BLUEBERRY OATMEAL BREAKFAST SKILLET COOKIE (VEGAN).
Healthy and delicious vegan skillet cookie for all your breakfast and brunch needs, packed with almond butter, oatmeal, and fresh blueberries.
Prep Time 10 minutes mins
Cook Time 25 minutes mins
Total Time 35 minutes mins
- 2 cups all purpose flour
- 1 1/4 cups rolled oats
- 1 teaspoon sea salt
- 1/2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 cup chunky almond butter unsweetened, unsalted, at room temperature
- 1/2 cup melted raw virgin coconut oil
- 3/4 cup pure maple syrup at room temperature, plus more for serving
- 1 teaspoon pure vanilla extract
- 1 cup fresh blueberries or frozen, thawed and drained
- plain yogurt, to serve non-dairy or dairy
- mixed berries for serving
Preheat the oven to 350ยบ.
In a large mixing bowl, whisk together the flour, oats, sea salt, baking soda, and ground cinnamon.
In a medium mixing bowl, whisk together the room temperature almond butter and melted coconut oil until integrated. Slowly pour in the room temperature maple syrup and the vanilla, whisking as you go. Whisk until it's fully combined.
Switch to a silicone spatula, and gradually pour the wet mixture into the dry, folding to combine. You'll have a dense but still pliable dough. Once fully combined, fold in the fresh blueberries, distributing throughout. It's ok if some of them get smashed.
Press dough evenly into the bottom of a 12" oven-proof nonstick pan, like the Le Creuset Toughened Nonstick 4-Quart Braiser. Bake for 23-26 minutes, until the edges are golden brown. Remove from oven. Serve immediately, topped with yogurt of choice, fresh berries, and maple syrup. Let everyone dive in with their own spoon!