High-Protein Cookie Dough Overnight Oats

Cookie-dough cravings meet make-ahead breakfast in these no-cook overnight oats. Rolled oats soak with Greek yogurt, peanut butter, and vanilla protein powder, while mini chocolate chips deliver that classic dough bite.

Serves 4 · 10 min prep

Estimate for one serving

• 420 cal
• 28g protein
• 45g carbs
• 15g fat
• 7g fiber

Every recipe here is free to read.

Ingredients

• 2 cups old-fashioned rolled oats
• 2 scoops (about 60 g) vanilla protein powder
• 2 tbsp chia seeds
• 2 cups unsweetened almond milk
• 1 cup plain nonfat Greek yogurt
• 1/4 cup natural peanut butter
• 3 tbsp pure maple syrup
• 1 1/2 tsp vanilla extract
• 1/4 cup mini chocolate chips
• 1/8 tsp pinch kosher salt
• as desired extra mini chips and peanut butter for topping

Instructions

1. 1In a large mixing bowl whisk together the rolled oats, protein powder, chia seeds, and salt until no protein clumps remain.
2. 2Add the almond milk, Greek yogurt, peanut butter, maple syrup, and vanilla. Stir vigorously for a full minute until the peanut butter is fully incorporated and the mixture looks thick and creamy.
3. 3Fold in most of the mini chocolate chips, reserving a small handful for topping later.
4. 4Divide the mixture evenly among four 12-oz jars or airtight containers, leaving a little headspace. Tap each jar on the counter to settle.
5. 5Seal and refrigerate at least 6 hours or overnight (up to 4 days). The oats will soften and the chia will thicken the mixture into a cookie-dough texture.
6. 6In the morning, give each jar a good stir. If it seems too thick, loosen with a splash of almond milk.
7. 7Top with the reserved mini chocolate chips and an extra teaspoon of peanut butter. Eat cold straight from the jar or warm gently 45–60 seconds in the microwave if preferred.