Simple and delicious cookies made with hearty oats, warming cinnamon and a light icing drizzle. These Cinnamon Roll Oatmeal Breakfast Cookies are an easy, tasty way to start the day. With straightforward ingredients and about 30 minutes from start to finish, they make a grab-and-go breakfast the whole family will enjoy.
These cinnamon oatmeal breakfast cookies capture the cozy flavors of a cinnamon roll in a much simpler form. They pair quick oats, flour and a hint of cinnamon, then finish with a sweet icing drizzle for a breakfast that feels special without the fuss of yeast dough or long rising times. They work well warmed briefly, straight from the cookie jar, or packed into a lunchbox for a satisfying snack.
Why We Love These Cinnamon Oatmeal Breakfast Cookies
These cookies are a favorite at home because they combine familiar breakfast ingredients into a convenient, portable treat. The oat base gives chew and substance, while the cinnamon brings that comforting, warm flavor you expect in a morning bake. The icing turns them into a little indulgence without overwhelming the recipe.
Highlights:
- Quick and simple to prepare — no electric mixer required.
- Soft-baked texture that stays tender when not overbaked.
- Cinnamon roll–inspired flavor with much less time and effort.
- Kid-friendly and portable for busy mornings.
Ingredient Notes
Full ingredient measurements appear below in the recipe card section. A few tips on ingredient choices:
- Sweetener: Maple syrup works well here for flavor and moisture. Honey or another liquid sweetener can be substituted if preferred.
- Quick oats: For a softer texture and better binding, quick oats are recommended. Rolled oats may be pulsed briefly in a food processor if you prefer a finer texture.
- Flour: White whole wheat flour gives a slightly nuttier, lighter flavor, but all-purpose flour can be used with good results.
Recipe Variations
- Add-ins: Stir in white chocolate chips, chocolate chips, chopped nuts, raisins or dried cranberries for extra texture.
- Spice variations: Mix in nutmeg, ginger, allspice or pumpkin spice for a seasonal twist. A bit of cinnamon added to the icing deepens the flavor.
- Gluten-free option: Use certified gluten-free oats and a 1:1 gluten-free all-purpose flour blend.
- Icing options: Add softened cream cheese to the glaze for richness, or include a little butter or maple syrup to adjust sweetness and texture.
Step-By-Step Instructions
Step 1: Preheat the oven to 350°F (175°C). In a medium bowl whisk together 1 large egg, 2 tablespoons oil (canola or vegetable), 1/2 cup pure maple syrup, 1 teaspoon vanilla extract and 1/4 cup melted and slightly cooled unsalted butter until smooth.
Step 2: In another bowl combine 1 1/2 cups quick oats, 3/4 cup flour (white whole wheat or all-purpose), 1/2 tablespoon ground cinnamon, 1 teaspoon baking powder and 1/2 teaspoon sea salt. Whisk to distribute the leavening and spices evenly.
Step 3: Add the dry ingredients to the wet mixture and stir until combined. If the dough seems too loose, add a bit more quick oats until it holds its shape enough to scoop.
Step 4: Scoop the dough onto a parchment-lined baking sheet (a cookie scoop yields consistent sizes). Gently flatten each mound—these cookies don’t spread much during baking, so pressing them slightly will give a tender, not overly cakey texture.
Step 5: Bake for 8–10 minutes, or until the cookies are set and just beginning to turn slightly golden at the edges. It’s better to slightly underbake than to overbake to keep them soft.
Step 6: While the cookies cool, whisk the icing: 1/2 cup powdered sugar, 1–2 teaspoons whole milk and 1/4 teaspoon vanilla. Adjust milk to achieve a drizzleable consistency. Drizzle over cooled cookies and allow the icing to set. For thicker coverage, double the icing amounts and dip the tops.
Recipe Tips
- Do not overbake. Remove the cookies when they are just set; overbaking makes them dry.
- Yield varies. This recipe typically makes about 16–18 cookies with a medium cookie scoop. You can also roll into 1½-inch balls and press flat if you don’t have a scoop.
Storage
Store cooled cookies in an airtight container at room temperature for 3–4 days. Refrigeration can dry them out, so room temperature is preferred. To serve warm, heat a cookie for a few seconds in the microwave.
These cookies freeze well. Once fully cooled and the icing has set, freeze in a single layer for about an hour, then transfer to a freezer bag or airtight container for longer storage.
Ingredients (about 16 cookies)
- 1/4 cup unsalted butter, melted and cooled slightly
- 1/2 cup pure maple syrup
- 2 tablespoons oil (canola or vegetable)
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/2 cups quick oats
- 3/4 cup all-purpose flour or white whole wheat flour
- 1/2 tablespoon cinnamon
- 1 teaspoon baking powder
- 1/2 teaspoon sea salt
Icing Drizzle
- 1/2 cup powdered sugar
- 1–2 teaspoons whole milk
- 1/4 teaspoon vanilla extract
Instructions (summary)
- Preheat oven to 350°F (175°C).
- Whisk wet ingredients together in a medium bowl.
- Combine dry ingredients in a separate bowl and whisk.
- Fold dry into wet until combined. Adjust oats if needed for scoopable consistency.
- Scoop onto parchment, flatten slightly and bake 8–10 minutes until set.
- Cool 10–15 minutes, then drizzle with prepared icing.
Nutrition (approximate per cookie)
Calories: 138 kcal; Carbohydrates: 21 g; Protein: 2 g; Fat: 5 g; Sugar: 10 g. Nutrition is an estimate and should be used as a guideline only.
HUNGRY FOR MORE? Try these cookies as a quick breakfast option or a midday snack. They’re easy to adapt with add-ins and flavorful spices to suit your taste.