Description
Enjoy a creamy, delicious Peanut Butter Cookie Dough Overnight Oats recipe that’s quick to prepare and perfect for a nutritious breakfast. This no-cook recipe combines oats, almond milk, peanut butter, and a hint of vanilla, chilled overnight to develop rich flavors and a smooth texture. Topped with chocolate chips and a drizzle of peanut butter, it’s like having cookie dough for breakfast in a healthy way.
Ingredients
Scale
Base Ingredients
- 1 cup rolled oats
- 1 cup almond milk
- 1/4 cup natural peanut butter
- 1/4 cup plain or vanilla Greek yogurt
- 1 tablespoon chia seeds
- 1 teaspoon vanilla extract
- 2 tablespoons maple syrup or honey
Toppings
- Chocolate chips, to taste
- A drizzle of peanut butter
Instructions
- Combine Ingredients: In a tupperware or airtight container, mix together the rolled oats, almond milk, peanut butter, Greek yogurt, chia seeds, vanilla extract, and maple syrup until well incorporated.
- Chill: Place the mixture in the refrigerator and chill for at least 2 hours or preferably overnight to allow the oats to soak and flavors to meld.
- Adjust Consistency and Add Chocolate Chips: In the morning, check the oat mixture’s consistency and add more almond milk if you prefer it thinner. Stir in chocolate chips for added sweetness and texture.
- Add Final Topping: Finish by drizzling a little extra peanut butter on top for extra flavor and creaminess before serving.
Notes
- Use rolled oats for the best texture; instant oats can become too mushy.
- Adjust the level of sweetness by varying the amount of maple syrup or honey.
- Chia seeds add thickness as well as nutritional benefits; omit if allergic.
- This recipe is easily vegan by choosing maple syrup and plant-based yogurt.
- Overnight oats can be kept refrigerated for up to 3 days for convenient meal prep.
