Name: Cookie Dough Overnight Oats
Prep time: 5 min
Yield: 2
Ingredients: 1 cup rolled oats (old-fashioned, not quick oats); 1 cup milk (dairy or non-dairy); 2 tbsp nut butter (peanut, almond, or cashew); 2 tbsp maple syrup or honey; 1 tsp vanilla extract; 2 tbsp mini chocolate chips (dairy-free if vegan); Pinch of salt; Optional add-ins: 1 tbsp chia seeds, 1 tbsp flaxseed meal, 1 scoop protein powder, 1/4 cup Greek yogurt

Jump to Recipe

Ever wish you could eat cookie dough for breakfast and not have anyone give you the side-eye? Same. That’s where these Cookie Dough Overnight Oats swoop in like the breakfast superhero you didn’t know you needed. They’re creamy, chewy, loaded with chocolate chips, and somehow still healthy enough to pass for a “balanced meal.”

The best part? No oven, no stove, no complicated steps—just a jar, some oats, and the willpower to not eat all the chocolate chips before you mix them in. It’s basically dessert in disguise, but without the sugar crash. Future-you is going to be obsessed.

What Makes These Cookie Dough Overnight Oats Special

So, why all the hype? Because this recipe basically gives you the green light to eat cookie dough at 8 a.m. without guilt. But beyond the novelty, it’s actually practical:

It tastes like dessert. Sweet, chocolatey, vanilla-y, and buttery from the nut butter.
It’s no-cook. You mix it, forget it, and wake up to breakfast magic.
It’s make-ahead friendly. Meal prep a few jars and bask in the glory of organized mornings.
It’s customizable. Vegan, gluten-free, high-protein, low-sugar—you can tweak it however you like.

Basically, it’s indulgent, but it’s still oats. You get the joy of cookie dough flavor and the satisfaction of knowing you made a smart breakfast choice (even if it feels like you didn’t).

Ingredients You’ll Need

Don’t worry—this isn’t one of those recipes where you need 47 rare ingredients and a small loan. Here’s what you actually need:

1/2 cup rolled oats – Go for old-fashioned. Here’s a guide to the difference between oat types and why it matters for texture.
1/2 cup milk – Dairy, almond, oat, soy, cashew, unicorn… okay maybe not unicorn, but you get the idea.
1 tbsp nut butter – Peanut butter for classic cookie dough vibes. Almond or cashew if you’re fancy.
1 tbsp maple syrup or honey – Sweetness with personality. Granulated sugar doesn’t belong here.
1/2 tsp vanilla extract – The magic that makes this cookie dough instead of sad oatmeal.
1 tbsp mini chocolate chips – Mandatory. No substitutions. Don’t even ask.
Pinch of salt – The unsung hero. Makes everything taste like it belongs together.
Optional extras: chia seeds for texture, protein powder if you’re “gym life,” flaxseed for crunch, or Greek yogurt for extra creaminess.

Prep + “Cook” Time

Spoiler: there’s no cooking. But for the planners among us:

Prep time: 5 minutes max (faster if you don’t count eating chocolate chips straight from the bag).
Chill time: 4 hours minimum, overnight is best.
Effort level: Basically none. You could do it blindfolded.

How to Make Cookie Dough Overnight Oats

Grab your container. Mason jar, recycled salsa jar, or that “fancy” glass meal prep container you bought during your organized-adult phase.
Add oats and milk. Stir so the oats don’t clump like a kindergarten glue project.
Mix in nut butter, vanilla, and sweetener. Microwave the nut butter for 10 seconds if it’s being stubborn. Pro move: swirl it so you get pockets of nutty goodness later.
Add chocolate chips. This is the confetti moment. Be generous. You’re worth it.
Sprinkle a pinch of salt. Don’t question it. Just trust the process.
Mix everything together. No oat left behind.
Seal and refrigerate. Minimum of 4 hours, but overnight gives you the dreamy, soft-cookie-dough texture.
Enjoy your masterpiece. Top with extra chocolate chips if you’re feeling fancy—or just eat it straight from the jar while standing in front of the fridge like a gremlin.

Nutrition & Health Highlights

You didn’t come here for a health lecture, but good news: this breakfast is secretly wholesome.

Oats = fiber central. Keeps you full and your energy steady.
Nut butter = healthy fats + protein. Also adds creaminess and that cookie-dough vibe.
Chocolate chips = happiness hormone. Okay, maybe not technically, but let’s be real.
Optional extras like chia or protein powder turn this into a mini power meal.

So yes, it’s cookie dough in disguise, but your body will actually thank you.

Lighter / Lower Sugar / Vegan Version

Want to tweak it to your vibe? Easy:

Lower sugar: Use sugar-free chocolate chips or skip the maple syrup. Add mashed banana instead for natural sweetness.
Vegan: Plant-based milk + dairy-free chocolate chips = done.
Extra light: Swap half the oats for riced cauliflower. Sounds wild, but once it’s mixed in, you won’t even know. (Your blender might file for a restraining order, though.)

