Cookie Dough Overnight Oats (Protein-Packed Breakfast)
These simple cookie dough overnight oats taste like a sweet treat, yet they deliver more than 25g of protein and only 5g of sugar! They’re the ideal make-ahead breakfast option for hectic mornings.
At this stage, I’ve shared so many overnight oats recipes on the blog, and honestly, that’s because I never run out of fresh flavor ideas.
Overnight oats are my go-to breakfast choice because they’re effortless, flexible, and perfect when your mornings are packed. This week’s new twist might be my best one yet, since it tastes like dessert… cookie dough overnight oats.
Cookie Dough Overnight Oats
Why You’ll Love These Cookie Dough Overnight Oats
- Dessert-style for breakfast: They have the vibe of cookie dough, but they’re made with wholesome ingredients.
- Protein-packed: Each serving includes over 25g protein to help you stay full and comfortable.
- Low sugar: Only 5g sugar, so you enjoy the sweet taste without the sugar crash.
- Great for meal prep: Make a larger batch once, and your breakfast will be ready when you are.
- Simple to personalize: Swap the nut butter, milk, or mix in extras to match your preferences.
Ingredients Needed
- rolled oats: the foundation of overnight oats. They become perfectly tender without turning soggy. My go-to brand is Bob’s Red Mill gluten-free oats.
- vanilla protein powder: increases the protein and gives these oats a cookie dough–inspired flavor. I tested this recipe with both plant-based and whey protein powder, and both options work really well. If you’re using plant-based protein powder, you’ll probably need 1 cup of milk because it absorbs more liquid than whey.
- chia seeds: thicken the oats and contribute fiber along with healthy fats.
- almond milk: keeps the mixture creamy. Use whichever milk you enjoy, but I chose unsweetened almond milk to help keep calories and sugar lower.
- cashew butter: brings extra richness and that familiar cookie dough flavor. You can swap in almond butter or peanut butter, but those tend to taste stronger and may take over the oats.
- maple syrup: adds a little natural sweetness without overwhelming the oats.
- mini chocolate chips: because cookie dough always needs chocolate chips.
Find the full list of ingredients with exact measurements in the recipe card below.
How to Make Cookie Dough Overnight Oats
Step 1: Place the oats, protein powder, chia seeds, cinnamon, and salt into a jar or container. Pour in the milk, then mix in the cashew butter, maple syrup, and vanilla. Stir until everything is smooth and well blended, then add the chocolate chips and fold them in.
Step 2: Cover and refrigerate for at least 4 hours, or overnight, until thick and creamy. Stir the oats well before eating—add a splash of milk if you need to adjust the texture—and finish with extra chocolate chips or a drizzle of nut butter.
Brittany’s Recipe Tips
- Let them rest long enough: Overnight oats need at least 4 hours to thicken fully, but chilling overnight gives you the best texture.
- Adjust the liquid if needed: Protein powders absorb liquids at different rates. If your oats seem too thick by morning, stir in a splash of milk.
- Choose mini chocolate chips: They spread more evenly, so you get chocolate in every spoonful.
How to Meal Prep + Store
These cookie dough overnight oats are excellent for meal prep. You can double or triple the recipe and divide it among individual jars or containers for easy grab-and-go breakfasts all week long.
- Before serving: Stir the oats thoroughly and add a splash of milk if necessary to loosen the texture.
- For meal prep: Make the oats according to the instructions and split them into airtight containers. Refrigerate overnight before serving.
- For storing: Keep overnight oats in an airtight container in the refrigerator for up to 4–5 days.
More Overnight Oats
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In a mason jar or airtight container, combine oats, protein powder, chia seeds, cinnamon, and salt. Pour in the almond milk, then add cashew butter, maple syrup, and vanilla. Mix until everything is fully blended.
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Fold in the mini chocolate chips.
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Cover it and refrigerate overnight (or for at least 4 hours).
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When morning comes, give it a thorough stir. If it seems too thick, add a bit more milk, then finish with extra chocolate chips or a drizzle of nut butter before serving.
- Protein powder: Both whey and plant-based protein powder work just fine. Plant-based protein absorbs more liquid, so you might need closer to 1 cup of milk.
- Meal prep: This recipe is perfect for meal prep. Make a double or triple batch and divide it into individual jars for quick grab-and-go breakfasts.
- Storage: Keep overnight oats in an airtight container in the refrigerator for up to 4–5 days. Stir again before eating and add a splash of milk if necessary.
Serving: 1 | Calories: 471kcal | Carbohydrates: 53g | Protein: 29g | Fat: 16g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Sodium: 576mg | Potassium: 428mg | Fiber: 10g | Sugar: 5g
Nutrition information is calculated automatically, so it should be treated only as an estimate.
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