Cookie Dough Overnight Oats: A Guilt-Free Morning Indulgence

Enjoy a creamy and chocolatey breakfast with Cookie Dough Overnight Oats, a vegan and gluten-free option that's healthy and delicious.

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Prep Time 5

Refrigerate Overnight 8

Total Time 8 5

Servings: 2 cups

Course: Breakfast

Cuisine: Vegan

Calories: 350

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Base

1 cup Rolled Oats Opt for gluten-free oats if necessary.
2 tablespoons Chia Seeds Adds healthy fats and helps thicken the mixture.
1/4 cup Vegan Chocolate Chips Can substitute with cacao nibs for a healthier option.

For the Flavor

1/2 cup Peanut Butter or Almond Butter Choose based on your preference.
2 tablespoons Maple Syrup Adjust quantity to suit your taste.
1 teaspoon Vanilla Extract Enhances the overall flavor profile beautifully.
1 cup Dairy-Free Milk Use almond, coconut, or oat milk for varied flavors.

For the Additions

1 scoop Vegan Protein Powder Optional, boosts the protein content.

Equipment

Mixing Bowl
Airtight storage container

Method

Step-by-Step Instructions

In a large mixing bowl, combine rolled oats, chia seeds, and vegan chocolate chips. Mix well to ensure even distribution.
Add in peanut butter (or almond butter), maple syrup, vanilla extract, and dairy-free milk. Stir vigorously until fully combined and creamy.
Divide the mixture evenly into individual jars or airtight containers. Seal tightly to lock in freshness.
Place the sealed jars in the refrigerator for a minimum of 4 hours, preferably overnight.
When ready, stir and enjoy cold or warm. Top with extra vegan chocolate chips or fruits if desired.

Nutrition

Serving: 1cupCalories: 350kcalCarbohydrates: 45gProtein: 10gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 6gMonounsaturated Fat: 5gSodium: 150mgPotassium: 300mgFiber: 8gSugar: 8gCalcium: 150mgIron: 3mg

Notes

Store in airtight containers for up to 5 days in the fridge; can freeze for up to 3 months.

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