Who wouldn’t want to eat a giant oatmeal cookie for breakfast? This overnight breakfast cookie lets you do just that!
No bake, vegan, with just 6 ingredients.
A single serving oatmeal breakfast cookie you can easily customize.
Mix the ingredients together the night before to have a wholesome breakfast the next morning, ready whenever you want it!
Readers also love this Almond Flour Banana Bread
The “single lady” breakfast cookie was inspired by two things.
First was an email I received from a reader who asked if I could come up with a recipe similar to the Erin Baker Breakfast Cookies sold in stores.
Her email reminded me of an idea I’d written down years ago but had never actually gotten around to trying.
There’s a recipe on my blog for Snickerdoodle Oatmeal, and one day a blogger named Abbie (whose blog is sadly no longer in existence) recreated my oatmeal recipe in the form of a giant breakfast cookie and posted about it on her blog.
She combined all of the ingredients in a bowl, spread the batter on a plate, and let the extra moisture evaporate overnight so it turned into a soft and delicious no-bake snickerdoodle breakfast cookie.
Her idea was so brilliant, and I don’t know why I didn’t try it until now! For more healthy breakfast ideas, be sure to check out the link below:
The flavor possibilities are endless…
Peanut Butter
Chocolate Brownie
Coconut
Banana Walnut
Cinnamon Raisin
Espresso Chocolate Chip
Cookie Dough
Watch the overnight breakfast cookie video above.
Overnight Breakfast Cookie
Ingredients
- 1/2 cup rolled oats
- 1/2 cup mashed banana or applesauce
- 2 tbsp milk of choice
- 1 1/2 to 2 tbsp protein powder or flour, such as almond or oat flour
- 1 to 2 tbsp nut butter or allergy-friendly sub
- 1/8 tsp salt
- optionsl add-ins such as chia seeds, raisins, shredded coconut, or chocolate chips
Instructions
- Stir all ingredients together. Spread out on a plate. Refrigerate overnight, uncovered or with a paper towel placed gently on top. Frost if desired, or add toppings such as melted peanut butter and chocolate. Enjoy!View Nutrition Facts
Notes
Have you made this recipe?
Tag @chocolatecoveredkatie on Instagram
More Healthy Breakfast Options
Or these flourless Keto Blueberry Muffins
Juliette | Namastay Traveling says
I love how easy it is to personalize this! I see some raisins and coconut flakes in my future! Yum!
Paige Flamm says
This is my kind of breakfast!
Paige
Ashley says
I love the chocolate and peanut butter drizzle. We eat with our eyes first!
steph says
Hi, I can’t wait to try this! I was wondering if you covered it before refrigerating it? Thanks!
Andrea says
I made it for this morning and did not cover mine.
Chocolate Covered Katie says
Completely up to you – I prefer the texture when uncovered, but you can do either.
Christina says
Interesting recipe idea! I’m curious to know what the texture’s like. Is it like overnight oats, or more like a no-bake cookie?
Andrea says
Kind of in between the two. It is softer than a no bake cookie and not as chewy but also not as gummy as overnight oats.
Andrea says
This was delicious! I topped mine with cream cheese and pecans for a sticky bun one 🙂
LoveCocoa says
Loving this recipe!
Can’t wait to try with my almond peanut butter!
C says
This is AMAZING!!!!!!
Sara Vegan says
This looks like so much fun. Pinned!
Chef Sherry says
Oh my, this is going to be my breakfast tomorrow!!
Emily says
What a fu play on my favorite breakfast in the world! Have to try this.
xo,
Em
anonymous says
I found this post through youtube and I’m really glad I did! I’m excited to try the recipes!
Anisah says
I added one tbsp of cocoa powder because why have an overnight oat cookie when you can have a chocolate overnight cookie? Can’t wait for breakfast tomorrow. Also I covered it with cling film then put it in the fridge
Chocolate Covered Katie says
I did a chocolate version too this morning and completely support your logic 😉
Cassie Autumn Tran says
I haven’t tried Erin Baker cookies yet, but man oh man, do they look delicious! I bet this cookie will taste just as amazing, if not better 🙂 my flavor combination: cinnamon peanut butter chocolate and sea salt!
