Cookie Dough Overnight Oats Recipe – Easy High Protein Breakfast

Name: Cookie Dough Overnight Oats
Prep time: 10 min
Total time: 6 h 10 min
Cuisine: American
Ingredients: 1/2 cup (50g) old-fashioned rolled oats; 1/2 cup (120ml) milk of choice (dairy or non-dairy); 1/4 cup (60g) plain Greek yogurt; 1 tablespoon (10g) chia seeds; 1 tablespoon (16g) creamy peanut butter; 1 tablespoon (15ml) maple syrup; 1/2 teaspoon (2.5ml) vanilla extract; 2 tablespoons (20g) mini chocolate chips; 1 scoop (25g) vanilla protein powder (optional); Pinch of fine sea salt

Posted on August 21, 2025

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If you’re anything like me, you crave a sweet, comforting breakfast but also want something nutritious and satisfying. That’s where my cookie dough overnight oats recipe comes in! Imagine waking up to a jar filled with creamy oats, dotted with mini chocolate chips, and tasting just like your favorite cookie dough — minus the guilt. This easy high protein breakfast not only delights your taste buds but also keeps you full and energized all morning. I’ll be honest, I dreamt up this recipe during a late-night snack attack, and it quickly became a staple in my kitchen. There’s something about the nostalgic flavor of chocolate chip cookie dough, blended with the wholesome goodness of oats and Greek yogurt, that makes mornings feel extra special.

What makes these overnight oats so worth making? First, they’re incredibly simple — just mix, chill, and enjoy. There’s no fussing with the stove or oven (who has time for that at 7 AM?). Plus, this is a make-ahead breakfast, perfect for busy weekdays, meal prepping, or even a healthy dessert. Cookie dough overnight oats are packed with protein, fiber, and just enough chocolatey fun to satisfy your sweet tooth. Did you know that overnight oats have roots in Swiss “Bircher muesli,” which has fueled hikers for generations? It’s true! And now, we’re putting a cookie dough spin on this classic. So grab your mason jars, and let’s make breakfast exciting again!

Why You Will Love This Cookie Dough Overnight Oats Recipe

This cookie dough overnight oats recipe is more than just a trendy breakfast. It’s a little taste of childhood with a grown-up, nutritious twist. The concept of overnight oats actually traces back to Switzerland in the early 1900s, when Dr. Maximilian Bircher-Brenner created “Bircher muesli” for his patients. Fast forward to today, and overnight oats are a breakfast hero for anyone who likes healthy convenience and customizable flavors.

For me, cookie dough overnight oats bring back memories of sneaking spoonfuls of raw cookie dough while baking with my grandma. Of course, back then, raw eggs were a risk — but this version is totally safe and packed with good-for-you ingredients. As my mornings got busier (hello, adulting!), I started making overnight oats as a grab-and-go option. But after a while, classic flavors felt boring, so I started experimenting. When I first stirred in mini chocolate chips and a hint of vanilla, I knew I had something special.

This recipe has evolved in my kitchen through trial and error — sometimes more chocolate chips, sometimes different nut butters, even trying plant-based protein powders. It’s endlessly adaptable, which means you can make it suit your cravings and dietary needs year-round. When summer hits, I love using chilled almond milk for a refreshing breakfast. In the winter, I’ll add a sprinkle of cinnamon or swap in a scoop of protein powder for extra staying power. With each bite, you get a little nostalgia, some crunch, and that creamy, cookie dough consistency. Trust me, this recipe is a crowd-pleaser whether you’re prepping for back-to-school season, a busy workweek, or just want a fun way to start your day.

Ingredient Discussion

Let’s break down the magic behind these cookie dough overnight oats and talk about what makes each ingredient special, plus some pro tips for the best results.

