Cookie Dough Overnight Oats (with Greek Yogurt)
A creamy, dessert-inspired overnight oat recipe made with oats, chia seeds, flax, Greek yogurt, almond butter, and chocolate chips, then topped with mini protein cookie dough bites for the ultimate make-ahead breakfast.
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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