Cookie Dough Overnight Oats (vegan, Gluten Free) Recipe

Make Cookie Dough Overnight Oats (vegan, Gluten Free) Recipe in minutes, chill overnight, and enjoy a creamy, chocolatey breakfast.

Ingredients

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

Instructions

Step 1: Combine the dry ingredients

In a large mixing bowl combine the rolled oats, chia seeds, vegan chocolate chips or cacao nibs, and the optional scoop of vegan protein powder if using. Use a spoon to gently stir so the chia and chocolate are evenly distributed through the oat flakes; this helps the chia hydrate uniformly later and ensures every spoonful will have speckled texture and chocolate pockets. Keep the bowl centered on the painted pine wood surface so you can easily move straight into the wet additions.

Step 2: Add the wet ingredients and fold gently

Pour the dairy-free milk, maple syrup, vanilla extract, and spoonfuls of peanut or almond butter into the dry mix; use a wooden spoon or spatula to fold everything together until fully combined into a thick, cohesive, cookie-dough-colored mixture. Scrape the sides so the nut butter is streaking through in glossy ribbons and the maple creates a light sheen across the surface. The oats should look hydrated but still slightly textured with visible whole rolled oats and chia speckling.

Step 3: Portion into storage vessels and cover

Spoon the combined mixture into individual clear rounded glass jars or small storage bowls, tamping gently so each jar is compact and the top is level. Seal each jar with a lid or cover with cling film; leave one jar slightly uncovered for serving later if you like to garnish immediately. Arrange a couple of stray chocolate chips and a tiny sprinkle of oats on the lid or plate for a lived-in, appetizing touch.

Step 4: Chill overnight then serve

Refrigerate the covered jars for at least four hours or overnight so the chia swells and the oats soften to a creamy, spoonable consistency. When ready, remove a jar and give it a gentle stir to re-integrate any separated nut butter or milk; the final serving should be thick, glossy, studded with tiny black chia seeds and scattered chocolate chips that have softened but retain their shape. Enjoy straight from the jar with a small tarnished spoon.

Notes

• Stir jars before serving to reincorporate any separated nut butter.
• For a nut-free version use sunflower seed butter or tahini.
• Add crunchy toppings like granola or nuts just before serving.
• Label jars with the date; they keep up to 4 days in the fridge.
• If mixture is too thin after chilling, stir in extra oats and wait 10 minutes.