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
Units
Scale
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