This Sugar Cookie Baked Oats recipe turns everyday oats into a soft, vanilla-forward breakfast that tastes like a warm sugar cookie without the fuss. I’ve made this several mornings as a quick weekend treat and it nails that buttery, nostalgic flavor with simple pantry ingredients; if you like classic cookie flavors, it’s a must-try and reminds me of recipes like classic Christmas sugar cookies in spirit.
Why Make This Recipe
- It delivers sugar-cookie flavor in a wholesome bowl: vanilla, a hint of almond, and a tender oat crumb.
- It’s fast and convenient—preps in under 10 minutes and bakes in about 20 minutes for an easy single-serve breakfast.
- Oats give whole-grain fiber and sustained energy compared with a pastry, so it’s more filling and satisfying.
- Make-ahead friendly: you can assemble, refrigerate, or freeze individual portions for busy mornings.
- I love this recipe because it recreates that bakery sugar-cookie profile with minimal butter and zero rolling or chilling, inspired by fun ideas like the sprinkled sugar cookie inspiration I often riff off.
Recipe Overview
- Prep time: 5–8 minutes.
- Cook time: 18–25 minutes at 350°F (175°C).
- Total time: about 25–30 minutes.
- Servings: 1 (scale up to 4 with small ramekins or a baking dish).
- Difficulty: Easy.
- Method: Mix wet and dry ingredients, pour into an 8-oz greased ramekin (or small ovenproof dish), and bake until set with a slightly springy top.
My Experience Making This Recipe
While testing, I tried both egg and yogurt bases and found an egg gives the best lift and custardy texture while yogurt makes it denser and tangier. One challenge was avoiding a soggy center—I solved that by using rolled oats (not instant) and giving the baked oats a 5–10 minute rest after baking.
How to Make Sugar Cookie Baked Oats
This recipe is essentially a quick custard-baked oat: dry ingredients (rolled oats, baking powder, sugar, pinch of salt) are mixed with wet (milk, egg, melted butter, vanilla and a touch of almond extract). For a reliable single-serve formula, mix 1/2 cup rolled oats, 1/2 tsp baking powder, 2 tbsp granulated sugar, pinch salt, 1/2 cup milk, 1 large egg, 1 tbsp melted butter, 1 tsp vanilla extract and 1/8 tsp almond extract; bake in an 8-oz ramekin at 350°F (175°C) for 20–22 minutes. Expect a golden top and a tender, cake-like interior; let it rest 5 minutes before serving to finish setting and make slicing cleaner—this mirrors methods I used in other baked breakfasts like the brown sugar-maple pecan cookie pie method for even texture.
Expert Tips for Success
- Use old-fashioned rolled oats, not instant: they hold structure and yield the ideal crumb.
- Measure liquids precisely—too much milk makes the center gummy; scale up ingredients proportionally for larger dishes.
- Room-temperature egg mixes more evenly; whisk briefly to incorporate air for a lighter bake.
- Grease the ramekin well (butter or nonstick spray) and let the dish rest 5 minutes after baking for cleaner slices.
- For deeper sugar-cookie notes, brown a tablespoon of the butter until nutty before mixing—a technique I reference in other recipes like brown sugar-cinnamon caramel cookie tips and it adds complexity.
How to Serve Sugar Cookie Baked Oats
- Top with a light vanilla glaze (1/4 cup powdered sugar + 1 tsp milk) and sprinkles for a festive touch.
- Serve with fresh berries or a dollop of Greek yogurt for acidity and protein contrast.
- For dessert-style mornings, add warm white chocolate chips or a smear of cookie butter before baking.
- Present in the ramekin with a dusting of powdered sugar and a small mint leaf for a café look.
Storage and Reheating Guide
- Refrigerator: cool completely, cover tightly with plastic wrap or an airtight container, and refrigerate up to 3–4 days.
- Freezer: wrap individual cooled portions in plastic and foil or use freezer-safe containers; freeze up to 1 month.
