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A vegan-friendly, no-cook breakfast recipe for Cookie Dough Overnight Oats featuring rolled oats, chia seeds, vegan chocolate chips, nut butter, maple syrup, vanilla, and dairy-free milk. The oats soak overnight for a creamy, cookie dough flavored start to your day.

Ingredients

Scale
  • 1 ½ cups rolled oats (slow or quick cook – gluten free if needed)
  • 2 tablespoons chia seeds
  • 3 tablespoons vegan chocolate chips (or cacao nibs)
  • 2 tablespoons peanut or almond butter
  • 3 tablespoons maple syrup
  • 1 teaspoon vanilla extract
  • 2 cups dairy free milk
  • Optional: 1 scoop your favourite vegan protein powder

Instructions

  1. Mix Dry Ingredients: In a large bowl or mason jar, combine rolled oats, chia seeds, and vegan chocolate chips (or cacao nibs).
  2. Add Wet Ingredients: Stir in peanut or almond butter, maple syrup, vanilla extract, and pour in the dairy-free milk. Mix thoroughly to blend nut butter smoothly.
  3. Add Protein Powder (Optional): If using, mix in a scoop of your favorite vegan protein powder for extra nutrition.
  4. Refrigerate Overnight: Cover the jar or bowl with a lid or plastic wrap and refrigerate for at least 4 hours or overnight for flavors to meld and oats to soften.
  5. Serve Chilled: Stir the oats well before serving. Enjoy cold as is or top with fruits, nuts, extra vegan chocolate chips, or spices like cinnamon if desired.

Notes

Use gluten-free rolled oats if avoiding gluten., Non-vegans can substitute honey for maple syrup, or use agave nectar., Adjust maple syrup to taste for desired sweetness., Use thicker plant milk like oat or cashew for a richer texture., Protein powder is optional for added nutrition and satiety.

Nutrition

Find it online: https://cozyovenkitchen.com/vegan-cookie-dough-overnight-oats-recipe/