If you’re craving something sweet for breakfast but still want to keep things wholesome, you’ll fall in love with Cookie Dough Overnight Oats. Blending the fun of cookie dough with the ease of overnight oats, these are irresistibly creamy, studded with melty chocolate chips, and packed with nourishing ingredients. The recipe comes together in just five minutes and transforms your mornings with its nostalgic, doughy flavor—no baking required!

Cookie Dough Overnight Oats Recipe - Recipe Image

Ingredients You’ll Need

The beauty of Cookie Dough Overnight Oats lies in its short ingredient list. Each component plays a key role, whether it’s creating that doughy texture, adding creaminess, or loading your bowl with cookie-inspired flavor. Here’s what you’ll need—and why it matters:

  • Old fashioned rolled oats: These provide a heartier texture that really soaks up the flavors overnight and creates the perfect, chewy base.
  • Milk (dairy or plant-based): Creamy and essential for softening the oats; choose your favorite to make this recipe your own.
  • Creamy almond butter: Adds a lovely, nutty richness and an authentic cookie dough vibe without the heaviness of real butter.
  • Pure maple syrup: Natural sweetness that beautifully balances out the earthy oats and rich nut butter—it brings out the “cookie” in the dough.
  • Pure vanilla extract: Just a dash instantly evokes classic cookie dough aroma and flavor; don’t skip it.
  • Ground cinnamon: A pinch brings warmth and a subtle, spicy lift to every spoonful.
  • Chocolate chips: The best part! Mix some in for those iconic cookie dough bursts and sprinkle a few extra on top for a melty, chocolatey finish.

How to Make Cookie Dough Overnight Oats

Step 1: Combine Your Base Ingredients

Start by grabbing a jar or an airtight container that’s roomy enough to mix in. Add your rolled oats, milk of choice, creamy almond butter, pure maple syrup, vanilla extract, and a pinch of cinnamon. Give everything a thorough stir until the mixture is smooth and every oat is coated with almond butter and syrup. This step lays the flavorful groundwork that turns humble oats into the best Cookie Dough Overnight Oats you’ve ever had!

Step 2: Add Chocolate Chips

Next, fold in the chocolate chips. This is when the “cookie dough” magic happens, as those little bursts of chocolate will transform your oats from ordinary to crave-worthy. Stir gently so the chips don’t all fall to the bottom—distribution is key for chocolate in every bite.

Step 3: Refrigerate Overnight

Cover your container tightly and pop it in the fridge overnight (or at least 8 hours). This is when the oats absorb the liquid, the flavors meld together, and the texture turns thick and dreamy, reminding you of scooping cookie dough from a mixing bowl.

Step 4: Stir, Adjust, and Serve

In the morning, give your Cookie Dough Overnight Oats a good stir. If they seem a bit too thick for your liking, add an extra splash of milk to loosen them up. Finish with a sprinkle of extra chocolate chips (because can you ever have too many?) and your breakfast is ready to be devoured.

How to Serve Cookie Dough Overnight Oats

Cookie Dough Overnight Oats Recipe - Recipe Image

Garnishes

Go wild with toppings to truly capture that fresh-from-the-mixing-bowl feeling! More chocolate chips always work, but you can also add a drizzle of almond butter, a dusting of cinnamon, or even a few chopped nuts for crunch. Each bite will feel playful and indulgent.

Side Dishes

Serve alongside a bowl of fresh berries for a pop of tartness, or pair with a protein-packed smoothie if you want to make your breakfast extra filling. If you’re hosting, a platter of sliced fruit and some hot coffee will make things feel like a mini brunch celebration.

Creative Ways to Present

Turn breakfast into a treat by layering your Cookie Dough Overnight Oats in a parfait glass with yogurt and banana slices. For a grab-and-go option, pack them into mini mason jars and share with friends or family—everyone loves a breakfast that feels like dessert!

Make Ahead and Storage

Storing Leftovers

Cookie Dough Overnight Oats are made for prepping ahead! Store them in a tightly sealed jar or container in the fridge for up to 3 days. The flavors deepen with time, so don’t worry if you’ve got extra—they’ll be just as tasty a couple of days later.

