Snickerdoodle Cookie Baked Oatmeal

Today marks my first official day of summer vacation unemployment. It’s true: I’m no longer teaching. If you’ve been following my blog closely for more than six months, you probably don’t need an explanation. You only have to browse a few posts from the past year to infer why I’m leaving the classroom.

Snickerdoodle Cookie Baked Oatmeal #vegan #oatmealartist

I’d love to say I’m full-time blogging now, but that is not (and probably never will be) the case. Boo. I have my sights set on something else, but I’ll wait until that (maybe) pans out before I discuss it on here. In the meantime, hooray for mental health!

Snickerdoodle Cookie Baked Oatmeal

Snickerdoodle Cookie Baked Oatmeal by The Oatmeal Artist #vegan

Speaking of mental health, did you know snickerdoodle cookies have been shown to improve your overall mood by 57%*?

*made up statistic

Snickerdoodle Cookie Baked Oatmeal by The Oatmeal Artist

After the delicious success of the cookie batter version, I decided to make a baked version of my favorite cookie. Pureed zucchini FTW!

Snickerdoodle Cookie Baked Oatmeal #oatmealartist

Random Recommendations:

Snickerdoodle Baked Oatmeal

Prep Time: 5 minutes

Cook Time: 25 minutes

Yield: serves 1

What you'll need:

  • 1/2 cup's worth of peeled and diced zucchini
  • 1/4 cup milk of choice, or water
  • 1/2 cup rolled oats (I use Country Choice Organic)
  • 2 tsp maple syrup (adjust to preferences)
  • 1/8 tsp butter extract (optional)
  • 1/2 tsp vanilla extract
  • 1/4 tsp baking powder
  • 1/2 tsp cream of tarter (optional)
  • 1/8 tsp molasses
  • pinch of salt
  • cinnamon and sugar for topping

How to make it:

  1. Preheat the oven to 350 F and spray a single-serving ramekin with non-stick spray.
  2. Puree all ingredients (except cinnamon and sugar) together in a food processor until it forms a batter.
  3. Transfer to a ramekin. Dust the top with cinnamon and sugar (you only need a pinch of each).
  4. Bake for 18-22 minutes, or until the top is no longer doughy. Feel free to top with more cinnamon or sugar. Enjoy! πŸ™‚

Snickerdoodle Cookie Baked Oatmeal #vegan

About Lauren Smith

Lauren is a herbivore, Slytherin, and connoisseur of oats. She is a former teacher who is currently studying to earn a master's degree in curriculum development. You can follow her on Instagram, Twitter, Pinterest, and Facebook.

18 Responses to Snickerdoodle Cookie Baked Oatmeal

  1. Cassie says:

    YUM! What perfection in a bowl!

  2. First of all, YOU ROCK for having the guts to change the things in your life that are making you unhappy. Can I make my own (not so random) recommendation to mark the occasion? [tunes] Morgan Clamp’s Days Away. YouTube it. Listening to this song on repeat has gotten me through some dark times in the past.

    Now, about the oatmeal. What role does the cream of tarter play? I see it’s optional, which is great as I’ve got no chance in hell of finding it here, but I’m just curious.

    • Lauren Smith says:

      Thank you so much!

      The cream of tarter is used in most snickerdoodle recipes. I honestly don’t know the purpose. πŸ˜› I think it tastes the same without it. I think it has something to do with the baking process (reacts with baking powder or something like that), but I’m pretty ignorant about all things baking.

  3. I’m so happy for you that you’re taking this huge step in your life and I know you’re going to do great things!! πŸ™‚ Thank you for the wonderful recipe! πŸ™‚

  4. Good luck with everything! I’ll be excited to hear what you’re next step is (will it involve oats!?) πŸ˜€

  5. various share of all of these foods, can make reference to me and add to my knowledge in the world of cooking

  6. Eveline says:

    I made this today and it was the perfect Sunday morning breakfast! It’s winter here in Australia so this was just what I felt like, delicious and comforting! Enjoy ur vacation/unemployment… You’ve earned it after this past year!

  7. Jenni says:

    Thanks for the great ideas using zucchini! I am thrilled how many oatmeal recipes you’ve created using it, and I will be trying them all starting tonight! I had zero recipes that were single-serving. Thanks!

  8. Lyndsey B says:

    I am 100% with you on pureed zucchini- it is like oatmeal magic! I love snickerdoodle cookies. This recipe reminds me of when I was a little kid and would snuggle up with a blanket, a glass of milk, and my mom’s homemade snickerdoodles. It is so comforting!

  9. Alexus Bender says:

    What size ramekin do you use?

  10. Christine says:

    I made this recipe this morning. It was my first time trying a recipe where I had to puree the oats to form a batter. OMG, it was fantastic! I used a full tablespoon of maple syrup, and was a bit heavy-handed with the cinnamon-sugar topping. This ranks as one of the best (and most creative!) recipes from your blog. Thank you for the recipe!

  11. Leanne says:

    Awesome recipe, but have you ever expanded it for multiple servings? Your ramekin reminded me of an older crockpot I have .

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