This post may contain affiliate links. Please see my disclosure policy
Microwave Oatmeal Cookie is a quick, easy breakfast made in minutes with simple ingredients. A soft, satisfying option for busy mornings.
The Microwave Oatmeal Cookie is the ultimate quick and easy way to start your day. Made with simple, wholesome ingredients and ready in just minutes, it’s a warm, soft, ‘baked’ oatmeal cookie that feels like a treat but works perfectly as a satisfying breakfast.
Cookie for breakfast? Yes please! Everything mixes together in one bowl (or even a mug), making cleanup just as easy as prep. It is super easy to customize it with your favorite add-ins like chocolate chips, nuts, or dried fruit for a breakfast that’s both convenient and delicious.
Ingredients You’ll Need
Be sure to scroll to the bottom of the post for the FULL PRINTABLE recipe card.
- Old Fashioned Oats
- All-Purpose Flour
- Vanilla Greek Yogurt – I like to use Greek yogurt for added protein, but you can use any yogurt you like.
- Maple Syrup – Honey or Agave work as well
- Cinnamon
- Vanilla Extract
- Baking Powder
- Chocolate Chips – or whatever mix-in you like
Microwave Oatmeal Cookie
Ingredients
- 1/4 cup old fashioned oats
- 3 Tablespoons vanilla Greek yogurt
- 2 Tablespoons all-purpose flour
- 1 Tablespoon maple syrup
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon cinnamon
- 1/4 teaspoon baking powder
- 1 Tablespoon chocolate chips
Instructions
- Mix together everything in a small bowl until it is well combined.1/4 cup old fashioned oats, 3 Tablespoons vanilla Greek yogurt, 2 Tablespoons all-purpose flour, 1 Tablespoon maple syrup, 1/2 teaspoon vanilla extract, 1/2 teaspoon cinnamon, 1/4 teaspoon baking powder, 1 Tablespoon chocolate chips
- Spread the mixture in a small ramekin or in the center of a microwave safe plate. The mixture will be very thick. Alternatively you can mix and make in a microwave safe mug or bowl.
- Microwave for 60-70 seconds. Your cookie is done when it springs back, and is no longer sticky on top.
- Enjoy warm for gooey chocolate!
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
How To Make Microwave Oatmeal Cookie
- Combine. Mix everything together until it is well combined. You can do this in a mug or ramekin that you want to microwave it in to make for easy clean up. I use these 8 oz ramekins, and it is the perfect size so the cookie isn’t super thick and cooks quickly.
- Cook. Heat in the microwave for 60-70 seconds, you want it to appear dry on the top and spring back when you touch the top.
- Serve. Let it cook for just a minute or two and then dive right in.
Recipe Tips & Tricks
- Mix-Ins. You can get creative with anything you want to mix into this. I like to use Greek yogurt instead of adding protein powder, because I don’t like the texture as much when you add the powder. But it still absolutely works. Mix in ground flax meal or hemp hearts for added nutrition. Add nuts or dried fruit to give more flavor.
- Spoon. This isn’t a cookie you pick up and take with you. You do need a spoon to eat it. It is a quick and easy baked oatmeal, with a cookie flavor to it.
- Cooking. Microwaves definitely vary, so start if you have a high powered microwave start with 55 or 60 seconds, and add time if necessary. But it is to keep an eye on it than over cook it and have it turn gummy.
Is the yogurt necessary? We aren’t big on yogurt in my house but love oatmeal for a breakfast item.
Also, how do you measure if you want a chocolate version, not chocolate chips?
The yogurt is what gives it moisture, and holds it together. You can not taste it one bit. I am sure you could substitute milk. I would sub maybe 1 Tbls, and then add more as needed to get it moist. As for a chocolate version, you could just add cocoa powder. I have not done it before, maybe 1-2 tsp. Not sure if you would needed to add sweetener if you use cocoa powder and took out the yogurt. Play with it – see how it works, let me know!
I just made this for my step daughter for breakfast and it was amazing!! It really did taste like a cookie dough oatmeal! Great recipe!!
Yeah, so glad you guys liked it!
Thank you so much fo thi idea ! I like chocolate and cookie 🙂 I’ll try tomorrow
Misty from Belgium
I just tried this recipe this morning, and it turned out super gummy. Is this supposed to happen? You say it should be wet, but after I added the yogurt, I had to add milk to make the batter lie flat instead of rolled up in a gooey ball. I also used chobani, so I don’t know what I did wrong. Maybe mine became gummy because I used a shallow bowl, and had to microwave it around 2+ mins to get it throughly cooked. How long would you say is the max cooking time – and is the texture normally very gummy?
Thank you!
Huh, mine is definitely not gummy. Did you use a full fat yogurt? Mine is always fat free, I wonder if that has something to do with it. My son requested it for breakfast the other day, and I didn’t have any yogurt, so I just used milk. He said it tasted the same. Also, I have tried it with vanilla Danon light and fit yogurt and got great results.
Thanks for responding!
I used chobani non-fat yogurt, so that shouldn’t be the problem. Next time I try this, I will use a plate instead of a shallow bowl and see fi that changes the texture!
Hi this was amazing just wondering the nutrition facts on it?
It really depends on the products you use (sugar free syrup, not at yogurt, what kind of nuts etc.) But I calculate it with what I use as around 260 calories, 10 grams fat, 12 grams protein. Hope you enjoy!
Do you think it would be possible to mix up several batches of this one night and freeze them individually — to be thawed then microwaved the mornings that you can’t be bothered with measurements?
I honestly have no idea how it would freeze. It wouldn’t hurt to try it with one to see. I know of people who have measured out all the dry ingredients, and prepackaged those, so they only have to add the wet ingredients in the morning. Let me know if it works!
I modified the hell out of it, and doubled up, just to see if it would work:
1/2c Oats
3 tbsp coconut flour
heaping 1/2 tsp baking powder
3/4 of a big scoop protein powder
1 tsp vanilla
1 tsp cinnamon
2.5 Tbls maple syrup (I use sugar free)
2 tbsp butter softened
1 egg
whole milk to find the right consistency
2 Tbsp chocolate chips
2 tbsp raisins.
Cooked it a bit long, but turned out not too bad. Closer to a cake/loaf, but hit my goals of a bit of a sweet treat, no gluten, and protein. Next time would reduce baking powder and cooking time. (keep in mind I am a 22 year old olympic lifter, I need protein, calories and fats.)
I eat this almost every morning and I can say it is the best thing ever. So hearty and with the variations I used, only 370 calories. I love this and it saves the day every morning. 🙂 thanks so much!
WOW – now that is what I call a wonderful breakfast. A must make!!!!