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Cookie Dough Overnight Oats

Cookie Dough Overnight Oats That Taste Like Dessert Bliss

Delight in Cookie Dough Overnight Oats, a protein-packed breakfast that mimics your favorite dessert.
Prep Time 10 minutes
Chilling Time 4 hours
Total Time 4 hours 10 minutes
Servings: 2 servings
Course: Breakfast
Cuisine: American
Calories: 450

Ingredients
  

Oats Base
  • 1 cup Rolled Oats Avoid quick oats for better texture.
  • 1 cup Milk (dairy or non-dairy) Almond, oat, or coconut milk can be used.
Flavor
  • 2 tablespoons Almond Butter or Peanut Butter Opt for smooth nut butters for easy mixing.
  • 2 tablespoons Maple Syrup or Honey Brown sugar can be used as an alternative.
  • 1 teaspoon Vanilla Extract Essential for authentic flavor.
  • 1 teaspoon Cinnamon Adds warmth and depth.
Optional Add-ins
  • 1 tablespoon Chia Seeds or Flaxseeds For a thicker mixture.
  • 1/4 cup Mini Chocolate Chips
  • Nuts (optional, e.g., walnuts or pecans) Can be omitted for a nut-free version.

Equipment

  • Mixing bowl
  • Whisk
  • airtight container

Method
 

Combine the Base Ingredients
  1. In a mixing bowl, combine rolled oats, milk, almond or peanut butter, maple syrup or honey, vanilla extract, and cinnamon. Blend until smooth.
Mix in Additional Textures
  1. Stir in chia seeds or flaxseeds for thicker consistency.
Add Sweet Treats
  1. Gently fold in mini chocolate chips and optional nuts.
Transfer and Cover
  1. Spoon mixture into airtight containers, leaving room for oats to expand.
Refrigerate and Let Soak
  1. Chill in refrigerator for a minimum of 4 hours or overnight.
Serve and Garnish
  1. Serve cold, topping with additional mini chocolate chips, fresh fruits, or yogurt.

Nutrition

Serving: 1cupCalories: 450kcalCarbohydrates: 60gProtein: 12gFat: 20gSaturated Fat: 3gPolyunsaturated Fat: 4gMonounsaturated Fat: 10gSodium: 120mgPotassium: 400mgFiber: 10gSugar: 12gVitamin A: 10IUVitamin C: 2mgCalcium: 20mgIron: 8mg

Notes

For best results, use organic rolled oats and experiment with different milk options for creaminess.

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