Cookie Dough Overnight Oats Recipe

Introduction

Enjoy a delicious twist on traditional overnight oats with this cookie dough-inspired recipe. Creamy, chocolatey, and perfectly sweet, it’s a quick and easy breakfast that feels like a treat. Prepare it the night before and wake up to a ready-to-eat, comforting meal.

Ingredients

• 1/2 cup rolled oats (not instant)
• 1 tablespoon chia seeds
• 1 teaspoon almond flour (optional, for that cookie dough texture)
• 1 cup milk of choice (dairy or non-dairy like almond, soy, or oat milk)
• 1 tablespoon sweetener of choice (maple syrup, honey, or agave nectar)
• 1 teaspoon vanilla extract
• 1 tablespoon mini chocolate chips
• Pinch of salt

Instructions

1. Step 1: In a jar, bowl, or airtight container, combine the rolled oats, chia seeds, and almond flour if using. Stir to evenly distribute all ingredients.
2. Step 2: Pour in your milk of choice, then add the sweetener and vanilla extract.
3. Step 3: Stir everything vigorously until well combined and no dry clumps remain, ensuring the sweetener dissolves.
4. Step 4: Gently fold in the mini chocolate chips and pinch of salt, being careful not to overmix so the chips stay distinct.
5. Step 5: Seal the container tightly and refrigerate for at least 4 hours, preferably 8-12 hours, allowing the oats and chia seeds to soften and thicken.
6. Step 6: In the morning, check the consistency and add a splash of milk if you prefer it creamier. Stir gently to combine.
7. Step 7: Serve cold straight from the fridge, optionally topping with extra chocolate chips, nut butter, or a sprinkle of sea salt for extra flavor.

Tips & Variations

• Use almond flour to mimic the authentic cookie dough texture, but it can be omitted if unavailable.
• Try swapping mini chocolate chips for chopped nuts or dried fruit for a different twist.
• Adjust sweetness to taste by increasing or decreasing the amount of sweetener.
• If you prefer a warmer breakfast, gently heat the oats before eating or enjoy at room temperature.

Storage

Store the overnight oats covered in the refrigerator for up to 3 days. For best texture and flavor, consume within 24-48 hours. You can eat them cold or warm them briefly in the microwave, stirring well before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use instant oats instead of rolled oats?

Instant oats tend to become mushy and lose texture overnight, so rolled oats are recommended for the best consistency in overnight oats.

Can I make this vegan?

Yes, simply use a non-dairy milk like almond, soy, or oat milk and choose a vegan sweetener such as maple syrup or agave nectar.

Cookie Dough Overnight Oats Recipe

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★★★★★

4.7 from 139 reviews

• Author: Lana
• Total Time: 8 minutes plus 8-12 hours resting time
• Yield: 1 serving 1x
• Diet: Vegetarian

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Description

Delight in a creamy, no-cook breakfast with these Cookie Dough Overnight Oats. Combining rolled oats, chia seeds, and almond flour for a luscious cookie dough texture, this recipe is sweetened with your choice of natural sweeteners and studded with mini chocolate chips for irresistible bursts of chocolate in every bite. Simply mix, refrigerate overnight, and enjoy a healthy, delicious start to your day.

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Ingredients

Scale 1x2x3x

Main Ingredients

• 1/2 cup rolled oats (not instant)
• 1 tablespoon chia seeds
• 1 teaspoon almond flour (optional, for that cookie dough texture)
• 1 cup milk of choice (dairy or non-dairy like almond, soy, or oat milk)
• 1 tablespoon sweetener of choice (maple syrup, honey, or agave nectar)
• 1 teaspoon vanilla extract
• 1 tablespoon mini chocolate chips
• Pinch of salt

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Instructions

1. Combine Dry Ingredients: In a jar, bowl, or airtight container, add the rolled oats, chia seeds, and almond flour (if using). Stir them together thoroughly to ensure even distribution. The chia seeds help thicken the mixture overnight, while the almond flour adds a delightful cookie dough texture.
2. Add Liquids and Sweeteners: Pour in your chosen milk and add the sweetener of your choice alongside the vanilla extract. These liquids hydrate the oats and chia seeds, creating a creamy, flavorful base.
3. Mix Thoroughly: Stir all ingredients vigorously until well combined and there are no clumps of dry oats or chia seeds visible. Ensure the sweetener is fully dissolved for a uniform taste.
4. Fold in Chocolate Chips and Salt: Gently fold in the mini chocolate chips along with a pinch of salt to enhance the flavor. Avoid overmixing here to keep the chocolate chips intact for delightful bursts of chocolate.
5. Refrigerate Overnight: Seal the container tightly with a lid or plastic wrap and place it in the refrigerator for at least 4 hours, preferably 8-12 hours. This resting period allows the oats and chia seeds to absorb the liquid and soften to the perfect consistency.
6. Adjust Consistency: In the morning, check the texture of your oats. If they feel too thick, stir in a splash more milk until you reach your preferred creaminess.
7. Serve and Enjoy: Your cookie dough overnight oats are ready to eat cold straight from the fridge. For added indulgence, top with extra chocolate chips, a drizzle of nut butter, or a sprinkle of sea salt.

Notes

• Use rolled oats, not instant, for the best texture.
• Almond flour is optional but enhances the cookie dough mouthfeel.
• Adjust sweetness and milk type to your preference or dietary needs.
• Can be prepared in advance and kept refrigerated for up to 3 days.
• For variety, try adding nuts, seeds, or fresh fruit as toppings.

• Prep Time: 8 minutes
• Cook Time: 0 minutes
• Category: Breakfast
• Method: No-Cook
• Cuisine: American

Keywords: overnight oats, cookie dough, breakfast, healthy breakfast, no-cook oats, chia seeds, chocolate chips, easy breakfast, vegetarian