Old-Fashioned Rolled Oats: These give your oats the perfect texture — soft but not mushy. Choose organic or gluten-free oats if needed. Quick oats work in a pinch but get a little too soft for my taste. Steel-cut oats? Too chewy and need more liquid/time. Store oats in a cool, dry place in an airtight container. Tip: Buy in bulk for a better price!
Milk (Dairy or Non-Dairy): I usually go for unsweetened almond milk or oat milk, but regular milk, soy milk, or even coconut milk work. The creamier the milk, the richer the oats. If you’re avoiding dairy, stick to your favorite plant-based option. Just make sure it’s unsweetened if you want to control the sweetness.
Greek Yogurt: This bumps up the protein and makes everything extra creamy. Use plain, non-fat, or full-fat — whatever you like. Plant-based yogurts (like coconut or almond) are fine, but check for added sugar. For an extra protein kick, I like Skyr or Icelandic yogurt, too.
Chia Seeds: These help thicken the oats and add omega-3s, fiber, and a fun texture. If you don’t have chia seeds, ground flaxseed works, though it’s less jelly-like. Store chia seeds in the fridge to keep them fresh.
Nut Butter: Creamy peanut butter gives that classic cookie dough flavor, but almond or cashew butter are great, too. For nut allergies, sunflower seed butter is a solid swap. Look for natural, unsweetened varieties — just peanuts, maybe a little salt. Stir well before using, as natural butters tend to separate.
Maple Syrup: A touch of real maple syrup sweetens things up and matches the cookie dough vibe. Honey or agave nectar are good subs. If you’re sugar-free, try a few drops of liquid stevia or monk fruit sweetener, though the final flavor will change a tad.
Vanilla Extract: Don’t skip this! A splash of real vanilla makes all the difference in nailing that cookie dough flavor. I’m partial to Madagascar vanilla, but use what you have.
Mini Chocolate Chips: The star of the show! Mini chips are ideal because they distribute evenly. Dairy-free or vegan chips are easy to find now. Dark chocolate chips add a more sophisticated flavor; milk chocolate is classic and sweet. Store chocolate chips in a cool pantry (or fridge if your kitchen runs warm) to prevent melting.
Protein Powder (optional): For an extra protein boost, add a scoop of vanilla or unflavored protein powder. I like whey for creaminess, but plant-based protein works, too. Some powders absorb more liquid, so you may need to add a splash more milk.
Pinch of Salt: Trust me, a tiny pinch of fine sea salt makes all the sweet flavors pop. You won’t taste “saltiness” — it just rounds things out.

Seasonal twist: In the fall, swap the chocolate chips for cinnamon chips or add a pinch of pumpkin spice. In summer, fold in fresh berries for a fruity spin. For sourcing, most ingredients are easy to find at the grocery store, but I love checking local health food shops for fun nut butters or specialty chocolate chips. For those on a budget, store-brand oats and nut butters work perfectly — don’t stress about fancy labels unless you want to treat yourself!

Equipment Needed

Mason Jars or Lidded Containers: 12 to 16 oz (350-475 ml) jars are ideal. Glass is easy to clean and doesn’t absorb flavors, but any reusable container with a tight lid works. I’ve even used old peanut butter jars in a pinch!
Mixing Bowl: For stirring everything together before portioning. Medium size works best. If you’re prepping just one serving, you can mix right in the jar.
Measuring Cups & Spoons: For accuracy, especially if you’re tracking macros. But hey, a regular spoon works if you’re eyeballing it.
Rubber Spatula or Spoon: For scraping every last bit of that precious cookie dough mixture into your jar. I love silicone spatulas because they don’t hold onto sticky nut butter.

If you don’t have mason jars, any BPA-free plastic container works. Wide-mouth jars are easiest to clean. For a budget-friendly alternative, upcycle empty yogurt or jam jars. Just make sure whatever you use seals tight — you don’t want leaky oats in your bag. Wash jars by hand or pop in the dishwasher, but check the lid for a good fit every now and then. I’ve ruined a few shirts from loose lids (not recommended)!

