Out of all the cookies out there, I think that monster cookies are probably my favorite. That’s probably because they have just a little bit of everything that I love. Chocolate, oats, nuts, peanut butter… they’re perfectly balance with a little sweet and a little salty. Since monster cookies already have oats in them, I thought why not put the rest of monster cookie goodness into the oats!

This Monster Cookie Baked Oatmeal is now one of my newest favorite breakfasts. It tastes just like a monster cookie but in the form of oatmeal. And who doesn’t like to find an excuse to have chocolate and candy for breakfast?

To keep this oatmeal light, all I really could do was use an unsweetened almond milk. The rest is pretty standard. Of course if you wanted to use raw, salted, or whatever other kind of peanuts, you definitely can. I went with honey roasted because that’s what I have on hand and it’s what I like!

I went with regular M&Ms, but dark chocolate, peanut, etc - again any of them would be great here so feel free to change it up or even change the colors according to the season.

Monster Cookie Baked Oatmeal

Yield: 9

Author: The Skinny Fork (Amanda Plott)

Prep time: 10 MinCook time: 40 MinTotal time: 50 Min

A tasty monster cookie inspired baked oatmeal that gives you the perfect excuse to have chocolate candies for breakfast!

Ingredients

2 C. Old-Fashioned Oats
1/3 C. Chocolate Chunks or Chips
1/3 C. Candy Coated Chocolates (M&Ms)
1/4 C. Honey Roasted Peanuts
2 Tsp. Ground Cinnamon
1 Tsp. Baking Powder
3/4 Tsp. Salt
1/4 Tsp. Ground Nutmeg
1 3/4 C. Unsweetened Almond Milk
1/2 C. Peanut Butter
1/3 C. Honey
2 Whole Large Eggs
2 Tsp. Vanilla Extract

Instructions

Preheat the oven to 375 degrees F. and lightly coat the inside of an 8x8" or 9x9" baking dish with non-stick baking spray and set aside.
In a large mixing bowl, whisk together the 2 C. oats, 1/3 C. chocolate chips, 1/3 C. candy coated chocolate, 1/4 C. honey roasted peanuts, 2 Tsp. ground cinnamon, 1 Tsp. baking powder, 3/4 Tsp. salt, and 1/4 Tsp. ground nutmeg.
Transfer the dry mixture into the prepared baking dish.
In the same mixing bowl, whisk together the 1 3/4 C. milk, 1/3 C. honey, 2 whole large eggs, 1/4 C. peanut butter, and 2 Tsp. vanilla.
Pour the mixture out over the dry mixture and stir just slightly in the baking dish.
Place the dish into the oven to bake for 40-45 minutes or until the edges are browning and the middle is set.
Set aside to cool for 10(ish) minutes before cutting into 9 equal square to enjoy right away!
Store leftovers covered in the fridge for 3-5 days.

Nutrition Facts

Calories

324.59

Fat (grams)

14.74

Sat. Fat (grams)

3.64

Carbs (grams)

41.75

Fiber (grams)

3.76

Net carbs

37.99

Sugar (grams)

20.84

Protein (grams)

8.85

Sodium (milligrams)

369.75

Cholesterol (grams)

42.93

Nutritional Claims: Balanced • Vegetarian • Pescatarian • Fish Free • Shellfish Free • Pork Free • Red Meat Free • Crustacean Free • Celery Free • Mustard Free • Sesame Free • Lupine Free • Mollusk Free • Alcohol Free • Kosher