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Cookie Dough Overnight Oats

A healthy, no-cook breakfast that tastes just like edible chocolate chip cookie dough. Creamy, satisfying, and ready when you wake up.
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Prep Time 5 minutes
Cook Time 0 minutes
Chill Time 6 hours
Total Time 5 minutes
Servings: 1 large serving
Course: Dessert, Snack
Cuisine: American, Autumn
Calories: 650

Ingredients
  

Oat Base
  • 1 cup old-fashioned rolled oats
  • 1 cup milk of choice almond, oat, dairy, etc.
  • 0.25 cup creamy almond butter
  • 2 tbsp light brown sugar packed
  • 1 tbsp chia seeds
  • 1 tsp pure vanilla extract
  • 0.25 tsp fine sea salt
Mix-Ins & Toppings
  • 3 tbsp mini chocolate chips
  • Optional toppings sliced banana, berries, extra almond butter drizzle

Equipment

  • Mixing bowl or jar
  • Measuring Cups/Spoons
  • Spoon or spatula

Method
 

  1. In a medium mixing bowl or directly in a 16-ounce jar, combine the rolled oats, milk, almond butter, brown sugar, chia seeds, vanilla extract, and salt.
  2. Stir the mixture very well until the almond butter and brown sugar are completely incorporated and no dry streaks remain. The mixture will look loose; this is normal.
  3. Cover the bowl or seal the jar tightly and refrigerate for at least 6 hours, but ideally overnight (8-12 hours).
  4. The next morning, give the oats a good stir. They will have thickened into a creamy, pudding-like consistency.
  5. Gently fold in the mini chocolate chips.
  6. Serve cold. Add your preferred toppings and enjoy immediately.

Notes

Oats will keep in the fridge for up to 5 days. If mixture is too thick in the morning, stir in an extra splash of milk. For a nut-free version, use sunflower seed butter.