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–+ servings
Cookie Dough Overnight Oats (vegan, gluten free)

Cookie Dough Overnight Oats That Are Vegan and Irresistible

Try these Cookie Dough Overnight Oats for a quick, vegan, and gluten-free breakfast that's irresistible and filled with wholesome ingredients.
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Prep Time 5 minutes
Refrigeration Time 4 minutes
Total Time 9 minutes
Servings: 2 bowls
Course: Breakfast
Cuisine: Vegan
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Oats
  • 1 cup Rolled Oats Can substitute with steel-cut oats for a chewier bite.
  • 2 tablespoons Chia Seeds Adds thickness; omit for runny oats.
  • 1/4 cup Vegan Chocolate Chips Or use cacao nibs for a healthier twist.
For the Creaminess
  • 2 tablespoons Peanut or Almond Butter Any seed butter works for nut avoidance.
  • 1 cup Dairy-Free Milk Almond, soy, or coconut milk work well.
For Sweetness
  • 2 tablespoons Maple Syrup Substitute with agave or non-sugar sweeteners.
  • 1 teaspoon Vanilla Extract Can use raw vanilla bean powder or paste for richness.

Equipment

  • mixing bowl
  • Whisk or spoon
  • Storage containers

Method
 

Step-by-Step Instructions
  1. In a large mixing bowl, combine rolled oats, chia seeds, and vegan chocolate chips.
  2. Add peanut or almond butter, maple syrup, vanilla extract, and dairy-free milk. Mix thoroughly.
  3. Divide mixture into two bowls or storage containers and cover securely.
  4. Refrigerate for at least 4 hours or overnight.
  5. Stir the oats before serving and enjoy cold or with toppings.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 50gProtein: 10gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 4gMonounsaturated Fat: 9gSodium: 150mgPotassium: 300mgFiber: 8gSugar: 12gCalcium: 10mgIron: 15mg

Notes

Mix ingredients thoroughly to avoid clumps. Customize with toppings like fresh fruit or nuts.

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