Cookie Dough Overnight Oats is studded with chocolate chips and a hint of brown sugar and vanilla. A decadent and healthy breakfast that is super easy and fast to make and both gluten-free and vegan.
These chocolate chip overnight oats tastes like a crossing between a chocolate chip cookies and an oatmeal cookie. Filled with healthy ingredients and super easy to make, perfect for meal-prep! This recipe makes 2 portions, but you can easily double it to make more for the week. Or try one of my other delicious overnight oat recipes like this Cinnamon roll overnight oats, or this Brown sugar overnight oats.
For more healthy cookie dough recipes, try these Cookie dough Balls or this edible Almond Chickpea Cookie Dough.
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Ingredients
Chocolate chip cookie dough overnight oats are easy to make with just a few ingredients. See the list below.
For the full ingredient measurements, scroll down to view the recipe card at the bottom of the page.
- Almond milk, or other plant-based milk or milk of choice.
- Greek style yoghurt, unsweetened or other thick and creamy yoghurt.
- Brown sugar, for sweetness and that classic cookie dough flavour.
- Peanut butter, or other nut butter of choice. It can also be left out completely for an allergy friendly breakfast.
- Vanilla extract, a hint of vanilla is a classic cookie flavor.
- Almond extract, this is optional, for a little hint of almond.
- Rolled oats, or old fashion oats, they hold their shape and create texture in your overnight oats. I don’t recommend using quick cooking oats.
- Chia seeds, for a creamier overnight oats texture and added nutrients.
- Chocolate chips, or a chopped chocolate bar. For vegan overnight oats, use a vegan chocolate of choice.
- Salt, a pinch of salt balances all the flavours.
See recipe card for quantities.
Instructions
This cookie dough oats recipe is easy and fast to make. Follow along with the with the step-by-step photos below.
For the full written instructions, see the recipe card at the bottom.
- Step 1: Stir together the almond milk, yoghurt, brown sugar, peanut butter and vanilla extract.
- Step 2: Add the oats, chia seeds, salt and chocolate chips.
- Step 3: Stir well to prevent lumps forming from the chia seeds.
- Step 4: Cover and place in the fridge overnight or for at least 4 hours. Stir well and serve with some extra chocolate chips or some of the topping suggestions below.
Hint: The overnight oats photographed has been soaking for 4 hours. For a thicker consistency, leave them overnight or add a little extra chia seeds.
Toppings
Here are some of my favorite toppings to serve with overnight oats:
- Chocolate – Add some chocolate chips, a chopped up chocolate bar or cocoa nibs.
- Granola – Makes a tasty, crunchy topping. Use store-bought or try this Air Fryer Granola or this Apple Pie Granola.
- Nuts – For some crunch, top with some chopped nuts like pecans or walnuts, or mix them into the overnight oats.
- Yoghurt – A thick and creamy layer of yoghurt tastes great as a topping to any overnight oat recipe.
- Berries – Top these cookie dough overnight oats with your favourite fresh or frozen berries. Also see this recipe using frozen fruit and berries: Overnight oats with frozen fruit.
- Sweeter – For a sweeter breakfast, top with a little extra brown sugar or a drizzle of maple syrup.
- Jam – Store bought or homemade jam like this Strawberry chia jam.
- Fresh Fruit – Use your favorite! Banana, mango, kiwi or chopped apple are some great choices. Also see this Applesauce overnight oats.
Substitutions and Variations
- Gluten-free – Oats are naturally gluten-free, but they may contain traces of gluten from the factory where they were packaged. To ensure these overnight oats are gluten-free, only use certified gluten-free rolled oats.
- Extra protein – Mix in 1-2 tablespoons of protein powder, vanilla flavor works great!
- Vegan – To keep this cookie dough overnight oat recipe vegan, make sure to use a plant-based milk, yoghurt and chocolate chips.
- Sugar – Instead of brown sugar, coconut sugar is a great alternative. Maple syrup can also be used to taste.
- Milk – The recipe calls for almond milk, but any milk of choice works.
- Chocolate – Instead of chocolate chips, a chopped chocolate bar also works great. For a healthier alternative, cacao nibs can also be used.
- Nut butter – Instead of peanut butter, creamy almond butter or cashew butter are other great options. Or this homemade Pecan Almond Butter. For an allergy friendly cookie dough overnights oats, use sun butter or leave it out.
For another tasty overnight oats recipe, try this Nutella Overnight Oats.
Storage
This cookie dough overnight oats recipe makes a great meal prep. Store in an airtight container in the fridge for about 5 days.
The longer the overnight oats sit, the more liquid the oats will soak up. Therefore the consistently will be thicker after a few days. If needed, stir in a little extra milk just before serving.
Freezing overnight oats will change the texture a lot, so it is not to be recommend.
Top Tip
For a thicker and creamier overnight oats, mix in a little extra chia seeds or replace ½ cup of the milk with yoghurt. For the creamiest result, use a thick yoghurt and let the overnight oats soak overnight.
FAQ
Quick cookie oats have a lot finer texture than rolled oats and will become grainy and mushy when soaked overnight. therefore rolled oats are the best option for overnight oats.
Overnight oats can be stored in the fridge fore up to 5 days, if stored correctly in an airtight container. Always smell and taste any leftovers stored longer, before serving. Keep in mind that the longer overnight oats sit, the more liquid the oats will soak up. The result is a thicker texture so if needed, stir in a some extra milk.
Overnight oats and oatmeal recipes
Looking for other recipes like this? Try these:
Cookie Dough Overnight Oats is studded with chocolate chips and a hint of brown sugar and vanilla. A decadent and healthy breakfast that is super easy and fast to make and both gluten-free and vegan.
- 1 ½ cups almond milk
- ½ cup vanilla yoghurt of your choice
- 2 tablespoons brown sugar or coconut sugar
- 1 tablespoon peanut butter
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract, optional
- 1 cup rolled oats
- 1-2 tablespoon chia seeds
- pinch of salt
- 4 tablespoon vegan dark chocolate chips or chopped chocolate bar
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In a bowl, stir together the almond milk, yoghurt, brown sugar, peanut butter, vanilla extract and optional almond extract.
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Add the oats, chia seeds, a pinch of salt and the chocolate chips.
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Stir well, let it sit for 5 min and mix well again. This is to prevent lumps forming from the chia seeds. Cover and place in the fridge overnight or for at least 4 hours.
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