Cookie Dough Overnight Oats

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Cookie Dough Overnight Oats are an easy breakfast that tastes like dessert for those busy mornings loaded with 13 grams of protein! Just mix up everything the night before and you'll have a satisfying and portable meal once you wake up! With peanut butter, vanilla, and mini chocolate chips, you'll look forward to this 5 minute meal prep.

Hey Internet, ready for a 5 minute breakfast with wholesome ingredients and is super easy to make? Well we just finished with another super fast overnight oats recipe and it's got the irresistible flavor of cookie dough. 

It's so good that we've been making for breakfast everyday ever since we first tested it. Normally we move on to the next recipe by now, but it's just so good with its creamy texture and bits of chocolate. Plus it's hard to ignore a recipe that takes 5 minutes to make and then it's ready the next day. It's too easy! Plus... cookie dough flavor!

Oh, and there's an optional chocolate shell step! This is a magic shell made from melted chocolate chips and coconut oil. You pour on a thin layer on top of the SET oats, refrigerate for 15-30 minutes or until hardened (depends on the thickness and your fridge of course), and then you can crack it open with your spoon for an indulgent treat!

We have other amazing overnight oats recipes that we've enjoyed before. Our favorite overnight oat recipes include our Matcha Overnight Oats and Coffee Overnight Oats are a great way to wake up super fast with a boost of caffeine. Liz even has a Blueberry Pie Overnight Oats recipe as well as a Chocolate Cherry Overnight Oats recipe.

Meanwhile, our Protein Overnight Oats are good if you're looking for gains. But we hadn't made an overnight oats recipe recently that was wasn't doing double duty. It's nice to have a basic overnight oats recipe that uses mostly pantry staples and we hope we've accomplished that with this recipe.

It's a similar recipe to our Edible Oatmeal Cookie Dough, but with an overnight oats spin. You're going to get a healthy cookie dough and a healthy breakfast option all in one!

Anyway, this chocolate chip cookie dough overnight oats is a super delicious make-ahead breakfast, snack, or even a super filling dessert. So let's get to mixing!

Why You'll Love These Delicious Cookie Dough Overnight Oats

• Super Fast: Pour everything into a resealable container, give it a good mix, and then shove it into your fridge. Our chocolate chip cookie dough oats recipe is that easy to make. You can make a bunch of them to last the entire week to have a delicious breakfast each morning!
• Healthy Breakfast Recipe: This recipe is perfect for weight loss, muscle building 13 g protein per serving!), or to support you in whatever your health goals are! This overnight oats recipe is super filling. If this is your first time making overnight oats, get ready to be shocked at how satisfying this meal is! We love overnight oats because they're easy to grab and go but they also fill us up for hours.
• Common Ingredients, Lots of Substitutions: There's a good chance you already have everything you need for this recipe in your kitchen. And if you don't, there are lots of different ingredients you can replace them with.
• Customizations Galore: While the flavor of chocolate chip cookies is what we were going for, there are plenty of ways you can change the recipe to how you see fit! Use berries or use cacao nibs instead of chocolate chips, or even add some chopped nuts or seeds for healthy fats! You can also add brown sugar, coconut sugar, vanilla protein powder, almond extract, 

Ingredients

Pick up these simple ingredients for this overnight oat recipe the next time you're at a grocery store. See the recipe card at the bottom of this post for full ingredients, instructions, and accurate nutrition information (to the best of my ability; please consult your physician, registered dietitian, or healthcare professional if you have specific dietary needs or need to meet a certain daily value of any nutrient). I give substitutions for the ingredients in the section below this one, so most people can still make this recipe!

• 1 Cup Rolled Oats: We love these sprouted rolled oats but use what you have. Make sure to buy certified gluten-free oats if you can't have gluten.
• 1 Tablespoon Chia Seeds: We used white chia seeds to keep this looking like cookie dough (for the photos, hah!), but regular black chia seeds are fine!
• Tiny Pinch of Salt
• 1 Cup Soy Milk
• 1 Tablespoon Runny Creamy Peanut Butter: You want it to be runny so it mixes in well. If yours is not, simply the tablespoon of it to a microwave safe bowl and heat for 20-30 seconds until pourable.
• 2 Tablespoons Maple Syrup: More or less to taste
• 1 Teaspoon Vanilla Extract
• ⅓ Cup Vegan Yogurt: We used our Instant Pot Soy Yogurt but you can use whatever you can find. Vegan plain Greek yogurt would be great for more protein! We love the Kite Hill brand for that.
• 1 to 2 Tablespoon Vegan Mini Chocolate Chips: Regular vegan chocolate chips, dark chocolate chips, etc. will work just fine, we just love the mini chips because it gets you more chocolate in every bite! You could use sugar-free chocolate chips if you'd like a lower calorie option.
• Optional Chocolate Shell: You will need 2 heaping tablespoons vegan chocolate chips and 1 teaspoon coconut oil. The coconut oil is what makes it smooth and easier to break.

Substitutions

• Chia Seeds: Add a tablespoon of ground flaxseed if you don't have chia on hand.
• Soy Milk: While soy milk is higher in protein, there are many other great plant-based milk options that can easily used instead. Almond milk, oat milk, coconut milk, and cashew milk are just a few of the replacements you can use! Use any type of milk you have on hand, though we do love how creamy and high protein soy milk is!
• Peanut Butter: Most other nut butters will work in this, like almond butter and cashew butter. You could also use sunflower butter or another seed butter, if you need a nut-free meal.
• Maple Syrup: You need a liquid sweetener to properly dissolve into the oats mix. Agave is a great alternative. You could also make a quick simple syrup if you old have granulated sugar.
• Vegan Yogurt: Can't find vegan yogurt? Try blending up silken tofu (just silken tofu by itself) or you can blend up a thick cashew cream or sunflower seed cream.

Toppings and Customizations

• Hemp Seeds: These are a great source of omega-3 fatty acids and we love the texture of them. Add them to our already high fiber oat mixture for even more staying power.
• More Peanut Butter: Add even more peanut butter (like a hefty drizzle on top) for a peanut butter cookie dough flavor.
• Plant-Based Protein Powder: While you might need a little bit more of whatever type of non-dairy milk you're using, a little vanilla protein powder is going to be a delicious way to add cookie dough flavor and more added protein to our oats. I would skip the vanilla extract if you use this.
• Chopped Nuts: Walnuts, pecans, or peanuts would be awesome in this recipe for more crunch and healthy fats.
• Fresh Fruit: Such as berries would be delicious.
• Not a Topping, But... you could totally blend up the mixture (before adding the chocolate chips and roll these into balls to make little cookie dough bites! You might need to adjust the ratios slightly but it should work.

How to Make Cookie Dough Overnight Oats

1. Note About Servings: This recipe makes 2 regular servings or 1 large serving and it completely depends on your preferences. For example, Liz eats 1 regular-sized serving which is about a half cup of oats while Paul eats 1 large serving which is about 1 cup of oats. You can also easily double or halve the recipe if needed.
2. Mix the Dry Ingredients: Add the oats, chia seeds, and pinch of salt to your container and mix. I like to use a fork for this. For containers, you can use the fancy breakfast jars we used, a large enough mason jar (or split it between 2 smaller jars, since the recipe makes 2 servings) or even just an airtight container.
3. Add the Wet Ingredients: Add the soy milk, runny peanut butter (if yours is not runny, microwave the single tablespoon of it in a separate bowl until runny, about 20-30 seconds), maple syrup, vanilla extract, and vegan yogurt. Mix well and taste some of the liquid. If it's not sweet enough, now is the best time to add more sweetener.
4. Add the Chocolate Chips and Give it a Good Stir.
5. Refrigerate to Set: Place the lid on the container(s) and set on a flat surface in the fridge to set for at least 2-4 hours but overnight is best for the best texture in our opinion.
6. Optional Magic Shell Step: Add vegan chocolate chips and coconut oil to a medium bowl and microwave in 30 second increments until melted. Stir well in between. Once smooth and melted, you can pour it over the top of the layer of overnight oats in the container (there should be enough for two if you used two containers). Place it back in the fridge (uncovered) for 15-30 minutes. Once ready to serve you can crack it open with your spoon!
7. Serve and enjoy! We love this with a side of fresh berries and a nice smooth iced matcha smoothie to help us wake up in the morning. A perfect flavor combination!
8. Store: These can be kept in a sealed container in the fridge for up to 4 or 5 days, though we find the texture is best when eaten within 2-3 days.

Frequently Asked Questions

More Vegan Breakfast Recipes to Try

• Chocolate Peanut Butter Chia Pudding
• Protein Nice Cream
• Banana Bread Vegan Baked Oats
• Plant Based Omelette
• Lemon Blueberry Chia Pudding
• Vegan Apple Pie Baked Oatmeal
• Plant Based Pancakes
• Coconut Cacao Granola
• Apple Pie Chia Pudding

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