Sugar Cookie Oatmeal

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5 from 2 votes
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This sugar cookie oatmeal tastes every bit as decadent as the real deal, but it’s made with thick, creamy, heart-healthy oats. Packed with protein and fiber, you’ll be full and energized for hours!

sugar cookie oatmeal.

Sugar cookies are one of my favorite cookies to bake at home, but they aren’t exactly an ideal breakfast food. That’s where these sugar cookie oats come in. 

This oatmeal recipe has quickly become a family favorite thanks to its thick, creamy smooth texture and perfect balance of cinnamon and vanilla flavor. I even sneak in a secret ingredient to add an extra layer of richness. 

Table of Contents
  1. Why this recipe works
  2. Ingredients needed
  3. How to make sugar cookie oatmeal
  4. Can I make this using the microwave?
  5. Recipe tips and variations
  6. Storage instructions
  7. Frequently asked questions
  8. Sugar Cookie Oatmeal

Why this recipe works

  • Perfect texture. Almond milk makes for creamy oats, and the protein powder thickens them up to make them heartier and more satisfying. Then I add an egg for added richness and mouthfeel. 
  • Simple ingredients. The ingredient list may look long, but I promise they’re all basic kitchen staples. You probably have most of them on hand right now!
  • Deceptively healthy. Like these sugar cookie bars, you can indulge in this decadent breakfast while staying true to your goals. 
  • Easily made vegan and gluten-free. Swap the egg for flaxseed and use gluten-free oats to make a vegan and gluten-free oatmeal recipe. 

If you’re looking for more dessert-turned-healthy breakfasts, check out our carrot cake, apple pie, or brownie baked oats!

Ingredients needed

As I just mentioned, the ingredient list is simple, and you can swap almost any of them depending on what you have on hand. Here’s what you’ll need:

  • Rolled oats. I prefer rolled oats to instant as they keep their texture without becoming mushy.
  • Salt. A little goes a long way to elevate the rest of the ingredients. 
  • Maple syrup. For a touch of sweetness, though you could also use honey, agave, or brown sugar. 
  • Cinnamon. To give the oatmeal a warming spiced flavor. 
  • Almond milk. My go-to is unsweetened almond milk, but any type of milk can be used. You’ll want to divide the milk in half. 
  • Vanilla. Essential for any sugar cookie!
  • Egg. To add more body and creamy texture to the oats. For vegan oats, swap the egg for 1 tablespoon of ground flaxseed.
  • Coconut flour. This is my favorite flour to use when making oats since it adds so much thickness, fiber, and protein. 
  • Protein powder. I highly recommend using vanilla protein powder for maximum sugar cookie flavor. 

Find the printable recipe with measurements below.

Step 1- Cook the oats. In a saucepan, combine the rolled oats, sea salt, cinnamon, maple syrup, and half of the milk. Simmer on medium until most of the liquid is absorbed. 

Step 2- Thicken the oatmeal batter. Once the oatmeal is thick, add the egg (or ground flax) and mix well to combine. Add the coconut flour and protein powder and continue stirring until a very thick batter is formed. Then, add the rest of the milk. 

Step 3- Serve. Remove from the heat and transfer into a bowl. Top with extra cinnamon, and enjoy!

oatmeal sugar cookie.

Can I make this using the microwave?

Yes, while I lean towards the stovetop method for best results, using the microwave is also an option. Simply cook the oats as instructed in a microwave-safe bowl, heating at half-power until the liquid is absorbed. Stir in the egg (or flax) and continue heating until the batter firms up.

Recipe tips and variations

  • Add sprinkles. The kids always love it when I add a heavy dose of rainbow sprinkles. 
  • Boost the protein. Stir in chia seeds, hemp seeds, or almond butter for extra protein. 
  • Add almond extract. ½ teaspoon should do the trick and add a slightly more “cookie” flavor. 
  • Make overnight oats. My family is obsessed with overnight oats, and luckily, these sugar cookie oats can easily be made overnight as well! Add all the ingredients (minus the egg, or swap it for flaxseed) in a jar or cereal bowl. Stir to combine and let chill in the fridge overnight. 
  • Avoid cooking at high heat. Cooking at low heat allows the milk to slowly absorb into the oats, while high heat leads to uneven cooking and a risk of burning or sticking to the pan. 

Storage instructions

To store: Store leftover oatmeal in an airtight container and keep it in the fridge for up to 1 week.  

To reheat: Either on the stovetop or in the microwave. Be sure to add extra milk, as the oatmeal will have thickened up quite a bit. Let leftovers thaw overnight in the fridge before reheating. 

To freeze: Transfer leftover oats to a freezer-safe container and freeze for up to 2 months. 

sugar cookie oats.

Frequently asked questions

Can I use steel-cut oats to make oatmeal?

