These vegan Cookie Dough Overnight Oats are a cross between breakfast and dessert! Easy to prep in just minutes with a handful of simple ingredients!
Jump to:
Why You Will Love This Recipe
- Quick and Easy: These chocolate chip cookie dough overnight oats come together easily in a matter of minutes with a few simple ingredients.
- Hearty and Satisfying: Packed with protein and fiber, these vegan overnight oats will keep you feeling full while satisfying your sweet tooth at the same time.
- Make-Ahead: Overnight oats are perfect for meal prep, so you’ll have a handy breakfast on the go when you need it!
If you love vegan overnight oats and chia seeds, be sure to check out my Raspberry Overnight Oats, Apple Pie Overnight Oats, Chocolate Cinnamon Overnight Oats and my Chocolate Chia Seed Pudding next. You might also enjoy my Strawberries and Cream Oatmeal and my Maple Brown Sugar Oatmeal.
Ingredients
Here's a look at the simple ingredients you need to make vegan overnight oats. Be sure to check the recipe at the end of the page for the full list with quantities.
- Non-Dairy Milk: I prefer oat milk, but you can use any plant-based milk such as almond, soy, coconut, or cashew.
- Peanut Butter: Use unsweetened, natural creamy peanut butter for best results.
- Maple Syrup: Adds sweetness and a hint of maple flavor to the overnight cookie dough oats.
- Vanilla: Adds a hint of vanilla flavor and enhances the other flavors in this vegan overnight oats recipe.
- Oats: For best results, use old-fashioned rolled oats.
- Chia Seeds: Add protein and help the oat mixture firm up overnight. Feel free to swap for flax seeds instead.
- Mini Chocolate Chips: Use non-dairy chocolate chips to keep this cookie dough vegan. I prefer the Enjoy Life brand.
- Cookie Dough: I used my easy no-bake edible Vegan Cookie Dough, but feel free to use a store-bought version if you prefer.
Variations
- Gluten-Free: For gluten-free overnight oats, be sure to use certified gluten-free oats to avoid the risk of cross-contamination. You’ll also want to swap the flour in the vegan edible cookie dough with a gluten-free version instead or use your favorite store-bought gluten-free edible cookie dough.
- Peanut Butter: Feel free to use a different nut butter instead such as cashew or almond butter. You can also use sunflower seed butter to make this recipe nut-free.
- Cookie Dough: Change up the flavor by using a different type of edible cookie dough such as double chocolate chip, oatmeal raisin, or almond butter cookie dough.
How to Make Cookie Dough Overnight Oats
All you need is about five minutes to whip these up and get them in the fridge. They're ready to enjoy within a few hours.
Step 1: Whisk together the oat milk, vanilla, maple syrup, and peanut butter in a large bowl.
Step 2: Stir in the oats, chia seeds, and chocolate chips.
Step 3: Mix everything together. Transfer the mixture to an airtight container and store in the refrigerator overnight.
Step 4: When you’re ready to enjoy, top with edible cookie dough and any other toppings you’d like.
Expert Tips
- Toppings: Be sure not to add the edible cookie dough or any other toppings until you are ready to enjoy the oats.
- Serving: This recipe is great for either breakfast or dessert! In addition to the cookie dough, try topping the oats with sliced banana, more chocolate chips, more peanut butter, coconut flakes, caramel sauce, or chocolate date sauce. You can also use homemade oat milk in these overnight oats.
- Storing: Store without toppings in an airtight container in the refrigerator for 2-3 days.
Recipe FAQs
I don’t recommend using quick oats in overnight oats as they tend to get too soggy when soaked in milk.
Sure thing! Feel free to add your favorite vegan protein powder, vanilla or chocolate, to boost the protein content in these overnight oats.
Overnight oats can last in the refrigerator for up to 3 days when stored in an airtight container. However, note that the oats will get softer the longer they sit in the refrigerator.
I like to wait at least 4 hours for the oats to softened.
Depending on the texture you like they are both great. For these cookie dough overnight oats I like to use oat milk because its a lighter combo with the cookie dough, but if it were something lighter like raspberry overnight oats I like to add yogurt to the milk to give it a creaminess texture.
Overnight oats are much better with milk because it adds more creaminess and more flavor.
More Vegan Make-Ahead Breakfast Recipes
Cookie Dough Overnight Oats
Equipment
- Measuring spoons
- Measuring cups
- mixing bowl
- whisk
Ingredients
- 1 cup non dairy milk (I used Oat milk)
- 1 tablespoon peanut butter
- 1 tablespoon pure maple syrup
- ½ teaspoon vanilla extract
- ½ cup old fashioned rolled oats
- 1 tablespoon chia seeds
- 1 tablespoon vegan chocolate chips
TOPPINGS
- vegan cookie dough
- banana
Instructions
- Add oat milk, vanilla, maple syrup, and peanut butter to a large bowl and whisk together.
- Next stir in the oats, chia seeds and chocolate chips.
- To a bowl or jar add your mixture and let it sit at least a few hours, preferably overnight.
- Make the cookie dough for topping. Add the rest of your toppings and enjoy.
- Store in a container or bowl in the fridge 2-3 days.
Meg @ Noming thru Life
Uhhh should overnight oats ever be made any other way... NO! This is the ONLY way as of now. I mean come on... pb AND cookie dough - ohhh yaaaa!
tworaspberries
😉 LOL I totally agree! thanks for the cookie dough love chicka!