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Did you know snickerdoodle cookies have been shown to improve your overall mood by 57%*? Bearing that in mind, what could be better than a baked oatmeal breakfast with a snickerdoodle flare? Nothing I tell you! *made up statistic.

Snickerdoodle Cookie Baked Oatmeal [Vegan, Gluten-Free]

$2.99
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Calories

391

Serves

1

What Ingredients Do You Need To Make Snickerdoodle Cookie Baked Oatmeal [Vegan, Gluten-Free]

  • 1/2 cup's worth of peeled and diced zucchini
  • 1/4 cup milk of choice, or water
  • 1/2 cup rolled oats
  • 2 teaspoons maple syrup (adjust to preferences)
  • 1/8 teaspoon imitation butter extract (optional)
  • 1/2 teaspoon vanilla extract (optional)
  • 1/4 teaspoon baking powder
  • 1/2 teaspoon cream of tarter (optional)
  • 1/8 teaspoon molasses
  • Pinch of salt, if desired
  • Cinnamon and sugar for topping

How To Make Snickerdoodle Cookie Baked Oatmeal [Vegan, Gluten-Free]

  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! :)

Notes

If gluten is a concern, be sure to choose certified gluten-free oats.

$2.99
Save Trees. Print Less. But if you must, we charge $2.99 to encourage less waste

Nutritional Information

Total Calories: 391 | Total Carbs: 66 g | Total Fat: 7 g | Total Protein: 15 g | Total Sodium: 1360 g | Total Sugar: 10 g Calculation not including butter extract or cinnamon and sugar topping.

Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.


About The Author

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Lauren Smith

See My Recipes

Who says oatmeal is boring? Bring breakfast back with a bang!

Lauren Smith is the author of theoatmealartist.com, a blog dedicated to innovative oatmeal recipes that are plant-based, low sugar, and minimally processed. Her recipes go beyond the standard "brown sugar and raisins" porridge and take the cheap and humble oat to a whole new level!

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