Description
This Cookie Dough Overnight Oats recipe offers a delicious and nutritious make-ahead breakfast packed with oats, protein powder, peanut butter, and chocolate chips for a cookie dough flavor. It’s easy to prepare the night before, making mornings quick and satisfying, either enjoyed cold or warmed up.
Ingredients
Scale
Dry 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
Wet Ingredients
- 2 tbsp peanut butter or almond butter
- 1 tbsp maple syrup
- 1 tsp vanilla extract
- 1 cup milk (almond, cashew, or dairy milk)
Instructions
- Combine Dry Ingredients: In a large bowl, mix together the rolled oats, chia seeds, mini chocolate chips, protein powder, and a pinch of kosher salt until evenly combined.
- Add Wet Ingredients: Stir in the peanut butter, maple syrup, vanilla extract, and milk to the dry ingredients, mixing thoroughly to create a smooth and integrated mixture.
- Refrigerate Overnight: Divide the mixture evenly into 4 jars or bowls, cover them tightly, and refrigerate overnight or for at least 3 hours to allow the oats and chia seeds to soak and soften, blending flavors.
- Serve: In the morning, stir the oats well. Enjoy them cold straight from the fridge, or warm them in the microwave for 30 seconds to 1 minute if preferred warm.
Notes
- Use gluten-free oats to make this recipe gluten-free.
- Choose your favorite protein powder depending on dietary preferences (whey or plant-based).
- For a vegan version, use plant-based protein powder and non-dairy milk like almond or cashew milk.
- Adjust sweetness by adding more or less maple syrup according to taste.
- To save time, prepare the mixture the night before and store in airtight containers for grab-and-go breakfasts.
