These Cookies and Cream Overnight Oats taste like dessert for breakfast yet are loaded with 31g of protein and 12g of fiber per serving! You only need a few minutes and some simple ingredients to meal prep these. They’re the perfect, quick, grab-n-go breakfast option to enjoy throughout the week.
One thing about me is that I am COMMITTED to the cookies and cream flavor profile. If I see cookies and cream or Oreo ice cream on the menu, I will be ordering it. It’s been that way for years, and I don’t think I’m going to change my mind anytime soon.
So, I can’t believe it took me this long to transform my favorite ice cream flavor into an easy, healthy, nutrient-packed breakfast recipe. These Cookies and Cream Overnight Oats feel like something so indulgent and yet they’re full of protein, fiber and lots of micronutrients.
Once you make these once, I swear you’ll be hooked and will hyperfixate on them for the foreseeable future (speaking from experience). Say goodbye to boring, bland overnight oats and hellooo to this creamy, chocolate-y deliciousness!
Why You’ll Love these Cookies and Cream Overnight Oats
- They are an easy breakfast that tastes like dessert!
- You can prep these Cookies and Cream Overnight Oats several days ahead of time for a quick, grab-n-go option.
- Each serving is packed with 31g of protein and 12g of fiber!
- They are adaptable to gluten free, dairy free and refined sugar free diets.
- The cookies and cream flavor is so fun and nostalgic.
What You Need to Make these Cookies and Cream Overnight Oats
- Rolled Oats: The base of overnight oats is of course…oats! Stick with old-fashioned / rolled oats for this, NOT quick oats or steel cut. If you’re gluten free, make sure to grab one that say it’s gluten-free certified.
- Chia Seeds: Chia seeds add additional fiber, protein and antioxidants to this breakfast recipe. They also thicken the overnight oats as they absorb a lot of the milk. You can certainly omit them, just be sure to reduce the milk as well.
- Ground Flaxseed: Ground flaxseed is another easy way to boost the fiber in this recipe without even tasting it. However, it’s optional.
- Vanilla Protein Powder: I’ve only tried this with Wellious vegan vanilla protein powder which is my fav because it’s not chalky and it’s sweetened with monk fruit. If you make this with an unsweetened protein powder, you may want to add a splash of maple syrup.
- Kosher Salt: A pinch of salt goes a long way even in sweet recipes!
- Vanilla Extract: Measure with your heart 😉
- Greek Yogurt: Greek yogurt is the KEY to making ultra creamy overnight oats. I use full-fat plain greek yogurt for the best flavor. You can certainly substitute a thick, dairy-free alternative such as Siggi’s Plant-Based.
- Milk: Use whatever you prefer! For me, that’s 2%. Adjust the amount based on how thick you like your overnight oats.
- Chocolate Sandwich Cookies: Feel free to use normal Oreos, GF Oreos or a “dupe” like Simple Mills cocoa cashew cream cookies.
How To Make these Cookies and Cream Overnight Oats
Combine all your Ingredients in a Jar:
First, pick a vessel for your overnight oats. I personally love using my Weck Jars for this! They’re sturdy glass jars with lids and they’re pretty aesthetically pleasing.
Then, add oats, chia seeds, flaxseed, protein powder and salt to your jar. Stir until combined. Stir in the vanilla, greek yogurt and milk. Sometimes the protein powder will get stuck in the crevices at the very bottom of the jar so be sure to stir well.
Finally, add in the crushed chocolate sandwich cookies and stir once more until incorporated.
Refrigerate for Several Hours or Overnight:
Next, cover your jar with a lid and place in the refrigerator for at least 3 hours, ideally overnight. You can even store it in there for longer than a day if you want to meal prep these overnight oats!
Add Toppings & Enjoy:
When you’re ready to eat, you can top it with more crushed chocolate sandwich cookies and white chocolate chips if desired. Enjoy!
Which Protein Powder Should I Use?
Any vanilla protein powder (whey-based or plant-based) should work here. However, the taste and texture will vary slightly depending on which brand you use!
I have only tried this recipe using the Wellious vegan vanilla protein powder. It’s one of the best plant-based protein powders I’ve had because it’s not chalky. It’s also sweetened naturally with monkfruit.
If you happen to have a Cookies and Cream flavored protein powder…use that instead!
Lastly, if your protein powder is not sweetened at all, you may want to add a splash of maple syrup to your overnight oats.
Which Chocolate Sandwich Cookies Should I Use?
It’s up to you and your dietary preferences. Classic Oreos are a great option and they’re actually vegan/dairy-free. The Oreo brand has a gluten free variety as well.
Personally, I used the cocoa cashew creme cookies from Simple Mills. The ingredients are minimal, they’re gluten free, dairy free and refined sugar free. Plus they taste amazing!
Other brands to consider are Back to Nature, Goodie Girl, Newman-O’s or even the Trader Joe’s brand.
Can I Make these Dairy Free?
Yup! Feel free to use your favorite dairy-free milk instead of cow’s milk and just substitute the greek yogurt for a thick alternative such as Siggi’s Plant-Based. If you don’t have any dairy-free greek yogurt on hand, you can also just omit it entirely but the end result will be less creamy.
Topping Ideas:
- Crushed Chocolate Sandwich Cookies: Up the cookies and cream flavor by not only putting them in the overnights oats but also on top!
- White Chocolate Chips: It just feels right with cookies and cream. You could also melt them and create a magic shell.
- Nut Butter: You can never go wrong with a drizzle of cashew, almond or peanut butter on top of overnight oats!
- Cacao Nibs: Another way to get that chocolate-y flavor and add some fun texture.
Can I Meal Prep Them?
Yes! These Cookies and Cream Overnight Oats are perfect for meal prep. You can let them sit in the fridge for as little as 3 hours or as much as 4 days. You may notice that the oats soften up and the texture changes slightly the longer it sits.
They’re also super forgiving! So if you don’t add enough milk and want them to be a thinner consistency, you can just add a little bit more in the morning right before you eat them.
Find the full recipe below. As always, please let me know if you tried it by commenting below or tagging me on Instagram, @munchinwithmaddie_.
Looking for more Meal Prep Breakfast Recipes?
Cookies and Cream Overnight Oats
Equipment
- glass jar with lid
- spoon
Ingredients
- â…“ cup GF rolled oats
- 1 tbsp chia seeds optional – see note*
- ½ tbsp ground flaxseed optional – see note*
- 1 scoop vegan vanilla protein powder (36g) or cookies & cream flavor**
- pinch of kosher salt
- splash of vanilla extract
- 2 tbsp plain greek yogurt (or dairy-free equivalent)
- 1 cup milk of choice ***
- 2 chocolate sandwich cookies crushed (I used Simple Mills brand)
Instructions
- Add oats, chia seeds, flaxseed, protein powder and salt to a medium-sized glass jar. Stir until combined.
- Then, add in the vanilla, greek yogurt and milk. Stir until combined.
- Finally, add in the crushed chocolate sandwich cookies and stir once more until incorporated.
- Cover with a lid and place in the refrigerator for at least 3 hours, ideally overnight.
- When you're ready to eat, you can top it with more crushed chocolate sandwich cookies and white chocolate chips if desired. Enjoy!
Notes
Nutrition
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and tag @munchinwithmaddie_ on Instagram and/or hashtag it #munchinwithmaddie.