A big, fat sugar cookie.
But softer and chewier, and much more filling!
This was the delicious breakfast I made on Sunday, in honor of Christmas. As I prepared my morning oats, the box of  Sugar Cookie Sleigh Ride tea sat on the counter, staring me straight in the face. (See, sometimes a messy counter can be a good thing.) I had no idea if adding the tea would impart any noticeable flavor, but isn’t that the whole point of experimenting? To see what happens? In this case, what happened was a bowl of creamy oatmeal, remeniscent of a sweet sugar cookie. Merry Christmas, indeed.
(Breakfast was festive last year, too: Zucchini Bread Oatmeal.)
Sugar Cookie Oatmeal
- 1/2 cup rolled oats
- 1 cup water
- 1/2 cup milk of choice (I used almond milk)
- 2 Celestial Seasonings sugar cookie teabags (feel free to change the flavor by using any favorite tea)
- 1/4 tsp salt
- 1/4 tsp pure vanilla extract
- sweetener of choice, as desired
- optional: coconut butter or oil, or vegan butter (You can easily omit this. But I liked the extra buttery flavor I got by stirring a little virgin coconut oil into my oats.)
Heat the water and milk, then add the teabags and let sit for at least 15 minutes. Right before taking the teabags out, smush them a little with a fork so more of the flavor goes into the milk. Combine the liquid with the oats and salt, then microwave for 3 minutes. (If it starts to boil over, you can stop the microwave and keep heating in ten-second increments until the time is up. But don’t open the microwave door!)
Let the oatmeal sit in the closed microwave for 5 minutes, then transfer–uncovered—to the fridge. It gets thicker as it sits. (I made this, then went running for a little over an hour. It was the perfect texture by the time I got back. Bit if you want to eat this immediately, just use a little less water.) Right before eating, add your vanilla and sweetener (and oil, if using).
View Sugar Cookie Oatmeal Nutrition Info
You can make this the night before if you prefer: just add a splash of milk before reheating the next day. Also, feel free to make this on the stovetop instead of the microwave.
By the time I finished breakfast, everyone else was finally starting to wake up. So I parked myself in front of the tree to open presents. (And then I was forced to move, because Batman kept jumping into my lap and trying to lick my face. Ick… puppy kisses! Some presents, I’m not so sure I want.)
My sister’s gift to me included a bunch of colored sugars, to feed my cupcake-decorating habit. Or maybe I can use the colored sugars the next time I make sugar cookie oatmeal. It was so good that I’m definitely planning to make it again soon!
Do you like unusual oatmeal flavors?
Or do you prefer traditional oatmeal mix-ins? I know I’ve posted some outlandish oatmeal recipes, but my everyday breakfasts can actually be pretty simple– basic oats with raisins, or with a big spoonful of coconut butter and some cinnamon mixed in. Still, sometimes it’s fun to go a little crazy…
One of my crazier recipes: Chocolate Hugs Strawberry Oatmeal.
Thanks so much for all the amazing oatmeal ideas! I hope you don’t mind, but you inspired me to write my own oatmeal post featuring this recipe! I gave you credit, of course. Thank you! I never liked oatmeal before, now I love it!
http://www.ericahinthorne.com/oatmeal-thats-super-yummy.php
that was SO AMAZING!!!! it worked with my creamy rice cereal (BRM) and it really was like eating cookie dough for breakfast–except that it is good for us! awesome!!
Sugar Cookie Tea Bags??????????????????????? Okay really though? I have to find these!
They’re seasonal… You might be able to still find some online though. 🙂
I love oatmeal, but hate cooking it every morning. I found another pin on pinterest to cook a large batch of steel-cut oats to put in mason jars, keep in the fridge, and just microwave in the morning. Then I found this — Yay!!! I made my large batch of oatmeal with Chai tea, added my usual cinnamon and ginger and it was absolutely delicious!
Surprised I never thought of that before because I’ve been using flavored tea to color/scent my homemade soap for years!!!
Thanks for soooooo many great ideas! I love people who think ‘outside the box’ and share!
If I tried to make this with the celestial seasonings gingerbread tea, would I need to add vanilla extract to that? (Sadly I don’t have sugar cookie, but I’ve got gingerbread that I’d love to use up…)
Tea bag in oatmeal sounds interesting… I’m going to have to try that.
You dn’t have to… but vanilla extract adds just a bit more flavor.
I finally got around to trying it… OH MY GOD. SO. GOOD.
How did I, an avid tea and oatmeal fan, never think of combining the two??
Unfortunatly I couldn’t find any sugar cookie tea but this was great inspiration for what is possibly now my new favourite breakfast. Chia tea oatmeal, I also used some of the measurements from your chia shake, I’m going to put the recipe here for anyone who is interested:
40g oats
3/4 cup of water (or milk if you want but I use water)
2 chia teabags
1 banana
1/2 tsp cinnamon
1/2 tsp ground ginger
(I also add about 1/4cup of shreaded coconut to mine)
brew your water/milk with the teabags for about 10min, then chuck in a food processor or blender with the banana, spices and coconut. Blend till mostly smooth (It doesn’t really matter, I just do this so the whole thing is sweetened by banana, it make it creamy even if your cooking with water too).
Pour the mix into the oats and cook (I only ever cook my oats on a stove top so I have no idea how this would work with a microwave but I imagine it would be fine).
Top with milk and some more cinnamon and coconut – DONE! yay! Thanks to your sugar cookie recipe katie I’m proabably going to go through my whole tea collection and see what comes out of it hahahaha (potentially disasterous).
I love using tea to cook my oatmeal in!! My favorite so far has been blueberry tea. I have also enjoyed earl grey, raspberry, and most certainly peach!! The peach is SOO good if you add chopped peaches or nectarines to your oatmeal after it’s cooked, along with a mashed banana!! (I don’t even use the milk, just all tea!)
Oh yeah, and I just recently started using 1/4 tsp. double strength pure Madagascar vanilla to the oats and water before cooking and was amazed at how much a difference in flavor it made!! Actually enhances the oats’ natural sweetness!!
Hey Katie, I was wondering what kind of oatmeal you use, like what brand? It would be SOOO helpful to know!!! Thanks!
Usually Old Wessex Irish (organic if possible, but sometimes not). For baked goods, sometimes I’ll just use Quaker, as it’s less expensive and I can go through a lot of trials when experimenting with a recipe.
Oh thank you so much! 😀
Have to say YUM. Initially skeptical, as I usually like chocolate, fruit, nuts (chunks) in my oats however, YUM. Thank you for the recipe! I am also eating your polka dot banana bread w/1/2 banana 1/2 pumpkin and added pepitas. Keep up the good work.