Description
A delicious and nutritious Cookie Dough Overnight Oats recipe that combines creamy oats with chocolate chips and peanut butter for a sweet, protein-packed breakfast that’s ready when you wake up.
Ingredients
Scale
Dry Ingredients
- 1 cup rolled oats (use gluten-free oats for a gluten-free version)
- 1 tbsp chia seeds
- 2 tbsp mini chocolate chips (dark or milk chocolate)
- 1 scoop protein powder (whey or plant-based)
- 1 pinch kosher salt
Wet Ingredients
- 2 tbsp peanut butter or almond butter
- 1 tbsp maple syrup
- 1 tsp vanilla extract
- 1 cup milk (almond, cashew, or dairy milk)
Instructions
- Combine dry ingredients: In a large bowl, mix the rolled oats, chia seeds, mini chocolate chips, protein powder, and kosher salt until evenly combined.
- Add wet ingredients: Stir in the peanut butter, maple syrup, vanilla extract, and milk with the dry mixture, mixing thoroughly to ensure all ingredients are well incorporated.
- Refrigerate overnight: Divide the mixture evenly into 4 jars or bowls, cover them tightly, and refrigerate for at least 3 hours or ideally overnight to allow the oats and chia seeds to soften and absorb the liquid.
- Serve: In the morning, stir the oats once more and enjoy them chilled, or heat them in the microwave for 30 seconds to 1 minute if you prefer a warm breakfast.
Notes
- Use gluten-free oats to make this recipe gluten-free.
- You can substitute any nut or dairy milk based on your preference or dietary needs.
- Adjust the sweetness by adding more or less maple syrup.
- For vegan option, ensure protein powder is plant-based and milk is non-dairy.
- Microwaving is optional; overnight oats are delicious cold or warmed up.
