Caramel Cookie Dough Oatmeal

A healthy, high protein breakfast choice which tastes exactly like the dough of a caramel cookie- Gluten free, high in protein and a vegan option too! 


Healthy Caramel Cookie Dough Oatmeal- A healthy, high protein breakfast choice which tastes exactly like the dough of a caramel cookie- Gluten free, high in protein and a vegan option too! @thebigmansworld -thebigmansworld.com

So much for honouring the oatmeal requests

I’ve been meaning to post the Black Forest Oatmeal Pudding recipe I’d been teasing you with but….blame the lack of cherries. 

The weekend before I had intentions to recreate, photo and post- Cherries are in abundance.

Three days before I had intentions to recreate, photo and post- Cherries are in abundance.

The day before I had intentions to recreate, photo and post- Cherries are in abundance.

The day I go to do grocery shopping- Cherries are MIA. 

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Australian supermarkets have a vendetta against me. For now. Just you wait- the sun has been teasing us and it will be coming. 

Today, I have my current obsession regarding oatmeal- caramel cookie dough. YES. Texture wise, taste wise and all that jazz.

I was talking to a mate of mine about how different countries have a ‘flavour’ or ‘food’ which is infamous in that country and they pimp it out like Kris Kardashian’s latest venture. 

America- Peanut butter.

Italy- Nutella

France- Cheese

Canada- Maple Syrup

India- Curry

China- Chilli 

Japan- Hello Kitty

For Australia- It’s caramel. For every cookie, ice cream, chocolate bar, drinks and even yogurts- if there is a ‘limited edition’ of that food product, it would without a doubt be caramel flavoured. For the record- caramel flavoured yogurt tasted like punishment. It was nasty. 

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While I’m not a huge fan of caramels outside of the original source (the sauce- ha, get it?), I was however a fan of a caramel cookie I had at the cafe near my work. It happened a few weeks ago when I’d forgotten my breakfast and only had a protein shake in my bag. I needed something carb heavy to accompany it to not pass out from hunger so I went with what looked most appealing- enter the caramel cookie. 

The caramel cookie was without a doubt, one of the top 2 cookies I’d ever eaten (the first being my beloved Subway cookie)- and it’s probably attributed to the first three ingredients on the packaging (sugar, butter and glucose syrup). After consuming this goodness, I knew I had to recreate it but adjust the ingredients to make it a cookie I could eat everyday. Multiple times.

Friends, I had success! I recreated the cookie successfully, but what was the best bit was the dough. The damn cookie dough. Fitting after yesterday’s breakfast recipe round up. The wheels started turning and after the cherry-less debacle, I experimented with achieving the same taste and texture of the dough in the oatmeal test- Caramel Cookie Dough Oatmeal. 

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While the actual cookie recipe will be coming soon, let’s start with the biggest success out of it- Caramel Cookie Dough Oatmeal. High in protein, gluten free and with just the right amount of caramel for optimum sweetness but not heavy on the sugar. The texture is exactly like the cookie dough I double dipped sampled. 

So maybe this recipe is fitting the stereotype for Australians. I’m okay with that- especially when you achieve this winner. 

Caramel Cookie Dough Oatmeal

A healthy, high protein breakfast choice which tastes exactly like the dough of a caramel cookie- Gluten free, high in protein and a vegan option too!
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Servings: 1
Author: Arman @ thebigmansworld

Ingredients

  • 3/4 cup rolled oats use gluten free if gluten intolerant
  • 1/2 tsp salt
  • 1 1/4 cups dairy free milk of choice divided
  • 1/2 tsp vanilla essence
  • 1 large egg*
  • 1 scoop neutral flavoured protein powder optional
  • 1 T coconut flour sifted
  • 1 T caramel sauce my 'go to' recipe below
  • Optional- 2-3 T caramel chips

Homemade caramel sauce

  • 1/2 cup coconut sugar or dark brown sugar
  • 2 T water
  • 1 T coconut oil or butter
  • sea salt

Instructions

  • Combine oat bran, salt and 1 cup of milk in a saucepan or microwave safe bowl until most of the liquid is absorbed. Whisk in the whole egg very well and continue cooking for another 1-2 minutes, or until the egg is fully cooked and oats are fluffy.
  • Stir in the vanilla protein powder, vanilla essence and coconut flour until fully combined- Oat mixture should be extremely thick. Add in the extra 1/4 cup of milk and ensure it is well mixed.
  • Transfer oatmeal to a bowl and stir through the caramel sauce and a few caramel chips before giving it a stir and topping with extra caramel sauce and chips.

