🎉 Introduction
Cookie Dough Overnight Oats are the ultimate healthy-meets-indulgent breakfast. They deliver everything you love about cookie dough—sweet vanilla flavor, creamy nut butter, and chocolate chips—while staying completely plant-based, no-bake, and nourishing.
This recipe is perfect for busy mornings, meal prep, or when you want something comforting that still fuels your day. With rolled oats, chia seeds, and vegan protein powder, these overnight oats are filling, satisfying, and rich in fiber and plant-based protein.
It’s a dessert-style breakfast that feels indulgent but supports a balanced lifestyle.
🧰 Equipment Needed
- Large bowl or mason jar
- Spoon or spatula
- Measuring cups
- Measuring spoons
- Airtight container or lid
🛒 Ingredients
- 1½ cups rolled oats
- 2 cups dairy-free milk
- 2 tablespoons chia seeds
- 1 scoop vegan protein powder (your favorite flavor)
- 3 tablespoons maple syrup
- 2 tablespoons peanut butter or almond butter
- 1 teaspoon vanilla extract
- 3 tablespoons vegan chocolate chips
These ingredients create oats that are creamy, cookie-dough-like, lightly sweet, and deeply satisfying.
👩🍳 Directions
Step 1:
Add the rolled oats and chia seeds to a large bowl or mason jar.
Step 2:
Pour in the dairy-free milk and stir to combine.
Step 3:
Add the vegan protein powder and mix thoroughly until fully incorporated with no lumps.
Step 4:
Stir in the maple syrup and vanilla extract.
Step 5:
Add the peanut butter or almond butter and mix until the oats become creamy and evenly coated.
Step 6:
Fold in the vegan chocolate chips.
Step 7:
Cover the bowl or jar with a lid.
Step 8:
Refrigerate for at least 4 hours, preferably overnight, until thick and spoonable.
Step 9:
Before serving, stir well. Add a splash of dairy-free milk if a thinner texture is desired.
Step 10:
Enjoy straight from the jar or transfer to a bowl.
🍽️ Servings & Timing
- Servings: 2–3
- Prep Time: 5 minutes
- Chill Time: 4–8 hours
- Total Time: 5 minutes active
Ideal for meal prep and grab-and-go mornings.
🧊 Storage & Reheating
Storage:
- Store in an airtight container in the refrigerator for up to 4 days
Serving tips:
- Best enjoyed cold
- Let sit at room temperature for a few minutes before eating if desired
No reheating required.
🥄 Variations
- Extra cookie dough vibe: Add a pinch of sea salt
- Chocolate overload: Add cocoa powder
- Nut-free: Use sunflower seed butter
- Sweeter: Increase maple syrup slightly
- Crunchy topping: Add extra chocolate chips before serving
Each variation keeps the oats fun, flexible, and satisfying.
❓ 10 FAQs
- Does this really taste like cookie dough?
Yes—vanilla, nut butter, and chocolate chips give that classic flavor. - Is this recipe vegan?
Yes, fully plant-based. - Is it high in protein?
Yes, thanks to protein powder and chia seeds. - Can kids eat this?
Absolutely. - Can I make this without protein powder?
Yes, just omit or add more oats. - Are overnight oats filling?
Very—fiber and fats keep you full. - Can I double the recipe?
Yes, perfect for batch prep. - Do chia seeds matter?
They help thicken and add nutrients. - Can I use quick oats?
Yes, texture will be softer. - Can I eat it warm?
Yes, gently warm if preferred.
🏁 Conclusion
Cookie Dough Overnight Oats prove that breakfast can be both fun and nourishing. Creamy, sweet, and packed with plant-based goodness, this recipe is perfect for anyone who wants dessert vibes without the guilt.
Once you try it, it’ll become a staple in your overnight oats rotation.
Cookie Dough Overnight Oats – Vegan, High-Protein No-Cook Breakfast That Tastes Like Dessert
Ingredients
Equipment
Method
- Add the rolled oats and chia seeds to a large bowl or mason jar.
- Pour in the dairy-free milk and stir to combine.
- Add the vegan protein powder and mix thoroughly until fully incorporated with no lumps.
- Stir in the maple syrup and vanilla extract.
- Add the peanut butter or almond butter and mix until the oats become creamy and evenly coated.
- Fold in the vegan chocolate chips.
- Cover the bowl or jar with a lid.
- Refrigerate for at least 4 hours, preferably overnight, until thick and spoonable.
- Before serving, stir well. Add a splash of dairy-free milk if a thinner texture is desired.
- Enjoy straight from the jar or transfer to a bowl.
Notes
Yes—vanilla, nut butter, and chocolate chips give that classic flavor. Is this recipe vegan?
Yes, fully plant-based. Is it high in protein?
Yes, thanks to protein powder and chia seeds. Can kids eat this?
Absolutely. Can I make this without protein powder?
Yes, just omit or add more oats. Are overnight oats filling?
Very—fiber and fats keep you full. Can I double the recipe?
Yes, perfect for batch prep. Do chia seeds matter?
They help thicken and add nutrients. Can I use quick oats?
Yes, texture will be softer. Can I eat it warm?
Yes, gently warm if preferred. 🏁 Conclusion Cookie Dough Overnight Oats prove that breakfast can be both fun and nourishing. Creamy, sweet, and packed with plant-based goodness, this recipe is perfect for anyone who wants dessert vibes without the guilt. Once you try it, it’ll become a staple in your overnight oats rotation.
