Visions of warm, chewy oatmeal cookies just danced into your mug! If you’re craving that cozy, cinnamon-spiced comfort but want to sip it instead of bake it, you’ve come to the right place. We’ve transformed everyone’s favorite cookie into 19 irresistible drinkable delights—from creamy lattes to boozy shakes. Get ready to curl up with a cup of pure decadence. Let’s dive into these delicious oatmeal cookie sips!
Classic Oatmeal Cookie Smoothie
Crafting a wholesome breakfast or snack that tastes like dessert is easier than you think with this Classic Oatmeal Cookie Smoothie. This recipe transforms the comforting flavors of a chewy oatmeal cookie into a creamy, drinkable treat that comes together in just minutes, perfect for busy mornings or a satisfying afternoon pick-me-up.
Serving: 1 | Pre Time: 5 minutes | Cooking Time: 0 minutes
Ingredients
– 1 cup of creamy, unsweetened almond milk
– 1/2 cup of old-fashioned rolled oats
– 1 ripe, frozen banana, peeled and sliced
– 1 tablespoon of smooth, natural almond butter
– 1 tablespoon of pure maple syrup
– 1/2 teaspoon of fragrant ground cinnamon
– 1/4 teaspoon of pure vanilla extract
– A generous pinch of flaky sea salt
– 1/2 cup of ice cubes
Instructions
1. Add 1 cup of creamy, unsweetened almond milk to the base of a high-speed blender.
2. Measure and pour in 1/2 cup of old-fashioned rolled oats.
3. Place 1 ripe, frozen banana, peeled and sliced, into the blender. (Tip: Using a frozen banana instead of fresh creates a thicker, creamier smoothie texture without needing extra ice later.)
4. Spoon in 1 tablespoon of smooth, natural almond butter.
5. Drizzle 1 tablespoon of pure maple syrup over the other ingredients.
6. Sprinkle in 1/2 teaspoon of fragrant ground cinnamon and 1/4 teaspoon of pure vanilla extract.
7. Add a generous pinch of flaky sea salt to balance the sweetness.
8. Top the mixture with 1/2 cup of ice cubes. (Tip: For a smoother blend, layer liquid ingredients at the bottom and softer items on top to help the blender blades engage more easily.)
9. Securely fasten the blender lid and blend on high speed for 45-60 seconds, or until the mixture is completely smooth and no oat pieces remain. (Tip: If the smoothie is too thick, add an extra tablespoon of almond milk and blend for another 10 seconds to reach your desired consistency.)
10. Pour the smoothie immediately into a tall glass.
Just blended, this smoothie boasts a luxuriously thick and creamy texture with the warm, spiced flavor of baked oatmeal cookies. The subtle sweetness from the maple syrup and banana pairs perfectly with the nutty almond butter, making it feel like an indulgent treat. For a fun twist, serve it in a bowl topped with a sprinkle of extra cinnamon and a few dark chocolate chips for a “cookie dough” experience.
Brown Sugar Oatmeal Latte
There’s something deeply comforting about a warm, spiced latte on a chilly day, and this Brown Sugar Oatmeal Latte brings that cozy feeling to your morning routine with a wholesome twist. Think of it as a hug in a mug—creamy, gently sweetened, and perfect for sipping slowly.
Serving: 1 | Pre Time: 5 minutes | Cooking Time: 10 minutes
Ingredients
– 1/2 cup old-fashioned rolled oats
– 1 cup whole milk
– 2 tablespoons packed dark brown sugar
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon pure vanilla extract
– 1 shot freshly brewed espresso or 1/2 cup strong brewed coffee
– Pinch of flaky sea salt (optional)
Instructions
1. In a small saucepan, combine 1/2 cup old-fashioned rolled oats, 1 cup whole milk, 2 tablespoons packed dark brown sugar, and 1/2 teaspoon ground cinnamon.
2. Place the saucepan over medium heat and stir continuously with a whisk for 5–7 minutes, until the mixture thickens slightly and the oats soften—you’ll see tiny bubbles form around the edges. Tip: Stirring prevents the oats from sticking to the bottom and ensures a smooth texture.
3. Remove the saucepan from the heat and stir in 1/4 teaspoon pure vanilla extract until fully incorporated.
4. Pour the oat mixture into a blender and blend on high speed for 30–45 seconds, until completely smooth and frothy. Tip: Blending hot liquids carefully; hold the lid firmly with a towel to avoid steam pressure buildup.
5. Brew 1 shot of espresso or 1/2 cup strong coffee separately while the oat mixture blends.
6. Strain the blended oat mixture through a fine-mesh sieve into your favorite mug to remove any remaining oat bits, pressing gently with a spoon.
7. Pour the freshly brewed espresso or coffee slowly over the strained oat mixture in the mug.
8. Gently stir the latte with a spoon to combine the layers, then top with a pinch of flaky sea salt if desired for a subtle savory contrast. Tip: For extra froth, use a handheld milk frother on the oat mixture before adding the coffee.
Makes for a velvety, slightly thick drink with the warm caramel notes of brown sugar and a hint of cinnamon spice. Serve it hot in a clear glass to admire the layers, or drizzle with a little extra brown sugar syrup for a decadent touch.
Cinnamon Roll Oatmeal Shake
Unwrap your morning routine with a cozy, dessert-inspired breakfast that’s as simple as it is satisfying. This Cinnamon Roll Oatmeal Shake blends the warm, spiced flavors of a classic pastry into a creamy, drinkable treat—perfect for busy mornings when you crave something sweet yet wholesome. Let’s walk through each step together, ensuring you achieve that perfect shake consistency every time.
