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–+ servings
Cookie Dough Overnight Oats

Delicious Cookie Dough Overnight Oats for a Healthy Start

A nutritious and indulgent breakfast, these Cookie Dough Overnight Oats are vegan and gluten-free, perfect for busy mornings!
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Prep Time 5 minutes
Refrigeration Time 4 hours
Total Time 4 hours 5 minutes
Servings: 2 bowls
Course: Breakfast
Cuisine: Vegan
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 1 cup Rolled Oats Substitution: Quick or steel-cut oats can offer different textures.
  • 2 tablespoons Chia Seeds Substitution: Ground flax seeds work as an alternative.
  • 1/2 cup Vegan Chocolate Chips Note: Swap with cacao nibs for a healthier twist.
For the Creaminess
  • 2 tablespoons Peanut or Almond Butter Substitution: Use any nut or seed butter.
  • 1 cup Dairy-Free Milk Substitution: Almond, soy, or coconut milk are great substitutes.
For Sweetness and Flavor
  • 2 tablespoons Maple Syrup Substitution: Agave syrup or your favorite liquid sweetener.
  • 1 teaspoon Vanilla Extract Note: Consider raw vanilla bean powder for an extra kick.

Equipment

  • mixing bowl
  • spatula
  • Airtight Containers

Method
 

Step-by-Step Instructions
  1. In a large mixing bowl, add rolled oats, chia seeds, and vegan chocolate chips. Stir together using a whisk or a large spoon until evenly distributed.
  2. Add the creamy peanut or almond butter, maple syrup, and vanilla extract to the dry mixture. Gradually pour in the dairy-free milk while mixing continuously.
  3. Divide the hearty oat mixture into bowls or airtight storage containers and cover securely.
  4. Place the containers in the refrigerator for at least 4 hours, ideally overnight.
  5. When ready to indulge, stir the oats and enhance with toppings like sliced bananas or berries.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 50gProtein: 10gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gSodium: 150mgPotassium: 300mgFiber: 8gSugar: 10gCalcium: 10mgIron: 15mg

Notes

For best results, mix thoroughly and consider adding a scoop of vegan protein powder for extra protein. Store in airtight containers for up to 5 days in the fridge and freeze for up to 3 months.

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