Cookie Dough Overnight Oats (Printable)
Creamy oats infused with cookie dough flavors featuring chocolate chips and almond butter
# 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 tablespoons chia seeds
05 - 2 tablespoons maple syrup or honey
06 - 1 teaspoon vanilla extract
07 - 1/2 teaspoon ground cinnamon
08 - Pinch of salt
→ Cookie Dough Mix-Ins
09 - 2 tablespoons almond butter or peanut butter
10 - 2 tablespoons mini chocolate chips
11 - 2 tablespoons chopped walnuts or pecans (optional)
# How-To Steps:
01 - In a medium bowl or jar, combine oats, milk, Greek yogurt, chia seeds, maple syrup, vanilla extract, cinnamon, and salt. Stir thoroughly until well blended and no dry pockets remain.
02 - Add almond butter to the oat mixture and mix until fully incorporated and smooth throughout.
03 - Gently fold in chocolate chips and chopped nuts if using, distributing evenly.
04 - Cover the bowl or jar tightly and refrigerate for at least 6 hours, preferably overnight, to allow oats to soften and flavors to meld.
05 - In the morning, stir the oats thoroughly. Add an extra splash of milk if the consistency is too thick for your preference.
06 - Serve chilled, topped with additional chocolate chips or a drizzle of nut butter if desired.
# Expert Advice:
01 -
- You get to eat something that tastes like raw cookie dough for breakfast without any guilt
- Morning prep disappears when you grab a jar from the fridge and go
- The texture evolves overnight into this perfect creamy pudding consistency
02 -
- Steel cut oats will never soften properly in this recipe, stick to old-fashioned rolled oats
- The mixture will look thin going into the fridge but chia seeds work their magic overnight
- These keep for 3 days in the fridge, so batch prep is totally worth it
03 -
- Use wide mouth mason jars for easier stirring and less mess
- Toast your nuts before adding them for next level flavor