Getting sloppy, chocolate chip cookie dough style: Wild Card Wednesdays

Hard to believe day three of VeganMoFo is already upon us. Following along with my television theme, I deemed today Wild Card Wednesday. This means every Wednesday of September I'll use some random television show as my inspiration for a dish that day.

And because we're in the midst a heated season already, I decided to dedicate today's dish to my mother's favorite reality series ever - Big Brother.

Don't worry folks, I'm keeping things simple this time. Instead of cooking up some crazy concoction of jelly beans and vegan tuna fish, I decided to tackle something much, much easier. I'm going to revamp the Big Brother slop.

In case you're not familiar with the show, Big Brother is a reality series where a bunch of adults live together in a house, compete for prizes and deceive the hell out of each other to try to win a million bucks. Or half a million, I can't remember. Anyway, each week, there are winners and losers of this challenge. The winners get the opportunity to eat whatever delicious pantry food their little heart desires. Meanwhile, the losers have to eat "slop." This is basically a porridge-oatmeal blend, aka, incredibly bland.

I didn't have any crazy porridge on hand (because I'm not Goldilocks or the three bears for goodness sake), so I just used some instant oats to whip up this bad boy. I had a hodge podge of ingredients, but luckily, it doesn't take much to make this chocolate chip cookie dough slop.

Trust me, it might sound a wee bit off-putting at first thanks to a secret ingredient, but it gives this recipe a protein boost plus, it helps give it the oooey-gooeyness of real cookie dough.

And for real, who turns down cookie dough for breakfast?

Chocolate chip cookie dough "slop"
(makes 4 servings)
1 cup one-minute oats
1 cup vanilla coconut milk (I dig the creaminess it gives the dish)
1 cup water
1/2 cup pureed white beans (I used cannelini, don't get freaked out, it gives the recipe a nice smoosh)
2 TBS brown sugar
1 TBS vegan butter (I used Earth Balance)
1 TBS vanilla extract
1/4 cup vegan chocolate chips (I used Enjoy Life)

In a small saucepan, bring coconut milk, water, butter, vanilla extract and brown sugar to a low boil. Remove from heat and stir in oats and pureed white beans. Let cool for a few minutes and then stir in chocolate chips. Scoop into a bowl and eat while warm. If saving leftovers, make sure you add a TB or two of coconut milk to revive the texture of the "slop."

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  1. This looks so simple but sounds so yummy! Will have to try and trick the kids with the beans!

  2. That is the best looking slop I've ever seen. Definitely going to be making soon. When your recipe calls for coconut milk do you mean from the can or the half gallon containers from the dairy/non-dairy case? I'm never sure. Thanks.

    1. Awesome question! I actually used from the coconut milk from the half gallons for this recipe!

    2. Thanks! Going to have to make this tonight...yummmm.

  3. Tried this! I liked, bur my daughter didn't like the chocolate chips. She did not notice the beans so protein win for mom!