Tips for Special Diets

Gluten-free? Make sure you grab certified GF oats. Regular oats sometimes crash the gluten party.
Nut-free? Sunflower butter or tahini are great swaps. Yes, tahini. Don’t knock it till you try it.
High-protein? Add a scoop of vanilla protein powder or Greek yogurt. Now it’s gym-approved cookie dough.
Dairy-free? Almond, oat, soy, cashew—there are so many plant milks, you might as well start a collection.

Basically, this recipe is chill—it adapts to whatever you throw at it.

Serving Suggestions & Presentation Ideas

Sure, you can eat it straight from the jar in your pajamas (and you should), but if you want to dress it up:

Drizzle extra nut butter on top. Insta-worthy swirls.
Top with banana slices or berries. Pretend you’re balanced.
Sprinkle extra chocolate chips. Because self-care.
Layer with yogurt for a parfait vibe. Classy and photo-ready.
Serve warm. Microwave for 45 seconds for cozy cookie dough oatmeal.

Breakfast doesn’t have to be boring—and this one proves it.

Mistakes to Avoid

Look, this recipe is hard to mess up, but still:

Using quick oats. Oat mush is not the vibe.
Adding too much liquid. You’ll get oat soup, and nobody wants that.
Forgetting the salt. Bland oats = sad life.
Not stirring. Don’t be lazy—oats need love.
Skimping on chocolate chips. If you wanted a plain oat breakfast, you wouldn’t be here.

How to Store & Make-Ahead Tips

Fridge storage: Stays good for up to 5 days.
Meal prep hack: Make 3–4 jars at once. Future you will be smug and satisfied.
Freezer: Technically possible, but texture gets weird. Unless you like oat popsicles, stick to the fridge.

FAQ (Frequently Asked Questions)

Q: Do I really need to wait overnight?
Four hours is enough, but overnight = perfect cookie dough texture.

Q: Can I microwave it?
Yep! 30–60 seconds and you’ve got warm cookie dough oatmeal.

Q: Can I use steel-cut oats?
Not unless you like chewing for half the day. Stick with rolled oats.

Q: Can I double the recipe?
Absolutely. Just don’t “forget” to double the chocolate chips.

Q: Will kids eat this?
Yes. Hide your jars if you want any left for yourself.

Q: Can I make this high-protein?
Add protein powder, collagen, or Greek yogurt. Boom.

Q: What if I don’t like oats?
Then friend, this recipe is not for you. Try cookie dough chia pudding instead.

Final Thoughts & Encouragement

Here’s the deal: breakfast should be something you look forward to, not just something you shovel in before work. Cookie Dough Overnight Oats make mornings exciting, indulgent, and way less stressful. Plus, they’re customizable, ridiculously easy, and totally worth the hype.

So tonight, grab some oats, toss in way too many chocolate chips, and make yourself a jar (or three). Tomorrow morning, you’ll open the fridge, spot your little jar of joy, and think: Wow, I’m kind of a genius.

Because if eating cookie dough for breakfast is wrong… do we even want to be right?

✨ Loved this recipe? Check out some of my other fun breakfast ideas:

High-Protein Overnight Oats

Delicious Flourless Cottage Cheese Pancakes Recipe

Maple Donut Bars Recipe | Soft, Fluffy & Maple Glazed Perfection

Cookie Dough Overnight Oats

Yield: 2 cups

Prep Time: 5 minutes

These creamy, chocolatey Cookie Dough Overnight Oats are the ultimate no-cook breakfast. They taste just like dessert but are secretly healthy, easy to meal prep, and customizable with your favorite add-ins. Perfect for busy mornings or a make-ahead breakfast treat!

Ingredients

1 cup rolled oats (old-fashioned, not quick oats)
1 cup milk (dairy or non-dairy)
2 tbsp nut butter (peanut, almond, or cashew)
2 tbsp maple syrup or honey
1 tsp vanilla extract
2 tbsp mini chocolate chips (dairy-free if vegan)
Pinch of salt
Optional add-ins: 1 tbsp chia seeds, 1 tbsp flaxseed meal, 1 scoop protein powder, 1/4 cup Greek yogurt

Instructions

Prepare a jar or container. Use a mason jar, glass meal-prep container, or any lidded container.
Add the oats and milk. Stir lightly to combine.
Mix in nut butter, maple syrup, and vanilla extract. Microwave the nut butter for 10 seconds if needed for easy stirring.
Add chocolate chips and a pinch of salt. Stir well so all oats are coated evenly.
Seal and refrigerate. Let chill for at least 4 hours, preferably overnight, for best cookie dough flavor and texture.
Serve and enjoy. Top with extra chocolate chips, a drizzle of nut butter, or fresh fruit before eating.