Cookie Dough Overnight Oats (with Greek Yogurt)
These cookie dough overnight oats are creamy, satisfying, and taste like eating dessert for breakfast while still being made with wholesome ingredients you can feel good about. Packed with oats, chia seeds, flax, Greek yogurt, and mini chocolate chips, this easy make-ahead breakfast is perfect for busy mornings when you want something nourishing that actually tastes exciting.
If you love fun breakfast recipes that feel like a treat, this one is a must-make. It has all the nostalgic flavor of cookie dough in a creamy overnight oat form, especially when topped with the mini protein cookie dough bites for the ultimate finishing touch. And if cookie dough flavors are your thing, you also have to try my Cookie Dough Bark or Cookie Dough Cheesecake Jar for more dessert-inspired favorites.
Overnight oats have become one of my go-to meal prep breakfasts because they’re easy, customizable, and perfect for prepping ahead for the week. This cookie dough version joins favorites like my Blueberry Pie Overnight Oats and Cinnamon Roll Overnight Oats, both equally delicious if you love a cozy, flavor-packed breakfast that feels anything but boring.
How to Make
Whisk together yogurt, milk, maple syrup, almond butter, vanilla, and salt until smooth.
Stir in oats, chia seeds, flaxseed, and chocolate chips.
Cover and refrigerate overnight (or at least 2–3 hours) until creamy and set.
For the Mini Protein Cookie Dough Balls, stir ingredients until a dough forms.
Form into 5–7 small balls. Pop in the fridge for 5–10 minutes.
Top with mini protein cookie dough balls and whipped cream before serving.
Tips and Tricks
- Let the oats chill overnight for the thickest, creamiest texture.
- Add a splash of milk before serving if you prefer a thinner consistency.
- Use mini chocolate chips for the best cookie dough-like bite throughout.
- Adjust maple syrup to your sweetness preference depending on your protein powder/yogurt.
- Chill the cookie dough balls before serving so they hold their shape best.
How to Serve and Store
Store the overnight oats in an airtight container in the fridge for up to 4 days, making them perfect for meal prep. Keep the cookie dough balls stored separately or on top of the oats in the fridge until ready to enjoy.
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Cookie Dough Overnight Oats (with Greek Yogurt)
Ingredients
- 2 cups rolled oats
- 1 cup plain Greek yogurt
- 1 3/4 cups milk of choice
- 1/4 cup maple syrup
- 2 tbsp almond butter
- 2 tsp vanilla extract
- 2 tbsp chia seeds
- 2 tbsp ground flaxseed
- Pinch of salt
- 1/4 cup mini chocolate chips
Mini Protein Cookie Dough Balls
- 1 tbsp vanilla protein powder (Ritual)
- 1 tbsp almond butter (or peanut butter)
- 1-2 tsp maple syrup
- 1/4 tsp vanilla extract
- Pinch of salt
- 1-2 tsp mini chocolate chips
- 1-2 tsp milk of choice (as needed)
Instructions
Overnight Oats
- In a large bowl, whisk together yogurt, milk, maple syrup, almond butter, vanilla, and salt until smooth.
- Stir in oats, chia seeds, flaxseed, and chocolate chips.
- Cover and refrigerate overnight (or at least 2–3 hours) until creamy and set.
- Stir well and add to jars (if meal prepping).
Mini Protein Cookie Dough Balls (Optional)
- Add all ingredients into a bowl and stir until a dough forms. Depending on protein powder used you may need to add milk, a few drops at a time, until it comes together.
- Form into 5–7 small balls. Pop in the fridge for 5–10 minutes. Serve on top of your oats if desired.
Notes
- Protein powder consistency can vary, so add milk slowly when making the cookie dough balls.
- These oats will thicken as they sit, so don’t be afraid to loosen with extra milk before serving.
- Can be portioned into individual jars for grab-and-go breakfasts throughout the week.
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Yum! This is so tasty!!
So glad you enjoyed it!!