Cookie Dough Overnight Oats
These Easy Cookie Dough Overnight Oats are the ultimate healthy breakfast that tastes like a treat! Creamy rolled oats are mixed with almond butter, maple syrup, vanilla, and cinnamon, then studded with mini chocolate chips. No cooking required – just mix, refrigerate overnight, and wake up to a delicious, protein-packed breakfast that tastes just like cookie dough. Perfect for meal prep! For another delicious no-cook breakfast, try our Greek Yogurt Cookie Dough.
Servings: 2 servings
Calories: 380kcal
Equipment
- Mason Jar or Medium Bowl For mixing and storing oats.
- Spoon or Spatula For stirring.
Ingredients
- 1 cup rolled oats
- 1 cup milk (dairy or non-dairy)
- 2 tbsp almond butter or peanut butter
- 1 tbsp maple syrup or honey
- 1 tsp vanilla extract
- 0.5 tsp ground cinnamon
- 1 tbsp chia seeds or flaxseeds (optional)
- 1 tbsp mini chocolate chips
- 1 tbsp crushed nuts (walnuts or pecans, optional)
Instructions
- In a medium bowl or mason jar, combine rolled oats, milk, almond butter, maple syrup, vanilla extract, and cinnamon. Stir well until all ingredients are thoroughly combined.
- If using, stir in chia seeds or flaxseeds for extra thickness.
- Stir in mini chocolate chips and crushed nuts, ensuring they are evenly distributed throughout the mixture.
- Cover and refrigerate for at least 4 hours, but preferably overnight (8-12 hours).
- Before serving, give the oats a good stir. If too thick, add a splash of milk to reach desired consistency. Top with extra chocolate chips, a drizzle of almond butter, or a sprinkle of cinnamon if desired. Serve cold.
Notes
Pro Tips: Use rolled oats for the best chewy texture. This recipe is endlessly customizable – make it dairy-free, gluten-free, nut-free, or boost the protein with a scoop of vanilla protein powder. For an even more authentic cookie dough flavor, use brown sugar instead of maple syrup. If the oats are too thick in the morning, just stir in a splash of milk. Store in the fridge for up to 5 days for easy weekly meal prep.