Cookie Dough Overnight Oats Recipe

I reimagined Cookie Dough Overnight Oats by swapping one unexpected pantry ingredient most people overlook, and the trick is so simple you’ll want to try it.

I wasn’t expecting breakfast to taste like dessert, but this Cookie Dough Overnight Oats did. I keep finding myself thinking about that first spoonful, the almost raw cookie dough vibe without the guilt.

There’s something about old-fashioned rolled oats meeting little bursts of mini chocolate chips that tricks your brain, and I’m lowkey proud for inventing it. It feels like sneaking a sweet treat into your morning and nobody needs to know.

Sometimes I eat it straight from the jar at midnight, yeah, guilty as charged. If you like cookie dough, this will make you curious fast.

Ingredients

• Whole grain, fiber rich, keeps you full, gentle carbs for steady energy.
• Adds creaminess, calcium and protein, varies by type, boosts drinkability and mouthfeel.
• Thick, tangy, packs protein and probiotics, makes oats creamy and slightly tart.
• Healthy fats, plant protein, rich flavor, makes cookie dough vibe and satiety.
• Boosts texture, makes mix thicker and more cookie dough like, adds fiber.
• Tiny but mighty, give omega 3s, fiber, gel like texture and extra thickness.
• Sweet bursts, add sugar and flavor, make it dessert like, use sparingly.

Ingredient Quantities

• 1/2 cup old-fashioned rolled oats
• 1/2 cup milk (dairy or plant-based)
• 1/4 cup plain greek yogurt
• 1 tbsp maple syrup or honey
• 1 tbsp brown sugar, packed (optional)
• 2 tbsp creamy peanut butter or almond butter
• 2 tbsp oat flour or finely ground oats
• 1/2 tsp vanilla extract
• pinch of salt
• 2 tbsp mini chocolate chips
• 1 tbsp chia seeds (optional)

How to Make this

1. In a jar or bowl mix 1/2 cup old fashioned rolled oats, 2 tbsp oat flour (or finely ground oats), a pinch of salt, and 1 tbsp chia seeds if using; toss in 1 tbsp packed brown sugar now if you want it richer.

2. Add the wet ingredients: 1/2 cup milk, 1/4 cup plain Greek yogurt, 1 tbsp maple syrup or honey, 2 tbsp creamy peanut butter or almond butter, and 1/2 tsp vanilla extract. If your nut butter is stiff, microwave it for 10 to 15 seconds so it mixes easier.

3. Stir vigorously until everything is combined and the peanut butter is mostly broken up; scrape the sides so no dry flour pockets remain. The texture should be thick and cookie dough like, add a splash more milk if it feels too dry.

4. Fold in 2 tbsp mini chocolate chips, but save a few for topping later.

5. Taste and adjust sweetness or salt if needed; dont skip the pinch of salt, it makes the flavors pop.

6. Seal the jar or cover the bowl and refrigerate for at least 4 hours, preferably overnight so the oats soften and flavors meld.

7. Next morning stir the oats well. If its too thick add 1 to 2 tbsp milk to loosen to your preferred consistency.

8. Top with the reserved mini chocolate chips and a drizzle of extra nut butter, or a sprinkle of extra brown sugar if you want that cookie crunch.

9. Eat cold or warm for 20 to 30 seconds in the microwave if you prefer it warm. Store covered in the fridge for up to 3 days.

Equipment Needed

1. Mason jar or small airtight container with lid (16 oz works great) — use for mixing and storing, cuts down on dishes
2. Measuring cups and spoons (1/2 cup, 1/4 cup, 1 tbsp, 1/2 tsp) — accuracy matters for texture
3. Small mixing bowl (if you dont want to mix right in the jar)
4. Spoon or rubber spatula to stir and scrape the sides, get every dry bit mixed in
5. Fork or small whisk to break up the nut butter and smooth the mix
6. Microwave or small saucepan to warm stiff nut butter for 10 to 15 seconds if needed
7. Refrigerator for chilling at least 4 hours or overnight, plus a small spoon for topping and eating

FAQ

Cookie Dough Overnight Oats Recipe Substitutions and Variations

• Milk: oat milk, soy milk, or almond milk, or canned coconut milk thinned with water for extra creaminess it makes the oats richer
• Plain Greek yogurt: swap for regular plain yogurt, coconut yogurt, or blended silken tofu for a dairy free boost
• Peanut butter or almond butter: use cashew butter, sunflower seed butter for a nut free option, or tahini for a savory twist
• Maple syrup or honey: agave nectar, date syrup, or brown sugar dissolved in a little warm water all work fine

Pro Tips

– warm your nut butter a little if it’s stiff, like 10 to 15 seconds in the microwave or stir in a teaspoon of milk so it blends smooth, just dont overheat it or it gets grainy.

– start with less milk and add a splash at a time after refrigerating so you can nail the texture, it should be thick and cookie dough like not soupy, and remember a tiny pinch more salt makes the sweetness pop.

– fold most of the chocolate chips in but save some for the top, chips that touch the cold oats stay firm and look nicer, and if you want melty chips heat only for 20 to 30 seconds after you take it out.

– make ahead in single serve jars for grab and go, they keep well for up to three days, give each jar a good stir before eating and add a little milk if it got too stiff in the fridge.