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Chocolate Chip Cookie Cake Baked Oats

Ingredients

1½ cups gluten-free rolled oats
1½ ripe bananas
2 eggs
1 cup unsweetened vanilla almond milk
½ cup vanilla protein powder*
1 tsp baking soda
1 tsp vanilla extract
½ cup chocolate chips + extra for sprinkling on top
Sprinkle of flaky sea salt

*If you prefer to skip the protein powder, you can omit it. Instead, add an additional ¼ cup rolled oats to help maintain structure + 1–2 tablespoons maple syrup for sweetness.

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Instructions

  1. Preheat oven to 350°F. Lightly grease an 8×8 baking dish (or a 9-inch cake pan or heart-shaped baking dish like mine) with avocado oil spray.
  2. Add all ingredients except chocolate chips to a blender. Blend until completely smooth.
  3. Let the batter sit in the blender for 2-3 minutes to allow the oats to hydrate, then pour into prepared baking dish.
  4. Add chocolate chips and fold them into the batter. Then sprinkle some extra chocolate chips evenly over the top (I used a mix of large and mini chips).
  5. Bake for 23–27 minutes, or until the edges are golden and the center is just set. Avoid overbaking so it doesn’t dry out.
  6. Sprinkle with flaky sea salt.
  7. Allow to cool slightly before slicing squares. Serve warm, and for extra deliciousness, top with a couple spoonfuls of frozen cocowhip. Enjoy!