How to Make Cookie Dough Overnight Oats – Step by Step

Gather Ingredients (5 minutes):

Measure out all the ingredients:
- 1/2 cup (50g) old-fashioned rolled oats
- 1/2 cup (120ml) milk of choice
- 1/4 cup (60g) plain Greek yogurt
- 1 tablespoon (10g) chia seeds
- 1 tablespoon (16g) creamy peanut butter
- 1 tablespoon (15ml) maple syrup
- 1/2 teaspoon (2.5ml) vanilla extract
- 2 tablespoons (20g) mini chocolate chips
- Optional: 1 scoop (25g) vanilla protein powder
- Pinch of fine sea salt
Tip: Lay everything out before you start — it makes mixing a breeze.
Mix Wet Ingredients (2 minutes):

In a medium bowl or directly in your jar, stir together milk, Greek yogurt, maple syrup, nut butter, and vanilla extract until smooth.

Note: If your nut butter is stiff, microwave for 10 seconds to soften for easier mixing.
Add Dry Ingredients (2 minutes):

Add oats, chia seeds, protein powder (if using), and a pinch of salt. Mix until everything is fully combined.

Look for a thick but pourable consistency — it should look like thick pancake batter.
Stir in Chocolate Chips (1 minute):

Fold in the mini chocolate chips, saving a few to sprinkle on top for a picture-perfect finish.

Tip: Don’t overmix or the chips may melt (especially if your nut butter was warm).
Portion and Chill (1 minute work + 6 hours resting):

Spoon the mixture into a 12-16 oz jar or container. Sprinkle remaining chocolate chips on top. Seal with a lid and refrigerate for at least 6 hours, or overnight.

Warning: If you chill less than 6 hours, oats may be chewy and chia seeds won’t fully gel.
Serve and Enjoy (1 minute):

In the morning, give the oats a good stir. Add a splash of milk if they’re too thick. Top with extra chocolate chips, a dollop of Greek yogurt, or a drizzle of nut butter if you’re feeling fancy.

Visual cue: Oats should be creamy, thick, and studded with chocolate chips. They should smell sweet and nutty!

Personal tip: Double the recipe in a big bowl, then portion into jars for meal prep. If you notice the oats seem too runny in the morning, just stir in a spoonful of extra oats or chia seeds and let them sit for 10 minutes. On the other hand, too thick? Add a splash of milk and stir — no biggie.

Cooking Tips & Techniques

Let’s talk about the little things that make a big difference when it comes to cookie dough overnight oats success. First, don’t skip the pinch of salt! It sounds odd, but that tiny bit really makes the cookie dough flavor pop. I learned that the hard way after a batch tasted strangely bland — flavorless oats are no fun.

When mixing, make sure you really stir the nut butter into the milk and yogurt before adding oats. If you add everything at once, you get clumps that are hard to break up later. Trust me, I’ve tried to rush it before and ended up with a peanut butter “surprise” at the bottom of my jar.

Another key tip: let the mixture chill long enough. Overnight oats really do need at least 6 hours. If you try to eat them too soon, the oats are chewy (not in a good way), and the chia seeds feel gritty. If you forgot to prep ahead, you can speed things up by using quick oats and letting them soak for 2 hours, but the texture won’t be quite the same.

For multitasking, I like to prep several jars at once. Line up your jars, add dry ingredients to each, then pour in the wet mixture. It’s super efficient! If you’re adding protein powder, be aware that some brands absorb more liquid. Start with the standard amount of milk, but be ready to add a splash more in the morning if needed.

Finally, don’t be afraid to play with mix-ins! Chopped nuts, dried fruit, or even a sprinkle of cinnamon can change things up. Just keep ratios the same for best texture. If your oats seem too thick, add 1-2 tablespoons of milk and stir — they’ll loosen up quickly. I’ve definitely learned that not all oats are created equal, so if your first batch isn’t perfect, tweak it next time. It’s all part of the fun!

Variations & Adaptations

One of the best things about cookie dough overnight oats is how easily you can change them up. Here are some of my favorite twists, along with tips for different dietary needs: