Cookie Dough Overnight Oats Recipe
As a professional chef, I’ve spent years crafting recipes that strike the perfect balance between flavor, texture, and nutrition. One of my most exciting creations to date is this Cookie Dough Overnight Oats Recipe—a breakfast that feels like dessert, yet fuels your day with wholesome ingredients. It’s a game-changer for busy mornings, post-workout meals, or even late-night cravings.
In this blog post, we’ll dive deep into the ins and outs of making cookie dough overnight oats: the ingredients that bring it to life, step-by-step preparation, chef’s tips for perfect results, fun variations to match your mood, and serving suggestions to elevate the experience. Whether you’re a breakfast lover, a health enthusiast, or a dessert-for-breakfast rebel, this one’s for you.
What Are Overnight Oats?
Before we get into the cookie dough magic, let’s take a quick look at what overnight oats are. This no-cook method of preparing oats has taken the breakfast world by storm—and for good reason.
Instead of cooking oats on the stove, you simply combine rolled oats with liquid (like milk or yogurt), sweeteners, and flavorings, then let the mixture sit in the fridge overnight. By morning, the oats have softened and absorbed all the delicious flavors, creating a creamy, pudding-like texture that’s both satisfying and incredibly versatile.
Why You’ll Love This Cookie Dough Overnight Oats Recipe
- Tastes like dessert, nourishes like breakfast
- Packed with fiber, protein, and healthy fats
- Customizable to be vegan, gluten-free, or high-protein
- Perfect for meal prep—make once, enjoy all week
- No baking required (and no raw eggs!)
Ingredients for Cookie Dough Overnight Oats
Here’s everything you’ll need to make this crave-worthy breakfast:
Base Ingredients:
- 1 cup old-fashioned rolled oats – for the perfect chewy yet creamy texture
- 1 cup unsweetened almond milk (or any milk of choice) – adjust for desired creaminess
- 1/4 cup Greek yogurt (optional for extra creaminess and protein) – use dairy-free if needed
- 2 tbsp chia seeds – for thickness and a nutritional boost
- 1–2 tbsp maple syrup or honey – adjust sweetness to taste
- 1/2 tsp vanilla extract – for that authentic cookie dough essence
- Pinch of salt – to balance and enhance the flavors
Cookie Dough Flavor Add-ins:
- 1 ½ tbsp almond butter or cashew butter – adds that doughy richness
- 2 tbsp mini dark chocolate chips – the must-have cookie dough element
- 1 tbsp oat flour or almond flour – gives a dough-like body and texture
Pro Tip: Use mini chocolate chips for better distribution, so you get that cookie dough vibe in every spoonful.
How to Make Cookie Dough Overnight Oats: Step-by-Step
Step 1: Mix the Dry Ingredients
In a mixing bowl or mason jar, combine rolled oats, chia seeds, a pinch of salt, and oat or almond flour. This dry mix forms the base and thickens the oats as they soak.
Step 2: Add the Liquids
Pour in almond milk, Greek yogurt, maple syrup (or honey), and vanilla extract. Stir well to combine. The oats should be fully submerged.
Step 3: Add Nut Butter for Cookie Dough Flavor
Add your almond or cashew butter. Stir until the mixture is smooth and creamy. This step really starts to bring that cookie dough flavor to life.
Step 4: Stir in Chocolate Chips
Once everything is well-mixed, fold in the chocolate chips. Don’t overmix—just enough to spread them throughout.
Step 5: Chill Overnight
Cover the jar or bowl and refrigerate for at least 4 hours, preferably overnight. The oats and chia seeds will absorb the liquid and firm up to a spoonable consistency.
Step 6: Serve and Enjoy
Give it a good stir in the morning. Add more milk if needed to loosen it up. Top with extra chocolate chips or a drizzle of nut butter, and dig in!
Chef’s Tips for Perfect Overnight Oats Every Time
- Consistency matters: If your oats are too thick in the morning, just add a splash of milk to thin them out. If they’re too runny, stir in more oats or chia seeds and let them sit for 15 minutes.
- Go full-fat: For the richest, creamiest oats, use full-fat yogurt or milk alternatives like coconut milk.
- Nut butter matters: Use a natural nut butter (just nuts and salt) for the cleanest flavor and best texture.
- Taste before chilling: Adjust sweetness and vanilla before refrigerating. The flavor will deepen overnight, but it helps to start strong.
