Ever wished you could have dessert for breakfast without the sugar crash? That’s exactly what cookie dough overnight oats deliver. Imagine creamy oats that taste like vanilla cookie dough swirled with nut butter, melty chocolate chips, and just the right touch of sweetness.
The best part? There’s zero cooking involved. You stir it all together in five minutes, pop it in the fridge overnight, and wake up to a breakfast that feels indulgent but is secretly packed with protein, fiber, and healthy fats. Perfect for busy mornings, meal prep, or anyone who wants a guilt-free way to satisfy that cookie craving before noon.
Ingredients for Cookie Dough Overnight Oats
- 1 cup rolled oats (certified gluten-free if needed)
- 1 cup milk (dairy, almond, oat, or coconut)
- 2 tablespoons almond butter or peanut butter (smooth, unsweetened works best)
- 1 tablespoon maple syrup or honey (or mashed banana for lower sugar)
- 1 teaspoon vanilla extract
- ½ teaspoon ground cinnamon
- 1 tablespoon chia seeds or flaxseeds (optional, thickens oats)
- 1 tablespoon mini chocolate chips
- 1 tablespoon crushed nuts (pecans or walnuts, optional for crunch)
Step-by-Step Instructions
- Mix the base: In a medium bowl or mason jar, combine oats, milk, nut butter, maple syrup, vanilla, and cinnamon. Stir until everything looks smooth and creamy.
- Thicken it up (optional): Add chia or flaxseeds if you like thicker oats. They’ll absorb liquid overnight and give you that cookie dough-like texture.
- Add the fun stuff: Fold in mini chocolate chips and crushed nuts.
- Let it chill: Cover and refrigerate for at least 4 hours (overnight gives the best texture).
- Serve & enjoy: In the morning, give it a stir. Add a splash of milk if it’s too thick. Top with extra chocolate chips, a drizzle of almond butter, or even a sprinkle of sea salt.
Tips & Tricks for the Best Cookie Dough Flavor
- Use rolled oats, not quick oats (too mushy) or steel-cut (too firm unless soaked longer).
- A natural nut butter with no added sugar or oils gives the richest cookie-dough taste.
- For more sweetness, swap maple syrup for a spoon of brown sugar—closer to cookie dough flavor.
- Want it more filling? Stir in a scoop of vanilla protein powder before refrigerating.
Variations & Substitutions
- Dairy-free: Use almond, oat, or coconut milk.
- Nut-free: Swap almond butter for sunflower seed butter or tahini.
- High-protein: Add protein powder or mix in Greek yogurt.
- Low-sugar: Replace sweetener with mashed banana.
- Extra indulgent: Swirl in a spoon of mini white chocolate chips or drizzle melted chocolate on top.
Storage & Meal Prep Tips
- Store in an airtight container in the fridge for up to 4 days.
- Great for batch prep—make 3–4 jars at once for grab-and-go breakfasts.
- Can you freeze overnight oats? Yes, but the texture is softer after thawing—better for meal prep smoothies.
Frequently Asked Questions
Do I have to eat overnight oats cold?
Nope! You can microwave them for 30–60 seconds in the morning if you prefer a warm version.
Can I make these without chia seeds?
Absolutely. Chia just thickens the oats, but you’ll still get a creamy texture without them.
How long do overnight oats last in the fridge?
Typically 3–4 days. Just give them a stir and add a splash of milk if they’ve thickened too much.
Can I prep this in bulk?
Yes, make a large batch in a mixing bowl, portion into jars, and refrigerate for ready-to-eat breakfasts all week.
Nutrition Information (per serving, without optional add-ins)
- Calories: ~350
- Protein: 11g
- Carbohydrates: 42g
- Fiber: 8g
- Fat: 15g
- Sugar: 9g
Cookie dough overnight oats prove you don’t have to choose between healthy and indulgent. With just a few pantry staples and five minutes of prep, you’ve got a breakfast that feels like dessert but fuels you like a power meal.
Try it tonight, wake up to it tomorrow, and if you love it, share the recipe or leave a rating. Because honestly, who doesn’t want cookie dough for breakfast?
Cookie Dough Overnight Oats (Healthy No-Cook Breakfast Recipe)
Ingredients
- 1 cup rolled oats (certified gluten-free if needed)
- 1 cup milk (dairy, almond, oat, or coconut)
- 2 tbsp almond butter or peanut butter (smooth, unsweetened works best)
- 1 tbsp maple syrup or honey (or mashed banana for lower sugar)
- 1 tsp vanilla extract
- ½ tsp ground cinnamon
- 1 tbsp chia seeds or flaxseeds (optional, thickens oats)
- 1 tbsp mini chocolate chips
- 1 tbsp crushed nuts (pecans or walnuts, optional for crunch)
Instructions
- Mix the base: In a medium bowl or mason jar, combine oats, milk, nut butter, maple syrup, vanilla, and cinnamon. Stir until everything looks smooth and creamy.
- Thicken it up (optional): Add chia or flaxseeds if you like thicker oats. They’ll absorb liquid overnight and give you that cookie dough-like texture.
- Add the fun stuff: Fold in mini chocolate chips and crushed nuts.
- Let it chill: Cover and refrigerate for at least 4 hours (overnight gives the best texture).
- Serve & enjoy: In the morning, give it a stir. Add a splash of milk if it’s too thick. Top with extra chocolate chips, a drizzle of almond butter, or even a sprinkle of sea salt.
Notes
- Make-ahead friendly: Best when chilled overnight, but 4 hours is enough if you’re in a rush.
- Storage: Keeps well in the fridge for up to 4 days. Stir before eating and add a splash of milk if too thick.
- Texture tip: Rolled oats work best. Quick oats get too soft, and steel-cut oats need much longer soaking.
- Nut butter choice: Natural almond butter or peanut butter gives the richest cookie dough flavor.
- Protein boost: Add Greek yogurt or a scoop of vanilla protein powder before chilling.
- Sweetness swap: Maple syrup gives a smooth flavor, while brown sugar makes it taste more like real cookie dough.
- Serving idea: Top with extra chocolate chips, chopped nuts, or a drizzle of nut butter before serving.