Freezing

While technically possible, freezing Cookie Dough Overnight Oats isn’t ideal, since the oats can become mushier and lose their texture once thawed. For best results, stick to the fridge and make only what you’ll enjoy within a few days.

Reheating

These oats are meant to be eaten cold straight from the fridge, but if you prefer yours warm, give them a quick 30–60 second zap in the microwave. Just be sure to give them a good stir and, if needed, a splash of extra milk to keep them creamy.

FAQs

Can I use instant oats instead of rolled oats?

You can, but rolled oats are far superior for that chewy, hearty texture. Instant oats will create a softer, pudding-like consistency and won’t have the same cookie dough bite—but they’ll still taste great if that’s what you have on hand.

Is there a substitute for almond butter?

Absolutely! You can swap in peanut butter, cashew butter, or even sunflower seed butter for a nut-free version. Each will add its own unique twist to your Cookie Dough Overnight Oats—choose whichever you love most.

Can these oats be made gluten-free?

Definitely! Just make sure to use oats certified gluten-free, since some brands may be cross-contaminated during processing. The rest of the ingredients are naturally gluten-free, so you’re all set.

How can I make these overnight oats vegan?

It’s super easy to adapt this recipe for a vegan breakfast: Use your favorite plant-based milk (like almond, soy, or oat) and pick vegan chocolate chips. Everything else is naturally vegan-friendly!

Do the oats really need to sit overnight?

Letting the mixture chill for at least 8 hours gives the oats time to fully absorb the liquid and develop that irresistible cookie dough texture. If you’re in a pinch, 3–4 hours will work, but overnight is truly best for flavor and consistency.

Final Thoughts

If you’re looking for a breakfast that feels special but couldn’t be easier, Cookie Dough Overnight Oats are about to become your new favorite. They’re a creamy, chocolate-studded treat you can feel good about enjoying any day of the week. Give them a try, and breakfast will never be boring again!

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Cookie Dough Overnight Oats Recipe

Cookie Dough Overnight Oats Recipe

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5.1 from 24 reviews

These Cookie Dough Overnight Oats are a quick and delicious breakfast that take only 5 minutes to make. They’re a great way to start your day, since they’re packed with wholesome ingredients and the irresistible flavor of cookie dough.

  • Author: Paula
  • Prep Time: 5 minutes
  • Total Time: 8 hours 5 minutes
  • Yield: 1 serving
  • Category: Breakfast & Brunch
  • Method: Refrigerate
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

Oats Mixture:

  • 1/2 cup old fashioned rolled oats
  • 1/2 cup milk (dairy or plant-based)
  • 1 tablespoon creamy almond butter
  • 2 teaspoons pure maple syrup
  • 1/2 teaspoon pure vanilla extract
  • 1/8 teaspoon ground cinnamon

Toppings:

  • 1 tablespoon chocolate chips, plus more for serving

Instructions

  1. Preparation: Place the old fashioned oats, milk, almond butter, maple syrup, vanilla extract, and cinnamon in a jar or airtight container. Stir to combine.
  2. Adding Chocolate Chips: Stir in the chocolate chips and cover the container with the lid. Refrigerate overnight.
  3. Serving: The next morning, stir, and add a splash more milk if it’s too thick. Top with more chocolate chips, if desired, and enjoy!

Notes

  • Make them gluten-free. Be sure to use oats that are certified gluten-free.
  • Make them vegan. Use a plant-based milk, like almond milk or oat milk, and vegan chocolate chips.
  • To store, refrigerate in an airtight jar or container for up to 3 days.
  • Nutritional values (per serving) are approximates only.

Nutrition

  • Serving Size: 1 serving
  • Calories: 434
  • Sugar: 23.3 g
  • Sodium: 54.4 mg
  • Fat: 13 g
  • Saturated Fat: 3.7 g
  • Carbohydrates: 59.2 g
  • Fiber: 7.6 g
  • Protein: 14.3 g
  • Cholesterol: 2.5 mg

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