Protein Cookie Dough Oats (Printer View)

Creamy, protein-rich oats with chocolate chips and nut butter for a nutritious and satisfying start or snack.

# Components:

→ Base

01 - 1 cup old-fashioned rolled oats
02 - 1 cup unsweetened almond milk
03 - 1/2 cup plain Greek yogurt
04 - 2 tablespoons chia seeds
05 - 1 scoop vanilla or chocolate protein powder (approximately 1 ounce)
06 - 1 tablespoon maple syrup
07 - 1 teaspoon vanilla extract
08 - Pinch of sea salt

→ Cookie Dough Mix-ins

09 - 2 tablespoons mini dark chocolate chips
10 - 2 tablespoons almond butter
11 - 2 tablespoons chopped walnuts or pecans, optional

# Method:

01 - In a medium mixing bowl, combine rolled oats, almond milk, Greek yogurt, chia seeds, protein powder, maple syrup, vanilla extract, and sea salt. Stir thoroughly until fully blended and no lumps remain.
02 - Fold in chocolate chips, almond butter, and nuts if using until evenly distributed throughout the mixture.
03 - Divide the mixture equally between two jars or containers with lids.
04 - Cover containers and refrigerate for at least 6 hours or overnight, allowing the oats to soften and flavors to meld together.
05 - In the morning, stir the oats and adjust consistency if needed. Top with additional chocolate chips or a drizzle of nut butter before serving.

# Expert Advice:

01 -
  • Zero morning effort paired with maximum satisfaction, so you actually eat breakfast instead of skipping it.
  • Tastes like dessert but delivers the protein punch your muscles crave after a workout.
02 -
  • Don't skip the salt—it sounds tiny, but that pinch of sea salt is what prevents this from tasting one-dimensional and makes the chocolate and almond butter actually pop.
  • If your overnight oats are too thick in the morning, add a splash of milk and stir rather than assuming you did something wrong; consistency depends on your specific oats and how much your yogurt varies.
03 -
  • Use room-temperature Greek yogurt when you're mixing everything together because it blends smoother than cold yogurt straight from the fridge.
  • The chocolate chips soften just enough overnight to taste indulgent without completely melting, so buy mini ones rather than chunks that disappear into the base.
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