Cookie Dough Overnight Oats are a yummy and easy breakfast treat! Made with oats, milk, and a touch of cookie dough flavor, they taste like dessert but are healthy.
I love waking up to these oats, ready to grab and go! Plus, they are a great way to start your day feeling cozy. Who wouldn’t want cookies for breakfast? 🍪
Key Ingredients & Substitutions
Rolled Oats: They provide the base for this recipe. I recommend using rolled oats because they soak well and give a nice creamy texture. Quick oats will work, but they may turn mushy.
Milk: You can use any milk you prefer! I like almond milk for a nutty touch, but cow’s milk or oat milk work great too. If you’re looking for a creamy boost, try adding a splash of coconut milk.
Greek Yogurt: This is optional but adds extra creaminess and protein. If you’re dairy-free, try coconut yogurt or skip it entirely. I love the tart flavor it provides.
Maple Syrup or Honey: Both sweeteners bring a lovely flavor. Maple syrup is my favorite for its unique taste, but feel free to use agave nectar for a vegan option.
Peanut Butter or Almond Butter: These nut butters give that cookie dough taste. If you have nut allergies, sunflower seed butter is a delightful alternative!
How Do I Get the Perfect Consistency for My Overnight Oats?
The key to creamy overnight oats is the soaking time and the right ratio of liquid to oats. Here’s how to achieve that perfect texture:
- Use a 1:1 ratio of rolled oats to liquid. For thicker oats, reduce the liquid slightly.
- Mix all ingredients well before refrigerating, ensuring the oats are fully immersed in the liquid.
- Let them soak overnight, which allows the oats to absorb moisture and become softer.
Experiment with the soaking time to find what you like best. If you prefer a thicker texture, lessen the soaking time, but if you’re okay with a creamier mix, go for the full night!
How to Make Cookie Dough Overnight Oats
Ingredients You’ll Need:
- 1/2 cup rolled oats
- 1/2 cup milk (dairy or non-dairy, such as almond or oat milk)
- 1/4 cup Greek yogurt (optional for creaminess)
- 1 tbsp maple syrup or honey
- 1 tsp vanilla extract
- 2 tbsp mini chocolate chips (plus extra for topping)
- 2 tbsp peanut butter or almond butter (for cookie dough flavor and topping)
- Pinch of salt
- Optional: 1 tbsp chia seeds for added texture and nutrition
How Much Time Will You Need?
This recipe requires about 10 minutes to prepare, plus at least 6 hours to soak in the fridge (overnight is best!). So, it’s a quick and easy breakfast that will be ready when you wake up!
Step-by-Step Instructions:
1. Combine the Base Ingredients:
In a mixing bowl or a jar, add the rolled oats, milk, Greek yogurt (if you’re using it), maple syrup, vanilla extract, and a pinch of salt. Whisk or stir until everything is well-combined. This mixture should be slightly creamy.
2. Add Chocolate and Mix:
Next, sprinkle in the mini chocolate chips and chia seeds (if you want them). Stir again until the chocolate chips and chia seeds are evenly mixed throughout the oats.
3. Chill Overnight:
Cover your bowl or jar tightly with a lid or plastic wrap. Put it in the fridge to chill overnight, or at least for 6 hours. This gives the oats time to absorb the liquid and soften.
4. Prepare to Serve:
In the morning, take your oats out of the fridge. Give them a good stir to combine everything again. Spoon your peanut butter or almond butter on top for that cookie dough goodness.
5. Garnish and Enjoy:
Sprinkle some extra mini chocolate chips on top for a fun finishing touch. Now, it’s ready to enjoy! You can eat them cold straight from the fridge or warm them up slightly in the microwave if you prefer.
This delicious recipe results in creamy oats that deliver the flavor of cookie dough without the guilt! Perfect for busy mornings while still satisfying your sweet tooth. Enjoy every spoonful!
Can I Use Quick Oats Instead of Rolled Oats?
Yes, you can use quick oats, but keep in mind that they may result in a mushier texture. Rolled oats provide a heartier bite and soak up the liquid better, leading to a creamier consistency.
Can I Make This Recipe Vegan?
Absolutely! Just use plant-based milk (like almond or soy milk) and replace Greek yogurt with coconut yogurt or omit it entirely. Sweeten with maple syrup to keep it vegan-friendly.
How Can I Store Leftovers?
Store any leftovers in an airtight container in the fridge. They will keep well for up to 3 days. Just give them a good stir before you eat, and consider adding a splash of milk if they get too thick.
What Can I Use Instead of Peanut Butter?
If you need a nut-free option, sunflower seed butter works great! You can also try tahini or any other nut or seed butter you enjoy for a different flavor profile.
