Cookie Dough Overnight Oats (Printer-friendly)
Creamy oats with cookie dough flavors, chocolate chips, and nut butter for an indulgent breakfast
# What You’ll Need:
→ Base
01 - 1 cup old-fashioned rolled oats
02 - 1 cup milk (dairy or unsweetened plant-based)
03 - 1/2 cup plain Greek yogurt
04 - 2 tbsp chia seeds
05 - 2 tbsp maple syrup or honey
06 - 1 tsp vanilla extract
07 - 1/2 tsp ground cinnamon
08 - Pinch of salt
→ Cookie Dough Mix-Ins
09 - 2 tbsp almond butter or peanut butter
10 - 2 tbsp mini chocolate chips
11 - 2 tbsp chopped walnuts or pecans (optional)
# How to Make It:
01 - In a medium bowl or jar, combine oats, milk, Greek yogurt, chia seeds, maple syrup, vanilla extract, cinnamon, and salt. Stir well to combine.
02 - Add almond butter and mix until fully incorporated.
03 - Fold in chocolate chips and nuts (if using).
04 - Cover the bowl or jar and refrigerate for at least 6 hours, preferably overnight.
05 - In the morning, give the oats a good stir. Add an extra splash of milk if the mixture is too thick.
06 - Serve chilled, topped with additional chocolate chips or a drizzle of nut butter if desired.
# Expert Tips:
01 -
- Tastes like dessert but fuels your morning with 13 grams of protein per serving
- Takes five minutes to prep the night before when you have zero ambition
- The texture gets even better after sitting in the fridge overnight
02 -
- The oats will continue softening the longer they sit, so 24 hours is really the max before texture starts getting mushy
- Mini chocolate chips distribute much better than regular ones which tend to sink to the bottom
- A mason jar with a wide mouth makes stirring and eating so much easier than a regular bowl
03 -
- Let your oats sit at room temperature for 10 minutes before eating to take the chill off
- A tiny pinch of sea salt flakes on top right before eating creates this amazing sweet-salty contrast