Variations: Make It Your Own
One of the best things about this cookie dough overnight oats recipe is how flexible it is. Try these variations to switch things up:
1. High-Protein Cookie Dough Overnight Oats
- Use protein powder (vanilla or unflavored) in place of part of the flour
- Increase Greek yogurt to ½ cup
- Choose a high-protein milk like Fairlife or soy milk
2. Vegan Cookie Dough Overnight Oats
- Use dairy-free yogurt and plant milk
- Sweeten with maple syrup or agave
- Opt for vegan chocolate chips
3. Gluten-Free Cookie Dough Overnight Oats
- Use certified gluten-free oats
- Choose almond flour over oat flour
4. Peanut Butter Chocolate Chip Version
- Swap almond butter for peanut butter
- Add crushed peanuts or cacao nibs for crunch
5. Mocha Cookie Dough Overnight Oats
- Add 1 tsp espresso powder or instant coffee to the mix
- Use dark chocolate chips or chopped dark chocolate
Serving Suggestions: Next-Level Breakfast Ideas
Sure, you can enjoy your cookie dough overnight oats straight from the fridge, but if you want to elevate your breakfast game, try these ideas:
- Top with whipped coconut cream and more chocolate chips for dessert vibes
- Add sliced bananas or strawberries for fruity freshness
- Crumble granola on top for texture and crunch
- Serve in parfait layers with yogurt and fruit for brunch-worthy presentation
- Warm it up in the microwave for 30–45 seconds if you prefer it cozy
Storage & Meal Prep Tips
Cookie dough overnight oats are perfect for meal prepping. Here’s how to keep them fresh and delicious:
- Fridge: Store in airtight containers or mason jars for up to 5 days.
- Freezer: Freeze portions in silicone muffin molds, then transfer to a freezer bag. Thaw in the fridge overnight.
- On-the-go: Pack them in travel jars with tight lids for breakfast at your desk, in the car, or on the trail.
Frequently Asked Questions (FAQs)
Can I use quick oats instead of rolled oats?
Yes, but the texture will be softer and less chewy. Rolled oats are ideal for that classic overnight oats consistency.
Is it safe to eat “raw” oats?
Absolutely. Rolled oats are steamed and processed, making them safe to eat without further cooking.
Can I double or triple the recipe?
Yes! Just scale up the ingredients and store in individual jars or a large airtight container.
Can I make it without chia seeds?
You can, but the chia seeds help thicken the mixture. If skipping them, reduce the milk slightly or add more flour.
Final Thoughts: Cookie Dough for Breakfast? Yes, Please!
There’s something irresistible about the idea of eating cookie dough for breakfast—but what makes this Cookie Dough Overnight Oats Recipe truly special is that it tastes indulgent while delivering real nutrition. It’s satisfying, energizing, and endlessly customizable to suit your lifestyle and dietary needs.
Whether you’re meal prepping for the week, fueling a busy day, or simply treating yourself to something sweet, these overnight oats will never disappoint. Make a batch tonight and wake up to a breakfast that’s as delightful as it is nourishing.
Cookie Dough Overnight Oats Recipe
Ingredients
Base:
- 1 cup old-fashioned rolled oats
- 1 cup unsweetened almond milk or milk of choice
- 1/4 cup plain or vanilla Greek yogurt optional, can use dairy-free
- 2 tbsp chia seeds
- 1 –2 tbsp maple syrup or honey adjust to taste
- 1/2 tsp vanilla extract
Pinch of salt
- Cookie Dough Flavor Add-ins:
- 1 ½ tbsp almond butter or cashew butter
- 2 tbsp mini dark chocolate chips
- 1 tbsp oat flour or almond flour
Instructions
Mix the Dry Ingredients:
- In a bowl or mason jar, combine oats, chia seeds, a pinch of salt, and oat or almond flour.
Add the Wet Ingredients:
- Pour in almond milk, Greek yogurt, maple syrup, and vanilla extract. Stir until smooth.
Incorporate Nut Butter:
- Add almond or cashew butter and mix well until creamy and evenly combined.
Fold in Chocolate Chips:
- Gently stir in the chocolate chips to distribute throughout the mixture.
Refrigerate:
- Cover the container and refrigerate for at least 4 hours or overnight.
Serve:
- Stir before serving. Add a splash of milk if needed. Top with extra chocolate chips, nut butter, or fruit.
Notes
- Storage: Keeps in the refrigerator for up to 5 days. Ideal for meal prep!
- Consistency Tip: Too thick? Add more milk in the morning. Too runny? Stir in more oats or chia and wait 10–15 minutes.
- Make It Vegan: Use plant-based milk and yogurt, and vegan chocolate chips.
- High-Protein Option: Add vanilla protein powder or increase Greek yogurt to ½ cup.
- Fun Twist: Mix in 1 tsp espresso powder for a mocha cookie dough version!