For the caramel sauce

  • Make the caramel sauce by heating a saucepan with the water and sugar until it begins to boil. Ensure you stir the mixture constantly. Add the sea salt and coconut oil (or butter) and continue stirring on medium heat until it thickens and remove from the heat.

Notes

This oatmeal can easily be made the night before- add the extra caramel sauce and caramel chips in before consumption.
For a vegan version, sub the egg for a flax egg- 1 T flaxmeal + 3 T water
Tried this recipe?Give us a shout at @thebigmansworld or tag #thebigmansworld!
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Does your home country have a specialty flavour or food product? 

Are cherries available where you are right now?

Would you eat Hello Kitty oatmeal? 

The Big Man’s World ® Arman Liew owns the copyright on all images and text and does not allow for its original recipes, pictures and content to be reproduced anywhere other than this site unless authorization is given. If you enjoyed this recipe and would like to publish it on your own website, please re-write it, in your own words and link back to my site and recipe page. Copying and/or pasting full recipes and pictures to social media or personal blogs is strictly prohibited. Read my disclosure and copyright policy. This post may contain affiliate links.

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food Gluten Free recipe

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Comments

115 thoughts on “Caramel Cookie Dough Oatmeal

  1. Okay so oatmeal is notorious for being ugly to photograph but clearly you are the exception- these photos look so delicious, Arman…nice work! I guess I have Australia to thank for the salted caramel trend? As for not liking caramel yogurt, I think Pinkberry’s salted caramel flavour will change your mind :)!

  2. Jeez, the texture of this is hypnotic. I’m after that caramel sauce though; it’s got to happen soon – I can imagine pouring it on anything and everything.

  3. Oh no I totally can’t think of a speciality food for England! Um… tea!? But China kind of womps us on that. Oh dear, England needs to pick up it’s culinary rep…

    So that caramel sauce is getting made, but put on a more Cat-like breakfast. Bacon and caramel would work, I know it would!

  4. The UK’s flavour would probably be gravy…(sigh)…. Nasty gravy on everything!
    And it’s even worse if you go Scotland specific, ever heard of the orange nasty filled soda called Irn Bru???

    Cherries are long gone here 🙁 but we are getting some amazing apples and plums coming through! Totally going to make that caramel sauce!

  5. omg these sound soo good! You’re so right when you mentioned how difficult it actually is to find something that tastes like a good caramel and not like a fake tasting, chemically version. The best caramels are the simple but always amazing, lil caramel squares. Perfection every time.

  6. Bingo with the maple syrup. And maple-flavoured everything. I told you about the maple syrup shots? Yeeeeeeup. It’s good stuff. But caramel is kind of close. I used to have the BIGGEST addiction to those little caramel squares when I was a little kid, and usually gave myself a stomach ache by eating too much. Currently I’m obsessed with dates, which are kind of like nature’s caramel blobs. And no cherries, I don’t think. Winter is coming…

  7. HAHAHA like everyone else definitely just lawwled all over the place about Hello Kitty. I’ve actually seen lattes with Hello Kitty drawn into the foam soooo. that’s a real thing and someone has too much time.

    And I’M SO EXCITED about this recipe. Another reason i must go to Australia because I friggen love caramel (although I’m bringing my nut butters =l) Also I think it’s a sign that I just got a sample sized Vanilla Caramel Whey sooooo ITS PERFECT that i must include that in this recipe! I’m thinking a chia egg of some sorts will give me the egg “fluff” but we are about to find out because this is happening!!

    P.s. I cried when one week i was bathing in cherry juice and the next week couldn’t even top a sundae with a SINGULAR find. Frozen can do the trick sometimes but it’s not the saaaame 🙁

  8. You really think it’s Nutella for Italy? I would have said wine. Or truffles. But everything from Italy is delicious and should be pimped. You need to get over your wine thing. 😉

    That aside, I do love the idea of these oats. I thought I was going to have eggs for breakfast, but I may hack up a version of this. Mondays need sweets for breakfast.

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