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!
Servings 1
Author Arman @ thebigmansworld


  • 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


  • 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.


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