Cookie Dough Overnight Oats

I have shared countless overnight oat recipe flavors, like my Strawberry Protein Overnight Oats, Tropical Overnight Oats, Blueberry Overnight Oats, but if you are new to this kind of healthy breakfast, you can start with my basic overnight oats recipe. It’s delicious on its own, but if you like dessert for breakfast, keep reading. This cookie dough version is one of the most fantastic oatmeal breakfasts, and so easy to make to meal prep your week with healthy, tasty oats.

Cookie dough overnight oats are oats flavored with nut butter, vanilla extract or almond extract, and chocolate chips that are then kept in the refrigerator overnight to soak. It resembles a real cookie dough flavor, but it’s healthy and good for you.

Ingredients and Substitutions

All you need to make a batch of overnight oats with cookie dough flavor are:

Old-Fashioned Rolled Oats or quick oats, or steel-cut oats for more texture. Chia Seeds – chia seeds bring nutrients and texture to overnight oats. Non-Dairy Milk, like almond milk, oat milk, or any dairy-free milk you love. Nut-Butter – Depending on the cookie dough flavor you want to achieve, you can pick from unsalted almond butter, peanut butter, or cashew butter. Maple Syrup, coconut nectar, or date syrup. Using different sweeteners creates different flavors. Dark Chocolate Chips – Mini chocolate chips or regular chips, depending on how much chocolate you love in your breakfast. Vanilla Extract – for flavor. Cinnamon – for flavor. Almond Extract – It’s optional. If you like it’s flavor in cookies.

It takes under 10 minutes to prepare this decadent yet healthy breakfast.

Serving

The next day, divide the cookie dough oats recipe into four jars. Serve as a snack or healthy breakfast with some of the delicious overnight oats toppings ideas below:

Fresh fruits like banana slices A drizzle of extra nut butter Dark chocolate chips Pinch of sea salt

Storage Instructions

This cookie dough overnight oat recipe can be stored in the refrigerator for up to 3 days in a sealed glass mason jar. You can freeze leftovers as well, in sealed airtight container up to one month. Thaw in the fridge the day before serving.

Flavoring Options

You can add different flavors to the cookie dough by adding some of the below ingredients:

Chocolate Cookie Dough Flavor – Add three teaspoons of unsweetened cocoa powder to the dry ingredients. Chocolate Peppermint – Stir in 1/2 teaspoon of peppermint extract with the liquid ingredients. Birthday Cake Cookie Dough – Stir in 1/4 cup of plant-based sprinkles.

Allergy Swaps

I’ve listed below some options if you need to substitute the ingredients used in this recipe.

Nut-Free – You can use sunflower seed butter instead of peanut butter or tahini. However, both are a bit bitter, and you may like to increase the sweetener to balance the bitterness. Also, pick nut-free milk, like coconut milk or soy milk. Peanut-Free – You can swap peanut butter for cashew butter, almond butter, or pecan butter. They all taste great to mimic cookie dough flavors. Chia-Free – Swap the chia seed for an additional 1/4 cup of rolled oats. Cocoa-Free – Replace the chocolate chips with cocoa nibs or unsweetened shredded coconut. Gluten-Free – Use gluten-free certified oats. Sweeteners – You can use granulated sweetener as well including coconut sugar or brown sugar.

I answered your most frequent questions about this recipe. Comment below if you don’t find the answer you need.