OATMEAL CHOCOLATE COCONUT CHEWY
A chewy oatmeal cookie with chocolate chips, shredded coconut, and chopped nuts. Great with or without nuts and coconut.
Provided by Woody Broadhurst
Categories Desserts Cookies Oatmeal Cookie Recipes
Yield 30
Number Of Ingredients 13
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- In a large bowl, cream together the butter, brown sugar and white sugar until smooth. Beat in the eggs one at a time, then stir in the milk and vanilla. Combine the flour, baking soda and salt; stir into the sugar mixture until well blended. Stir in the oats, chocolate chips. walnuts and coconut until evenly distributed. Drop by rounded tablespoons onto ungreased cookie sheet.
- Bake 10 to 12 minutes in the preheated oven for a chewy cookie or 14 minutes for a firmer cookie.
- Cool for 1 minute on the cookie sheet and then remove to wire rack. Cool completely and then store in tightly sealed container.
Nutrition Facts : Calories 255.7 calories, Carbohydrate 32.4 g, Cholesterol 28.7 mg, Fat 13.7 g, Fiber 2.2 g, Protein 3.5 g, SaturatedFat 7 g, Sodium 140.9 mg, Sugar 19.6 g
DARK CHOCOLATE BLENDED BAKED OATMEAL
This easy recipe for individual baked blended chocolate oatmeal is a healthy and high-protein vegan breakfast!
Provided by Alyssa
Categories Breakfast
Time 25m
Number Of Ingredients 11
Steps:
- Add the oats, banana, almond milk, almond butter, syrup, baking powder, extract, and salt into a blender. Blend on high until smooth and creamy. Fold in the chocolate chips.
- Spray two ramekins with cooking spray. Pour the contents of the blender into the ramekins. Top with a few extra chocolate chips if desired.
- Preheat the oven to 350ºF. Bake for 23 -25 minutes until the top is golden and the cake feels mostly firm to the touch. Remove and let cool slightly. Top with almond butter and enjoy.
Nutrition Facts : ServingSize 1 oatmeal cup, Calories 369 kcal, Carbohydrate 49 g, Protein 8 g, Fat 18 g, SaturatedFat 8 g, Cholesterol 1 mg, Sodium 71 mg, Fiber 6 g, Sugar 24 g, UnsaturatedFat 9 g
MEAL PREP CHOCOLATE AND COCONUT BAKED OATMEAL
This baked oatmeal is made for busy mornings or those mornings where you feel like putting in the least amount of effort. I like to make this Sunday before a big week so I have breakfast ready to go. Making it in individual ramekins is even better because all you have to do is a quick heat up and it's ready. Loaded with nuts and seeds this vegan oatmeal will give you the energy you need to start your day.
Provided by Megan Mitchell
Categories main-dish
Time 1h15m
Yield 10 servings
Number Of Ingredients 18
Steps:
- Preheat the oven to 350 degrees F. Grease a 10-inch oval or a 9-inch square baking dish with 1 tablespoon coconut oil. Alternatively, lightly grease ten 6-ounce ramekins with coconut oil.
- In a large bowl, stir together the oats, shredded coconut, walnuts, chocolate chips, hemp seeds, pepitas, cocoa powder, chia seeds, cinnamon, espresso powder, baking powder and salt.
- In a medium bowl, whisk together both milks, the maple syrup, vanilla and remaining 1/4 cup coconut oil. Add to the dry ingredients and then stir to combine. Pour into the prepared baking dish and push out to the sides but do not smooth out the top-this ensures a crispy, craggy crust. Alternatively, divide into the prepared ramekins and place on a sheet pan, for easy handling. Sprinkle with the remaining 1/4 cup of chips.
- Bake until puffed and dark brown, 40 to 45 minutes in the baking dish or 15 to 20 minutes in the ramekins. Let cool slightly. If desired, top with coconut yogurt, coconut whipped cream and/or fresh berries before serving.
- The baked and cooled oatmeal can be wrapped and refrigerated for up to 4 to 5 days or frozen for up to 2 to 3 months.
- Reheating instructions: Let thaw, if frozen, in the refrigerator overnight and up to 1 day, cover with foil and place in an oven preheated to 325 degrees F. Bake until heated through, 20 to 25 minutes in the baking dish or 10 to 15 minutes in one ramekin. Remove the foil toward the end of the baking time for a crispy top. If the oatmeal dries out too much during baking, add 1/4 to 3/4 cup of nondairy milk to soften it back up.
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