Sugar Cookie Baked Oats (44g Protein, Gluten-Free)

These sugar cookie baked oats taste like a frosted sugar cookie, with 44g of protein, a sprinkle-studded oat cake base, and a Greek yogurt icing, and they’re gluten-free and ready in 30 minutes.

Almond extract. That’s the whole reason these baked oats taste like a frosted sugar cookie instead of just sweet oatmeal, and once you smell it coming out of the oven you’ll know exactly what I mean.

Sugar cookie baked oats are a single-serve breakfast made by blending oats, egg, milk, protein powder, baking powder, vanilla and almond extract into a batter, then baking it into a soft oat cake. This version is gluten-free, has 44g of protein, has no added sweetener in the base, and gets topped with a Greek yogurt icing, sprinkles, and a crushed gluten-free sandwich cookie.

I built these off my go-to sugar cookie recipe, which is where the vanilla and almond extract combo comes from, and they’re my answer to holiday cookie cravings at 7am. Chrissy, one of you in the comments, already put them in her weekly rotation, and I love that.

Why You’ll Love These Sugar Cookie Baked Oats

• They taste like a frosted sugar cookie. Vanilla and almond extract do the cookie part, and the cold yogurt icing on warm oat cake does the frosting part.
• 44g of protein for breakfast. The protein powder, egg, and Greek yogurt icing add up to a breakfast with real staying power.
• Gluten-free as written. Certified gluten-free oats and a gluten-free sandwich cookie on top mean there’s nothing to swap.

Ingredients for Sugar Cookie Baked Oats

Exact measurements are in the recipe card below.

For the oats

• Certified gluten-free oats: these get blended into flour, which gives you a soft cake texture. Buy certified GF, because regular oats are often cross-contaminated with wheat.
• Baking powder: this is what makes the oats rise and puff up like a cake.
• Vanilla and almond extract: the almond extract is the sugar cookie flavor, so don’t skip it. It’s strong, though, so measure it carefully.
• Almond milk: any milk works here.
• Vanilla protein powder: this adds the protein and all of the sweetness in the base. I use PEScience, and code BAILEY saves you money at checkout.
• Egg: it binds the batter together and helps with the rise.
• Sprinkles: stirred in by hand at the end.

For the icing and topping

• Greek yogurt: thick and tangy, and it adds more protein. Coconut yogurt works too.
• Honey: sweetens the icing. Maple syrup or powdered sugar also work.
• Sprinkles and a gluten-free white sandwich cookie: I use Glutino, crushed over the top.

How to Make Sugar Cookie Baked Oats

1. Preheat your oven to 350F.
2. Blend the oats on high until they turn into a fine flour.
3. Add the remaining oat ingredients, except the sprinkles, and blend until smooth.
4. Stir in the sprinkles by hand so the colors don’t bleed into the batter.
5. Pour the batter into an oven-safe dish and bake for 20 to 25 minutes, until puffed and set in the center.
6. While the oats bake, stir the Greek yogurt and honey together for the icing.
7. Let the oats cool for a few minutes, then top with the icing, more sprinkles, and the crushed cookie.

Substitutions

• Dairy-free: use coconut yogurt for the icing. Almond milk already keeps the base dairy-free.
• Icing sweetener: swap the honey for maple syrup, powdered sugar, or sugar-free powdered sugar.
• Cookie topping: any gluten-free white sandwich cookie works, or skip it and double up on sprinkles.

Storage and Make Ahead

These are best fresh out of the oven, but you can bake them ahead. Let the oats cool, cover the dish, and refrigerate for up to 3 days with the icing stored separately. Reheat in the microwave for 30 to 45 seconds, then add the icing and toppings right before eating so they don’t melt.

Frequently Asked Questions

Do I have to blend the oats?

Blending turns the oats into flour, and that’s what gives these a soft, cake-like crumb. You can stir everything together unblended, but you’ll get a denser, chewier texture, closer to classic baked oatmeal.

What size dish should I use for baked oats?

A single-serve oven-safe ramekin that holds about 10 to 12 oz is the right size for this batter. A wider, shallower dish bakes faster, so start checking at 20 minutes.

More Baked Oat Recipes

• Pumpkin Baked Oats
• Protein Cranberry Bliss Baked Oats
• Birthday Cake Baked Oats

Want more? The full baked oats collection has every flavor I’ve made.

If you make these, leave a star rating and a comment below, because it helps other people find the recipe. Snap a photo and tag me @basicswithbails on Instagram with #basicswithbails, or save it to your Pinterest breakfast board for the next time a cookie craving hits before 9am.