Cookie Dough Overnight Oats
A deliciously indulgent yet healthy breakfast option that combines the creamy texture of oats with the delightful flavors of cookie dough.
Ingredients
Base Ingredients
- 1 cup rolled oats The base of our dish; they provide a hearty texture.
- 1 cup unsweetened almond milk Adds creaminess while keeping the recipe dairy-free.
- ½ cup Greek yogurt (plain or vanilla) Enhances creaminess and adds protein.
- 2 tbsp natural peanut butter or almond butter Source of healthy fats for cookie dough taste.
- 2 tbsp pure maple syrup or honey Provides necessary sweetness.
- ¼ cup mini chocolate chips Adds cookie dough flavor.
- 1 tsp vanilla extract Keeps the flavor profile rich.
Instructions
Preparation
- In a mixing bowl, combine rolled oats, almond milk, Greek yogurt, nut butter, maple syrup, and vanilla extract. Stir until the mixture is creamy.
- Gently fold in mini chocolate chips.
- Divide the mixture into small jars or containers. Leave some space at the top.
- Seal your jars and refrigerate for at least 4 hours or overnight.
- Before serving, top your overnight oats with additional chocolate chips or fresh fruit.
Notes
Store the oats tightly sealed in the refrigerator for up to 5 days. For variations, try different nut butters or swap chocolate chips for dried fruits.