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Cookie Dough Overnight Oats - A Creamy, No-Cook Breakfast Treat

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Prep Time 10 minutes
Total Time 10 minutes
Servings: 2 servings
Ingredients Method

Ingredients
  

  • Old-fashioned rolled oats (1/2 cup per serving) — for the best texture
  • Milk of choice (1/2 to 2/3 cup) — dairy, almond, oat, or soy
  • Plain Greek yogurt (2 to 3 tablespoons) — optional, for creaminess and protein
  • Nut or seed butter (1 tablespoon) — almond, cashew, peanut, or sunflower
  • Maple syrup or honey (1 to 1½ teaspoons) — adjust to taste
  • Vanilla extract (1/2 teaspoon) — key for cookie dough flavor
  • Pinch of fine sea salt — enhances sweetness and mimics dough
  • Chia seeds (1 teaspoon) — optional, for thickness and fiber
  • Mini chocolate chips (1 to 2 tablespoons) — dairy-free if needed
  • Optional add-ins: a dash of cinnamon, 1 tablespoon collagen or protein powder, or a few crushed walnuts

Method
 

  1. Start with the base. Add rolled oats to a jar or container with a tight lid. Use 1/2 cup per serving as your standard.
  2. Mix the liquids. In the same jar, add milk, yogurt (if using), vanilla, and maple syrup. Stir well until everything looks uniform.
  3. Add the “dough” elements. Stir in nut or seed butter and a pinch of salt. If using chia seeds, add them now so they can help thicken the mixture overnight.
  4. Adjust thickness. If you like looser oats, add a splash more milk. For thicker oats, hold back and rely on the chia and yogurt to set up.
  5. Fold in chocolate chips. Mix in the mini chips gently so they distribute evenly. Save a few for topping if you like.
  6. Chill. Cover and refrigerate for at least 3 hours, but overnight is best for perfect texture.
  7. Serve. In the morning, give the oats a quick stir. Add a drizzle of milk if they’re too thick. Top with a few extra chips, a sprinkle of flaky salt, or a small dollop of nut butter.