Serving: 2 | Pre Time: 5 minutes | Cooking Time: 0 minutes
Ingredients
– 2 cups cold whole milk
– 1 cup old-fashioned rolled oats
– 2 tablespoons pure maple syrup
– 1 teaspoon ground cinnamon
– ½ teaspoon pure vanilla extract
– ¼ teaspoon fine sea salt
– 4 large ice cubes
Instructions
1. Add 2 cups of cold whole milk to a high-speed blender.
2. Pour in 1 cup of old-fashioned rolled oats.
3. Measure 2 tablespoons of pure maple syrup and add it to the blender.
4. Sprinkle 1 teaspoon of ground cinnamon into the mixture.
5. Add ½ teaspoon of pure vanilla extract.
6. Include ¼ teaspoon of fine sea salt to balance the sweetness.
7. Drop 4 large ice cubes into the blender.
8. Secure the blender lid tightly.
9. Blend on high speed for 45 seconds, or until the mixture is completely smooth and no oat pieces remain.
10. Stop the blender and check the consistency by tilting the pitcher; if it’s too thick, add 1 tablespoon of milk and blend for 10 more seconds.
11. Pour the shake evenly into two tall glasses.
12. Serve immediately for the best texture and flavor.
Creating this shake yields a velvety, thick blend with the comforting aroma of cinnamon and a subtle sweetness from maple. Creamy and indulgent, it’s like sipping on a melted cinnamon roll—ideal for a quick breakfast or an afternoon pick-me-up. For a fun twist, drizzle extra maple syrup on top or sprinkle with a pinch of cinnamon before serving.
Oatmeal Cookie Protein Drink
Finally, let’s blend up a wholesome, satisfying treat that tastes just like a classic oatmeal cookie but fuels your day with protein. This Oatmeal Cookie Protein Drink is perfect for a quick breakfast, post‑workout refuel, or an afternoon pick‑me‑up—and it comes together in minutes with simple, wholesome ingredients. Follow each step carefully, and you’ll have a creamy, delicious drink that feels like a dessert in a glass.
Serving: 1 | Pre Time: 5 minutes | Cooking Time: 0 minutes
Ingredients
– 1 cup of cold, creamy unsweetened almond milk
– ½ cup of old‑fashioned rolled oats (for a hearty, chewy texture)
– 1 scoop of vanilla protein powder (choose a high‑quality, smooth‑blending powder)
– 1 tablespoon of rich, sticky pure maple syrup
– ½ teaspoon of warm, fragrant ground cinnamon
– ¼ teaspoon of pure vanilla extract
– A pinch of fine sea salt (to balance the sweetness)
– 4–5 ice cubes (for a frosty, thick consistency)
Instructions
1. Measure 1 cup of cold, creamy unsweetened almond milk and pour it directly into a high‑speed blender.
2. Add ½ cup of old‑fashioned rolled oats to the blender—using rolled oats (not instant) gives the drink a pleasantly hearty texture.
3. Spoon in 1 scoop of vanilla protein powder; for best results, use a powder that blends smoothly to avoid grittiness.
4. Drizzle 1 tablespoon of rich, sticky pure maple syrup into the blender for natural sweetness.
5. Sprinkle ½ teaspoon of warm, fragrant ground cinnamon and a pinch of fine sea salt over the other ingredients.
6. Add ¼ teaspoon of pure vanilla extract to enhance the cookie‑like flavor.
7. Drop 4–5 ice cubes into the blender to chill and thicken the drink.
8. Secure the blender lid tightly and blend on high speed for 45–60 seconds, or until the mixture is completely smooth and no oat bits remain—listen for the sound to become consistent, indicating it’s well‑blended.
9. Stop the blender and check the consistency; if it’s too thick, add an extra tablespoon of almond milk and blend for 10 more seconds.
10. Pour the drink immediately into a tall glass and enjoy right away for the best texture and flavor.
This drink delivers a creamy, slightly thick consistency with the comforting warmth of cinnamon and the subtle sweetness of maple. The oats provide a satisfying chewiness that mimics a baked cookie, while the protein powder keeps it filling and nutritious. Try serving it in a chilled mason jar with a sprinkle of cinnamon on top, or blend in a frozen banana for an extra‑creamy, dessert‑like twist.
Vanilla Oatmeal Milkshake
Unwind after a long day with this cozy, comforting vanilla oatmeal milkshake—a creamy, dreamy treat that transforms simple pantry staples into a wholesome dessert or snack. Using a methodical, step-by-step approach, we’ll guide you through creating this satisfying blend, perfect for beginners looking to master a quick, delicious recipe.
Serving: 2 | Pre Time: 5 minutes | Cooking Time: 0 minutes
Ingredients
– 1 cup old-fashioned rolled oats, toasted for a nutty aroma
– 2 cups cold whole milk, for rich creaminess
– 1/4 cup pure maple syrup, for natural sweetness
– 1 teaspoon pure vanilla extract, for warm, aromatic flavor
– 2 cups vanilla ice cream, slightly softened for easy blending
– 1/2 teaspoon ground cinnamon, for a hint of spice
– Pinch of fine sea salt, to balance the sweetness
Instructions
1. Preheat your oven to 350°F and spread 1 cup of old-fashioned rolled oats evenly on a baking sheet.
2. Toast the oats in the oven for 8-10 minutes, stirring once halfway through, until they turn golden brown and emit a nutty aroma; this enhances their flavor and adds a pleasant crunch.
3. Remove the oats from the oven and let them cool completely to room temperature, about 5 minutes, to prevent the milkshake from becoming warm.
4. In a high-speed blender, combine the cooled toasted oats, 2 cups of cold whole milk, 1/4 cup of pure maple syrup, 1 teaspoon of pure vanilla extract, 2 cups of slightly softened vanilla ice cream, 1/2 teaspoon of ground cinnamon, and a pinch of fine sea salt.
5. Blend the mixture on high speed for 45-60 seconds, or until it becomes completely smooth and creamy, with no visible oat pieces; scrape down the sides of the blender once if needed to ensure even blending.
