Vegan Cookie Dough Overnight Oats (gluten-free & naturally sweetened)
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This creamy Vegan Cookie Dough Overnight Oats recipe is made with gluten-free quick oats, chia seeds, and chocolate chip almond flour cookie dough. It’s a no-bake, naturally sweetened overnight oats recipe that is perfect for meal prep and an easy, ready-made breakfast.
If cookie dough for breakfast sounds like a dream, Cookie Dough Overnight Oats makes it a delicious reality 🤗. Creamy, lightly sweet, and loaded with chunks of edible chocolate chip cookie dough, this easy overnight oats recipe feels indulgent while still being made with simple, wholesome ingredients.
This overnight oats recipe uses quick oats for an ultra-creamy texture. Plant-based milk and chia seeds thicken the oats naturally. The real star, though, is my popular Almond Flour Chocolate Chip Cookie Dough Bites, which instead of rolling into bites, I crumbled it right into the oats to combine the oats with classic cookie dough flavor.
Almond Flour Chocolate Chip Cookie Dough Bites
This raw Almond Flour Chocolate Chip Cookie Dough Bites recipe is gluten-free, vegan, naturally sweetened, and grain-free made with almond flour. This recipe only requires 10 minutes and 6-ingredients for the perfect sweet treat!
This breakfast recipe is perfect for busy mornings and is vegan, gluten-free, and naturally sweetened so you can feel good about starting your day with a deliciously healthy breakfast.
Why You’ll Love These Cookie Dough Overnight Oats
- Tastes like dessert but is enjoyed for breakfast.
- No cooking required.
- Naturally sweetened.
- Vegan & gluten-free.
- Perfect for meal prep.
- Uses real edible cookie dough.
Ingredients
Cookie Dough
Almond flour. In the cookie dough I’m using blanched almond flour. You can used unblanched also- your cookie dough will just come out a bit darker. You get all the benefits of almonds in this breakfast treat while ditching the worry of eating raw cookie dough.
Cashew butter. The cashew butter adds a healthy, sticky plant-based protein boost to hold the dough together without the use of dairy butter. You may use another nut/seed butter if preferred, but cashew butter gives the cookie dough the most neutral flavor in these overnight oats.
Maple syrup. Adds some natural sweetness to this cookie dough of course!
Chocolate chips. I actually used mini chocolate chips! They are so adorable and perfect for this overnight oats recipe.
Pure vanilla extract. Adds a delicious vanilla flavor.
Salt. Brings out the sweetness of the maple syrup.
Overnight Oats
Quick oats. Create a soft, creamy texture and form the base of these cookie dough overnight oats. I used these oats.
Plant-based milk. Softens the oats overnight while adding moisture and richness to the mixture. I used unsweetened oat milk.
Chia seeds. Help thicken the oats naturally and add a boost of fiber and omega-3s. I used these chia seeds.
Maple syrup. Provides natural sweetness and enhances the cookie dough flavor without refined sugar.
Vanilla extract. Giving the oats a classic cookie-inspired taste.
Salt. Balances the sweetness and brings out the flavors of the cookie dough and chocolate.
Products Used In This Recipe
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Instructions
Make the cookie dough first. In a large bowl add all of the ingredients and stir together to form a cookie dough. Set aside.
In a medium-large bowl, combine the quick oats, chia seeds, plant-based milk, maple syrup, vanilla extract, and salt. Stir until well combined.
Next, crumble in the cookie dough, leaving some larger pieces for texture. Reserve a little cookie dough for crumbling on top if desired. Gently fold the cookie dough into the oats, cover and refrigerate for at least 4 hours, or overnight, until thick and creamy.
In the morning, spoon into glasses or bowls, top with extra chocolate chips or cookie dough before serving.
Storage & Meal Prep
- Store overnight oats in the refrigerator for up to 3 days.
- Best enjoyed cold, but can be gently warmed if preferred.
- Ideal for meal-prep jars for grab-and-go breakfasts.
Tips for the Best Overnight Oats
- Quick oats create a softer, creamier texture than rolled oats.
- For a richer flavor, replace half the milk with light coconut milk, keeping in mind you’ll have coconut flavor added.
- Adjust sweetness in the morning if needed.
- These oats thicken as they sit — add milk to soften as desired.
Variations & Add-Ins
- Nut-free: Use sunflower seed butter in the cookie dough.
- Higher protein: Add a tablespoon of hemp seeds or preferred protein powder. Then adjust consistency as needed.
- Dessert-style: Add a drizzle of melted chocolate before serving.
- Extra cookie dough: Roll or crumble fresh dough on top just before eating.
More Overnight Breakfast Recipes To Try
Oat Milk Matcha Latte Overnight Oats
Whip up these Oat Milk Matcha Latte Overnight Oats for an easy grab-n-go breakfast. This 5-ingredient overnight oats recipe is made with gluten-free rolled oats, chia seeds, oat milk, matcha powder, and vanilla syrup.
Blueberry Overnight Quinoa
This Blueberry Overnight Quinoa combines cooked quinoa with your favorite plant milk, maple syrup, chia seeds, vanilla and spices then layered with an easy blueberry compote made with real blueberries for the most delicious, high-protein, high-fiber, naturally sweetened breakfast!
Pumpkin Spice Latte Overnight Oats (dairy-free & real pumpkin!)
I hope you love this fun and easy cookie dough overnight oats! Let me know what you think down below in the comments section, as well as giving it a five ⭐️⭐️⭐️⭐️⭐ star rating ️ so that others can discover this delicious, convenient breakfast recipe! Tag me on Instagram, Facebook, or Pinterest!
Vegan Cookie Dough Overnight Oats (gluten-free & naturally sweetened)
- Total Time: 10 minutes
- Yield: 2–4 servings 1x
- Diet: Dairy-Free, Gluten-Free, Vegan
Description
This creamy Vegan Cookie Dough Overnight Oats recipe is made with gluten-free quick oats, chia seeds, and chocolate chip almond flour cookie dough. It’s a no-bake, naturally sweetened overnight oats recipe that is perfect for meal prep and an easy, ready-made breakfast.
Ingredients
Cookie Dough
- 3/4 cup almond flour
- 2 tablespoons cashew butter (or other nut or seed butter)
- 1/2 teaspoon pure vanilla extract
- 1/8 teaspoon salt
- 2 tablespoons maple syrup
- 2 tablespoons dark chocolate chips (mini chocolate chips work best)
Overnight Oats
- 1 cup gluten-free quick oats
- 1 1/4 cups unsweetened plant-based milk (I used oat milk)
- 2 tablespoons chia seeds
- 2–3 tablespoons maple syrup
- 1/2 teaspoon vanilla extract
- Pinch of salt
Instructions
- Make the cookie dough first. In a large bowl add all of the ingredients and stir together to form a cookie dough. Set aside.
- In a medium-large bowl, combine the quick oats, chia seeds, plant-based milk, maple syrup, vanilla extract, and salt. Stir until well combined.
- Next, crumble in the cookie dough, leaving some larger pieces for texture. Reserve a little cookie dough for crumbling on top if desired. Gently fold the cookie dough into the oats, cover and refrigerate for at least 4 hours, or overnight, until thick and creamy.
- In the morning, spoon into glasses or bowls, top with extra chocolate chips or cookie dough before serving.
Notes
READ THE BLOG POST FOR MORE TIPS & INFORMATION!
- Prep Time: 10 minutes
- Category: Breakfast
- Cuisine: American
