Cookie Dough Overnight Oats
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These easy cookie dough overnight oats taste like dessert but pack over 25g protein and just 5g sugar! They’re the perfect make-ahead breakfast for busy mornings.
I have so many overnight oats recipes on the blog at this point, and honestly, it’s because I never get tired of coming up with new flavors.
Overnight oats are one of my go-to breakfasts since they’re easy, customizable, and perfect for busy mornings. Today’s new variation might be my favorite yet because it tastes like dessert… cookie dough overnight oats.
Table of Contents
Why You’ll Love These Cookie Dough Overnight Oats
- Dessert-for-breakfast: They taste like cookie dough but are made with nourishing ingredients.
- High in protein: Each serving packs over 25g protein to keep you full and satisfied.
- Low in sugar: Just 5g sugar, so you get the sweet flavor without the sugar crash.
- Perfect for meal pre: Make a big batch once and breakfast is ready when you are.
- Easy to customize: Swap the nut butter, milk, or add-ins to make them your own.
Ingredients Needed
- rolled oats: the base of overnight oats. They soften perfectly without getting mushy. My favorite brand is Bob’s Red Mill gluten-free oats.
- vanilla protein powder: boosts the protein and gives these oats a cookie dough–like flavor. I tested this recipe with both plant-based and whey protein powder, and both work great. If you’re using plant-based protein powder, you’ll likely need 1 cup of milk since it absorbs more liquid than whey.
- chia seeds: help thicken the oats and add fiber and healthy fats.
- almond milk: keeps the oats creamy. Use any milk you like, but I used unsweetened almond milk to keep the calories and sugar lower.
- cashew butter: adds richness and that classic cookie dough flavor. You can use almond butter or peanut butter, but both have a stronger flavor and might overpower the oats.
- maple syrup: a touch of natural sweetness without overpowering the oats.
- mini chocolate chips: because cookie dough needs chocolate chips.
Find the full ingredient list with measurements in the recipe card below.
How to Make Cookie Dough Overnight Oats
Step 1: Add the oats, protein powder, chia seeds, cinnamon, and salt to a jar or container. Pour in the milk, then add the cashew butter, maple syrup, and vanilla. Stir until the mixture is smooth and fully combined, then fold in the chocolate chips.
Step 2: Cover and refrigerate for at least 4 hours, or overnight, until thick and creamy. Give the oats a good stir before serving, adding a splash of milk if needed, and finish with extra chocolate chips or a drizzle of nut butter.
Brittany’s Recipe Tips
- Let them sit long enough: Overnight oats need at least 4 hours to fully thicken, but overnight gives the best texture.
- Adjust the liquid as needed: Protein powders absorb liquid differently. If your oats look too thick in the morning, just stir in a splash of milk.
- Use mini chocolate chips: They distribute more evenly so you get chocolate in every bite.
How to Meal Prep + Store
These cookie dough overnight oats are perfect for meal prep. You can double or triple the recipe and portion it into individual jars or containers for easy grab-and-go breakfasts throughout the week.
- Before serving: Give the oats a good stir and add a splash of milk if needed to loosen the texture.
- To meal prep: Prepare the oats as directed and divide them into airtight containers. Let them chill overnight before serving.
- To store: Keep overnight oats stored in an airtight container in the refrigerator for up to 4–5 days.
More Overnight Oats
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Cookie Dough Overnight Oats
Ingredients
- ½ cup old fashioned rolled oats
- 2 Tablespoons vanilla protein powder
- ½ Tablespoon chia seeds
- ½ teaspoon cinnamon
- Pinch of sea salt
- ¾ – 1 cup unsweetened almond milk, or milk of choice – use ¾ cup for whey, 1 cup for plant-based
- ½ Tablespoon cashew butter
- 1 teaspoon pure maple syrup
- ½ teaspoon vanilla extract
- 1 Tablespoon mini chocolate chips, I used Enjoy Life
Instructions
- In a mason jar or airtight container, stir together oats, protein powder, chia seeds, cinnamon and salt. Add almond milk, cashew butter, maple syrup and vanilla. Stir until everything is well combined.
- Stir in mini chocolate chips.
- Cover and refrigerate overnight (or at least 4 hours).
- In the morning, give it a good stir. Add an extra splash of milk if needed and top with more chocolate chips or a drizzle of nut butter before serving.
Notes
- Protein powder: Both whey and plant-based protein powder work well. Plant-based protein absorbs more liquid, so you may need closer to 1 cup of milk.
- Meal prep: This recipe is great for meal prep. Double or triple the batch and portion into individual jars for easy grab-and-go breakfasts.
- Storage: Store overnight oats in an airtight container in the refrigerator for up to 4–5 days. Stir before serving and add a splash of milk if needed.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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