7 ingredients and 5 minutes are all it takes to make these easy Cookie Dough Overnight Oats. Perfect as a healthy breakfast or on-the-go snack!
What is it about overnight oats? Why do we love them so much?
For me, it's the fact that they literally take 5 minutes to throw together and then you just leave them in the fridge overnight (just like these tiramisu overnight oats and blueberry overnight oats).
It's basically magic and it doesn't feel like breakfast should be this easy. But it is!
I'm a big fan of an easy breakfast recipe but I do get a bit tired of the same old things.
So may I present to you these delicious Cookie Dough Overnight Oats! Made with vanilla, chocolate chips and your favourite nut butter, these oats are indulgent and creamy yet nourishing.
I love making a double batch and keeping them in the fridge for those days when I really don't feel like making breakfast, because they make me feel instantly more productive!
(Another great option for make-ahead breakfasts is this Vegan Baked Oatmeal which makes 6 servings.)
(Psst! If you're new to a vegan diet, check out my 28 Easy Vegan Recipes for Beginners.)
What are overnight oats?
Overnight oats are basically like a lazy version of porridge or oatmeal. Just pop your oats, plant milk, flavourings and sweetener in a bowl or tupperware, stir and leave in the fridge overnight.
The mixture will thicken to give you beautiful, thick oatmeal that tastes pretty similar to porridge, but without the cooking!
Soaking oats can also make them easier to digest. Find more info on why soaking oats is beneficial here.
Why you'll love this recipe
It's really quick - All you need is 5 minutes to throw ingredients into a bowl, mix thoroughly, then refrigerate overnight. That's it.
Tastes like cookie dough - This basic overnight oats recipe is mixed with vanilla and chocolate chips for the perfect cookie dough flavour. It's like dessert for breakfast.
Great make-ahead breakfast - You can make a double batch of this on Sunday night and have 4-5 portions for the week ahead. Breakfast sorted!
Ingredients
Oats - I love using either quick or slow cook rolled oats for this recipe, and you could even use steel cut! Quick cook oats will give the softest texture.
Chia seeds - These help the mixture firm up and give it a pudding-like texture.
Dairy free chocolate chips - These give the oats that 'cookie dough' flavour, along with the vanilla. I love using dark chocolate chips, but feel free to use milk or white.
Peanut or almond butter - For extra creaminess. You could use any other nut butter here as a substitute, or even coconut butter if you have a nut allergy.
Maple syrup - Give a rich flavour and sweetness. You can sub in your favourite liquid sweetener if preferred.
Vanilla extract - Crucial for the cookie dough flavour! You can also use raw vanilla bean powder or paste if preferred.
Dairy free milk - I like using almond or soy, but any works well. You could even use coconut milk for a really creamy flavour.
1) In a large bowl, mix oats, chia and chocolate chips together.
2) Add nut butter, maple syrup, vanilla extract and oat milk and mix thoroughly until combined.
3) Divide oat mixture between two bowls/storage containers and cover each.
4) Store in fridge overnight until ready to eat. Enjoy!
Check out my web story showing you how to make these overnight oats.
Tips
Add protein - To make this overnight oats recipe more filling, optionally add 1 scoop of protein powder to the mixture per 2 servings.
Try cacao nibs - for a healthier, more nutritious version of this recipe, try switching out chocolate chips for cacao nibs instead.
Storage
These cookie dough overnight oats can be stored in the fridge in a sealed container for up to 5 days.
What's the best container for overnight oats?
Either a covered bowl or a food storage container/tupperware. The food storage container is a great option as it already has a lid so will seal properly.
Cookie Dough Overnight Oat FAQs
Absolutely. You can use either slow cook or quick cook oats.
Yes! Use them in the same way as regular oats, just be aware they might have a chewier texture. You can really use any type of oats for overnight oats.
You can! I love adding a scoop of my favourite vegan protein powder to this recipe for an extra boost. I find it keeps me fuller for longer if I do this, too.
Yes! To make it sugar free, just make sure you use sugar-free chocolate chips or cacao nibs, and swap out the maple syrup for a sugar-free sweetener like monk fruit or stevia.
More easy vegan breakfast recipes
Cookie Dough Overnight Oats
Ingredients
- 1 ½ cups rolled oats (slow or quick cook - gluten free if needed)
- 2 tablespoon chia seeds
- 3 tablespoon vegan chocolate chips (or cacao nibs)
- 2 tablespoon peanut or almond butter
- 3 tbsp maple syrup
- 1 teaspoon vanilla extract
- 2 cups dairy free milk
Optional
- 1 scoop your favourite vegan protein powder
Instructions
- In a large bowl, mix all dry ingredients together.
- Add wet ingredients and mix thoroughly until combined.
- Divide mixture between bowls/storage containers and cover.
- Store in fridge for 4+ hours or overnight until ready to eat. Enjoy!
Notes
Nutritional information per serving
Wondering how to go vegan? Check out my guide!
If you’ve tried this cookie dough overnight oats recipe, please leave a comment or tip for others below.
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Oscar
Wow. This was fantastic. I loved the oats with the chocolate chips. Totally hit the spot.
Elizabeth
That makes me so happy to hear! SO glad you enjoyed it.
Brianna
Got to love breakfast that tastes like dessert and is healthy!
