Cookie Dough Overnight Oats Recipe
This Cookie Dough Overnight Oats Recipe combines the nostalgic taste of cookie dough with the nourishing goodness of oats, chia seeds, and nut butter—perfect for a healthy, protein-packed, make-ahead breakfast that tastes like dessert.
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!