6. Pour the milkshake immediately into two chilled glasses to maintain its thick, frothy texture.
7. Serve right away, optionally garnishing with a sprinkle of extra cinnamon or a few whole oats on top for added visual appeal.
Blending toasted oats into this milkshake creates a velvety, thick consistency with subtle nutty undertones that complement the sweet vanilla and cinnamon notes. For a creative twist, try layering it with crumbled oatmeal cookies or drizzling with caramel sauce for an indulgent dessert experience.
Chocolate Oatmeal Cookie Frappe
Whether you’re craving a nostalgic treat or a frosty pick-me-up, this Chocolate Oatmeal Cookie Frappe transforms classic cookie flavors into a sippable, blended delight. We’ll build it step-by-step, ensuring each component shines through in the final glass.
Serving: 2 | Pre Time: 10 minutes | Cooking Time: 0 minutes
Ingredients
– 2 cups of creamy whole milk, chilled
– 1/2 cup of old-fashioned rolled oats
– 1/4 cup of rich Dutch-process cocoa powder
– 1/4 cup of pure maple syrup
– 1 teaspoon of pure vanilla extract
– 1/2 teaspoon of ground cinnamon
– 1/4 teaspoon of fine sea salt
– 2 cups of ice cubes
– 1/4 cup of semi-sweet chocolate chips
– Whipped cream for topping (optional)
Instructions
1. Add 2 cups of chilled creamy whole milk to a high-speed blender.
2. Pour in 1/2 cup of old-fashioned rolled oats.
3. Measure and add 1/4 cup of rich Dutch-process cocoa powder.
4. Drizzle in 1/4 cup of pure maple syrup.
5. Pour in 1 teaspoon of pure vanilla extract.
6. Sprinkle in 1/2 teaspoon of ground cinnamon and 1/4 teaspoon of fine sea salt.
7. Add 2 cups of ice cubes to the blender.
8. Secure the blender lid tightly and blend on high speed for 45-60 seconds, until the mixture is completely smooth and frothy. (Tip: For a thicker frappe, add an extra 1/2 cup of ice and blend again for 15 seconds.)
9. Pour the blended frappe evenly into two tall glasses.
10. Sprinkle 1/4 cup of semi-sweet chocolate chips evenly over the top of each frappe. (Tip: For a melty chocolate swirl, microwave the chocolate chips for 15 seconds before sprinkling.)
11. If desired, top each glass with a generous dollop of whipped cream. (Tip: For a dairy-free version, substitute the whole milk with almond milk and use coconut whipped cream.)
Just blended, this frappe boasts a thick, creamy texture with the hearty chew of oats and a deep chocolate flavor accented by warm cinnamon. Serve it immediately with a straw for sipping the cool, cookie-inspired blend, or garnish with an extra sprinkle of cocoa powder for an elegant touch.
Maple Oatmeal Cold Brew
There’s something magical about combining the cozy familiarity of maple syrup with the refreshing kick of cold brew coffee—especially when you’re looking for a morning treat that feels both indulgent and wholesome. This Maple Oatmeal Cold Brew layers creamy, chilled oat milk with robust coffee and a hint of natural sweetness for a perfectly balanced sip. Think of it as your new go-to for lazy weekend brunches or a quick, energizing pick-me-up on busy weekdays.
Serving: 1 | Pre Time: 5 minutes | Cooking Time: 0 minutes
Ingredients
- 1 cup of strong, chilled cold brew coffee
- 1/2 cup of creamy, unsweetened oat milk
- 2 tablespoons of pure maple syrup
- 1/4 teaspoon of fragrant vanilla extract
- A generous pinch of flaky sea salt
- Ice cubes, preferably made from filtered water
Instructions
- Pour 1 cup of strong, chilled cold brew coffee into a tall 16-ounce glass.
- Add 2 tablespoons of pure maple syrup directly to the coffee, stirring gently with a long spoon for about 15 seconds until fully dissolved—this ensures even sweetness without gritty residue.
- Tip: For a smoother blend, use maple syrup that’s at room temperature to help it incorporate more easily into the cold liquid.
- Measure 1/2 cup of creamy, unsweetened oat milk and slowly pour it over the back of a spoon into the glass; this technique helps create distinct layers for a visually appealing drink.
- Tip: Shake the oat milk carton well before pouring to evenly distribute any natural separation, giving you a consistently creamy texture.
- Add 1/4 teaspoon of fragrant vanilla extract and a generous pinch of flaky sea salt to the mixture, stirring again for 10 seconds to combine all flavors thoroughly.
- Fill the glass to the top with ice cubes, preferably made from filtered water, to keep the drink chilled without diluting it too quickly.
- Tip: For an extra-frosty presentation, chill the glass in the freezer for 5 minutes before assembling the drink.
- Give the drink one final gentle stir with the spoon to integrate the layers slightly, then serve immediately with a reusable straw if desired.
What you’ll love about this Maple Oatmeal Cold Brew is its velvety texture from the oat milk, which melds seamlessly with the deep, roasted notes of the coffee. The maple syrup adds a subtle caramel-like sweetness that’s never overpowering, while the hint of sea salt elevates the overall flavor profile with a delicate savory contrast. Try serving it over crushed ice for a slushier treat, or garnish with a cinnamon stick for an aromatic twist that makes each sip feel like a cozy autumn morning in a glass.
Peanut Butter Oatmeal Smoothie
Ever find yourself craving something creamy, satisfying, and energizing all at once? This peanut butter oatmeal smoothie is your answer—a wholesome blend that feels like a treat but fuels your body like a proper meal. Let’s walk through making it together, step by step.
