Description
These blended cookie dough overnight oats are a creamy, protein-rich breakfast that tastes like dessert. Made with rolled oats, almond milk, and nut butter, they’re perfect for meal prep, dairy-free, and naturally sweetened. The smooth texture and nostalgic flavor make this a breakfast you’ll crave all week long.
Ingredients
Base Ingredients
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1/2 cup rolled oats
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1/2 cup unsweetened almond milk
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1 tbsp natural peanut butter (or almond butter)
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1 tbsp maple syrup
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1/2 tsp vanilla extract
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1 tsp chia seeds
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Pinch of sea salt
Toppings
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1 tbsp mini chocolate chips (optional)
Instructions
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Prepare the Base
Add oats, almond milk, peanut butter, maple syrup, vanilla extract, chia seeds, and sea salt to a blender. -
Blend Until Smooth
Blend on high for 30–60 seconds until creamy and lump-free. Scrape down the sides if needed. -
Transfer and Chill
Pour the blended mixture into a mason jar or airtight container. -
Refrigerate Overnight
Let the oats chill in the fridge for at least 6 hours or overnight to thicken and develop flavor. -
Add Toppings and Serve
Stir before serving. Top with chocolate chips and a sprinkle of sea salt. Enjoy chilled.
Notes
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Use gluten-free certified oats if needed.
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Want added protein? Blend in a scoop of vanilla protein powder.
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Almond butter gives a more neutral flavor than peanut butter.
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Add a splash of milk before serving if the oats become too thick.
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Store in the fridge up to 5 days for easy meal prep.
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Avoid citrus juices or crunchy ingredients before storing—they affect texture.
- Prep Time: 5 mins
- Cook Time: 0 mins
- Category: Overnight Oats Recipes
- Method: No-cook
- Cuisine: American
Nutrition
- Serving Size: 1 jar
- Calories: 310
- Sugar: 8g
- Sodium: 120mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 7g
- Protein: 8g
- Cholesterol: 0mg