Cookie Dough Overnight Oats Recipe
A delicious and easy-to-make Cookie Dough Overnight Oats recipe that combines creamy oats, chocolate chips, and nut butter for a nutritious and indulgent breakfast. This recipe is perfect for a quick grab-and-go meal with a tasty cookie dough twist.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 6 hours 10 minutes (including chilling time)
- Yield: 1 serving 1x
- Category: Breakfast
- Method: No-cook, Overnight Soaking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Oats Base
- 1 cup rolled oats (use gluten-free oats for a gluten-free version)
- 1 tbsp chia seeds
- 1 pinch kosher salt
Flavor & Sweetness
- 2 tbsp mini chocolate chips (dark or milk chocolate)
- 1 tbsp maple syrup
Protein & Creaminess
- 1 scoop protein powder (whey or plant-based)
- 2 tbsp peanut butter or almond butter
Instructions
- Combine dry ingredients: In a medium bowl or a mason jar, add 1 cup of rolled oats, 1 tbsp chia seeds, 1 scoop protein powder, and a pinch of kosher salt. Stir to mix evenly.
- Add wet ingredients: Mix in 2 tbsp peanut butter or almond butter and 1 tbsp maple syrup. Stir well to evenly distribute the nut butter and sweetness throughout the oats.
- Incorporate liquid: Add 1 cup of milk of your choice (dairy or plant-based) to the mixture, stirring thoroughly until all ingredients are combined.
- Add chocolate chips: Fold in 2 tbsp mini chocolate chips, saving a few to sprinkle on top for garnish if desired.
- Refrigerate overnight: Cover the bowl or jar and place it in the refrigerator for at least 6 hours or overnight to allow the oats and chia seeds to soak up the liquid and soften.
- Serve and enjoy: In the morning, give the oats a good stir, add more milk if needed to reach your desired consistency, garnish with additional chocolate chips, and enjoy your cookie dough overnight oats!
Notes
- For a vegan version, use plant-based protein powder and plant milk.
- Adjust sweetness by adding more or less maple syrup according to taste.
- Use gluten-free oats to make this recipe gluten-free.
- Store leftovers covered in the refrigerator for up to 3 days.
- You can substitute nut butter with sunflower seed butter for a nut-free option.
Nutrition
- Serving Size: 1 cup (about 250g)
- Calories: 370
- Sugar: 8g
- Sodium: 120mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 7g
- Protein: 20g
- Cholesterol: 5mg
Keywords: overnight oats, cookie dough oats, healthy breakfast, protein oats, no cook breakfast
Find it online: https://kitchenbynora.com/cookie-dough-overnight-oats-recipe/
