These Oatmeal Breakfast Cookies are packed with flavor and perfect for busy mornings! Topped with a sweet cinnamon glaze, they’re every kid’s dream….and just in time for back to school!
You know how there are two types of people in this world? The ones who plan everything out, and the ones who fly by the seat of their pants? Well, as much as I’d love to be a plan everything out kind of person, I’m just not. No matter how hard I try!
And believe me….I try. I make lists and calendars and notes in my phone. I have good intentions….really. It’s just that I can never stick to it! Because new ideas come along, or I only have a certain amount of time, or honestly? I just completely lose track of it all. I’ve come to realize it’s just the way I operate. Like it….or not.
So as much as I’d love to say that the start of a new school year means a new level of organization, the truth is it doesn’t. And as much as I’d love to say I’ve been busy with meal plans and grocery shopping and stocking up on lunchbox essentials, the truth is I haven’t! Because, well, I guess I prefer to fly by the seat of my pants. Life feels less stressful that way!
But. That doesn’t mean I won’t get anything ready. Because as much as I love to fly by the seat of my pants, I don’t love hectic mornings. Which is why stocking up on these Oatmeal Breakfast Cookies is a necessity. These cookies are the perfect grab & go breakfast, and obviously double as a great after school snack. Packed with cinnamon and oats and topped with a deliciously sweet glaze, these Oatmeal Breakfast Cookies are the perfect blend between muffins and cookies. They make for stress-free mornings…and very happy kids.
And best of all? These Oatmeal Breakfast Cookies are made with Silk Almond Creamer, meaning not only do they get an extra boost of delicious vanilla flavor, but they’re completely dairy free! We’ve always loved Silk creamers, but now that their Almond Creamer has a new look and a new (creamier) taste? We love it more than ever! Of course, I’ll still be enjoying it in my coffee…but now the kids can enjoy it too. Oatmeal Breakfast Cookies for the back-to-school win! And you don’t even have to be a planner to make them happen.
- ½ c. Silk Almond Creamer (I used Vanilla)
- ½ c. canola oil
- 1 egg
- ½ c. sugar
- 1½ c. flour
- ¾ tsp. baking soda
- ¼ tsp. salt
- ½ tsp. cinnamon
- ¼ tsp. nutmeg
- ⅛ tsp. ground cloves
- 1 c. oats
- 1 c. powdered sugar
- 2 Tbsp. Silk Almond Creamer (I used Vanilla)
- ¼ tsp. cinnamon
- In a medium saucepan, combine Silk Almond Creamer and canola oil.
- Bring to a boil; reduce heat slightly and boil 2-3 minutes. Remove from heat and cool.
- In a large mixing bowl, combine egg and sugar and mix well.
- Add in flour, baking soda, salt, cinnamon, nutmeg, and cloves.
- Stir in creamer mixture and oats.
- Drop by rounded tablespoons on greased baking sheet.
- Bake at 375 degrees 10-12 minutes.
- Remove to a cooling rack.
- Once cool, combine ingredients for glaze and drizzle glaze as desired over cookies.
This is a sponsored conversation written by me on behalf of Silk. The opinions and text are all mine.