When it comes to oatmeal desserts, there are so many delicious options that go beyond cookies.
I know some people aren’t totally in love with the texture, but I just can’t get enough oatmeal!
Texture is hugely important when we eat, and oats provide something crunchy and chewy, depending on how you cook them.
They’re full of essential minerals, vitamins, fiber, and antioxidants and might just be among the healthiest grains on earth.
I’ve used oats in banana pancakes, blitzed into smoothies, as part of a pie topping, and even ground them down for a flour alternative.
They’re such a great ingredient to use if you’re looking for some extra goodness, and they’re pretty darn cheap to boot!
So, whether you’re on the lookout for a good homemade oat milk recipe or just happen to have a bag sitting in the cupboard, there’s something on this list of 20 oatmeal desserts that will pique your interest!
Since this is a no-bake recipe, you’ll be left with a wonderful chewy texture from the oats.
Though if you wanted something a little more crisp, try baking your oats for about 5 to 10 minutes to give them a nice toasty texture.
Another way to add texture is to use crunchy peanut butter instead of smooth. I also like to add chopped nuts on top for good measure.
I don’t know anybody that would turn away a bowl of warm apple crisp. It’s sweet, spiced, fruity, and covered in a crunchy oat topping that is to die for.
If you have apple pie filling, you can have this ready a little faster. But I like to make the filling myself.
That way, I can cut some of the apples a bit thicker to get some nice texture in the filling, too.
I have to preface this by saying: if you’re not a fan of oatmeal cookies, then this might not be for you.
The filling is made entirely of oats, which means they will be in every bite.
This was actually first made as a more frugal version of a pecan pie, so if you like that sticky sweet flavor and enjoy oats, this is a great recipe to try.
Carmelitas are typically made up of an oatmeal shortbread base, topped with chocolate chips, pecans, caramel, and finished with more of the shortbread crust on top.
As it bakes, the chocolate will melt, and the caramel will seep into the crust. When you pull the tray out, the whole thing will become chewy and perfect.
As much as I like the caramel version from above, I think the jam bars might be my favorite. I just love the bright color of the jam!
When I’m making these oatmeal jam bars, I usually make double and spread some peanut butter on one to make peanut butter and jelly oatmeal bars.
One-bowl and freezer friendly? You’ll have to try this recipe!
I don’t think we use walnuts enough. I know they can be pricey, but I love their mild flavor and creamy texture.
You’ll want to use quick oats for this, not instant! The texture will turn to mush if you use instant oats.
This unusual cake was new to me, but I’m so glad I found it.
Between the tender, lightly spiced cake, and the sweet, crunchy coconut topping, it was such a pleasant surprise.
You’ll need to make two batters for this. The cake is quite simple, and the only unusual part is mixing the oats and butter with hot water.
While the cake is baking, you can get the topping ready.
While it’s still hot, layer over the almond and coconut topping and broil until golden.
Chocolate chip oatmeal cookies are pretty delicious, but they don’t hold a candle to these thick and chewy cookie bars.
I like to use a mix of milk and dark chocolate for this, just to get some flavor changes as you eat.
But one layer of either would be just right. I also like to throw in some mini-chocolate chips to the base!
Have you given oatmeal raisin cookies a chance? Really?
I know that chocolate chip cookies call to us all and peanut butter cookies are hard to resist, but I feel like oatmeal raisin has a bad rap.
They’re tender, chewy, slightly sweet, and just as tasty as chocolate chip cookies. I especially like the extra chewy texture you get from the raisins.
To be sure you’ll get lovely, thick cookies, let the dough rest in the fridge for about 30 minutes before baking.
From the pictures, I was a little unsure about this recipe. They don’t look like any scones I’m used to.
The truth is, they’re not your typical scones, and you could get away with calling them ultra-thick cookies.
But the middle is so fluffy and scone-like, I’m keeping the name!
To keep them from spreading too much, I would suggest scooping and freezing the dough.
Cook them right out of the freezer, and they will hold their shape much better.
If you’re making healthy energy bites, why wouldn’t you add in one of the healthiest grains on earth?
The oats will act as the glue that turns all those sticky ingredients into something you can actually handle.
I would suggest using mini-chocolate chips for this, to make them easier to bite into. Or maybe even Reese’s Pieces, if you want them more colorful.
This recipe is nice and easy and comes together in about a half hour.
I like to make my own raspberry jam using frozen raspberries, half as much sugar, a squeeze of lime juice, and about 10 minutes over low heat.
The fruit will release water, so you won’t need to add any, and once the sugar dissolves. It will thicken just right.
If you’ve ever made oatmeal muffins, they might have come out flat, soggy, and super sad.
Sure, they tasted ok, but you’ll want a light, fluffy muffin if you’re indulging at breakfast.
The trick to getting that fluffy middle? Soaking your oats. It only takes about 20 minutes, but it makes all the difference.
This recipe uses honey instead of sugar, and you can even make it dairy-free by using coconut oil instead of butter and oat milk in place of the whole milk.
I always go through way more granola than I think, and it’s actually pretty expensive to buy in the store. But did you know it’s so crazy-easy to make right at home?
For this amazing chocolate granola, you’ll make a delicious granola base with oats, almonds, coconut, cocoa powder, and maple syrup.
Once this mix is more or less toasted to perfection, you’ll add chocolate chips, which will start to melt into the crunchy granola.
As if that wasn’t good enough, it then gets a light sprinkling of sea salt and turbinado sugar!
Have you ever tried banana and oat pancakes? Well, this recipe is pretty similar.
The big difference is that you’ll add more oats, so the mixture is much thicker and cookie-like.
This cookie dough is actually easy to handle, and you should scoop and flatten them on the tray.
They won’t spread very much at all, so I like to get them into a little disc before baking.
I know we’re talking about oatmeal desserts here, but I love these as a quick breakfast or mid-morning snack.
Peanut butter and oats, plus a touch of honey are everything I need first thing in the morning. They make great grab-and-go breakfast bars.
Use crunchy peanut butter if you want extra texture, and store them in the fridge you like them more firm.
Also, feel free to play around with add-ins. From nuts to dried fruits, you can bulk these out with any number of tasty ingredients.
I’ve been told that the issue with oatmeal desserts is that they’re not sweet enough.
Obviously, that depends on the recipe, but it’s true that many of these are slightly less sweet than, say, your average dessert.
If that’s the case for you, then you need to try this recipe.
You’ll get the thick, chewy oatmeal cookie along with the sweet strawberry slices AND a happy helping of sweet glaze for good measure.
I’ve been on a real pistachio kick recently. Not only are they beautiful, but they’re super tasty. I found some that are sweet chili flavored, and I may be addicted!
As for these cookies, I love the pale pops of color you get from using pistachios.
I really suggest keeping half of them back and just rough chopping so you get that amazing texture.
These delicate cookies will have a wonderfully crisp edge and a slightly tender middle. They would be extra delicious dipped in some dark chocolate.
You can’t deny how gorgeous a plate of these looks, and you can make several unique flavors out of just one batch.
Have some raspberry jam in the fridge sitting beside some apricot or blueberry jam? How about apple butter? Or even some leftover caramel?
The possibilities are endless with this recipe, and it all starts with a humble oatmeal cookie dough.
Given my love for caramel, you’d think I would use butterscotch morsels in everything. Even I don’t know why I don’t because I’m always thrilled with the results!
In this recipe, the chewy brown sugar cookie pairs so well with the creamy butterscotch. The flavor is so subtle but undeniably caramel-y.
I think adding chocolate would overpower the butterscotch, but you can add some chocolate chips if you like.
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