These simple, hearty Cinnamon Roll Oatmeal Breakfast Cookies combine oats and warm cinnamon with a light icing drizzle for a tasty, grab-and-go breakfast or snack. With easy pantry ingredients and about 30 minutes from start to finish, they’re a morning win the kids will love.
This cinnamon oatmeal cookie recipe gives you all the cozy flavor of a cinnamon roll without the fuss. Made with quick oats, a touch of cinnamon, and a simple icing, these cookies are sturdy enough to take on the go yet soft and comforting when served warm.
They work perfectly for busy mornings, packed lunches, or an afternoon snack. And there’s no rule that says you can’t enjoy them any time of day.
Why We Love These Cinnamon Oatmeal Breakfast Cookies
These cookies are inspired by classic cinnamon roll flavors and my cinnamon roll overnight oats, but in a portable cookie form that kids and adults both enjoy. They’re soft-baked, slightly chewy, and finished with a sweet icing drizzle that makes them feel indulgent without a lot of effort.
What makes them great:
- Easy to make—no electric mixer needed.
- Soft-baked texture that stays cozy and satisfying.
- All the cinnamon roll flavor with much less work.
- Kid-friendly and perfect for busy mornings.
Ingredient Notes
The full ingredient list with exact measurements appears in the recipe card below.
- Sweetener: Maple syrup is used here for its flavor, but honey or another liquid sweetener can be substituted.
- Quick oats: Quick oats give a smoother texture and hold together better than rolled oats in this recipe. If you only have rolled oats, pulse them briefly in a food processor to approximate quick oats.
- Flour: White whole wheat flour was used for a lighter flavor, but all-purpose flour works well, too.
Recipe Variations
- Add-ins: Stir in white chocolate chips, chocolate chips, chopped pecans or walnuts, raisins, or dried cranberries.
- Spice variations: Add a pinch of nutmeg, ginger, or allspice, or use pumpkin spice for a fall twist. You can also add cinnamon to the icing for extra warmth.
- Gluten-free: Use gluten-free oats and a 1:1 gluten-free all-purpose flour.
- Icing options: Mix in softened cream cheese, a little maple syrup, or a touch of butter for a richer glaze.
Step-By-Step Instructions
Step 1: Whisk together the egg, oil, maple syrup, vanilla extract, and melted butter until combined.
Step 2: In a separate bowl, combine the quick oats, flour, cinnamon, baking powder, and salt.
Step 3: Stir the dry ingredients well to evenly distribute the baking powder and spices.
Step 4: Add the dry ingredients to the wet and mix until combined. If the batter seems too thin, add a little more quick oats so the dough can be scooped and will hold its shape.
Step 5: Scoop the dough onto a parchment-lined baking sheet and gently flatten each mound slightly. These cookies don’t spread much, so flattening them gives a more tender, less cakey texture.
Step 6: Bake at 350°F for about 8–10 minutes, until set and just beginning to turn very lightly golden. Avoid overbaking to keep them soft and moist.
Step 7: Whisk the icing ingredients together, adjusting milk to reach your preferred drizzle consistency.
Step 8: Drizzle the icing over cooled cookies and let it set. For a thicker coating, double the icing and dip each cookie into it.
Recipe Tips
- Do not overbake. Pull the cookies from the oven when they’re set but still soft—overbaking dries them out.
- Yield varies. This recipe typically makes 16–18 cookies with a cookie scoop. You can also roll into 1½-inch balls and press them down.
Storage
Store cooled cookies in an airtight container at room temperature for 3–4 days. Refrigeration can dry them out; warm briefly in the microwave before serving if desired.
To freeze, cool cookies completely and let the icing set. Freeze in a single layer for about an hour, then transfer to a freezer-safe bag or container.
Try these other simple breakfast recipes:
- Simple Honey Biscuits
- Cinnamon Roll Baked French Toast
- Banana Nut Breakfast Cookies
- Blueberry Flax Pancakes
- Cinnamon Roll Overnight Oats
- Whole Wheat Greek Yogurt Donuts
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Cinnamon Roll Breakfast Cookies
Ingredients
- ¼ cup unsalted butter, melted and cooled slightly
- ½ cup pure maple syrup
- 2 Tbsp oil (canola or vegetable)
- 1 large egg
- 1 tsp vanilla extract
- 1½ cups quick oats
- ¾ cup all-purpose flour (or white whole wheat)
- ½ Tbsp cinnamon
- 1 tsp baking powder
- ½ tsp sea salt
Icing Drizzle
- ½ cup powdered sugar
- 1–2 tsp whole milk
- ¼ tsp vanilla
Instructions
- Preheat oven to 350°F.
- In a medium bowl, whisk together egg, oil, maple syrup, vanilla extract, and melted butter until fully incorporated.
- In another bowl, mix oats, flour, salt, baking powder and cinnamon.
- Add dry ingredients into wet and mix to combine. If needed, add more quick oats to thicken.
- Spoon onto a parchment-lined baking sheet and gently press each mound down. Bake for 8–10 minutes or until set and the edges are just beginning to turn golden.
- Allow cookies to cool for 10–15 minutes.
- Whisk icing ingredients together and drizzle over cooled cookies. Use a small plastic bag with the corner snipped or a spoon to drizzle.
Notes
Do not overbake: For best texture, remove when just set to avoid dry cookies.
Yield: Recipe makes about 16–18 cookies depending on scoop size.
Nutrition
Nutrition information is an approximation.