Cookie Dough Overnight Oats – Vegan and Gluten Free

Adam

Cookie Dough Overnight Oats – Vegan and Gluten Free

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

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Prep Time 10

chill time 4

Total Time 4 10

Servings: 4 servings

Ingredients Equipment Method Notes

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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.

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Equipment

Large mixing bowl or mason jars
Spoon or whisk
Measuring cups and spoons
Airtight containers (if portioning)

Method

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.

Notes

🧊 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.