Cookie Dough Overnight Oats
A bowl that tastes like a guilty pleasure and a good breakfast I still remember the first time I managed to convince myself that cookie dough for breakfast was acceptable. It was a rainy Saturday when I had leftover peanut butter and a stubborn craving for chocolate. I had just bookmarked a banana overnight oats…
A bowl that tastes like a guilty pleasure and a good breakfast
I still remember the first time I managed to convince myself that cookie dough for breakfast was acceptable. It was a rainy Saturday when I had leftover peanut butter and a stubborn craving for chocolate. I had just bookmarked a banana overnight oats recipe and thought, why not push the idea a little further? That impulse led to what I now call Cookie Dough Overnight Oats, and I make it at least twice a week. It hits the sweet spot between childhood nostalgia and grown-up nutrition—creamy, slightly chewy oats with warm peanut-butter-chocolate notes and zero baking required.
The tiny list of things you actually need
I refuse to make a recipe sound fancier than it is, so here’s everything that goes into a single jar of this magic: ½ cup rolled oats, ½ cup milk (any kind), ¼ cup Greek yogurt (or dairy-free yogurt), 1 tbsp peanut butter or almond butter, 1 tbsp maple syrup or honey, ½ tsp vanilla extract, Pinch of salt, 1–2 tbsp mini chocolate chips. Optional add-ins: 1 tsp chia seeds, 1 scoop vanilla protein powder. I say optional, but the chia seeds are my secret for a slightly thicker, pudding-like texture when I’m rushing through mornings. The milk can be dairy, oat, almond, whatever you like; swapping is one of the easiest ways to make this suit your diet.
The trick that makes it taste like cookie dough
What turns oats into a cookie dough experience is texture and timing. I treat the oats like the raw dough they’re imitating: slightly undercooked if you will, creamy, and studded with chocolate. When I mix everything, I let the flavors marry overnight so the oats soften but don’t get mushy. Add oats, milk, yogurt, nut butter, maple syrup, vanilla, and salt to a jar or bowl. Stir well until fully combined. Fold in chocolate chips. Cover and refrigerate overnight (or at least 4 hours). Stir in the morning and enjoy cold, or warm slightly if desired. That sequence is the backbone of the whole thing—simple, but precise enough that every jar turns out reliably good.
I like to warm my nut butter for a few seconds in the microwave before stirring it in; that makes it silkier and easier to distribute through the oats, which is a small trick that stops clumps and gives you even peanut-butter ribbons. Also, fold the chocolate chips in at the end so they stay little pockets of chill-sweetness rather than melting away into the mix.
How I make it when I’m planning ahead (plus a few things I learned)
I usually assemble a jar the night before a workday, which saves me so much mental energy in the morning. I layer the oats and wet ingredients directly into a mason jar: oats first, then the milk and yogurt, then nut butter, maple syrup, and vanilla. A pinch of salt brightens everything. If I want it thicker, I sprinkle 1 tsp chia seeds in before stirring; if I want it to be a mini meal, I add a scoop of vanilla protein powder right with the oats. One tip I learned the hard way is to stir everything really well before folding in the chips—otherwise the chocolate ends up all in one corner and the top layer tastes too sweet.
When I travel, I bring a few jars already made and they keep beautifully in the fridge for up to three days. If I’m serving guests, I might warm the jar for about 20 seconds in the microwave—just enough to soften it but not to melt the chips—then top with fresh fruit and a drizzle of extra maple syrup. That small warming step changes the aroma in the kitchen; you get a warm vanilla-peanut butter scent that instantly feels comforting.
Little changes that make a big difference
I’m a creature of habit, but I love tweaking this. Swap peanut butter for almond butter for a milder, nuttier note. Stir in a tablespoon of cocoa powder and double the chocolate chips for a brownie-like twist. If you’re after more protein, use the scoop of vanilla protein powder and it becomes a post-workout treat. For a crunch, add a handful of granola or toasted nuts right before eating. And if you like the playful dessert angle, try pairing this jar with a spoonful of my favorite snack—those chewy chocolate chip cookie dough protein balls make a fun complement for when you need extra energy later in the day.
A few personal tips: measure your oats and milk for consistent texture; warm the nut butter to make stirring easier; add chips last so they stay intact; and if the mixture seems too thick in the morning, fold in a splash more milk rather than stirring vigorously to keep the texture luxuriously smooth.
How to know when it’s done, what to serve it with, and how to keep leftovers happy
You’ll know it’s done right when the oats are tender but still have a tiny bit of chew, the mixture is creamy and cohesive, and the flavors are balanced—sweet but not cloying, with a noticeable peanut-butter warmth and vanilla floral notes. The mini chocolate chips should be pockets of cold, melty joy that contrast with the cool oats.
I like it straight from the jar with banana slices or a scattering of fresh berries on top. Toasted coconut, a pinch of flaky sea salt, or a swirl of extra nut butter elevates it for company. For a heartier breakfast, pair it with a boiled egg or a smoothie; for a lighter snack, the oats are perfectly satisfying on their own.
Leftovers keep in an airtight container in the fridge for up to three days. If you’re making a big batch, portion into separate jars so you can grab one and go. Avoid freezing because the texture changes and the yogurt can separate. If the oats thicken up too much after a couple of days, stir in a tablespoon or two of milk to loosen them; they revive nicely.
Small failures and happy accidents
Once, I forgot a jar in the back of the fridge for a week. It was edible but sad, a lesson in labeling jars with the date. Another time I stirred in too many chocolate chips and the sweetness overshadowed the peanut butter; now I measure the chips and always taste before adding more. My favorite happy accident was when I swapped maple syrup for a blob of date syrup and discovered a caramel-like depth I hadn’t expected. Those little experiments keep the recipe alive for me.
I make Cookie Dough Overnight Oats because it satisfies that cookie dough nostalgia with ingredients that actually make mornings easier. It smells like comfort, looks like a small indulgence, and always gives me the calm confidence of a breakfast that’s already solved by the time I open the fridge.
Conclusion
If you want another variation that’s specifically vegan and gluten free, I like to reference this take for inspiration: Cookie Dough Overnight Oats (vegan, gluten free).
Cookie Dough Overnight Oats
Ingredients
Method
- Add the oats, milk, yogurt, nut butter, maple syrup, vanilla, and salt to a jar or bowl.
- Stir well until fully combined.
- Fold in the chocolate chips.
- Cover and refrigerate overnight (or for at least 4 hours).
- Stir in the morning and enjoy cold, or warm slightly if desired.
