Photo of Cornmeal and oat breakfast tops by WW

Cornmeal and oat breakfast tops

Total Time
30 min
15 min
15 min
Part-muffin, part-cookie. Enjoy one dunked in coffee or toasted and spread with preserves. For a nice presentation, leave 1 tablespoon of oats out of the batter and sprinkle on top of the cookies before you bake them, like we did here. If you have an apple spice or pumpkin spice blend at home, you can use either one in the place of the cinnamon and nutmeg. This recipe makes 12 servings so plan to bake these for sharing with family and friends. They’re perfect to take to an early morning ball game, work breakfast, or a causal brunch gathering. Just let them cool on a wire rack before packing them.


Cooking spray

2 spray(s)

Uncooked old fashioned rolled oats

cup(s), do not use instant

Uncooked unenriched white cornmeal


Whole wheat flour


Baking powder

1 Tbsp

Baking soda

¼ tsp

Table salt

¼ tsp

Ground cinnamon

¼ tsp

Ground nutmeg


Packed brown sugar

¼ cup(s), dark-variety


1 large egg(s), beaten

Unsalted butter

4 Tbsp, melted

Fat free skim milk

1 cup(s)

Chopped walnuts

7 Tbsp


  1. Preheat oven to 400°F. Coat 2 large cookie sheets with cooking spray. In a large bowl, combine oats, cornmeal, flour, baking powder, baking soda, salt, cinnamon and nutmeg; set aside.In another bowl, beat sugar with egg until well-combined. Add melted butter and beat again. Alternating in batches, add egg mixture and milk to dry ingredients, beating after each addition; fold in nuts.Drop six mounds of batter (about 1/4 cup each) onto each prepared cookie sheet, about 3-inches apart; bake until top turns golden and a tester inserted in center of a breakfast top comes out clean, about 12 to 15 minutes. Cool on cookie sheets for about 5 to 10 minutes; remove to a wire rack and cool completely. Yields 1 breakfast top per serving.