🎉 Introduction
Cookie Dough Overnight Oats are the perfect answer when you want a breakfast that feels like dessert but still fuels your day. Creamy, sweet, and packed with cookie dough flavor, these overnight oats are 100% vegan, gluten free, and incredibly easy to prepare.
With rolled oats, dairy-free milk, nut butter, maple syrup, and vegan chocolate chips, this recipe delivers that classic cookie dough taste in a wholesome, no-cook form. Chia seeds and vegan protein powder add staying power, making this a filling and satisfying option for busy mornings.
Perfect for:
- Make-ahead breakfasts
- Vegan and gluten-free lifestyles
- Meal prep
- Sweet breakfast lovers
🧰 Equipment Needed
- Large mixing bowl or mason jars
- Spoon or whisk
- Measuring cups and spoons
- Airtight containers (if portioning)
🛒 Ingredients
- 1½ cups rolled oats (certified gluten free)
- 2 cups dairy-free milk
- 1 scoop vegan protein powder
- 2 tablespoons chia seeds
- 3 tablespoons maple syrup
- 2 tablespoons peanut butter or almond butter
- 1 teaspoon vanilla extract
- 3 tablespoons vegan chocolate chips
All ingredients are plant-based, gluten free, and chosen to recreate a classic cookie dough flavor in a nourishing breakfast.
👩🍳 Directions
Step 1:
In a large bowl, add the rolled oats, chia seeds, and vegan protein powder. Stir to combine evenly.
Step 2:
Pour in the dairy-free milk and add the nut butter.
Step 3:
Add the maple syrup and vanilla extract.
Step 4:
Stir thoroughly until the nut butter is fully mixed and the ingredients are well combined.
Step 5:
Gently fold in the vegan chocolate chips.
Step 6:
Cover the bowl or divide the mixture into jars and seal tightly.
Step 7:
Refrigerate for at least 4 hours, or overnight, allowing the oats and chia seeds to soften and thicken.
Step 8:
Before serving, stir well. Add a splash of dairy-free milk if a thinner consistency is desired.
Serve chilled for best flavor and texture.
🍽️ Servings & Timing
- Servings: 3–4
- Prep Time: 10 minutes
- Chill Time: 4 hours or overnight
- Total Time: About 4 hours 10 minutes
Ideal for weekly meal prep and grab-and-go breakfasts.
🧊 Storage & Reheating
Storage:
- Store in airtight containers in the refrigerator for up to 4 days
Serving options:
- Enjoy cold straight from the fridge
- Let sit at room temperature for 5–10 minutes before eating
No reheating required.
🥄 Variations
- Extra protein: Add half a scoop more protein powder
- Nut-free: Use sunflower seed butter
- Chocolate overload: Add more vegan chocolate chips
- Lower sugar: Reduce maple syrup slightly
- Crunchy topping: Add chopped nuts just before serving
Each variation keeps the oats creamy, sweet, and customizable.
❓ 10 FAQs
- Are these oats truly vegan?
Yes, all ingredients are plant-based. - Are they gluten free?
Yes, when using certified gluten-free oats. - Does it really taste like cookie dough?
Yes, the nut butter, vanilla, and chocolate chips create that flavor. - Can I skip the protein powder?
Yes, but protein content will be lower. - Can I use any dairy-free milk?
Yes, almond, oat, or soy milk all work well. - Are chia seeds necessary?
They help thicken the oats but can be omitted. - Is this recipe kid-friendly?
Absolutely—kids love the cookie dough taste. - Can I double the recipe?
Yes, it scales very easily. - Will the oats get mushy?
No, they become creamy when properly chilled. - Why overnight oats instead of cooked oats?
They save time and develop a naturally smooth texture.
🏁 Conclusion
Cookie Dough Overnight Oats prove that breakfast can be fun, indulgent, and nourishing all at once. With classic cookie dough flavor, a creamy texture, and plant-based ingredients, this recipe is perfect for anyone who wants a sweet start to the day—without the guilt.
Easy, satisfying, and meal-prep friendly, these oats are bound to become a favorite.
Cookie Dough Overnight Oats – Vegan and Gluten Free
Ingredients
Equipment
Method
- In a large bowl, add the rolled oats, chia seeds, and vegan protein powder. Stir to combine evenly.
- Pour in the dairy-free milk and add the nut butter.
- Add the maple syrup and vanilla extract.
- Stir thoroughly until the nut butter is fully mixed and the ingredients are well combined.
- Gently fold in the vegan chocolate chips.
- Cover the bowl or divide the mixture into jars and seal tightly.
- Refrigerate for at least 4 hours, or overnight, allowing the oats and chia seeds to soften and thicken.
- Before serving, stir well. Add a splash of dairy-free milk if a thinner consistency is desired.
- Serve chilled for best flavor and texture.
Notes
Yes, all ingredients are plant-based. Are they gluten free?
Yes, when using certified gluten-free oats. Does it really taste like cookie dough?
Yes, the nut butter, vanilla, and chocolate chips create that flavor. Can I skip the protein powder?
Yes, but protein content will be lower. Can I use any dairy-free milk?
Yes, almond, oat, or soy milk all work well. Are chia seeds necessary?
They help thicken the oats but can be omitted. Is this recipe kid-friendly?
Absolutely—kids love the cookie dough taste. Can I double the recipe?
Yes, it scales very easily. Will the oats get mushy?
No, they become creamy when properly chilled. Why overnight oats instead of cooked oats?
They save time and develop a naturally smooth texture. 🏁 Conclusion Cookie Dough Overnight Oats prove that breakfast can be fun, indulgent, and nourishing all at once. With classic cookie dough flavor, a creamy texture, and plant-based ingredients, this recipe is perfect for anyone who wants a sweet start to the day—without the guilt. Easy, satisfying, and meal-prep friendly, these oats are bound to become a favorite.
