Cookie Dough Overnight Oats

Why You’ll Love This Recipe

This recipe delivers the best of both worlds—comfort and nutrition. The combination of oats and chia seeds creates a creamy, pudding-like texture, while nut butter and chocolate chips give it a rich, cookie dough flavor. It’s perfect for busy mornings since all the prep happens the night before, and you can customize it with different toppings or mix-ins. Plus, it’s vegan, gluten-free, and free from refined sugar, making it a great choice for a variety of dietary needs.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Rolled oats (slow or quick cook, gluten free if needed)

• Chia seeds

• Vegan chocolate chips or cacao nibs

• Peanut butter or almond butter

• Maple syrup

• Vanilla extract

• Dairy-free milk

• Optional: vegan protein powder

Directions

1. In a large bowl, mix all dry ingredients together.

2. Add wet ingredients and stir until fully combined.

3. Divide the mixture evenly into bowls or storage containers and cover.

4. Refrigerate for at least 4 hours or overnight until thickened.

5. Serve chilled and enjoy.

Servings and timing

• Servings: 3

• Prep time: 5 minutes

• Cook time: 0 minutes

• Overnight soaking: 4 hours or more

• Total time: 4 hours 5 minutes

Variations

• Nut-Free: Use sunflower seed butter or tahini instead of peanut/almond butter.

• Extra Protein: Add a scoop of your favorite vegan protein powder.

• Sugar-Free: Replace maple syrup with a sugar-free sweetener like monk fruit or stevia.

• Fruit Boost: Add fresh berries, banana slices, or dried fruit before serving.

• Crunch Factor: Top with granola or crushed nuts just before eating.

Storage/Reheating

Store your cookie dough overnight oats in a sealed container in the refrigerator for up to 5 days. These oats are best enjoyed cold, but if you prefer them warm, heat gently in the microwave or on the stovetop with a splash of milk until warmed through.

FAQs

1. Can I make this recipe without chia seeds?

Yes, but the texture will be less thick and pudding-like. You can substitute with ground flaxseeds.

2. Can I use steel-cut oats instead of rolled oats?

Not without adjustments—steel-cut oats require more liquid and a longer soaking time, often overnight plus additional hours.

3. Can I make this ahead for the whole week?

Absolutely. Prepare a large batch and store in individual containers for grab-and-go breakfasts all week.

4. What type of dairy-free milk works best?

Almond, soy, oat, or coconut milk all work well—just choose your favorite.

5. How do I make it less sweet?

Simply reduce the maple syrup or use unsweetened dairy-free milk.

6. Can I freeze overnight oats?

Yes, but the texture may change after thawing. Freeze in individual portions and thaw overnight in the fridge.

7. Do I need to stir the oats before eating?

Yes, a quick stir before eating helps redistribute ingredients and ensures even texture.

8. Can I add yogurt to this recipe?

Yes, adding a few spoonfuls of plant-based yogurt makes it extra creamy and adds probiotics.

9. How do I make this recipe more filling?

Add protein powder, more nut butter, or extra chia seeds for sustained energy.

10. Can I use regular chocolate chips?

Yes, if you’re not vegan or dairy-free, regular chocolate chips work just as well.

Conclusion

Cookie dough overnight oats are the perfect balance of indulgence and nutrition, giving you a breakfast that feels like a treat but fuels your day. With just 5 minutes of prep and endless customization options, they’re an easy and delicious addition to your meal prep routine. Whether you enjoy them straight from the fridge or with a few fun toppings, they’re sure to become a go-to favorite.

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