Chocolate Chip Cookie Dough Overnight Oats

Some breakfasts feel like a chore. This one feels like dessert.

These chocolate chip cookie dough overnight oats taste like the real thing, but they are built on oats and chia instead of butter and flour, so they actually keep you full and fit a heart-smart way of eating.

You stir everything together at night and wake up to a ready-to-eat bowl.

Why we love this recipe

Breakfast is done before you are even awake.

Five minutes of stirring the night before, and the next morning there is a cold, creamy, cookie-dough-flavored bowl waiting for you.

The oats and chia keep you satisfied through the morning, so you are not reaching for something sugary by ten.

And the little handful of dark chocolate chips is what makes it feel like a treat instead of a health food, which is exactly why people actually stick with it.

Make a few jars at once and half your week of breakfasts is handled.

Are oats good for you?

Oats are one of the few foods with a genuine, well-established link to heart health.

The reason is a soluble fiber called beta-glucan. It forms a gel in your digestive tract that helps carry some cholesterol out of the body instead of letting it get reabsorbed.

This link is strong enough that the FDA allows oats to carry a heart-health claim, which is rare for any food.

Most research points to around 3 grams of beta-glucan a day as the amount tied to a cholesterol benefit, and a serving of oats gets you a good part of the way there.

Beyond that, oats are filling, they keep your blood sugar steadier than a sugary cereal or pastry would, and they give you lasting energy instead of a mid-morning crash.

The chia seeds add even more fiber, along with plant-based omega-3s.

What can you swap in this recipe?

The milk. Any milk works. Dairy, almond, oat, or soy. Oat milk makes it especially creamy.
The sweetener. The maple syrup is optional. A mashed ripe banana or a little honey work too, and the chocolate chips add sweetness on their own.
The chocolate. Use dairy-free chocolate chips to keep it fully plant-based, or cacao nibs for less sugar.
More protein. Stir in a scoop of your favorite protein powder or collagen to make it more filling.
The spices. The cinnamon and nutmeg give it that cookie-dough warmth, but you can dial them up or down to taste.
Toppings. Finish with chopped nuts, a few extra chips, or a dusting of cinnamon.

How to make it

Makes 4 servings. About 5 minutes to prep, plus chilling time.

Ingredients

1 1/2 cups unsweetened almond milk
1 cup quick oats
2 tablespoons chia seeds
2 tablespoons organic dark chocolate chips
2 tablespoons maple syrup (optional)
2 teaspoons vanilla extract
1 teaspoon cinnamon
1/4 teaspoon nutmeg

Directions

Combine all the ingredients in a small mixing bowl.
Cover and refrigerate for at least 3 hours or up to overnight. Stir in a little more almond milk to thin before serving if needed. Enjoy.

Notes
Leftovers keep in an airtight container in the fridge for up to five days. For dairy-free, use dairy-free chocolate chips.