Serving: 1 | Pre Time: 5 minutes | Cooking Time: 0 minutes
Ingredients
– 1/2 cup old-fashioned rolled oats
– 1 cup unsweetened almond milk, chilled
– 1 ripe banana, peeled and sliced
– 2 tablespoons creamy natural peanut butter
– 1 tablespoon pure maple syrup
– 1/2 teaspoon ground cinnamon
– 1 cup ice cubes
Instructions
1. Place 1/2 cup of old-fashioned rolled oats into a high-speed blender. Tip: Using old-fashioned oats instead of quick oats gives the smoothie a heartier texture and more fiber.
2. Add 1 cup of chilled unsweetened almond milk to the blender with the oats.
3. Add 1 ripe banana, sliced, to the blender.
4. Measure and add 2 tablespoons of creamy natural peanut butter.
5. Pour in 1 tablespoon of pure maple syrup for natural sweetness.
6. Sprinkle 1/2 teaspoon of ground cinnamon into the blender. Tip: Cinnamon not only adds warmth but can help balance blood sugar levels.
7. Add 1 cup of ice cubes to the blender.
8. Secure the blender lid tightly and blend on high speed for 45 to 60 seconds, or until the mixture is completely smooth and no oat pieces remain. Tip: If the smoothie is too thick, pause blending and add an extra tablespoon of almond milk, then blend again for 10 seconds.
9. Pour the smoothie immediately into a tall glass.
This smoothie boasts a luxuriously thick and creamy texture with the comforting, nutty flavor of peanut butter balanced by the natural sweetness of banana and maple. Try topping it with a sprinkle of extra oats or a drizzle of peanut butter for an indulgent touch, or enjoy it as a quick, portable breakfast on busy mornings.
Banana Oatmeal Cookie Shake
A satisfying, wholesome treat that transforms classic cookie flavors into a sippable delight, this Banana Oatmeal Cookie Shake combines creamy frozen bananas with hearty oats and warm spices for a nutritious dessert or snack you can whip up in minutes. Perfect for busy mornings or post-workout refueling, it delivers all the comforting taste of freshly baked cookies without turning on your oven.
Serving: 2 | Pre Time: 5 minutes | Cooking Time: 0 minutes
Ingredients
– 2 large ripe bananas, peeled and frozen into creamy chunks
– 1/2 cup old-fashioned rolled oats, toasted for a nutty depth
– 1 cup cold whole milk, for rich creaminess
– 2 tablespoons pure maple syrup, with its deep caramel notes
– 1 teaspoon pure vanilla extract, for aromatic warmth
– 1/2 teaspoon ground cinnamon, adding cozy spice
– 1/4 teaspoon fine sea salt, to balance sweetness
– 1/2 cup ice cubes, for a frosty texture
Instructions
1. Place 1/2 cup of old-fashioned rolled oats in a dry skillet over medium heat.
2. Toast the oats for 3–4 minutes, stirring frequently, until they turn golden brown and release a nutty aroma—this enhances their flavor and prevents a raw taste in the shake.
3. Transfer the toasted oats to a high-speed blender.
4. Add 2 large ripe bananas, peeled and frozen into creamy chunks, to the blender.
5. Pour in 1 cup of cold whole milk for rich creaminess.
6. Measure and add 2 tablespoons of pure maple syrup with its deep caramel notes.
7. Add 1 teaspoon of pure vanilla extract for aromatic warmth.
8. Sprinkle in 1/2 teaspoon of ground cinnamon for cozy spice and 1/4 teaspoon of fine sea salt to balance sweetness.
9. Tip: Use very ripe bananas with brown spots for natural sweetness, reducing the need for extra sweeteners.
10. Add 1/2 cup of ice cubes to the blender for a frosty texture.
11. Secure the blender lid tightly.
12. Blend on high speed for 45–60 seconds, or until the mixture is completely smooth and creamy, with no oat chunks remaining.
13. Tip: If the shake is too thick, add an extra tablespoon of cold milk and blend for 10 more seconds to reach your desired consistency.
14. Stop the blender and check the texture by dipping a spoon into the shake.
15. Pour the shake evenly into two chilled glasses.
16. Tip: For an extra touch, garnish with a sprinkle of toasted oats or a drizzle of maple syrup on top before serving.
17. Serve immediately for the best flavor and texture.
Unbelievably creamy and thick, this shake mimics the chewy texture of oatmeal cookies with a frosty, drinkable twist. The cinnamon and vanilla shine through, complemented by the caramelized sweetness of maple and bananas—try topping it with a dollop of whipped cream or crumbled graham crackers for added crunch.
Spiced Oatmeal Chai Latte
Every chilly morning deserves a warm, aromatic hug in a mug, and this Spiced Oatmeal Chai Latte delivers just that—a creamy, comforting blend of cozy oats and fragrant chai spices that’s surprisingly simple to make at home. Let’s walk through each step together so you can enjoy this nourishing drink with confidence, starting with gathering your ingredients and ending with the perfect pour.
Serving: 2 | Pre Time: 5 minutes | Cooking Time: 15 minutes
Ingredients
– 1 cup old-fashioned rolled oats
– 2 cups whole milk
– 2 cups water
– 2 black tea bags
– 1 cinnamon stick
– 4 whole cloves
– 2 tablespoons pure maple syrup
– 1/2 teaspoon pure vanilla extract
– Pinch of fine sea salt
Instructions
1. In a medium saucepan, combine 1 cup old-fashioned rolled oats, 2 cups whole milk, and 2 cups water over medium heat.
2. Add 2 black tea bags, 1 cinnamon stick, 4 whole cloves, 4 cardamom pods, 1/2 teaspoon ground ginger, and a pinch of fine sea salt to the saucepan.
3. Bring the mixture to a gentle simmer, stirring occasionally to prevent sticking, then reduce the heat to low.
4. Let it simmer uncovered for 10 minutes, stirring every 2–3 minutes, until the oats are tender and the liquid has thickened slightly.
5. Remove the saucepan from the heat and discard the tea bags, cinnamon stick, cloves, and cardamom pods using a slotted spoon.
