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Breakfast Cookie Oats – two ways!


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Breakfast Cookie Oats – two ways!

Recipe by Danielle Leffler; adapted from Calla's Clean EatsCourse: BreakfastDifficulty: Easy


Prep time


Cooking time



Blended oats can be helpful when looking to incorporate more fibre into the diet. Blending oats helps make them tolerable for those who have strictures.


  • 1 cup oats (Gluten free if required)

  • 1 banana

  • 1/2 cup plant-based milk of choice

  • 1/2 tsp. baking soda

  • 1 tsp. vanilla

  • 2 eggs (can substitute for flax eggs but may not be recommended for stricturing disease)

  • 6 Tbsps. hemp hearts

  • Sprinkle of sea salt

  • 1-2 tsp. cocoa powder

  • Chocolate chips – measure with your heart!

  • Optional: peanut butter and/or maple syrup for topping


  • Preheat oven to 350 F.
  • Blend oats, banana, milk, baking soda, vanilla, eggs or flax eggs, salt, and hemp hearts together.
  • Lightly grease 2 ramekins (or oven safe dish) with avocado oil. IF you would like a cookie oats and double chocolate cookie oats, pour half of the blended mixture into 1 ramekin and add 1-2 teaspoons cocoa powder to blender. Blend until incorporated and pour mixture into second ramekin.
  • Top with chocolate chips and bake for 20 minutes.
  • Remove from oven, sprinkle with sea salt (optional) and top with a drizzle of natural peanut butter and/or maple syrup. Enjoy!