Cookie Dough Overnight Oats
420kcal
Ingredients
- 1.5 cups rolled oats slow or quick cook - gluten free if needed
- 2 tbsp chia seeds
- 3 tbsp vegan chocolate chips or cacao nibs
- 2 tbsp peanut or almond butter
- 3 tbsp maple syrup
- 1 tsp vanilla extract
- 2 cups dairy free milk
- 1 scoop your favorite protein powder optional
Equipment
- Mason Jars
Method
- In a large bowl, combine the rolled oats, chia seeds, and vegan chocolate chips. If you’re using protein powder, add it here too—this ensures everything blends evenly.
- Pour in the dairy-free milk, maple syrup, and vanilla extract. Add your nut butter—I like to warm mine slightly so it swirls in beautifully. Stir until everything is fully incorporated.
- Transfer the mixture into jars or containers—I use 12-ounce mason jars because they’re just the right size. Leave a little room at the top for toppings later!
- Refrigerate for at least 4 hours, though overnight is ideal. The oats will soften, the chia seeds will plump, and the flavors will meld into something magical.
Nutrition
Calories420kcalCarbohydrates58gProtein12gFat16gSaturated Fat3gSodium120mgPotassium380mgFiber10gSugar22gVitamin A2IUCalcium30mgIron3mg
Notes
For a lower sugar version, reduce maple syrup to 1 tbsp and add mashed banana for natural sweetness. These keep for 3 days in the fridge—perfect for meal prep!