6. Stir in 2 tablespoons pure maple syrup and 1/2 teaspoon pure vanilla extract until fully incorporated.
7. For a smoother texture, carefully blend the mixture with an immersion blender for 30 seconds until creamy, or transfer to a countertop blender and pulse briefly (tip: blend while warm for best results).
8. Return the blended mixture to the saucepan and warm over low heat for 2–3 minutes, stirring constantly, until heated through but not boiling (tip: avoid boiling to preserve the delicate flavors).
9. Divide the latte evenly between two mugs and serve immediately.
10. For an extra touch, garnish with a sprinkle of ground cinnamon or a drizzle of maple syrup if desired (tip: adjust sweetness by adding more maple syrup in small increments).
Silky and warmly spiced, this latte boasts a velvety texture from the blended oats, with the chai spices lending a fragrant depth that’s both soothing and invigorating. Try serving it with a side of toasted nuts or a dollop of whipped cream for a decadent twist, or enjoy it as is for a simple, wholesome treat that’s perfect for slow mornings.
Oatmeal Cookie Hot Chocolate
Holiday baking nostalgia meets cozy beverage in this oatmeal cookie hot chocolate, where the comforting flavors of chewy cookies transform into a warm, sippable treat. This methodical recipe guides you through creating a rich, spiced hot chocolate base infused with the essence of homemade oatmeal cookies, perfect for a chilly evening. Follow each step carefully to achieve that signature cookie flavor in liquid form.
Serving: 2 | Pre Time: 5 minutes | Cooking Time: 10 minutes
Ingredients
– 2 cups of creamy whole milk
– 1/4 cup of granulated white sugar
– 2 tablespoons of unsweetened cocoa powder
– 1/4 teaspoon of ground cinnamon
– 1/8 teaspoon of ground nutmeg
– 1/4 teaspoon of pure vanilla extract
– 1/4 cup of old-fashioned rolled oats
– 2 tablespoons of unsalted butter
– A pinch of fine sea salt
Instructions
1. Place a medium saucepan over medium-low heat and add 2 tablespoons of unsalted butter, allowing it to melt completely until it foams slightly, which should take about 1 minute.
2. Add 1/4 cup of old-fashioned rolled oats to the melted butter and toast them, stirring constantly with a wooden spoon, until they turn fragrant and light golden brown, approximately 3-4 minutes.
3. Pour 2 cups of creamy whole milk into the saucepan with the toasted oats, increasing the heat to medium, and bring the mixture to a gentle simmer, watching for small bubbles around the edges.
4. Whisk in 1/4 cup of granulated white sugar, 2 tablespoons of unsweetened cocoa powder, 1/4 teaspoon of ground cinnamon, 1/8 teaspoon of ground nutmeg, and a pinch of fine sea salt until fully dissolved and the mixture is smooth, about 2 minutes of continuous whisking.
5. Reduce the heat to low and let the hot chocolate simmer gently for 5 minutes, stirring occasionally to prevent sticking, which allows the oats to soften and infuse their flavor.
6. Remove the saucepan from the heat and stir in 1/4 teaspoon of pure vanilla extract, ensuring it’s evenly distributed throughout the liquid.
7. Strain the hot chocolate through a fine-mesh sieve into two mugs, pressing the oats with the back of a spoon to extract all the liquid and discard the solids.
You’ll notice a velvety texture with subtle oat grains that add a comforting chewiness, reminiscent of biting into a fresh cookie. The blend of cocoa and spices creates a warm, aromatic flavor profile, ideal for garnishing with a cinnamon stick or a dollop of whipped cream for an extra indulgent touch.
Almond Butter Oatmeal Drink
Let’s make a cozy, nourishing Almond Butter Oatmeal Drink that’s perfect for chilly mornings or an afternoon pick-me-up. This creamy, nutty beverage combines the heartiness of oats with the richness of almond butter for a satisfying sip that feels like a warm hug in a mug. Follow these simple steps to create a drink that’s both comforting and energizing.
Serving: 2 | Pre Time: 5 minutes | Cooking Time: 10 minutes
Ingredients
– 1 cup old-fashioned rolled oats
– 2 cups cold, filtered water
– 2 tablespoons creamy, unsweetened almond butter
– 1 tablespoon pure maple syrup
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon fine sea salt
– 1 cup unsweetened almond milk
Instructions
1. Combine 1 cup old-fashioned rolled oats and 2 cups cold, filtered water in a medium saucepan.
2. Place the saucepan over medium-high heat and bring the mixture to a gentle boil, stirring occasionally with a wooden spoon.
3. Reduce the heat to low and simmer the oats for 8 minutes, stirring every 2 minutes to prevent sticking—this slow cooking develops a creamy texture.
4. Remove the saucepan from the heat and stir in 2 tablespoons creamy, unsweetened almond butter until fully melted and incorporated.
5. Add 1 tablespoon pure maple syrup, 1/2 teaspoon ground cinnamon, and 1/4 teaspoon fine sea salt to the saucepan, stirring vigorously to blend all ingredients evenly.
6. Pour the oat mixture into a high-speed blender, along with 1 cup unsweetened almond milk, and secure the lid tightly.
7. Blend on high speed for 45 seconds until completely smooth and frothy, pausing halfway to scrape down the sides if needed for a uniform consistency.
8. Divide the drink immediately between two warm mugs for the best experience.
You’ll love the velvety, thick texture that coats your palate with a subtle sweetness from the maple syrup and a warm hint of cinnamon. For a creative twist, top it with a sprinkle of extra cinnamon or a drizzle of almond butter, or serve it chilled over ice for a refreshing summer version.
Pumpkin Spice Oatmeal Latte
Let’s make a cozy, spiced breakfast drink that feels like a warm hug in a mug. This Pumpkin Spice Oatmeal Latte combines creamy oats, rich coffee, and festive pumpkin pie spices for a comforting start to your day.
