Why You’ll Love This Overnight Oats with Cookies and Cream
- It tastes like dessert for breakfast. Seriously, the combination of cocoa, a touch of sweetness, and those crunchy cookie pieces creates a flavor that’s pure indulgence, but it’s built on a foundation of wholesome oats and protein-rich yogurt.
- The ultimate grab-and-go convenience. Your future self will thank your past self profusely. No measuring, no blending, no dirty pans—just a ready-to-eat jar waiting for you. It’s a lifesaver on hectic mornings or for a satisfying afternoon snack.
- Endlessly customizable to your taste. Love extra crunch? Add more cookies on top. Want it sweeter? A drizzle of maple syrup does the trick. You can easily adjust the milk-to-oats ratio for your perfect consistency, making it your signature recipe.
- A fantastic way to meal-prep for the week. You can easily make four or five jars at once. They keep beautifully in the fridge, giving you a week’s worth of guaranteed good mornings. It’s a small effort for a huge payoff.
Ingredients & Tools
- 1/2 cup old-fashioned rolled oats
- 2/3 cup milk of choice (dairy, almond, or oat work wonderfully)
- 1/4 cup plain Greek yogurt
- 1 tablespoon chia seeds
- 1 tablespoon unsweetened cocoa powder
- 1–2 tablespoons maple syrup or honey
- 1/4 teaspoon vanilla extract
- A tiny pinch of salt
- 4–5 cream-filled chocolate sandwich cookies, divided
Tools: A 12-ounce (or larger) jar with a lid, a small spoon for mixing.
The chia seeds are the secret weapon here—they plump up and help create that wonderfully thick, pudding-like texture. And using Greek yogurt not only adds a protein boost but also gives the oats a fantastically rich and creamy base. Don’t skip the tiny pinch of salt; it really makes the chocolate and sweet flavors pop.
Serves: 1 | Prep Time: 5 minutes | Chill Time: 4 hours (or overnight) | Total Time: 4 hours 5 minutes
Before You Start: Tips & Ingredient Notes
- Rolled oats are non-negotiable. Quick oats will turn to mush, and steel-cut oats won’t soften enough. Old-fashioned rolled oats have the perfect texture for absorbing the liquid and staying pleasantly chewy.
- Give your cocoa powder a sift. If you have a fine-mesh sieve, it’s worth a quick sift of the cocoa powder into the jar. This prevents any pesky little clumps and ensures a perfectly smooth chocolate flavor throughout.
- Resist the urge to add all the cookies now. We’ll crush most of them into the mixture, but saving one or two to crumble on top just before serving is crucial. It gives you that fresh, satisfying crunch that contrasts beautifully with the creamy oats.
- Sweeten to your heart’s content. Start with one tablespoon of maple syrup, especially if your yogurt is sweetened. You can always add more after it’s chilled if you feel it needs it. A little goes a long way!
How to Make Overnight Oats with Cookies and Cream
Step 1: The Dry Base. Grab your jar and add the rolled oats, chia seeds, unsweetened cocoa powder, and that tiny but mighty pinch of salt. Give these dry ingredients a quick stir with your spoon right in the jar. This initial mixing helps distribute the cocoa powder evenly so you don’t get a bitter pocket later on. You’ll notice the colors starting to blend into a lovely chocolatey mixture.
Step 2: The Wet Team. Now, pour in the milk of your choice, followed by the Greek yogurt, maple syrup (start with one tablespoon!), and the vanilla extract. The vanilla might seem like a small detail, but it adds a warm, bakery-like aroma that really enhances the cookies and cream vibe. At this stage, it might look a bit separated—that’s totally normal and will all come together.
Step 3: The Big Mix. Now, take your spoon and stir everything together with gusto! You want to make sure the cocoa powder is fully dissolved and no dry patches of oats are hiding at the bottom. The mixture will look quite liquidy, and that’s exactly what you want. The chia seeds and oats need all that liquid to plump up overnight. The color should be a uniform, milky chocolate brown.
Step 4: Incorporate the Cookies. Take 3 or 4 of your chocolate sandwich cookies and crush them. You can do this by placing them in a small bag and gently pounding them with a rolling pin, or just break them up with your hands right over the jar. Stir most of these crumbs into the oat mixture. The idea is to get that iconic cookies and cream flavor infused throughout. Reserve a few crumbs and one whole cookie for the grand finale.