Becky says
Sounds fantastic and easy, too. I think I will make one tonight.
Ann says
I made this and the batter was so good that I didn’t bother plating it or waiting to eat it. So now I have to make another one for breakfast hehe.
Sophie says
just made this using one full mashed banana (didn’t have measuring cups handy) and the batter looks really gooey… how much of a ‘nana is half a cup? i’m going to eat it either way, just really hoping it doesn’t have too much moisture to “bake” in the fridge tonight! fingers crossed 🙂
Jason Sanford says
Depends on the size of the banana!
Ilana says
Breakfast this morning!
Lauren says
New fan here. I’m excited to try this one out, maybe with almond butter and mini chocolate chips thrown into the batter. Or raspberry jelly and mashed banana on top.
Lena says
I made one with almond flour because I don’t do protein powder. It worked great! Already have tomorrow’s in the fridge 🙂
Patti says
I would not use flour in a no-bake recipe. I emailed Katie about this yesterday and am hoping she will adjust the recipe. Do you remember the big e coli outbreak a few years ago from raw cookie dough? It wasn’t the eggs in the dough that were the problem…it was the flour. It was emphasized that flour is meant to be baked, and you should not eat it raw. I know lots of people will do it anyway, but to me it isn’t worth the risk and shouldn’t be suggested in a recipe, especially when people reading may not be aware of the risk. https://www.consumerreports.org/e-coli/avoid-e-coli-infection-from-flour/
Jason Sanford says
Almond flour is not actually flour. Nor is oat flour part of the recall. The two Katie suggests are fine to use, as the recall was only concerned with wheat flour (and even then, only a specific brand and variety that had been contaminated). Other ingredients, such as peanut butter, sometimes have recalls, but that doesn’t mean they aren’t safe to use in raw recipes. To summarize, the flours Katie suggests are fine to eat raw. And there are many views that say even wheat flour is fine to eat raw. Hope that helps clarify. http://www.cnn.com/2016/07/22/health/eat-raw-cookie-dough/index.html
Marni says
Can you sub coconut flour?
Jason Sanford says
You can always experiment! Probably you will need less though, or less liquid.
Vanessa L. says
I made a pumpkin one and put dark chocolate dreams PB&CO on top and it was my favorite breakfast I have had all month. I love how you don’t have to use an oven or cook anything at all. Thanks for the recipe!
Mukesh says
nice i love chocolate.Great idea thanks for sharing it!
Julie says
Love the recipes you post with protein powder. Keep them up!
Becky says
Can you list specific products you used to get that nutritional info?
Rachael D Feeney says
Can you prep a few in one night and eat throughout the week?
Christina says
Hi Katie,
Yum!! Like all of your recipes, this is so delicious! Thanks for the great recipe.
I would love to be a part of your team.
Hoping to hear from you soon!
Christina
lena pfeffer says
has anyone tried adding the chia seeds yet? i’m wondering if it would firm it up a bit more. also, how much chia seeds should one add???
Dawn Tittle says
Mine never “hardened” up, the goo tastes good, but I need to take it somewhere, wondering if I could toss it in the oven for a few minutes
Jason Sanford says
You can!
JN says
OMG! I hate oatmeal but decided to give this a try as I had some protein powder. Wow. .It was delicious, huge and had me so filled that I did not snack the entire day until 5pm!!!! LOVE IT! Now I make this every other night for the next morning! THANK YOU Katie!
Diana says
My cookie is still really mushy this morning. It doesn’t lift off the plate, I would have to eat it with a fork or spoon. Anyway to make it more firm?
Cynthia says
Thanks for your wonderful and simple recipes!
