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These gooey leftover oatmeal cookies are the solution to your leftover oatmeal food waste! Made with a handful of staple pantry ingredients, these cookies are soft, gooey and make for the best snack. 

I’m always looking for leftover oatmeal recipes because I don’t want it to go to waste! This recipe came out of inspiration of always having leftover oatmeal after breakfast.

What do you do with leftover oatmeal? We usually just toss it, and I HATE wasting food. 

If you’re wondering what to make with leftover oatmeal, this cookie recipe is perfect for you. Leftover oatmeal cookies with no flour, and have a similar taste and texture to no bake cookies. 

What To Do With Leftover Oatmeal

We all hate wasting food. Have you ever made a big batch of oatmeal only to watch it just sit there once you’re done?

If you also wonder what to do with leftover oatmeal or what you can make with it, here are some ideas:

• make leftover oatmeal cookies
• make leftover oatmeal muffins
• throw it in a quickbread (here’s one from Alton Brown)
• use them for overnight oats
• use them for a breading

There really are several ideas and recipes for cooked oatmeal, so it just takes a little time and creativity on your part. I happen to be partial to leftover oatmeal cookies recipes because we love cookies so much. 

And chewy healthy oatmeal cookies are quick and easy!

Ingredients for Cooked Oatmeal Cookies

Here’s a list of what you’ll need to make these delicious oatmeal cookies and what you can pair with your leftover cooked oatmeal. 

No eggs necessary – yay for soft vegan oatmeal cookies that you can eat as you go. 

• coconut oil (or butter)
• brown sugar
• peanut butter (or use this salted cinnamon peanut butter)
• banana
• leftover oatmeal
• rolled oats
• salt
• vanilla extract

How To Make Leftover Oatmeal Cookies 

Using leftover oatmeal not only avoids food waste but also allows you to make delicious snacks like these oatmeal cookies. They’re super easy to make – only requiring one bowl a cookie scooper and a baking pan! 

I also use a silicone liner – I love this one. 

• Mix dry ingredients (leftover oatmeal, flour, baking soda, cinnamon, salt, nutmeg) in large bowl and let sit.
• Mix melted coconut oil, brown sugar, maple syrup in another bowl. Add in eggs and mix gently to incorporate them.
• Add dry ingredients to wet ingredients and mix until fully dissolved. You may need to add 1-2 Tbsp of milk if it seems too dry. Don’t overmix or your cookies will not be as soft and fluffy.
• Using a cookie scooper, scoop cookies onto greased baking pan or one lined with parchment paper
• Bake for 11-14 minutes, or until cookies start to brown.
• Allow cookies to cool at least 5-10 minutes on a cooling rack.

What Else Can You Add To Your Leftover Oatmeal Cookies?

When you’re thinking of what to make with leftover oatmeal, I bet chocolate chip oatmeal cookies come to mind.

But the reality is, you can add pretty much anything to these cookies to suit your mood & preference, and what you might just fancy at the time! 

• pumpkin seeds
• flax seeds
• hemp seeds
• chia seeds
• homemade trail mix
• dried cranberries
• pretzels
• fruit – blueberries, strawberries and banana slices work well 
• orange zest
• coconut flakes
• walnuts, pistachios, almonds, peanuts
• dried cherries (like in these cherry chocolate chip baked oatmeal cups)

Tips On Using Leftover Oatmeal For These Cookies

• These are not crispy cookies! They are meant to be soft and gooey. We can thank the mushy leftover oats and mashed banana for that. 
• I’ve made these with leftover oatmeal that’s been out for hours. Put it to use!
• You can create sweet and salty flavor combo’s – chocolate chips and crushed pretzels are a dream!

How To Store Leftover Oatmeal Cookies 

What should you do with leftover oatmeal cookies that you don’t eat? Freeze them, of course!

These are great freezer friendly cookies (add these to your repertoire for quick freezable toddler meals), make great gifts for neighbors, and of course, among the best postpartum snacks. 

