Description
Cookie Dough Overnight Oats combine the sweetness of chocolate chips and the creaminess of peanut butter with nutrient-dense oats and chia seeds for a delicious, easy, and protein-packed breakfast option that’s ready with zero morning prep.
Ingredients
Scale
Main Ingredients
- 1 cup rolled oats (use gluten-free oats for a gluten-free version)
- 1 tbsp chia seeds
- 2 tbsp mini chocolate chips (dark or milk chocolate)
- 1 scoop protein powder (whey or plant-based)
- 1 pinch kosher salt
- 2 tbsp peanut butter or almond butter
- 1 tbsp maple syrup
- 1 tsp vanilla extract
- 1 cup milk (almond, cashew, or dairy milk)
Instructions
- Mix dry ingredients: In a large bowl, combine the rolled oats, chia seeds, mini chocolate chips, protein powder, and kosher salt. Stir well to evenly distribute all the dry ingredients.
- Add wet ingredients: Add the peanut butter, maple syrup, vanilla extract, and milk to the dry mixture. Stir thoroughly until the mixture is fully combined and smooth.
- Refrigerate overnight: Divide the mixture evenly into 4 jars or bowls. Cover them securely and refrigerate for at least 3 hours, ideally overnight, to let the oats absorb the liquid and flavors.
- Serve: In the morning, stir the oats to recombine. Enjoy cold straight from the fridge or heat in the microwave for 30 seconds to 1 minute if a warm breakfast is preferred.
Notes
- For a gluten-free version, ensure that you use certified gluten-free rolled oats.
- Peanut butter can be swapped with almond butter or any nut/seed butter of choice.
- Use dairy or plant-based milk depending on dietary preference.
- Adjust sweetness by adding more or less maple syrup as desired.
- Protein powder can be tailored to nutritional needs, including vegan or whey-based options.
- If you prefer a thicker texture, reduce milk slightly.
