Breakfast of Champions: Cookie Oatmeal

Some people have a sweet tooth, but I have an entire mouth full of them. Despite being a grown-ass woman, I have a glass of chocolate almond milk almost every morning (and then sometimes again in the evening, if I’m “trying to be good” and not eat ice cream or an entire chocolate bar). I force myself to wait until at least 10:30am before I break into the office chocolate stash, which is far more difficult most days than it should be. And Tim “yells” at me about once a week for eating whipped cream straight out of the can.

It’s a problem.

I remember reading an article a while back that suggested allowing yourself a bit of something sweet with breakfast so that you wouldn’t be craving it all day and go overboard when you finally indulge later in the day. From an emotional standpoint, I’m absolutely on board. But my logical side thinks it’s bullshit, and the times that I’ve experimented with “breakfast dessert” have backed that up; it’s only ever made me want to eat more treats throughout the day.

Still, I’ve noticed that my sweet teeth have been totally out of control recently, so I decided to try the sweet breakfast angle again and created what I (very) affectionately call Cookie Oatmeal. If you’ve ever made the observation joke that an oatmeal cookie counts as breakfast (no? just me?)–and occasionally find yourself without enough time to prepare a proper breakfast–this is for you.

– 1c. milk of choice (I prefer an almond milk of some sort)
– 1/2c. oats (the more heaped, the better)
– 2T almond butter (I’ve also used peanut butter and that’s pretty decent, too)
– 1T shredded coconut (optional)
– 1T dark chocolate chips (obviously)


Get Cookin’

1. Pour the milk into a small pot over medium heat. Stir in the almond butter…and keep stirring until it melts When things start to boil and get super foamy, turn the heat to low and stir in the oats.

2. Cover the pot and let the oatmeal sit for about 3 minutes.

3. Stir in the shredded coconut (if using) and let it sit another minute or two uncovered.

4. Dump that sweet (but not too sweet), delicious oatmeal into a bowl. Let it cool (for however long it takes you to put the pot in the sink and fill it with water so it’s not too hard for your husband to wash when he does the dishes later), then sprinkle the chocolate chips on top.

5. Eat up!

Dear food photographers, how do you make a food like oatmeal look better?

If you’re into numbers, here’s what you get with Cookie Oatmeal:




I’m obviously not claiming that this is 100% healthy; a quick look at the sugar content will tell you that much. But it does have more nutritional value than eating actual cookies for breakfast, it really does keep you full for a few hours (which is a nearly impossible feat with me), and it’s easy to make healthier (just ditch the coconut and chocolate chips and top with a sliced banana instead). And while it may not be as quick and easy as ripping open a couple of instant oatmeal packets and adding hot water, it does still fall into the “quick and easy” category and doesn’t have all the weird, unpronounceable preservatives and artificial sweeteners found in those packets, so you can at least feel good about that.

Besides, this isn’t an everyday kind of breakfast anyway. But next time you find yourself craving something sweet first thing in the morning, go ahead and #treatyoself


One thought on “Breakfast of Champions: Cookie Oatmeal

Add yours

  1. Brilliant!!! My oatmeal was getting boring. Never tried almond milk, but I’ll give it a shot, after all I believe everything you say!!!!! ( most of the time)

    Liked by 1 person

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