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Thick and creamy Cookie Dough Overnight Oats are packed with protein and healthy fats from peanut butter and chia seeds. This easy oatmeal is incredibly delicious too. It tastes just like cookie dough! Make it ahead of time for a healthy meal-prep-friendly breakfast.
My kids also love my chocolate overnight oats and these Strawberries and cream protein overnight oats.
If you’ve never tried overnight oats you’re in for a real treat! And these cookie dough overnight oats are beyond delicious! Overnight oats are a no-cook method of making oatmeal. Instead of cooking the oats on the stovetop or in the microwave, you soak the raw oats with milk and a few other ingredients. As the oats soak, they will absorb the liquid and become soft enough to eat uncooked. They need a bit of time to fully absorb the liquid (at least 3 hours) and work great to soak all night long; hence the name overnight oats!
In the morning, you have a ready-to-eat, delicious, creamy bowl (or jar) of oatmeal. You can eat the overnight oats cold, straight out of the refrigerator, or pop them in the microwave and warm them up a bit. The consistency is similar to porridge or pudding. It makes for a hearty and convenient breakfast that has a more thick and creamy texture than cooked oatmeal.
Why you’ll love it
- So delicious: These oats are so rich and flavorful, it’s like eating dessert for breakfast!
- Healthy: Not only do these cookie dough overnight oats taste amazing, but they also pack the nutrition to keep you full and satisfied after breakfast.
- Make ahead: Make a batch, which serves 4, on Sunday, and have a ready-to-go, nutritious breakfast throughout the busy week. You can double the recipe if you want to make enough for multiple people.
Ingredients you will need
Cookie dough overnight oats are packed with good-for-you ingredients. They also make for a hearty, satisfying breakfast with a good balance of fat, protein, and carbs. Here’s everything you’ll need to make them:
- Rolled oats: We’re using rolled oats to keep a creamy texture. Be sure to use certified gluten-free oats, if you need to keep the overnight oats gluten-free.
- Chia seeds: Adds healthy fats, fiber, and protein. Plus they thicken up the overnight oats for a wonderful texture.
- Mini chocolate chips: Either dark or milk chocolate chips are great for that classic cookie dough flavor.
- Protein powder: For a boost of extra filling protein! Use either whey or plant-based protein powder for this recipe. If you want to make a vegan option, then you will want to use your favorite vegan protein powder.
- Kosher salt: To intensify flavors and balance all the ingredients.
- Nut butter: Use either almond butter or peanut butter to make these oats super creamy, and filling, and add a wonderful nutty flavor.
- Maple syrup: To naturally sweeten the oatmeal.
- Vanilla extract: Vanilla adds a nice, sweet flavor to the recipe. You can sub with almond extract for a nutty taste.
- Milk: Feel free to use any milk you’d like. I typically use almond milk or cashew milk for a low-calorie option.
How to make this recipe
This cookie dough overnight oats recipe could not be easier – mix, soak and enjoy!
Start off by measuring out all of the ingredients to save yourself some time. Then, add the oats, chia seeds, chocolate chips, protein powder, and salt to a large bowl. Whisk to combine.
Next, stir in the almond/peanut butter, maple syrup, vanilla, and milk.
Divide the oat mixture among 4 jars or bowls, cover, and refrigerate overnight (or at least 3 hours).
Recipe notes and tips
Here are some tips for perfect overnight oats every time!
- Vegan + dairy-free: This recipe is super easy to make vegan and dairy-free! Just be sure to use non-dairy milk and dairy-free chocolate chips.
- Nut-free: Can’t have nuts? You can simply leave out the nut butter or use sunflower seed butter, which is typically allergy-friendly.
- Warm them up: Not a fan of cold oatmeal? Overnight oats are great warmed-up, too! Simply warm them in a bowl in the microwave for 30 seconds to a minute or two, depending on how warm you like them. Once heated, give them a good stir, and feel free to add a bit more milk, if you’d like.
Frequently asked questions
Old-fashioned rolled oats create the best chewy texture for this easy overnight oats recipe. Steel-cut oats are overly chewy and don’t soften enough; quick oats absorb more liquid, leaving you with a mushier texture. Be sure to use gluten-free oats, as needed.
This recipe for cookie dough overnight oats is a very nutritious breakfast because it’s a great balance of healthy fats, fiber, carbs, and protein. They will keep you feeling full and satisfied until lunch.
I personally like to use 2% milk whenever I make overnight oats for my kids because that’s what they usually like to drink and I readily have in the fridge. Bottom line is all types of milk will work. From whole milk to fat free milk, to plant-based milk like almond milk or coconut milk.
Storing tips
This overnight oats recipe will stay good in the refrigerator in an airtight container or mason jars for up to 4 to 5 days. This makes them portable and easy to enjoy on the go during busy weekdays. Just be sure to give them a good stir if they’ve been sitting for a couple of days and/or add another splash of milk.
More overnight oats recipes to try
- Chocolate Peanut Butter Overnight Oats
- Almond Joy Overnight Oats
- Peanut Butter and Banana Overnight Oats
- Healthy PB&J Overnight Oats Recipe
- Chocolate Overnight Oats
- Banana Bread Overnight Oatmeal
- Chunky Monkey Overnight Oats
If you try a recipe and you like it, leave me some feedback in the comment section below, and don’t forget to rate it! I would love it if you shared it with friends and family.
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Cookie Dough Overnight Oats
Ingredients
- 2 cups rolled oats
- 2 tbsp chia seeds
- 1/4 cup mini chocolate chips
- 1 scoop of your favorite protein powder
- A pinch of fine kosher salt
- 2 tablespoons almond or peanut butter
- 1/4 cup maple syrup
- 2 teaspoons vanilla extract
- 2 1/2 cups milk of choice
Instructions
- To a mixing bowl add the oats, chia seeds, chocolate chips, protein powder and salt. Mix well to combine.
- Stir in the almond/peanut butter, maple syrup, vanilla and milk.
- Divide the oat mixture among 4 jars, set the lids on and refrigerate overnight.
Notes
- Store the leftovers in the refrigerator for up to four to five days.
- I do not recommend quick oats or steel cut oats for this recipe.
- Can be made vegan by using dairy-free chocolate chips and plant-based milk.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Love this recipe!
So glad. Thanks for the feedback
I have enjoyed buying overnight oats from one of my favorite cafes, so I thought why not trying making my own
So this is my first attempt and it was a success.
I followed the recipe by letter. Really nice. I will be making it again in the near future
Sp glad. Thanks for taking the time to leave me a review and some feedback.
Delicious! Dessert for breakfast. I used small dark chocolate chips. Next time I will omit the maple syrup as it was too sweet for me.
How does one successfully divide this up into equal jars after its mixed? We use dairy milk so maybe that’s the difference as it’s thinner?!
Hi there. You can either make them individually in each jar or keep them in a bowl and let them soak for a few hours so it thickens up a bit and it will be easier to do so equally.
It sounds good, but it’s definitely not gluten free or vegan. Chocolate chips are made from milk fat and most protein powders are whey based and many have gluten added for creating a smooth texture.
Hi Joy. There are dairy-free chocolate chips and plant-based protein powder. It can be made vegan and you may also use gluten-free rolled oats.
What a great recipe! Enjoying it with my healthy salad for lunch!
Yay. Thanks for the feedback
These overnight oats are amazing. I have only ever found one overnight oats recipe that I really like and I’m so happy to have a second one to add to my breakfast options. So filling and delicious!!
So glad you love it