Description

Delight in a nutritious and indulgent breakfast with these Cookie Dough Overnight Oats. Packed with rolled oats, chia seeds, chocolate chips, and protein powder, combined with creamy peanut butter and a hint of maple syrup, this no-cook recipe is perfect for a quick, delicious start to your day. Simply prepare the night before and enjoy cold or warmed up for a comforting treat reminiscent of cookie dough flavors.

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)

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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 distributed.
Add Wet Ingredients: To the dry mixture, add the peanut butter, maple syrup, vanilla extract, and milk. Stir thoroughly until all ingredients are fully incorporated into a uniform mixture.
Refrigerate Overnight: Divide the oat mixture evenly into 4 jars or bowls. Cover each container and refrigerate overnight or for at least 3 hours to allow the oats and chia seeds to swell and absorb the flavors.
Serve: In the morning, give the oats a good stir. They can be enjoyed cold straight from the fridge or warmed in the microwave for 30 seconds to 1 minute, depending on your preference.

Notes

Use gluten-free oats to make the recipe suitable for a gluten-free diet.
Choose plant-based protein powder and non-dairy milk to keep it vegan.
Adjust sweetness by varying the amount of maple syrup or substituting with honey if preferred.
For added texture, sprinkle extra chocolate chips or nuts before serving.
Can be prepared up to 2 days in advance for meal prep convenience.