Oaty cookies with rasins on a cooling rack with a green background

Porridge oat cookies

  • makes 14
  • Easy

Don’t let your leftover porridge go to waste – transform it into these great cookies for the following morning instead. They're ideal for breakfast on the go


Try our porridge oat cookies, then check out our healthy cookies, banana oat cookies, healthy flapjacks and more bakes using oats.



  • salted butter 150g, softened
  • soft light brown sugar 50g
  • golden caster sugar 100g
  • eggs 2
  • plain flour 300g
  • baking powder 1 tsp
  • ground cinnamon ½ tsp
  • raisins 100g
  • leftover porridge 200g, cooked and cooled
  • porridge oats 1 tbsp (optional)


  • Step 1

    Heat the oven to 200C/fan 180C/gas 6 and line a baking sheet with baking paper. Beat the butter and sugars until pale and fluffy. Whisk in the eggs. Fold in the flour, baking powder and cinnamon, then the raisins and porridge to make a stiff dough.

  • Step 2

    Drop dessertspoonfuls of the dough onto the sheet and press them down slightly with the back of the spoon to flatten – they won’t spread as much as normal cookies but leave some space in between. Scatter over the porridge oats, if using. Bake for 15-18 minutes (the longer they bake, the chewier they’ll be). Cool for 5 minutes before putting on a rack to cool completely. Will keep for three days in an airtight container or will freeze for up to three months.

Check out more of our favourite easy breakfast ideas

Berry Porridge Recipe with Nut Butter


Nutritional Information

  • Kcals 248
  • Fat 10.5g
  • Saturates 6.2g
  • Carbs 33.8g
  • Sugars 16.1g
  • Fibre 1.2g
  • Protein 4g
  • Salt 0.3g