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.