Description
A delicious and nutritious recipe for Cookie Dough Overnight Oats, perfect for a quick and satisfying breakfast.
Ingredients
Scale
- 150 g rolled oats (gluten free if required)
- 2 tablespoons chia seeds
- 3 tablespoons vegan chocolate chips or cacao nibs
- 2 tablespoons peanut butter or almond butter
- 3 tablespoons maple syrup
- 1 teaspoon vanilla extract
- 480 ml dairy-free milk
- 1 scoop vegan protein powder (optional)
Instructions
- In a large mixing bowl, add rolled oats, chia seeds, and vegan chocolate chips or cacao nibs. Stir until evenly distributed.
- Add peanut or almond butter, maple syrup, vanilla extract, and dairy-free milk to the dry mixture. If using, add vegan protein powder. Mix thoroughly until homogeneous.
- Divide the prepared oat mixture evenly into serving bowls or airtight containers. Seal and refrigerate for at least 4 hours or overnight until the oats have softened and absorbed the liquid.
- Enjoy chilled, straight from the refrigerator, optionally topped with extra chocolate chips or nut butter if desired.
Notes
- Ensure to use gluten-free oats if necessary.
- Store in the refrigerator for up to 5 days for an easy meal prep option.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 10g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg