Description
Cookie Dough Overnight Oats are an easy breakfast that tastes like dessert for those busy mornings loaded with 13 grams of protein!
Ingredients
Scale
- 1 cup Rolled Oats
- 1 Tablespoon Chia Seeds (see Note 2)
- Tiny Pinch of Salt
- 1 cup Soy Milk (any plant-based milk will work)
- 1 Tablespoon Runny Creamy Peanut Butter (see Note 3)
- 2 Tablespoons Maple Syrup (more or less to taste)
- 1 Teaspoon Vanilla Extract
- 1/3 cup Vegan Yogurt (see Note 4)
- 1 to 2 Tablespoon Vegan Mini Chocolate Chips (see Note 5)
Optional Chocolate Shell
- 2 Heaping Tablespoons Vegan Chocolate Chips
- 1 Teaspoon Coconut Oil
Instructions
- 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.
- 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.
- 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.
- Add the Chocolate Chips and Give it a Good Stir.
- 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.
- 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!
- 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!
- 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.
Notes
- Note 1: 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.
- Note 2: Add a tablespoon of ground flaxseed if you don't have chia on hand.
- Note 3: 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. You want the nut or seed butter 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.
- Note 4: 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.
- Note 5: 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.
- Prep Time: 5 minutes
- Refrigeration Time: 4 hours
- Cook Time: 4 hours, 5 minutes
- Category: Dessert, Snack, Breakfast
- Method: No Bake
- Cuisine: American, Dessert