- Reheat from fridge: microwave 45–60 seconds on medium power or warm in a 325°F (165°C) oven for 8–10 minutes. From frozen: thaw overnight in the fridge, then reheat as above.
- Tip: sprinkle a few drops of milk on top before reheating to revive moisture.
Recipe Variations
- Gluten-free: use certified gluten-free rolled oats and check baking powder for gluten-free labeling.
- Dairy-free: substitute almond or oat milk and use coconut oil or dairy-free margarine instead of butter.
- Vegan: replace the egg with a flax “egg” (1 tbsp ground flax + 3 tbsp water) and use non-dairy milk and oil; texture will be slightly denser.
- Flavor swaps: fold in 1–2 tbsp white chocolate chips, lemon zest + a touch of lemon juice for a citrus twist, or 1/4 tsp ground cardamom for a warm spice note.
Nutritional Highlights
- Whole-grain oats provide fiber and slow-release carbohydrates to keep you satisfied.
- Protein comes from the egg (or yogurt), and adding Greek yogurt can boost protein further.
- Allergen info: contains eggs and dairy unless adapted; oats may contain gluten unless certified gluten-free. Portion-size guidance: one standard ramekin serving is a sensible single portion—roughly 300–450 kcal depending on add-ins.
Troubleshooting Common Issues
- Soggy or undercooked center: bake 3–5 minutes longer and allow a 5–10 minute rest; switch to an oven-safe shallow dish for more even heat if problem persists.
- Dry, rubbery texture: likely overbaked—start checking at 18 minutes and remove when the center is just set and springs back slightly.
- Bitter or off flavors: too much almond extract can be overpowering—use 1/8–1/4 tsp and rely on vanilla for balance.
Frequently Asked Questions
- Can I use instant oats instead of rolled oats? Instant oats absorb liquid faster and will yield a softer, denser result; rolled oats give better texture and structure in baked oats, so I recommend them for this recipe.
- Can I make this in the microwave instead of baking? Yes—mix in a microwave-safe bowl and microwave on high for 90–120 seconds, checking at 30-second intervals. The texture will be more steamed than baked, so watch carefully to avoid overflow.
- How can I maximize the sugar cookie flavor? Use a full teaspoon of good-quality vanilla extract and a small pinch of almond extract (1/8–1/4 tsp), plus a tablespoon of melted butter. Finishing with a light vanilla glaze amplifies the cookie impression.
- Is it safe to assemble and refrigerate before baking? Absolutely—assemble in the ramekin, cover, and refrigerate up to 24 hours; baking time may increase by 2–4 minutes if chilled.
Sugar Cookie Baked Oats
- Total Time: 30 minutes
- Yield: 1 serving 1x
- Diet: Vegetarian
Description
A delicious breakfast that captures the flavor of warm sugar cookies in a wholesome bowl of baked oats.
Ingredients
- 1/2 cup rolled oats
- 1/2 tsp baking powder
- 2 tbsp granulated sugar
- Pinch of salt
- 1/2 cup milk
- 1 large egg
- 1 tbsp melted butter
- 1 tsp vanilla extract
- 1/8 tsp almond extract
Instructions
- Preheat the oven to 350°F (175°C).
- In a bowl, mix together the dry ingredients: rolled oats, baking powder, sugar, and salt.
- In another bowl, whisk together the wet ingredients: milk, egg, melted butter, vanilla extract, and almond extract.
- Combine the wet and dry ingredients until well mixed.
- Pour the mixture into a greased 8-oz ramekin.
- Bake for 20–22 minutes until set and slightly springy on top.
- Allow to rest for 5 minutes before serving.
Notes
For deeper flavor, consider browning the butter before mixing. Adjust baking time if refrigerating the mixture before baking.
- Prep Time: 8 minutes
- Cook Time: 22 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 15g
- Sodium: 200mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 10g
- Cholesterol: 186mg