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–+ servings
Cookie Dough Overnight Oats

Cookie Dough Overnight Oats for a Sweet Morning Boost

Cookie Dough Overnight Oats offer a deliciously sweet, protein-packed breakfast that is perfect for a busy morning.
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Prep Time 10 minutes
Chilling Time 4 hours
Total Time 4 hours 10 minutes
Servings: 2 bowls
Course: Breakfast
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Oats
  • 1 cup Rolled Oats Use certified gluten-free oats for a gluten-free version.
  • 1 cup Milk Substitute with almond milk, oat milk, or coconut milk for a dairy-free option.
For the Flavor
  • 2 tablespoons Almond Butter Opt for natural almond butter or peanut butter for best consistency.
  • 2 tablespoons Maple Syrup For a low-sugar option, try brown sugar.
  • 1 teaspoon Vanilla Extract No substitutions recommended.
  • 1/2 teaspoon Cinnamon Optional to mix in for an extra treat.
For the Texture
  • 1 tablespoon Chia Seeds Optional thickening agent.
For the Delight
  • 1/3 cup Mini Chocolate Chips Adjust quantity based on your chocolate cravings.
  • 1/4 cup Crushed Nuts (Walnuts/Pecans) Omit or use sunflower seed butter for a nut-free alternative.

Equipment

  • mixing bowl
  • Airtight container

Method
 

Step-by-Step Instructions
  1. In a medium mixing bowl, combine rolled oats, milk, almond butter, maple syrup, and vanilla extract. Mix in cinnamon if desired.
  2. For a thicker texture, mix in chia seeds or flaxseeds. Fold in mini chocolate chips.
  3. Transfer the mixture into an airtight container, seal and refrigerate for at least 4 hours, or preferably overnight.
  4. The next morning, stir the oats and serve. Optionally warm them in the microwave for about 30 seconds. Top with additional chocolate chips or crushed nuts.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 45gProtein: 10gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gSodium: 150mgPotassium: 300mgFiber: 8gSugar: 12gVitamin A: 100IUCalcium: 120mgIron: 2mg

Notes

Store your Cookie Dough Overnight Oats in an airtight container for up to 3 days. They can be made 2-3 days ahead for quick breakfasts.

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