Cookie Dough Overnight Oats (Printable version)
Creamy overnight oats inspired by classic cookie dough flavors with chocolate chips and wholesome ingredients.
# What you need:
→ Base
01 - 1 cup old-fashioned rolled oats
02 - 1 cup milk (dairy or unsweetened plant-based)
03 - 1/2 cup plain Greek yogurt
04 - 2 tbsp chia seeds
05 - 2 tbsp maple syrup or honey
06 - 1 tsp vanilla extract
07 - 1/2 tsp ground cinnamon
08 - Pinch of salt
→ Cookie Dough Mix-Ins
09 - 2 tbsp almond butter or peanut butter
10 - 2 tbsp mini chocolate chips
11 - 2 tbsp chopped walnuts or pecans (optional)
# How To:
01 - In a medium bowl or jar, combine oats, milk, Greek yogurt, chia seeds, maple syrup, vanilla extract, cinnamon, and salt. Stir well until fully incorporated.
02 - Add almond butter to the mixture and stir until completely blended throughout the oats.
03 - Gently fold in chocolate chips and chopped nuts (if using) until evenly distributed.
04 - Cover the bowl or jar with a lid and refrigerate for at least 6 hours, preferably overnight, to allow oats to soften and flavors to meld.
05 - In the morning, give the oats a thorough stir. Add an extra splash of milk if the mixture appears too thick for your preference.
06 - Serve chilled, topped with additional chocolate chips or a drizzle of nut butter if desired.
# Expert Advice:
01 -
- Tastes like dessert but fuels you through the whole morning without that sugar crash
- Five minutes the night before means breakfast is waiting when you roll out of bed
02 -
- The first time I made these I used steel-cut oats and ended up with something that tasted like wet gravel, so stick with old-fashioned rolled oats
- Chia seeds need that overnight soak to do their job, so do not try to speed this up with quick oats or shorter chilling time
03 -
- Toast your nuts and coconut before adding them for an almost brownie-like depth
- Mix your nut butter with a tiny splash of warm milk before swirling it in for easier incorporation