This is such an easy recipe to make!
And trust me, there’s nothing better than waking up to a breakfast that tastes like dessert—and that’s exactly what these cookie dough overnight oats are!
This recipe will taste like sweet vanilla, nutty almond butter, gooey chocolate chips, and a hint of brown sugar, all mixed into creamy oats.
It’s healthy, protein-packed, and naturally sweetened, and will keep you full – without any guilt!
The best part? There’s zero cooking involved!
Just mix everything together, let it sit overnight, and wake up to a rich, cookie dough-flavored breakfast that’s ready to eat.
It’s perfect for busy mornings, meal prep, or an easy snack when you’re craving something sweet but nutritious. Plus, with a few small tweaks, you can customize it to your dietary needs, making it dairy-free, gluten-free, or high in protein.
Let’s get to it!
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Tips to Make it Even Better!
Use rolled oats instead of quick oats for a chewy, satisfying texture. Quick oats will become mushy, and steel-cut oats will be too firm unless soaked longer. A good brand of organic rolled oats works best.
Choose a high-quality nut butter for the most authentic cookie dough taste. A smooth, creamy almond butter or peanut butter blends well and adds richness. Try a natural almond butter for the best consistency.
For extra protein, mix in a scoop of vanilla protein powder before refrigerating. A good-quality protein powder can make it more filling.
Want it sweeter? Swap the maple syrup for brown sugar to get an even more authentic cookie dough flavor.
Cookie Dough Overnight Oats
Course: Dessert, BreakfastDifficulty: Easy2
4
minutesIngredients
1 cup rolled oats
1 cup milk (dairy or non-dairy)
2 tablespoons almond butter or peanut butter
1 tablespoon maple syrup or honey
1 teaspoon vanilla extract
½ teaspoon cinnamon
1 tablespoon chia seeds or flaxseeds (optional, for thickness)
1 tablespoon mini chocolate chips
1 tablespoon crushed nuts (walnuts or pecans, optional)
Directions
- In a medium-sized bowl or a mason jar, combine rolled oats, milk, almond butter, maple syrup, vanilla extract, and cinnamon. Stir well to distribute the flavors evenly. If you like thicker oats, add chia seeds or flaxseeds, as they absorb moisture and create a creamier texture overnight.
- Mix in mini chocolate chips and crushed nuts, ensuring they are well distributed throughout the oats. Cover the jar or bowl and refrigerate for at least 4 hours, but ideally overnight, to allow the oats to soften and absorb the flavors.
- Before serving, give the oats a good stir. If the mixture is too thick, add a splash of milk to loosen it up. Top with extra chocolate chips, a drizzle of almond butter, or a sprinkle of cinnamon for an extra treat-like experience. Enjoy straight from the jar or in a bowl!
- I personally love this when I’m too lazy to cook the next day.
Substitutions and Add-Ins:
Dairy-Free: Use almond milk, oat milk, or coconut milk instead of dairy milk.
Gluten-Free: Use certified gluten-free oats for a completely gluten-free breakfast.
Nut-Free: Swap the almond butter for sunflower seed butter or tahini for a nut-free version. High-Protein: Stir in a spoonful of Greek yogurt or a scoop of protein powder to increase the protein content.
Low-Sugar: Skip the maple syrup and use mashed banana instead for natural sweetness
If you loved this recipe, don’t forget to pin it on Pinterest, share it with friends, or leave a review below!
👉 Want More Easy Breakfast Recipes? Check out my favorites here!
