- spoonful organic crunchy peanut butter
- handful semi-sweet dark chocolate chips