Sugar Cookie Oatmeal

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 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. 

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.

How to make sugar cookie oatmeal

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!

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. 

Frequently asked questions

 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

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 min

Cook: 5 minutes mins

Total: 6 minutes mins

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Ingredients  

1x2x3x

• ▢ 1/2 cup rolled oats
• ▢ 1/4 teaspon salt
• ▢ 1 tablespoon maple syrup
• ▢ 1/4 teaspoon Cinnamon
• ▢ 1 1/2 cups milk divided*
• ▢ 1 teaspoon vanilla extract
• ▢ 1 large egg or ground flaxseed
• ▢ 1 tablespoon coconut flour Can sub for more oats
• ▢ 1/4 cup vanilla protein powder optional

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

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