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Cookie Dough Overnight Oats for a Guilt-Free Breakfast

Enjoy cookie dough flavors in this vegan, gluten-free overnight oats recipe for a delicious breakfast that satisfies your sweet tooth.
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Prep Time 5 minutes
Chill Time 4 hours
Total Time 4 hours 5 minutes
Servings: 4 bowls
Course: Breakfast
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Oats
  • 1 cup rolled oats choose gluten-free oats if necessary
  • 2 tablespoons chia seeds can be omitted if you prefer
  • 1 cup dairy-free milk options include almond, soy, or coconut milk
For the Sweetness
  • 2 tablespoons maple syrup feel free to use agave or stevia instead
  • ¼ cup vegan chocolate chips can substitute with other dairy-free chips
  • 1 teaspoon vanilla extract consider raw vanilla bean powder as an alternative
For Creaminess
  • 2 tablespoons peanut or almond butter swap in other nut or seed butters if desired

Equipment

  • mixing bowl
  • whisk
  • spatula
  • Airtight containers

Method
 

Step-by-Step Instructions
  1. Combine 1 cup of rolled oats, 2 tablespoons of chia seeds, and ¼ cup of vegan chocolate chips in a large mixing bowl.
  2. Add 2 tablespoons of peanut or almond butter, 2 tablespoons of maple syrup, and 1 teaspoon of vanilla extract to the dry mixture. Pour in 1 cup of dairy-free milk and mix vigorously for about 1-2 minutes.
  3. Divide the mixture into individual bowls or airtight containers, smooth the tops, and cover.
  4. Place the bowls in the refrigerator to chill for at least 4 hours or overnight.
  5. Serve cold or give a quick stir before serving, adding toppings if desired.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 50gProtein: 10gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 10gSodium: 200mgPotassium: 300mgFiber: 8gSugar: 12gCalcium: 10mgIron: 15mg

Notes

Store in an airtight container in the fridge for up to 5 days. For a nut-free version, use sunflower seed butter and cacao nibs.

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