Steel Cut Oats Breakfast Cookies
These steel cut oats breakfast cookies are essentially baked oatmeal you can eat with your hands. But don’t let their wholesome ingredients fool you; they taste like an indulgent nutty treat, with a rich, toasted flavour and just the right amount of natural sweetness. Packed with texture and warmth, they strike the perfect balance between a nutritious snack and a comforting dessert.
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Why You Will Love This Recipe
This recipe proves that cookies can be both wholesome and delicious. These thick, soft-yet-chewy bites are perfect for those mornings when you want something quick, satisfying, and a little indulgent—without the guilt. Here’s why you’ll keep coming back to them:
- Nourishing and filling
- Completely vegan
- Made in just one bowl
- Great for make-ahead breakfasts
- Freezer-friendly for grab-and-go ease
Ingredients and Substitutions
- Coconut oil – Use refined coconut oil for a neutral flavour. Unrefined has a strong coconut taste that may overpower the oats.
- Light brown sugar – Adds a mild caramel flavour. Can be swapped for granulated sugar.
- Granulated sugar – Reduce the amount for a less sweet cookie. You can also swap it for coconut sugar.
- Baking powder – Helps the cookies rise and stay fluffy.
- Baking soda – Works with the baking powder to create lift and a tender texture.
- Sea salt – Adding a pinch of salt helps to enhance all the flavours even in sweet recipes. Use fine sea salt.
- Flax meal – Acts as a vegan egg. Mix 1 tablespoon flax meal with 3 tablespoons water to make a flax egg. You can read more about why this works in this post on flax eggs.
- Vanilla – Adds warmth and depth of flavour.
- Cinnamon – Optional, but it adds cosy spice and complements the oats.
- All-purpose flour – Gives the cookies structure. I recommend using a digital kitchen scale, because flour can be very tricky to measure. But, if you’re using measuring cups, make sure to use the spoon-and-level method. Spoon the flour into the measuring cup and then level off any excess flour with the back of a knife.
- Steel cut oats – Star of the show. Oats in general one of the healthiest grains on earth. They’re a gluten-free whole grain and a great source of important vitamins, minerals, fibre and antioxidants. Steel cut oats are an even healthier variety of oats. They are thicker and less processed, meaning they take a long time to digest, which contributes to a lower glycemic index value. In terms of protein, carb and fat content, all types of oats are the same.
Step-by-Step Instructions
Step 1: Cook the oats. Boil 3 cups of water, add 1 cup of dry steel cut oats and let it simmer for 10 to 15 minutes.
Step 2: In a large bowl, whisk together coconut oil, both sugars, baking powder, baking soda, salt, flax eggs, vanilla, cinnamon, and half of the flour.
Step 3: Add cooked oatmeal and the other half of the flour, as well as coconut, walnuts or pecans (if using). Stir well until no lumps remain.
Step 4: Scoop the batter onto a baking sheet lined with parchment paper. Bake for 15 minutes. Remove the sheet from the oven, and let the cookies cool for about 10 minutes before transferring to a wire rack.
Variations
Here are a few delicious ideas to try:
- Desiccated coconut – Stir in a few tablespoons for extra texture and a hint of natural sweetness.
- Chopped walnuts or pecans – Add a handful for a satisfying crunch and a nutty flavour that pairs perfectly with the oats.
- Topping tip – For an extra-special touch, sprinkle a little coconut or chopped nuts on top of each cookie before baking. It adds great texture and makes them look prettier.
Steel Cut Oats Cookies FAQs
Yes, these oatmeal cookies are made from 100% plant-based ingredients.
No, there is all-purpose wheat flour used in this recipe. If you’re looking for vegan and gluten-free breakfast cookies, I recommend these oatmeal raisin cookies.
Yes, these cookies are best kept in the fridge.
When kept in an airtight container in the fridge, they can last for 3 to 4 days. This is because of high water content, which causes them to go bad quicker than typical cookies. They actually have more in common with baked oatmeal.
Yes, they’re great for freezing. Store them in an airtight container, separated with a layer of parchment paper so that they don’t stick together, and keep them in the freezer for up to three months.
More Ideas for Breakfast On the Go
These easy recipes are perfect to make ahead and grab on your way out on those mornings when a healthy breakfast is the last thing on your mind:
- Gluten-Free Oatmeal Raisin Cookies
- Low-Fat Banana Bread Muffins
- Vegan Zucchini Muffins
- No-Bake Chocolate Oatmeal Cookies
More Vegan Cookies
If you’re looking for a different vegan cookie, make sure to check these out as well:
Steel Cut Oats Breakfast Cookies
Ingredients
- 1 cup (160 g) dry steel cut oats
- ¾ cup (160 g) coconut oil
- ½ cup (110 g) light brown sugar
- ½ cup (100 g) granulated sugar
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon sea salt
- 2 flax or chia eggs
- 2 teaspoons vanilla extract
- 2 teaspoons ground cinnamon
- 1 ¾ cup (220 g) all-purpose flour
- ½ cup (50 g) desiccated coconut, chopped pecans or walnuts, optional
Instructions
- First, cook steel cut oats. Boil 3 cups of water, then add 1 cup of dry steel cut oats. Let it simmer for 12 to 15 minutes, stirring constantly to make sure it doesn't stick, until all water evaporates and you’re left with porridge.
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Whisk together coconut oil, both sugars, baking powder, baking soda, salt, flax eggs, vanilla, and cinnamon.
- Beat in half of the flour until no lumps remain.
- Add cooked oats, the remaining flour and nuts or coconut (if using).
- Scoop the batter with a cookie scoop or a rounded tablespoon onto the prepared sheet. You should end up with about 18 cookies.
- Bake for 15 minutes until the cookies appear soft but set.
- Remove the sheet from the oven and let the cookies cool for 10 to 15 minutes on the sheet, before transferring them to a wire rack. Cool completely and store in the fridge for up to 4 days.
Hi! Can’t wait to try! My 2 year old grandson loves “Cookies!!” So I really appreciated that you mentioned that they are equivalent to eating oatmeal.
Did I miss the serving size? Thanks. Norene
Hi Norene, the recipe makes about 18 cookies. Thanks, Ana.
So simple, yet so tasty! Will make again.
Haven’t made them yet, but a friend did and they are out of this world! Please let me know what I can substitute for the coconut oil. My cholesterol is high and that’s a LOT of dietary fat!!! Thx