Serving: 2 | Pre Time: 5 minutes | Cooking Time: 10 minutes
Ingredients
– 1 cup old-fashioned rolled oats
– 2 cups whole milk
– 1/2 cup pumpkin puree
– 2 tablespoons pure maple syrup
– 1 teaspoon pumpkin pie spice
– 1/2 teaspoon pure vanilla extract
– 1/4 teaspoon fine sea salt
– 1 cup strongly brewed hot coffee
– Whipped cream for topping (optional)
Instructions
1. In a medium saucepan, combine 1 cup old-fashioned rolled oats and 2 cups whole milk over medium heat.
2. Stir constantly for 5 minutes until the oats soften and the mixture thickens slightly; this prevents sticking and ensures even cooking.
3. Add 1/2 cup pumpkin puree, 2 tablespoons pure maple syrup, 1 teaspoon pumpkin pie spice, 1/2 teaspoon pure vanilla extract, and 1/4 teaspoon fine sea salt to the saucepan.
4. Whisk vigorously for 2 minutes until fully incorporated and the mixture is smooth and fragrant.
5. Reduce heat to low and simmer for 3 minutes, stirring occasionally, until the oatmeal is creamy and heated through; a gentle simmer helps meld the flavors without scorching.
6. Pour 1 cup strongly brewed hot coffee into the saucepan and stir for 1 minute to combine evenly.
7. Divide the latte between two mugs immediately while hot.
8. Top each mug with a dollop of whipped cream, if desired, for added richness.
9. Serve right away, stirring before each sip to enjoy the layered textures.
For a delightful finish, this latte boasts a velvety, oatmeal-infused base with warm pumpkin spice notes that mingle with the bold coffee. Try sprinkling a pinch of extra pumpkin pie spice on top or serving it alongside a buttery croissant for a complete morning treat.
Oatmeal Cookie Iced Coffee
Combining the cozy warmth of a classic cookie with the refreshing chill of iced coffee, this Oatmeal Cookie Iced Coffee transforms your morning routine into a delightful treat. Crafted with simple pantry staples, it’s a methodical blend of sweet, spiced, and creamy flavors that’s surprisingly easy to master, even for beginners.
Serving: 2 | Pre Time: 10 minutes | Cooking Time: 5 minutes
Ingredients
– 1 cup old-fashioned rolled oats, toasted for a nutty aroma
– 2 tablespoons unsalted butter, melted and slightly cooled
– 1/4 cup packed light brown sugar, with its molasses-like sweetness
– 1/4 teaspoon ground cinnamon, for warm spice notes
– 1/8 teaspoon fine sea salt, to balance the flavors
– 2 cups strong brewed coffee, chilled to 40°F for optimal refreshment
– 1/2 cup whole milk, cold and creamy
– 1/4 cup heavy cream, whipped to soft peaks for a luxurious topping
– Ice cubes, made from filtered water for clarity
Instructions
1. Preheat your oven to 350°F and line a baking sheet with parchment paper.
2. Spread 1 cup of old-fashioned rolled oats evenly on the baking sheet and toast in the oven for 5 minutes, stirring once halfway, until fragrant and lightly golden.
3. Tip: Toasting the oats deepens their flavor, so don’t skip this step for the best cookie-like taste.
4. In a medium bowl, combine the toasted oats with 2 tablespoons of melted unsalted butter, 1/4 cup of packed light brown sugar, 1/4 teaspoon of ground cinnamon, and 1/8 teaspoon of fine sea salt, mixing until the oats are fully coated.
5. Press the oat mixture firmly into a thin layer on the parchment paper and bake at 350°F for 5 minutes, then let it cool completely to crisp up.
6. Tip: For even crisping, break the baked oat layer into small crumbles once cooled, resembling cookie bits.
7. Fill two tall glasses with ice cubes made from filtered water, about halfway full.
8. Pour 1 cup of strong brewed coffee, chilled to 40°F, into each glass over the ice.
9. Add 1/4 cup of whole milk to each glass and stir gently to combine.
10. In a separate bowl, whip 1/4 cup of heavy cream with a whisk or mixer until it forms soft peaks, about 2-3 minutes.
11. Tip: Chill your bowl and whisk beforehand to help the cream whip faster and hold its shape better.
12. Spoon the whipped cream generously over the top of each coffee drink.
13. Sprinkle the cooled oat crumbles evenly over the whipped cream as a crunchy topping.
14. Serve immediately with a straw and long spoon for mixing.
You’ll love the contrast between the creamy, cold coffee and the crunchy, spiced oat topping that mimics the texture of a fresh-baked cookie. For a creative twist, try layering the oat crumbles at the bottom of the glass before adding ice for a surprise crunch with every sip.
Caramel Oatmeal Frappuccino
Brewing up a cozy, coffee-shop-worthy treat at home is easier than you think with this Caramel Oatmeal Frappuccino. This blended beverage combines the comforting warmth of oatmeal with the sweet, buttery notes of caramel and a robust coffee kick, creating a perfectly balanced and indulgent drink that’s ideal for a leisurely morning or an afternoon pick-me-up.
Serving: 2 | Pre Time: 10 minutes | Cooking Time: 5 minutes
Ingredients
– 1 cup of old-fashioned rolled oats, for a hearty, chewy texture
– 2 cups of strongly brewed coffee, cooled to room temperature
– 1/2 cup of whole milk, for a rich and creamy base
– 1/4 cup of pure maple syrup, for natural sweetness
– 3 tablespoons of salted caramel sauce, plus extra for drizzling
– 2 cups of ice cubes, for a frosty, slushy consistency
– Whipped cream, for topping (optional)
Instructions
1. In a medium saucepan, combine 1 cup of old-fashioned rolled oats with 2 cups of water and bring to a boil over medium-high heat.
