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!
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Why You Will Love This Recipe
- Quick and Easy: This overnight oats cookie dough comes together easily in a matter of minutes, only seven simple ingredients needed.
- Delicious Taste: Creamy, smooth, sweet and satisfying this Cookie Dough Overnight Oats recipe combines tasty peanut butter and oats, with the sweetness from vegan chocolate chips and maple syrup, giving you this perfect chocolate chip cookie dough overnight oats breakfast.
- Hearty and Satisfying: Packed with protein and fiber, these breakfast cookie dough overnight oats will keep you feeling full, while satisfying your sweet tooth at the same time.
- Make-Ahead: No cooking is required to make these overnight oats. Extremely easy to prepare and it’s a great meal prep, so you’ll have a handy breakfast to grab on the go when you need it. Just be sure to double the recipe.
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
- Chocolate Chia Seed Pudding
- Strawberries and Cream Oatmeal
- 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
- Toppings: It’s definitely tasty and fun to add toppings on this Cookie Dough Overnight Oats. Here are a few topping ideas; frozen or fresh berries, chopped nuts, any kind of nut butter or granola. Even change up the edible cookie dough to my tasty almond butter cookie dough. In addition to the cookie dough, try topping the oats with a sauce like my caramel sauce, or chocolate date sauce.
- Vegan, Gluten-Free: If you’d like gluten free overnight oats, be sure you 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. I used oat milk, but feel free to use your preferred plant-based milk. You can also try my homemade oat milk in these overnight oats. To keep this recipe vegan also make sure your chocolate chips and peanut butter are vegan.
- Peanut Butter: I used peanut butter, feel free to use a different nut butter such as cashew, hazelnut, pecan or almond butter. You can also use sunflower seed butter to make this recipe nut-free.
- Add Protein: Feel free to add your preferred protein powder to this overnight oats recipe. Simply add half to a whole scoop of protein powder directly into the oats mixture, stir it in, and you will need to add a small amount of extra plant milk to compensate for the protein added.
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
- Old Fashioned Oats: Instant and quick oats do not work for this overnight oats recipe. It’s important to use old-fashioned oats; I used organic old fashioned rolled oats that were gluten-free.
- Double: Easily double this Cookie Dough Overnight Oats recipe, making it an easy grab-and-go breakfast, relaxing at home breakfast, or snack. I store it in mason jars for up to 2-3 days in the fridge and it’s best to add any toppings right before eating or before leaving the house.
- Serving: In a hurry, yes if you soak the oats for at least 2-3 hours the oats will have soaked up some of the liquid, but it’s best to soak them overnight in the fridge to give the oats time to soften up.
- Storing: You can easily store this peanut butter cookie dough overnight oats in an airtight container, in the refrigerator for 2-3 days, without toppings on.
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!