Vegan Cookie Dough Overnight Oats
This recipe creates a nutritious breakfast that tastes like dessert. It requires no morning preparation and is suitable for plant-based diets. Make this on Sunday night for easy weekday meals.
Equipment
- Mason jar or airtight container
Ingredients
- 1/2 cup rolled oats
- 3/4 cup unsweetened almond milk
- 2 tablespoons almond butter
- 2 tablespoons maple syrup
- 1 tablespoon ground flaxseed
- 1/2 teaspoon vanilla extract
- 1/8 teaspoon sea salt
- 2 tablespoons mini vegan chocolate chips
- 1 tablespoon chopped walnuts optional
Topping
- Extra chocolate chips for topping
Instructions
- In a mason jar or airtight container, combine the rolled oats, almond milk, almond butter, and maple syrup.
- Add the ground flaxseed, vanilla extract, and sea salt to the mixture.
- Stir everything together until the almond butter is fully incorporated and the mixture is smooth and creamy.
- Fold in the mini vegan chocolate chips and chopped walnuts if you are using them.
- Seal the container tightly and refrigerate for at least 4 hours, or preferably overnight (8 to 12 hours).
- In the morning, stir the oats well and check the consistency. Add a splash of almond milk if the mixture is too thick.
- Top with extra chocolate chips and eat cold, or warm it in the microwave for 30 to 45 seconds if you prefer it warm.
- Store the oats in the refrigerator for up to 4 days.
Notes
I created this recipe during a hectic week when I wanted cookie dough but needed a breakfast option. After testing different nut butter ratios and sweetness levels, I found this combination tastes like edible cookie dough. I often prepare three jars on Sunday night to cover my breakfasts for the start of the week.