More Oatmeal Cookie Recipes 

• Sweet Potato Oatmeal Cookies
• Coconut Flour Oatmeal Cookies 
• Oatmeal Raisin Peppermint Cookies
• 3 Ingredient Banana Oatmeal Cookies

Looking For A Cooked Oatmeal Recipe?

If you love oatmeal and are looking for some inspiration for some cooked oatmeal recipes, try one of these recipes out below! Now you know how to use leftover oatmeal, you’ll have no reason not to make it!

• Sweet Potato Oatmeal Bake with Blueberries
• Apple Pumpkin Pie Baked Oatmeal
• Crockpot Gingerbread Oatmeal
• Cranberry Pomegranate Baked Oatmeal
• Banana Peach Steel Cut Baked Oatmeal

Continue to Content

Leftover Oatmeal Cookies

Yield: 12

Prep Time: 15 minutes

Cook Time: 11 minutes

Additional Time: 10 minutes

Total Time: 36 minutes

These gooey leftover oatmeal cookies are the solution to your leftover oatmeal food waste! Made with a handful of staple pantry ingredients, these cookies are soft, gooey and make for the best snack. 

Print

Ingredients

• 1.5 cups leftover oatmeal
• 2 cups flour
• ¼ tsp salt
• ½ tsp cinnamon
• 1/8 tsp nutmeg
• 1 tsp baking soda
• 1 tsp vanilla
• ½ cup coconut oil
• 1/3 cup brown sugar
• 2 eggs
• 2 tbsp milk, optional (if dry)
• ½ cup chocolate chips
• ¼ cup maple syrup

Instructions

1. Mix dry ingredients (leftover oatmeal, flour, baking soda, cinnamon, salt, nutmeg) in large bowl and let sit.

2. Mix melted coconut oil, brown sugar, maple syrup in another bowl. Add in eggs and mix gently to incorporate them.

3. Add dry ingredients to wet ingredients and mix until fully dissolved. You may need to add 1-2 Tbsp of milk if it seems too dry. Don’t overmix or your cookies will not be as soft and fluffy.

4. Using a cookie scooper, scoop cookies onto greased baking pan or one lined with parhment paper.

5. Bake for 11-14 minutes, or until cookies start to brown.

6. Allow cookies to cool at least 5-10 minutes on a cooling rack.

Notes

These leftover oatmeal muffins aren’t sugar free, but you can certainly reduce the sugar. I prefer to use half maple syrup (liquid) and half brown sugar. You could just do ½ cup of either, but I’ve always baked this way and I like the resulting texture and sweetness.

Recommended Products

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• 
  BetterBody Foods Organic Virgin Coconut Oil — Cold-Pressed and Unrefined Coconut Oil, Medium Temperature Cooking Oil, Great Alternative To Butter, Light Coconut Flavor and Aroma, 56 Ounce
• 
  Organic Maple Syrup - 32 Oz. Jug - 100% Pure Canadian Maple Syrup - Small Family Farm Sourced - Grade A: Amber Rich Taste - Non-GMO, Healthy and Gluten-Free
• 
  Bob's Red Mill Bob's Red Mill Gluten Free 1-to-1 Baking Flour, 22 Ounce, Pack of 4
• 
  Manitoba Harvest Hemp Hearts Shelled Hemp Seeds, 24oz; 10g Plant-Based Protein & 12g Omegas per Serving, Whole 30 Approved, Vegan, Keto, Paleo, Non-GMO, Gluten Free
• 
  Dried Cherries Unsweetened Tart Cherry, 1lb. Montmorency Tart Cherries, Dried Sour Cherries Fresh, Montmorency Dried Tart Cherries, Dried Cherries No Sugar Added, All-Natural Whole Sour Cherry 16 oz.

Nutrition Information:

Yield: 15 Serving Size: 1
Amount Per Serving: Calories: 211Total Fat: 10gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 25mgSodium: 137mgCarbohydrates: 27gFiber: 1gSugar: 11gProtein: 3g