Imagine waking up to creamy, dreamy, and utterly delicious Cookie Dough Overnight Oats that feel like a sweet treat but fuel your morning with wholesome ingredients. This recipe combines the nostalgia of cookie dough with the convenience of overnight oats, creating a breakfast that’s as satisfying as it is nutritious. With rich peanut butter, nutty chia seeds, a hint of maple syrup, and those irresistible mini chocolate chips, this Cookie Dough Overnight Oats dish promises a perfect balance of texture and flavor that will have you looking forward to breakfast every day.

Cookie Dough Overnight Oats Recipe - Recipe Image

Ingredients You’ll Need

Each ingredient in this recipe is thoughtfully chosen to build the classic cookie dough vibe while keeping the oats hearty and nourishing. These simple, accessible components work together to create a creamy texture, delightful sweetness, and a touch of crunch that makes this breakfast truly special.

1 cup rolled oats: The base of overnight oats, providing fiber and a satisfying chew; use gluten-free oats if needed.
1 tbsp chia seeds: For extra nutrition and natural thickening that helps the oats set perfectly overnight.
2 tbsp mini chocolate chips: Small bursts of chocolatey goodness that mimic cookie dough’s irresistible chocolate chunks.
1 scoop protein powder: Whey or plant-based options work great for added staying power and muscle fuel.
1 pinch kosher salt: Enhances the overall flavor and balances the sweetness for that authentic cookie dough taste.
2 tbsp peanut butter or almond butter: Adds creaminess and a rich, nutty undertone reminiscent of homemade cookie dough.
1 tbsp maple syrup: A natural sweetener that gives a gentle depth of sweetness without overpowering the other flavors.

How to Make Cookie Dough Overnight Oats

Step 1: Combine Dry Ingredients

Start by adding the rolled oats, chia seeds, protein powder, mini chocolate chips, and a pinch of kosher salt into a mason jar or a bowl with a lid. Mixing these dry ingredients first ensures an even distribution of flavors and chocolate chips with every bite.

Step 2: Add the Nut Butter and Sweetener

Next, add the peanut butter (or almond butter) along with the maple syrup. These add sweetness and creaminess that mimic the classic cookie dough texture while infusing a lovely nutty taste that enhances the oats beautifully.

Step 3: Mix in Liquid and Stir Well

Pour in one cup of milk (dairy or plant-based of your choice) to hydrate all the ingredients, then stir vigorously. The chia seeds need to absorb the moisture, and the oats will soak up the flavors overnight, creating a luscious, pudding-like consistency.

Step 4: Refrigerate Overnight

Seal your jar or bowl and refrigerate for at least 6 hours or overnight. This step allows the oats and chia seeds to swell and thicken, making the Cookie Dough Overnight Oats ready to enjoy as soon as you wake up.

How to Serve Cookie Dough Overnight Oats

Garnishes

Adding a few thoughtful garnishes can turn your oats into a breakfast masterpiece. Try a sprinkle of extra mini chocolate chips for that additional chocolate crunch, a drizzle of peanut butter on top, or even some fresh sliced bananas or berries to introduce a fresh contrast to the rich flavors.

Side Dishes

Pairing your Cookie Dough Overnight Oats with light side dishes can make your morning meal feel complete. Consider fresh fruit, a handful of nuts, or a simple green smoothie that balances out the sweet and creamy richness of the oats perfectly.

Creative Ways to Present

Presentation can make eating even more enjoyable. Layer your overnight oats with alternating spoonfuls of peanut butter and chocolate chips in a clear glass for a pretty parfait effect. Or serve in cute mini jars for portion control and an Instagram-worthy breakfast spread.

Make Ahead and Storage

Storing Leftovers

If you have leftover Cookie Dough Overnight Oats, simply cover and store them in an airtight container in the refrigerator. They will stay fresh for up to 3 days while maintaining their creamy and delicious texture.

