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Cookie Dough Overnight Oats in a mason jar topped with chocolate chips
ChefMaster Emily

Cookie Dough Overnight Oats

This Cookie Dough Overnight Oats recipe delivers the indulgent flavor of cookie dough with a nourishing twist. It's a creamy, protein-packed, no-cook breakfast perfect for busy mornings and dessert lovers alike.
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Prep Time 5 minutes
Chill Time 4 hours
Total Time 4 hours 5 minutes
Servings: 2 servings
Course: Breakfast
Cuisine: American
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

Overnight Oats Mix
  • 1 cup rolled oats
  • 1 cup milk of choice
  • 1/2 cup Greek yogurt
  • 1 tbsp chia seeds
  • 2 tbsp maple syrup
  • 1 tsp vanilla extract
  • 2 tbsp nut butter almond or cashew
  • 2 tbsp mini chocolate chips
  • 1 pinch salt

Equipment

  • Mixing Bowl
  • Mason Jar or Container

Method
 

  1. In a bowl or jar, mix together oats, milk, Greek yogurt, chia seeds, maple syrup, vanilla, nut butter, and salt until fully combined.
  2. Fold in mini chocolate chips gently.
  3. Cover and refrigerate for at least 4 hours or overnight to let the oats soak and thicken.
  4. Stir well before serving. Add more chocolate chips or toppings like banana slices or nut butter, if desired.

Notes

Use rolled oats for best texture. Customize with peanut butter, mashed banana, or espresso powder. Keeps in fridge for up to 4 days. Can be frozen for up to 2 months.