2. Reduce the heat to low, cover the saucepan, and simmer the oats for 5 minutes, stirring occasionally, until they are tender and have absorbed most of the water.
3. Remove the saucepan from the heat and let the cooked oats cool completely to room temperature, which takes about 10-15 minutes, to prevent the Frappuccino from becoming watery when blended.
4. In a high-speed blender, add the cooled oats, 2 cups of strongly brewed coffee, 1/2 cup of whole milk, 1/4 cup of pure maple syrup, and 3 tablespoons of salted caramel sauce.
5. Blend the mixture on high speed for 30 seconds, or until it is smooth and well combined, scraping down the sides of the blender with a spatula if needed to ensure even mixing.
6. Add 2 cups of ice cubes to the blender and blend again on high speed for 45-60 seconds, until the ice is fully crushed and the drink reaches a thick, slushy consistency.
7. Pour the blended Frappuccino evenly into two tall glasses, filling them about three-quarters full.
8. Drizzle additional salted caramel sauce over the top of each drink in a circular motion for a decorative touch.
9. If using, top each glass with a generous dollop of whipped cream for added creaminess.
10. Serve immediately with a straw and a long spoon to enjoy every layer.
Here, the texture is luxuriously thick and frosty, with the oats providing a satisfying chew that contrasts beautifully with the smooth, sweet caramel and bold coffee flavors. For a creative twist, try blending in a frozen banana for extra creaminess or sprinkling crushed graham crackers on top for a delightful crunch.
Oatmeal Cookie Matcha Latte
A cozy, warming beverage that blends the nostalgic flavors of freshly baked oatmeal cookies with the vibrant, earthy notes of ceremonial-grade matcha, this Oatmeal Cookie Matcha Latte is the perfect homemade treat for chilly afternoons. It’s surprisingly simple to make, requiring just a handful of pantry staples and a few minutes of your time. Follow these steps closely, and you’ll master this delightful drink in no time.
Serving: 1 | Pre Time: 5 minutes | Cooking Time: 5 minutes
Ingredients
– 1 cup of creamy, cold whole milk
– 1 tablespoon of pure, golden maple syrup
– 1/2 teaspoon of aromatic ground cinnamon
– 1/4 teaspoon of fragrant vanilla extract
– 1 teaspoon of vibrant, ceremonial-grade matcha powder
– 2 tablespoons of hot water (just under boiling, around 175°F)
– A pinch of flaky sea salt
– Optional: whipped cream for topping
Instructions
1. In a small saucepan, combine 1 cup of creamy, cold whole milk, 1 tablespoon of pure, golden maple syrup, 1/2 teaspoon of aromatic ground cinnamon, and 1/4 teaspoon of fragrant vanilla extract.
2. Heat the mixture over medium-low heat, stirring constantly with a whisk, until it is steaming hot but not boiling, about 3-4 minutes. Tip: Avoid boiling to prevent the milk from scorching or developing a skin.
3. While the milk heats, sift 1 teaspoon of vibrant, ceremonial-grade matcha powder into a small bowl to remove any clumps.
4. Pour 2 tablespoons of hot water (just under boiling, around 175°F) over the sifted matcha powder.
5. Vigorously whisk the matcha and water in a zigzag motion for about 30 seconds until it forms a smooth, frothy paste with no lumps. Tip: Use a bamboo matcha whisk or a small regular whisk for best results to aerate the matcha properly.
6. Once the milk mixture is hot, remove it from the heat and pour it into a large mug.
7. Slowly pour the frothy matcha paste into the mug with the milk, stirring gently to combine fully.
8. Add a pinch of flaky sea salt to the latte and stir once more to incorporate. Tip: The salt enhances the sweetness and balances the earthy matcha flavor, so don’t skip it.
9. If desired, top with a dollop of whipped cream for extra indulgence.
10. Serve immediately while hot.
Hearty and comforting, this latte boasts a velvety texture with subtle spice from the cinnamon and a rich, umami depth from the matcha. For a creative twist, sprinkle a little extra cinnamon on top or serve it alongside actual oatmeal cookies for dipping—it’s like drinking dessert in a cup!
Raisin Oatmeal Smoothie
Begin by imagining a wholesome breakfast that feels like a warm hug in a glass—this Raisin Oatmeal Smoothie is just that, blending comforting oats with sweet raisins for a nutritious, energizing start to your day. It’s a simple, no-cook recipe perfect for busy mornings, and I’ll guide you through each step methodically so you can master it with ease.
Serving: 2 | Pre Time: 5 minutes | Cooking Time: 0 minutes
Ingredients
– 1 cup old-fashioned rolled oats
– 1/2 cup plump, sweet raisins
– 2 cups cold, creamy whole milk
– 1 ripe banana, peeled and sliced
– 1 tablespoon pure maple syrup
– 1/2 teaspoon ground cinnamon
– 1 cup ice cubes
Instructions
1. Measure 1 cup of old-fashioned rolled oats into a high-speed blender—this ensures a smooth texture without grittiness.
2. Add 1/2 cup of plump, sweet raisins to the blender; their natural sweetness will enhance the flavor without extra sugar.
3. Pour in 2 cups of cold, creamy whole milk, which adds richness and helps blend the ingredients evenly.
4. Place 1 ripe banana, peeled and sliced, into the blender for creaminess and a hint of natural sweetness.
5. Drizzle 1 tablespoon of pure maple syrup over the ingredients for a subtle, caramel-like depth.
6. Sprinkle 1/2 teaspoon of ground cinnamon into the blender to infuse warm, aromatic notes.
7. Add 1 cup of ice cubes to chill the smoothie and create a refreshing, thick consistency.
8. Secure the blender lid tightly and blend on high speed for 45-60 seconds, or until the mixture is completely smooth and no oat bits remain—listen for a consistent whirring sound as a cue.
