Cookies and Cream Overnight Oats
A delicious and convenient breakfast option combining chocolate cookies and creamy oats, perfect for a quick morning treat.
Ingredients
Main Ingredients
- 1 cup rolled oats
- 1 cup milk of choice (dairy or non-dairy) Almond milk, oat milk, or regular cow’s milk can be used.
- 1/2 cup Greek yogurt (or dairy-free yogurt) Adds creaminess and protein.
- 2 tablespoons maple syrup (or honey, optional) Adjust sweetness according to preference.
- 1/2 teaspoon vanilla extract For extra flavor.
- 1/4 cup crushed chocolate sandwich cookies
Toppings
- Additional crushed cookies
- Whipped cream Optional for creaminess on top.
- Chocolate chips Optional for added sweetness.
Instructions
Preparation
- Gather your ingredients and find a bowl or jar that can be tightly covered.
- Combine the rolled oats and milk in the bowl or jar. Whisk together until well blended.
- Add Greek yogurt to the mixture and stir in maple syrup and vanilla extract. Mix until well incorporated.
- Gently fold in the crushed chocolate sandwich cookies without overmixing.
- Cover the bowl or jar with a lid or plastic wrap and refrigerate overnight.
Serving
- In the morning, stir the oats. If too thick, add a splash of milk.
- Add your favorite toppings such as more crushed cookies, whipped cream, or chocolate chips.
- Serve directly from the jar or transfer to a bowl for a more presentation-friendly option.
Notes
Store in an airtight container in the refrigerator for 3 to 5 days. Quick stir before eating if the oats thicken.