Description
Enjoy delicious and nutritious cookie dough overnight oats that are easy to prepare and perfect for meal prepping!
Ingredients
Scale
- 1/2 cup old-fashioned rolled oats
- 1/2 cup milk of choice (dairy, almond, oat, soy, or cashew milk)
- 1/4 cup plain or vanilla Greek yogurt (or dairy-free yogurt)
- 1 tablespoon chia seeds or ground flaxseed
- 1 tablespoon maple syrup or honey (adjust to taste)
- 1 tablespoon creamy nut butter (peanut, almond, or cashew butter)
- 1 teaspoon vanilla extract
- 1/4 teaspoon ground cinnamon
- 1–2 tablespoons mini chocolate chips (semi-sweet or dark)
- 1 tablespoon almond flour or oat flour (optional, for extra “cookie dough” texture)
- Pinch of fine sea salt
- Optional add-ins: 1–2 tablespoons chopped nuts, 1 tablespoon shredded coconut, extra chocolate chips for topping
- Optional for serving: banana slices, a drizzle of nut butter, or a spoonful of yogurt on top
Instructions
- Prepare the base: In a medium jar, bowl, or meal-prep container (about 10–12 oz capacity), add the rolled oats, chia seeds or ground flaxseed, cinnamon, almond or oat flour (if using), and a small pinch of salt. Stir to combine the dry ingredients evenly so the seeds and flour do not clump later.
- Mix the wet ingredients: In a separate small bowl or jug, whisk together the milk, Greek yogurt, maple syrup or honey, nut butter, and vanilla extract until the mixture is smooth, creamy, and the nut butter is fully incorporated.
- Combine wet and dry: Pour the wet mixture over the oat mixture. Stir thoroughly, scraping down the sides and bottom, to make sure all oats and seeds are moistened and evenly distributed. The mixture should be loose but not watery; if it seems very thick, add a splash more milk.
- Add the chocolate chips: Fold in the mini chocolate chips and any optional add-ins like shredded coconut or chopped nuts. Reserve a few chocolate chips for topping if you wish.
- Adjust sweetness and consistency: Taste the mixture (before chilling). If you’d like it sweeter, add an extra drizzle of maple syrup or honey and stir again. If it feels too thick, add 1–2 tablespoons more milk; the oats will absorb liquid as they rest.
- Chill overnight: Cover the jar or container with a lid or plastic wrap. Place in the refrigerator for at least 4 hours, but ideally overnight, to allow the oats to soften and the flavors to develop into a cookie-dough-like texture.
- Stir and check texture: In the morning (or when ready to eat), remove the oats from the fridge and give them a good stir. If the mixture is too thick for your liking, loosen with a splash or two of cold milk until it reaches your preferred creaminess.
- Add toppings and serve: Top with extra chocolate chips, a drizzle of nut butter, banana slices, or a spoonful of yogurt for extra creaminess. Enjoy straight from the jar cold, or let it sit at room temperature for 10–15 minutes if you prefer it less chilled.
- For meal prep: Repeat the recipe in separate jars for multiple servings. Properly sealed, Cookie Dough Overnight Oats keep in the refrigerator for up to 3–4 days. Stir each jar before serving and adjust with a bit of milk if they’ve thickened too much.
Notes
- Make sure to stir the oats well after chilling to get the right consistency.
- You can customize this recipe with your favorite add-ins, such as nuts or dried fruits.
- Prep Time: 10 minutes
- Category: Breakfast
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1 jar
- Calories: 350
- Sugar: 15g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 8g
- Protein: 12g
- Cholesterol: 10mg