9. Stop the blender and check the texture by dipping a spoon in; if it’s too thick, add 1-2 tablespoons of milk and blend for 10 more seconds.
10. Pour the smoothie immediately into two tall glasses, dividing it evenly to serve fresh.
Let this smoothie delight you with its velvety, creamy texture and balanced sweetness from the raisins and banana. For a creative twist, top it with a sprinkle of extra cinnamon or a handful of crunchy granola, making it a satisfying meal any time of day.
Oatmeal Cookie Almond Milk Shake
Mixing the nostalgic flavors of a classic dessert with the creamy refreshment of a beverage, this Oatmeal Cookie Almond Milk Shake transforms simple ingredients into a delightful treat. Perfect for a quick afternoon pick-me-up or a sweet ending to any meal, it combines wholesome oats with warm spices in a sippable form. Let’s walk through each step together to ensure your shake turns out perfectly smooth and flavorful every time.
Serving: 2 | Pre Time: 10 minutes | Cooking Time: 0 minutes
Ingredients
– 2 cups of chilled, unsweetened almond milk
– 4 large, chewy oatmeal cookies (store-bought or homemade)
– 1/2 cup of creamy, unsalted almond butter
– 1/4 cup of pure maple syrup
– 1 teaspoon of fragrant ground cinnamon
– 1/2 teaspoon of aromatic vanilla extract
– 2 cups of ice cubes
Instructions
1. Gather all ingredients and equipment, including a high-speed blender, to streamline the process—this ensures everything blends smoothly without lumps.
2. Break the 4 large, chewy oatmeal cookies into rough chunks by hand, about 1-inch pieces, to help the blender incorporate them evenly.
3. Pour 2 cups of chilled, unsweetened almond milk into the blender jar first to create a liquid base that prevents sticking.
4. Add the cookie chunks, 1/2 cup of creamy, unsalted almond butter, 1/4 cup of pure maple syrup, 1 teaspoon of fragrant ground cinnamon, and 1/2 teaspoon of aromatic vanilla extract to the blender.
5. Place 2 cups of ice cubes on top of the other ingredients to weigh them down, which aids in achieving a thick, frosty consistency.
6. Secure the blender lid tightly and blend on high speed for 45 to 60 seconds, until the mixture is completely smooth with no visible ice chunks—listen for a consistent whirring sound as a cue.
7. Pause blending and use a spatula to scrape down the sides of the jar if needed, ensuring all ingredients are fully incorporated for uniform flavor.
8. Blend again on high for an additional 15 seconds to achieve a velvety texture, checking that the shake is thick and pourable.
9. Divide the shake evenly between two tall glasses, pouring slowly to avoid spills and maintain the frothy top layer.
10. Serve immediately for the best texture and temperature, as the shake may separate if left standing too long.
Velvety and indulgent, this shake boasts a creamy body with subtle oat bits that add a pleasant chew, while the cinnamon and vanilla infuse each sip with cozy warmth. For a creative twist, garnish with a sprinkle of extra cinnamon or crumbled cookie crumbs on top, or pair it with a side of fresh fruit for a balanced treat that’s both comforting and refreshing.
Oatmeal Cookie Chilled Tea
Let’s make a cozy, make-ahead drink that combines the comforting flavors of oatmeal cookies with the refreshing chill of iced tea—perfect for sipping on a warm afternoon or as a unique dessert beverage. This Oatmeal Cookie Chilled Tea layers warm spice notes with creamy sweetness, all steeped into a cool, sippable treat. Follow these steps carefully to build the flavors just right.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 5 minutes
Ingredients
– 4 cups of filtered water
– 4 black tea bags (such as robust English Breakfast)
– 1/2 cup of old-fashioned rolled oats
– 1/4 cup of packed dark brown sugar
– 1 teaspoon of pure vanilla extract
– 1/2 teaspoon of ground cinnamon
– 1/4 teaspoon of freshly grated nutmeg
– 1/8 teaspoon of fine sea salt
– 1 cup of cold whole milk
– Ice cubes for serving
Instructions
1. In a medium saucepan, combine 4 cups of filtered water and 1/2 cup of old-fashioned rolled oats. Bring to a boil over high heat, then reduce to a simmer for 5 minutes to infuse the water with oat flavor, stirring occasionally to prevent sticking.
2. Remove the saucepan from heat and immediately add 4 black tea bags, 1/4 cup of packed dark brown sugar, 1 teaspoon of pure vanilla extract, 1/2 teaspoon of ground cinnamon, 1/4 teaspoon of freshly grated nutmeg, and 1/8 teaspoon of fine sea salt. Tip: Let the tea steep for exactly 5 minutes to avoid bitterness—set a timer for best results.
3. Strain the mixture through a fine-mesh sieve into a large pitcher, pressing gently on the solids to extract all liquid while leaving the oats and tea bags behind. Discard the solids.
4. Stir in 1 cup of cold whole milk until fully incorporated. Tip: For a smoother texture, chill the mixture in the refrigerator for at least 2 hours, or up to overnight, to let the flavors meld.
5. Fill four glasses with ice cubes and pour the chilled tea over the ice. Tip: Garnish with a cinnamon stick or a sprinkle of extra oats for a decorative touch that hints at the cookie inspiration.
This tea delivers a creamy, slightly thick mouthfeel with the warm spice of cinnamon and nutmeg balancing the malty black tea and sweet brown sugar. Try serving it alongside actual oatmeal cookies for a playful pairing, or float a dollop of whipped cream on top for an indulgent dessert drink.
Summary
You’ve just discovered 19 irresistible ways to turn cozy oatmeal cookies into delicious drinks! Whether you’re craving a warm latte or a frosty milkshake, these recipes offer creative comfort. We’d love to hear which one becomes your favorite—please leave a comment below and share this roundup on Pinterest to spread the cookie love!