Just wondering why my nutrition calculations never match up. It says the whole recipe is 241 calories, but just 1/2 cup of oats (150 calories) and 1 tbsp of nut butter (100 calories) adds up to more, not to mention the other ingredients. Where am I going wrong?!?! Thanks for clarifying 😀
Jason Sanford says
Thanks for catching this. It looks like the online calculator Katie uses has some ingredients’ calories listed incorrectly in the database. I’ve just let her know to check on this recipe and fix it accordingly, so it should be updated today. Sorry for the trouble, and thank you again for noticing this.
Jason (media relations)
Cynthia says
Thank you for the reply ?
Anne Kennedy says
This was so easy and delicious. I love how it can be customized. If I have time in the morning, I bake the cookie for a super happy morning. If I don’t have time then I eat it straight from the fridge for an equally happy morning. Thanks for sharing your creativity and food genius with the world!
Erica says
I really enjoy this recipe! I actually have been using quick oats, because that is what I had after making s batch of regular no bake cookies a while back. However, I assume that I like the texture I get from the quick oats better than I would rolled. And I’m not aware that there are any real differences nutritionally. I am wondering, though, does anyone find that they have been able to actually pick it up like a cookie and eat it? The outside gets solid, but the inside is gooey, requiring me to have to use utensils. It’s not a huge deal, but I was hoping that I would be able to pick it up and take it to go. If someone could give me their experience with this, I’d appreciate it. Thanks.
Katie J says
I subbed sweet potato purée for banana/applesauce & worked great!
Nicole says
I made this last night but it didn’t set. :/ I’m not sure why. I’m going to give another shot, because it was delicious even with a spoon! 😉 Thanks for sharing!
Louise says
I just made this and it was delicious! I subbed the apple sauce for mashed banana. The portion is pretty big so I actually split it in two (otherwise it’s a 600calorie breakfast!) People in these comments keep mentioning how they couldn’t pick it up/it didn’t set. If you watch the video on the post, you can see Katie eats it with a spoon… so I don’t think it is meant to be picked up and set like an actual cookie, It’s more like of a set cookie dough. Anyway, really good and I will 100% be making this again!
pat marino says
I made this recipe it was delicious. had some left and rolled them
into little bites dipped them in white chocolate then put in freezer.
eat them frozen delicious.
Carla says
I made mine for the first time last night and it came out delicious
jesse says
my god, your recipes are not only amazing but so simple!
Ann L. Justi says
It was so easy fast and delicious. I added pumpkin pie spice, cardamom, and cacao chips. I love that you change up the flavor so easily.
Suki says
Yeah, I got 428 calories, even WITH skim milk and limiting the protein powder to 1&1/2 tbs, as well and only one tbs peanut butter. Definitely gotta be careful with the add-ins! Yikes!
CCK Media Team says
Along with the add-ins, skim milk is also much higher in calories than cashewmilk or unsweetened almond milk, which have just 25-30 per cup if you wanted to look into one of those options for baking.
H+H says
This is great! We added 1/2 tsp cinnamon and 2 tbsp raisins to make an oatmeal raisin breakfast cookie.
Amelia says
Would pb2 or almond powder reconstituted work here?
Marilyn Paice says
I love this recipe. It is my Sunday morning treat and seems so indulgent to eat a big cookie for breakfast!
CCK Media Team says
Thank you so much for trying it 🙂
Kelly says
Can you substitute Greek yogurt for the applesauce?
CCK Media Team says
We have never tried but don’t see why not. Be sure to report back if you try it!
Marissa says
If I made several servings at once would they last a few days in the fridge or would the consistency get weird? Can’t wait to try this!
Lily says
Very filling and delicious! I added cinnamon and microwaved the whole thing in the morning, and wow this breakfast cookie is my new winter breakfast! Especially loved how simple the recipe is!!!
Myra Clemans says
Didn’t get this one. Shouldn’t be called a “cookie”. It’s just cold, thick oatmeal.
But I’ve loved all the other Katie recipes I’ve tried. I just made the healthy Butterfingers.
Myra says
Changing my comments. I Stir one of these up every day. Flip it over the second day. Leave it alone or cook it a little until firm/crisp enough. I usually warm it and top it with a little peanut butter/jelly mixture. OR, top with thawed frozen fruit.