Save Wake up to the indulgent flavors of classic cookie dough in a wholesome, nutritious breakfast. These creamy overnight oats combine old-fashioned rolled oats with Greek yogurt, chia seeds, and a touch of maple sweetness. The cookie dough inspiration comes from almond butter, mini chocolate chips, and optional chopped walnuts folded throughout.
Simply mix everything together before bed, refrigerate overnight, and wake up to a ready-to-eat breakfast that tastes like dessert but fuels your morning with fiber, protein, and sustained energy. The texture thickens beautifully overnight, creating a pudding-like consistency that's utterly satisfying.
There was this rainy Tuesday last fall when I stood in my kitchen at 10pm, staring down a serious cookie craving but absolutely zero energy to bake. I ended up stirring together some oats with whatever cookie-adjacent things I could find in my pantry, and woke up to the most意外的 breakfast victory I've ever experienced.
My roommate caught me eating this straight from the jar with an embarrassingly large spoon and demanded the recipe immediately. Now we make a batch every Sunday night, and there's this quiet understanding that whoever wakes up first gets to lick the chocolate chip remnants off the spatula.
Ingredients
- 1 cup old-fashioned rolled oats: These absorb the liquid beautifully overnight without turning into mush
- 1 cup milk: Dairy gives creaminess but oat milk works surprisingly well too
- 1/2 cup plain Greek yogurt: This is what makes it taste like actual cookie dough batter
- 2 tbsp chia seeds: They plump up and create this pudding-like texture
- 2 tbsp maple syrup or honey: Adjust based on your sweet tooth but don't skip it entirely
- 1 tsp vanilla extract: Use the good stuff if you have it
- 1/2 tsp ground cinnamon: Warm spice that makes everything cozy
- Pinch of salt: Literally transforms all the flavors
- 2 tbsp almond butter or peanut butter: This is the cookie dough secret weapon
- 2 tbsp mini chocolate chips: Use regular chips chopped up if that's what you have
- 2 tbsp chopped walnuts or pecans: Totally optional but adds that bakery texture
Instructions
- Mix your base:
- Dump everything from the oats through the salt into a bowl and stir until you can't see any dry oats clinging to the sides anymore
- Swirl in the nut butter:
- Add your almond or peanut butter and really work it in until there are no streaks visible
- Add the fun stuff:
- Gently fold in those chocolate chips and nuts so they're evenly distributed throughout
- Patience time:
- Cover your container and park it in the fridge for at least 6 hours but honestly overnight is better
- Morning check:
- Give everything a good stir and splash in more milk if it looks too thick
- Final touches:
- Top with whatever makes your heart happy more chips, nut butter drizzle, fresh fruit
Save My sister texted me at 7am on a weekday raving about this recipe she found on my counter, and I had to gently remind her that I literally threw it together while half-asleep the night before. Sometimes the best discoveries happen when you're too tired to overthink things.
Make It Your Own
I've tried sunflower seed butter when my nut-allergic friend came over, and it works shockingly well. You can also throw in some protein powder if you need this to fuel a serious morning workout.
Texture Secrets
Steel-cut oats will never soften properly here so stick with rolled oats. If you want it creamier, use full-fat yogurt and dairy milk.
Meal Prep Magic
These keep for up to 5 days in the fridge, which means you can make a whole week's worth on Sunday and feel like a genius every morning when breakfast is already waiting for you.
- Double or triple this recipe easily it scales perfectly
- Layer fresh fruit in the morning instead of mixing it in beforehand
- Bring your jar to work and eat it cold nobody will judge you
Save There's something deeply satisfying about eating cookie dough for breakfast that actually makes you feel good about your life choices. Hope this becomes your new favorite morning ritual.
Recipe Questions & Answers
- → How long do cookie dough overnight oats last?
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These overnight oats stay fresh in the refrigerator for up to 4-5 days when stored in an airtight container. Make a batch on Sunday and enjoy throughout the week for effortless breakfasts.
- → Can I use quick oats instead of rolled oats?
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While quick oats work, old-fashioned rolled oats provide better texture and hold up better during overnight soaking. Quick oats may become overly soft and mushy after sitting in liquid for several hours.
- → What milk works best for overnight oats?
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Dairy milk creates the creamiest result, but unsweetened almond, oat, or soy milk all work beautifully. Coconut milk adds richness but may separate slightly—just stir before serving.
- → How can I make these vegan?
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Substitute Greek yogurt with plant-based yogurt, use maple syrup instead of honey, and choose dairy-free chocolate chips. The result is just as creamy and satisfying.
- → Why are my oats too thick in the morning?
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Overnight oats naturally absorb liquid and thicken. Simply stir in a splash of milk to reach your desired consistency. You can also reduce the chia seeds to 1 tablespoon if you prefer a thinner texture.
- → Can I heat these up?
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Absolutely! While traditionally enjoyed cold, you can warm them in the microwave for 1-2 minutes if you prefer hot oats. The chocolate chips will melt slightly, creating extra decadence.