Elizabeth
I totally agree! 🙂
Jennifer Ann English
How long will.this keep in fridge?
Elizabeth
Up to 5 days in the fridge, stored in an airtight container. (Thanks for this question, I've updated the recipe and storage tips to answer it now!)
Allison
This recipe is amazing!! Such a yummy breakfast. This will be on my breakfast rotation from now on.
Elizabeth
Thanks so much Allison! So glad you like it. 🙂 Makes me very happy to hear.
Hannah
Do I just eyeball it or are they measuring instructions??
Elizabeth
They're all in the recipe card above!
Rob
Fabulous recipe! Cookie dough for breakfast is heavenly!
Elizabeth
Thank you! I'm with you - dessert for breakfast is the best.
Tyam
hi, just made these and it is so good and filling for someone who struggles with cravings!
just one question, is it possible to freeze these? i’m not sure if i could eat the whole recipe in 5 days.
thanks!
Elizabeth
So glad you like it! I've never tried freezing overnight oats so am not totally sure - but if you give it a try please let me know how it goes! 🙂
Katie Youngs
I loved waking up in the morning and having breakfast ready to go. It was so delicious!
Elizabeth
That's why I love it too! It makes you feel like your day is already off to a good start doesn't it?
Erin Butterick
Can you share the macros please
Elizabeth
Hi Erin - I'm sorry, I don't currently share nutritional info on my recipes - I tend to focus on just creating whole food recipes. This is something I am looking into though so appreciate your query. 🙂
Andrea
What are the macros to this please?
Elizabeth
I'm afraid I don't have the macro nutrients currently listed on my recipes. It's something I'm working on - stay tuned!
Elizabeth
Nutritional info is now listed on the recipe card!
Emma
How long will it last in the fridge?
Elizabeth
I'd say up to 5 days.
angelina
do you have nutritional info for this recipe?
Elizabeth
I don't I'm afraid. It's something I'm looking into but at present I prefer to focus on the whole, natural ingredients in my recipes.
Elizabeth
Nutritional info is now listed on the recipe card!
Shannon Lynch
Is 592 cal for both servings or PER serving? 592 cals is a LOT for just one meal.
Elizabeth
Hello! It's per serving, however I've retested the recipe and adjusted the servings to 3 instead of 2 as it makes a lot (and likely more than two people need!). Therefore calories per serving are now 367.
Adrienne Simak
Do you know what this would equate to for the 21 day fix containers?
Elizabeth
I'm sorry, I don't know what that is!
Asia
Hi! What is considered a serving size for this recipe?
Elizabeth
Great question! It's roughly just over 1 cup per serving (depending on exactly what type of oats you use etc.) 🙂
Amy Hinton
Could you use skim milk or do you have to use Almond Milk?
Thank you,
Amy Hinton
Elizabeth
Hi Amy, you can use whichever milk you prefer, I just go with plant milk as I'm vegan. 🙂
Nancy
This delicious treat is something to look forward to in the mornings. Great recipe!
Elizabeth
Ah thank you so much Nancy!
Jess
I'm allergic to nuts, is there an alternative I can use for the almond/peanut butter?
Elizabeth
Absolutely! Any seed butter will work such as sunflower seed or tahini. Otherwise, coconut butter (manna) will work great as you're really just trying to add more creaminess to the oats. Let me know how you get on!
Sheena
Hi there! So, if I wanted to divide the recipe into 1 serving, I would use, say, 2 teaspoons chia seeds, 1 tablespoon chocolate chips, 2 teaspoons peanut or almond butter, (which tastes better?), 1 tablespoon monk fruit erithritol sweetner, 1 half cup roald oats, 1 teaspoon vanilla, but how do I divide 2 cups into 1 serving, like 1 third or however its made? Thank you so much!
Elizabeth
Hi Sheena, great questions! I agree with all your measurements for 1 serving, except I would go with 1/4-1/3 tsp vanilla, and you want 2/3 cup milk. Be careful with the monk fruit - sometimes erythritol can be really strong so you may not need quite as much - I would taste it first! And almond butter tastes better in my opinion. 🙂
Sue M
This is dangerously delicious!! thank you so much!!
Elizabeth
Oh I'm so glad you liked it Sue! Thank you. 🙂
Tara
Your containers where did you get them?
Elizabeth
They're actually just cheap glasses from CB2!
Terri
Can you use honey instead of maple syrup?
Elizabeth
You can! Feel free. 🙂
Vicki Sandstrom
Is it possible to leave out the chia seeds? What about the coconut oil/butter?
Elizabeth
Hi there, yes totally possible to leave out the chia seeds, just be aware the oats might not bind quite so well. There isn't any coconut oil/butter in this recipe. 🙂 Enjoy!
Jay
I followed the recipe exactly and did not make any substitutions. I am also a cookie dough lover and usually pick up a container of non-dairy chocolate chip cookie dough at the grocery store during my weekly runs. The end result did not taste anything like cookie dough, but rather, as each separate ingredient as its own component. I so wanted to like this, but it did not have the recognizable flavor of cookie dough.
Elizabeth
Ah sorry to hear that Jay. I'm a huge fan of it and think it's pretty accurate, but can appreciate it may not be to everyone's exact taste. Thank you for taking the time to try it!