Chocolate Chip Cookie Dough Overnight Oats
Creamy, protein-packed overnight oats that taste just like cookie dough. Ten minutes of prep the night before, zero cooking, and breakfast is ready when you wake up.
Ingredients
Dry Ingredients
- 1 cup rolled oats old-fashioned oats; do not use instant or steel-cut
- 1½ tbsp chia seeds
- ¼ cup vanilla protein powder
- ¼ tsp salt omit if using cottage cheese
Wet Ingredients
- ½ cup cottage cheese or Greek yogurt full-fat cottage cheese gives the creamiest result
- 1 to 1½ cups milk dairy or plant-based; adjust amount for desired thickness
- 2 tbsp maple syrup adjust to taste
- 1 to 2 tbsp almond butter or cashew butter peanut butter or sunflower seed butter also work
Mix-Ins
- 1 to 2 tbsp chocolate chips mini chips distribute flavor best; use dark, milk, or semisweet
Instructions
- Method 1 (Blender — Ultra Creamy): Add the cottage cheese or Greek yogurt, milk, maple syrup, nut butter, protein powder, chia seeds, and salt to a blender. Blend on high for about 30 seconds until completely smooth.
- Transfer the blended mixture into your jars or a large bowl. Add the rolled oats and stir well until every oat is fully coated.
- Fold in the chocolate chips by hand so they stay whole and are evenly distributed throughout.
- Divide evenly between two jars, seal with lids, and refrigerate overnight or for at least 4 hours.
- In the morning, give the oats a thorough stir from the bottom up. Add a splash of milk if you prefer a looser texture. Top with extra chocolate chips or a drizzle of nut butter and enjoy.
- Method 2 (No-Blender — Classic): Add the rolled oats, chia seeds, protein powder, and salt to a large mason jar or airtight container. Stir to combine.
- Pour in the milk, then add the cottage cheese or Greek yogurt, maple syrup, and nut butter. Stir everything together well, making sure the nut butter is fully incorporated.
- Fold in the chocolate chips last so they are evenly distributed and do not sink to the bottom.
- Seal the jar and refrigerate overnight, or for at least 4 hours, until the oats have fully absorbed the liquid.
- Stir well before eating. Adjust thickness with a splash of milk if needed. Add toppings just before serving and enjoy straight from the jar.
Notes
For the thickest, most cookie dough-like texture, use full-fat cottage cheese and blend it smooth. Store sealed jars in the fridge for up to 5 days, making this perfect for a full week of meal prep. Always add crunchy toppings like granola or nuts right before eating to keep them crisp. To eat warm, microwave in 30-second intervals, stirring between each, with an extra splash of milk.