Cookie Dough Overnight Oats
No-bake layered oats with edible cookie dough chunks, brown sugar, and vanilla—ready to grab straight from the jar. Mix the night before and wake up to a creamy, indulgent breakfast snack.
- Total time
- 10 min
- Servings
- 2
- Calories
- 310
- Protein
- 12g
Ingredients
- 1 cup rolled oats
- ¾ cup whole milk or almond milk
- ½ cup Greek yogurt
- ¼ cup all-purpose flour
- 3 tbsp brown sugar
- ½ tsp vanilla extract
Instructions
- 1
Mix flour, 1 tbsp brown sugar, and a pinch of salt in a small bowl until combined.
- 2
Stir in 1 tbsp softened butter until the mixture looks like wet sand with small clumps.
- 3
Whisk oats, milk, yogurt, remaining 2 tbsp brown sugar, and vanilla in a mason jar or container.
- 4
Layer half the oat mixture, then scatter the cookie dough clusters on top, then add remaining oat mixture.
- 5
Cover and refrigerate overnight or at least 4 hours until the oats soften and soak up the milk.
- 6
Stir before serving. If too thick, add a splash of milk to loosen.
Tools you’ll need
- small mixing bowl
- whisk
- mason jar or container with lid
- spoon
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