Freezing

Because of their creamy consistency, these oats don’t freeze well and can separate when thawed. It’s best to prepare fresh batches rather than freezing leftovers for this recipe to keep the cookie dough texture intact.

Reheating

If you prefer your Cookie Dough Overnight Oats warm, transfer a serving to a microwave-safe bowl and heat it in 20-second intervals, stirring in between, until it reaches your desired temperature. Add a splash of milk if you want to loosen the texture a bit after reheating.

FAQs

Can I use other nut butters besides peanut or almond?

Absolutely! Cashew butter, sunflower seed butter, or even tahini can add a unique, delicious twist while maintaining the creamy, rich texture that’s key to this recipe.

Is protein powder necessary in this recipe?

While not required, protein powder boosts the nutritional profile and makes the overnight oats more filling, ideal if you need a power-packed breakfast to start your day strong.

Can I make this recipe vegan?

Yes, simply use a plant-based protein powder and your favorite non-dairy milk to keep everything vegan without sacrificing flavor or texture.

How sweet are the Cookie Dough Overnight Oats?

They have a gentle sweetness from the maple syrup and chocolate chips, making them taste indulgent without being overly sugary—perfect for starting your morning on a balanced note.

Can I prepare multiple servings at once?

Definitely! This recipe scales well, so you can prepare several jars ahead of time for quick grab-and-go breakfasts during busy weekdays.

Final Thoughts

If you love the idea of a breakfast that feels like a treat, Cookie Dough Overnight Oats are your new best friend. They combine the comforting vibe of cookie dough with the simplicity and health benefits of overnight oats. Give this recipe a go—you might just find it becoming your go-to breakfast to brighten every morning with nutrition and joy.

Cookie Dough Overnight Oats Recipe

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★★★★★

5.1 from 32 reviews

Cookie Dough Overnight Oats combine the creamy goodness of peanut butter and the sweet indulgence of chocolate chips with the wholesome nutrition of oats and chia seeds. This make-ahead breakfast is packed with protein and fiber, perfect for a quick, satisfying start to your day with the nostalgic flavor of cookie dough in a healthy, convenient form.

Author: Nora
Prep Time: 10 minutes
Cook Time: 0 minutes
Total Time: 6 hours 10 minutes (including refrigeration time)
Yield: 1 serving 1x
Category: Breakfast
Method: No Cook, Refrigerate Overnight
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

Dry Ingredients

1 cup rolled oats (use gluten-free oats for a gluten-free version)
1 tbsp chia seeds
2 tbsp mini chocolate chips (dark or milk chocolate)
1 scoop protein powder (whey or plant-based)
1 pinch kosher salt

Wet Ingredients

2 tbsp peanut butter or almond butter
1 tbsp maple syrup
1 cup milk of choice (dairy or plant-based, e.g., almond milk)

Instructions

Combine Dry Ingredients: In a bowl or jar, mix together the rolled oats, chia seeds, mini chocolate chips, protein powder, and kosher salt until evenly distributed.
Add Wet Ingredients: Stir in the peanut butter, maple syrup, and your choice of milk. Mix thoroughly to combine all ingredients well, ensuring the peanut butter is well incorporated.
Refrigerate Overnight: Cover the container with a lid or plastic wrap and place it in the refrigerator overnight, or for at least 6 hours, to allow the oats and chia seeds to absorb the liquid and soften.
Stir and Serve: The next morning, give the oats a good stir. If the mixture is too thick, add a splash of milk to reach your desired consistency. Enjoy cold or warm it up briefly if preferred.

Notes

For a vegan version, use plant-based protein powder and dairy-free milk.
Adjust the sweetness by adding more or less maple syrup according to taste.
Feel free to customize the mix-ins with nuts, seeds, or dried fruit.
Make sure to use rolled oats rather than instant oats to get the best texture.
If you want a more pronounced cookie dough flavor, add a tsp of vanilla extract or a pinch of cinnamon.