I created a make-ahead Healthy Cookie Dough overnight oats recipe packed with peanut butter, chia seeds, protein, and healthy fats for an easy meal-prep breakfast.

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I never expected breakfast to taste like dessert, but these Thick and creamy Healthy Cookie Dough Overnight Oats somehow do. I load them with natural peanut butter and a sprinkle of chia seeds so they feel indulgent and actually keep me full.

They thicken up overnight into a spoonable, slightly gritty cookie dough vibe that surprises people who expect thin oatmeal. Prep jars ahead for rushed mornings and the texture gets better after a night in the fridge.

This recipe flirts with decadence while being sensible, and once you try it you’ll want it in rotation.

Ingredients

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Old fashioned rolled oats: Slow release carbs and fiber, helps keep you full and steady energy
Milk (dairy or unsweetened almond milk): Adds creaminess, calcium and some protein, its lighter with almond milk
Plain Greek yogurt: Creamy protein boost, tangy flavor and probiotics for gut health
Natural peanut butter: Rich in healthy fats and protein, makes it taste like cookie dough
Chia seeds: Tiny fiber and omega 3 seeds that thicken the oats overnight
Almond flour (or oat flour): Adds a nutty texture, extra healthy fats and less carbs than regular flour
Maple syrup (or honey): Natural sweetener, gives cookie dough sweetness without processed sugar taste
Mini chocolate chips (or chopped dark chocolate): Small bursts of chocolate, satisfies sweet craving, choose dark for antioxidants

Ingredient Quantities

1/2 cup old fashioned rolled oats

1/2 cup milk (dairy or unsweetened almond milk)

1/4 cup plain Greek yogurt

2 tbsp natural peanut butter

1 tbsp chia seeds

2 tbsp almond flour (or oat flour)

1 tbsp maple syrup (or honey)

1/2 tsp vanilla extract

pinch fine sea salt

2 tbsp mini chocolate chips (or chopped dark chocolate)

optional 1 scoop vanilla protein powder (about 25 g)

How to Make this

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1. In a bowl or jar add 1/2 cup rolled oats, 1 tbsp chia seeds, 2 tbsp almond flour (or oat flour) and the optional scoop of vanilla protein powder if using; give it a quick stir so the dry stuff is evenly mixed.

2. Add 1/2 cup milk, 1/4 cup plain Greek yogurt, 2 tbsp natural peanut butter, 1 tbsp maple syrup, 1/2 tsp vanilla extract and a pinch of fine sea salt.

3. Stir everything together until smooth and the peanut butter is well distributed; if the peanut butter is stubborn warm it 5-8 seconds in the microwave then mix, that helps.

4. Fold in 2 tbsp mini chocolate chips, but save a few for the top so the oats look extra tempting.

5. Transfer the mixture to a sealed jar or container if you mixed in a bowl, press the top down and close the lid.

6. Refrigerate at least 4 hours but preferably overnight so the oats and chia thicken up into that creamy cookie dough texture.

7. Before eating give it a good stir, add a splash of milk if it’s too thick, and taste for sweetness; add a tiny drizzle more maple syrup if you want it sweeter.

8. Top with the reserved chocolate chips and an extra dollop of peanut butter, sliced banana or a sprinkle of flaky sea salt if you like.

9. Store covered in the fridge for up to 4 days for easy grab and go breakfasts, or portion into jars for meal prep; to warm gently microwave 20–30 seconds, but these are best cold like cookie dough.

Equipment Needed

1. Glass jar or airtight container with lid (mason jar works great for soaking and storage), I usually use one jar for mixing too
2. Measuring cups and measuring spoons, for the oats, milk and chia seeds
3. Small mixing bowl or the same jar if you prefer to mix in that, either works
4. Whisk or fork to stir everything until smooth, a whisk speeds it up but a fork is fine
5. Spoon or rubber spatula for folding in chocolate chips and scraping the sides
6. Microwave safe bowl or ramekin if you need to warm stubborn peanut butter for 5–8 seconds
7. Knife and cutting board for slicing banana or spreading extra peanut butter on top
8. Refrigerator for chilling at least 4 hours so it thickens into that cookie dough texture

FAQ

Q: How long should I soak these oats for the best cookie dough texture? A: Aim for 6 to 8 hours in the fridge for a thick, spoonable texture. You can eat them after 4 hours if youre in a hurry, and they still fine, but past 24 to 48 hours they get mushy. If too thick, stir in 1 to 2 tbsp milk before eating.

Q: Can I make this dairy free or vegan? A: Yes. Swap the Greek yogurt for a plain plant based yogurt (coconut or soy work well) and use maple syrup instead of honey. Most other ingredients are already vegan, just check protein powder if you use it.

Q: Will the mini chocolate chips melt or ruin the texture overnight? A: Mini chips usually soften but wont totally disappear. If you want distinct chips, sprinkle them on top right before eating or freeze the chips for 10 minutes then fold in. Chopped dark chocolate gives nice chunks too.

Q: Should I add the optional protein powder and will it change the recipe? A: You can, but protein powder can soak up liquid and make the oats dry. Start with the listed liquids and add an extra 2 to 3 tbsp milk if it looks too thick. Use vanilla powder to keep the cookie dough flavor.

Q: How long will these keep in the fridge and can I meal prep them? A: They keep 3 to 4 days in an airtight container in the fridge, so theyre great for meal prep. Give them a good stir before eating and add a splash of milk if theyve firmed up.

Q: Can I swap almond flour for oat flour or the peanut butter for something else? A: Yes. Almond flour adds nutty richness and creaminess, oat flour makes it a bit chewier and cheaper. Swap peanut butter for almond or cashew butter, but note flavors and calories will change a bit.

Healthy Cookie Dough Overnight Oats Recipe Substitutions and Variations

Milk: swap 1:1 with unsweetened oat milk or soy milk, or use whole milk for a richer bowl
Plain Greek yogurt: use skyr or unsweetened soy/coconut yogurt 1:1, or try cottage cheese for extra protein but blend it a bit so it’s smooth
Natural peanut butter: almond butter or sunflower seed butter work 1:1, good for nut allergy swaps
Almond flour: replace with oat flour 1:1, or if you wanna use coconut flour use about 1/4 the amount and add more milk since it soaks up lots of liquid

Pro Tips

1) Warm the peanut butter a few seconds if its stiff, then stir it in. It mixes way easier and you wont end up with weird clumps of nut butter in every spoonful.

2) Watch the thickness: if you add protein powder itll soak up more liquid so plan to add a splash of milk in the morning instead of making it too runny up front. Conversely, add an extra pinch of chia or a bit more flour if you want the cookie dough texture even thicker.

3) Keep the chocolate looking nice by folding only some in and saving a few on top, or toss the chips in just before eating so they stay whole and dont melt into a blob. Freezing chips for 10 minutes before folding in also helps them keep their shape.

4) For meal prep, pack into sealed jars, press the top down, and label with the date. They actually taste better after 24 hours, and will keep 3 to 4 days in the fridge; if too thick, stir in a little milk when you open it, or microwave 20 to 30 seconds if you prefer it warm.