I prefer rolled oats since they have a lighter texture than steel-cut and take less time to cook, but since we’re already cooking the oats, you could use steel-cut instead. Just remember they’ll need longer to cook. 

Can I use water instead of milk to make oatmeal?

Technically yes, but the texture won’t be quite as smooth and creamy. 

 More easy oatmeal recipes to try

  • Blueberry oatmeal– Healthy, refreshing, and made with just 5 ingredients in 10 minutes.
  • Oatmeal cookie bars– Soft, chewy, and loaded with chocolate chips, you’d never guess these oat bars are full of whole grains. 
  • Hot chocolate oatmeal– Turn your favorite chocolate drink into a healthy and delicious sweet treat, perfect for breakfast!
  • Cinnamon roll oatmeal– A dairy-free, vegan, and gluten-free oatmeal recipe that tastes just like sticky cinnamon rolls.
  • Instant pot oatmeal– A hands-off recipe for ultra-creamy oats that’ll remind you of a caramel mocha. 
sugar cookie oatmeal recipe.
5 from 2 votes
This sugar cookie oatmeal tastes every bit as decadent as the real deal, but it’s made with thick, creamy, heart-healthy oats. Packed with protein and fiber, you’ll be full and energized for hours!
Servings: 1 serving
Prep: 1 minute
Cook: 5 minutes
Total: 6 minutes

Ingredients  

Instructions 

  • In a saucepan or microwave safe bowl, combine the rolled oats, sea salt, cinnamon, sweetener of choice and milk and simmer on medium until most of the liquid is absorbed.
  • Once thick, add the large egg/ground flax and mix very well until fully mixed in. Add the coconut flour, vanilla protein powder and continue stirring until a very thick batter is formed. Add the extra half cup of milk.
  • Remove from heat and pour into a bowl. Top with extra cinnamon.

Notes

TO STORE. Store leftover oatmeal in an airtight container and keep it in the fridge for up to 1 week.  
TO FREEZE. Transfer leftover oats to a freezer-safe container and freeze for up to 2 months. 
TO REHEAT. Either on the stovetop or in the microwave. Be sure to add extra milk, as the oatmeal will have thickened up quite a bit. Let leftovers thaw overnight in the fridge before reheating. 

Nutrition

Serving: 1servingCalories: 394kcalCarbohydrates: 36gProtein: 31gFat: 14gSodium: 727mgPotassium: 335mgFiber: 5gSugar: 3gVitamin A: 271IUVitamin C: 0.02mgCalcium: 643mgIron: 3mgNET CARBS: 31g
Course: Breakfast
Cuisine: American
Author: Arman Liew
Tried this recipe?Give us a shout at @thebigmansworld or tag #thebigmansworld!

Recipe originally published December 2015 but updated to include new information for your benefit.

Disclosure: This post may contain affiliate links. I may earn a small commission for my endorsement, recommendation, testimonial, and/or link to any products or services from this website.

Arman Liew

I’m a two time cookbook author, photographer, and writer, and passionate about creating easy and healthier recipes. I believe you don’t need to be experienced in the kitchen to make good food using simple ingredients that most importantly, taste delicious.

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Comments

  1. I wouldn’t classify as true taste of sugar cookie batter….but it’s pretty good!! I’ll be checking out your site a bit more for more ideas. Thank you!

  2. I’ve seen gingerbread men recipes EVERYWHERE! I can’t blame them–they’re so good! I love classic chocolate chip cookies, but I also love snickerdoodles, gingerbread men, peanut butter cookies, or anything doused in cinnamon and chocolate! This oatmeal looks absolutely awesome!

  3. Almond cashew milk sounds so amazing! I’ve only ever tried almond milk, but I’ve heard that cashew milk is even better. I also love how this recipe includes an egg, and it looks like a super filling breakfast.

  4. One favourite cookie? My family has what I feel must be at least five must-have-every-Christmas-season cookies. A lot of them are traditionally German and the recipes not from cookbooks but handed down from generation to generation.
    I’m admittedly not the hugest fan of cookies – chocolate all the way! – but give me oatmeal and I’m a happy girl.

    1. oooooo Yes!! I tried Juli’s Gingerbread ones her family makes- Best cookies I’ve ever tasted! You guys know where it’s at!

  5. Arman, you have a talent of making everything looks absolutely fantastic! This bowl of oatmeal is calling to me…I would love a bowl of this while watching cheesy Christmas movies…that is my idea of a perfect, cozy evening. Sounds wonderful my friend. Have a wonderful day, Catherine

  6. Home office on Friday = this for breakfast!
    You have already eaten my family’s favorite Christmas cookie 🙂
    And I can’t blame Niki! Oreos rock!

  7. I love peanut butter and sugar cookies during the holidays! And this oatmeal looks INCREDIBLE! I need to get my hands on Blue Diamond, I never tried that one!

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