Cookie Dough Overnight Oats for a Guilt-Free Morning Treat

Quick and nutritious Cookie Dough Overnight Oats are the perfect guilt-free breakfast to kickstart your day.

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Prep Time 10

Chilling Time 4

Total Time 4 10

Servings: 2 servings

Course: Breakfast

Calories: 350

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Oats

1 cup Rolled Oats Instant oats work but may become mushy.
1 cup Milk Any milk is great (dairy or plant-based); almond milk adds a light flavor.

For the Creaminess

1/2 cup Greek Yogurt Use coconut or almond yogurt for a dairy-free option.
2 tablespoons Nut Butter Almond butter offers sweetness; peanut butter works too. For nut-free, try sunflower seed butter!

For the Sweetness

2 tablespoons Maple Syrup Honey is a tasty substitute if preferred.
1 teaspoon Vanilla Extract Use pure extract for the best flavor.

For the Cookie Dough Flavor

2 tablespoons Mini Chocolate Chips Dark chocolate chips can reduce sugar content.

Equipment

Mixing Bowl
whisk or spoon
jar or airtight container

Method

Step-by-Step Instructions

In a large mixing bowl or jar, combine rolled oats, milk of your choice, Greek yogurt, maple syrup, vanilla extract, and almond butter. Mix thoroughly until smooth and creamy.
Gently fold in mini chocolate chips, being careful not to over-stir.
Cover the mixing bowl or jar with a lid or plastic wrap and refrigerate for at least 4 hours, or overnight for best results.
Remove from refrigerator and stir gently. Add a splash of milk if needed for desired consistency.
Top with extra mini chocolate chips and any chopped nuts you desire before serving.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 45gProtein: 15gFat: 12gSaturated Fat: 3gPolyunsaturated Fat: 4gMonounsaturated Fat: 4gCholesterol: 5mgSodium: 120mgPotassium: 350mgFiber: 8gSugar: 10gCalcium: 15mgIron: 10mg

Notes

Mix well to ensure all components are blended thoroughly. Leftovers can be stored in an airtight container for up to 3 days. Stir before serving to restore creaminess.

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