These chocolate chip cookie overnight oats are creamy and taste just like a cookie. You’ll think you’re eating dessert for breakfast! And you can always top it with a chocolate chip cookie like I did if you really do want to eat dessert for breakfast.
Overnight oats are a great meal prep breakfast option. You can make them the night before and have a tasty breakfast waiting for you in the morning.
Here’s what you’ll need for these overnight oats:
Ingredients for Chocolate Chip Cookie Overnight Oats:
- Oats: If you have celiac or a gluten allergy, make sure you use certified gluten free.
- Nondairy milk: I use almond milk to keep this low fodmap but any plant based milk will work.
- Maple syrup: You’ll want pure maple syrup for this, not pancake syrup.
- Nut butter: Peanut, almond, or cashew butter will work or you can substitute sunflower seed butter if you have a nut allergy.
- Chia seeds. These absorb some of the liquid and keep the oats from getting slimy. They also add some protein.
- Vanilla extract for that cookie taste!
- Dairy free chocolate chips. The Enjoy Life brand is my favorite.
- Optional cookie. I used a Without A Trace Foods cookie in mine, but I would also recommend brands like Simple Mills, Partake, and Enjoy Life.
Equipment:
Any kind of jar or container with a lid. I used a regular old mason jar.
Instructions:
Add all the ingredients to your jar or container and stir well to combine. Close the lid on your container and refrigerate for at least 4 hours or overnight. Enjoy having a tasty breakfast already made for you the next day!
Chocolate Chip Cookie Overnight Oats
Equipment
- 1 mason jar or other container with a lid
Ingredients
- 1 cup oats certified gluten free if necessary
- 1 cup nondairy milk
- 2 tbsp maple syrup
- 2 tbsp nut butter
- 1 tbsp chia seeds
- 1 tsp vanilla extract
- 1/4 cup dariy free chocolate chips
- 1 optional cookie to top!
Instructions
- Add all the ingredients except for the cookie to a mason jar or other container with a lid.
- Stir until fully combined.
- Close the lid and refrigerate for at least 4 hours or overnight.