Step 5: The Waiting Game. Seal the jar tightly with its lid and pop it into the refrigerator. Let it chill for at least 4 hours, but honestly, overnight is best. This is when the magic happens—the oats and chia seeds slowly absorb the liquid, the flavors meld together, and the whole thing transforms into a thick, spoonable pudding. You really can’t rush this part.
Step 6: The Final Touch. When you’re ready to eat, take the jar out of the fridge. Give the oats a good stir—you’ll see how thick and creamy they’ve become. Now, crumble that last reserved cookie over the top for a fresh, crunchy texture. This final garnish makes all the difference, turning it from a simple oat mixture into a true dessert-for-breakfast experience.
Serving Suggestions
Complementary Dishes
- A side of fresh berries — The bright, slightly tart burst of raspberries or sliced strawberries cuts through the richness of the chocolate and cream beautifully, adding a fresh dimension.
- A handful of toasted nuts — Some chopped toasted almonds or pecans sprinkled on top add a wonderful savory crunch and a boost of healthy fats, making the breakfast even more satisfying.
Drinks
- A cold glass of milk — It’s a classic for a reason. A sip of cold milk alongside a spoonful of the creamy oats is a timeless, comforting combination that never fails.
- A strong cup of black coffee — The bitterness of a good, strong brew provides a perfect counterpoint to the sweet, dessert-like oats, creating a balanced and energizing start to the day.
Something Sweet
- A small square of dark chocolate — For the ultimate chocoholic, shaving a little extra dark chocolate over the top right before serving intensifies the chocolate experience in the most delightful way.
Top Mistakes to Avoid
- Mistake: Using quick oats or instant oatmeal packets. These are processed to cook much faster, which means they’ll absorb the liquid too quickly and turn into a gummy, mushy paste by morning. Stick with old-fashioned rolled oats for the perfect texture.
- Mistake: Not stirring well enough before chilling. If you don’t mix the ingredients thoroughly, you might end up with a clump of undissolved cocoa powder or dry chia seeds at the bottom of the jar. A really good, initial stir is key to an even consistency.
- Mistake: Adding all the cookie crumbs at the beginning. While mixing most in is great for flavor, the cookies will soften completely overnight. Saving some fresh crumbs for the top ensures you get that essential contrasting crunch that defines the cookies and cream experience.
- Mistake: Skipping the salt. I know it seems insignificant, but that tiny pinch of salt is what balances the sweetness and enhances the chocolate flavor. Without it, the oats can taste a bit flat.
Expert Tips
- Tip: Layer it for a parfait effect. For a seriously impressive look, try layering! Add a base of the plain oat mixture, then a layer of crushed cookies, then more oats. When you scoop into it, you get beautiful stripes. It’s a simple trick that makes it feel extra special.
- Tip: Let it sit on the counter for 5 minutes. If you find the oats a bit too cold straight from the fridge, let the jar sit on the counter for just five minutes before eating. It takes the chill off and allows the flavors to bloom even more.
- Tip: Make a big batch for the week. Multiply the recipe by 5 and mix everything in a large bowl. Then, divide the mixture evenly among five jars. You’ve just prepped breakfast for the entire workweek in under 10 minutes. It’s a total game-changer.
- Tip: Add a scoop of protein powder. If you’re looking for an extra protein kick to keep you full longer, stir in a scoop of chocolate or vanilla protein powder with the dry ingredients. You might need to add a splash more milk to get the right consistency.
FAQs
How long do these overnight oats last in the fridge?
Honestly, they’re best within the first 2-3 days. The oats will continue to soften, and while they’re still safe to eat for up to 5 days, the texture might become a little too soft for some people’s liking. The cookie pieces will also lose their structural integrity over time, which is another reason to add fresh ones on top when serving.
Can I make this recipe vegan?
Absolutely! It’s super easy. Just use a plant-based milk like almond or oat milk, a vegan yogurt alternative (coconut yogurt works nicely), and ensure your maple syrup is vegan (it almost always is). Also, double-check that your chocolate sandwich cookies are vegan—some surprising brands are!
My oats are too thick in the morning. What should I do?
No problem at all! This just means your oats absorbed a bit more liquid than usual. Simply stir in an extra tablespoon or two of milk until you reach your desired consistency. It’s much easier to thin them out than to thicken them up, so don’t worry.
Can I heat these oats up?
You can, but it changes the experience. Warming them in the microwave for 30-60 seconds will make them porridge-like. It’s tasty, but the fresh cookie topping will melt. I’d recommend trying it cold first—the pudding-like texture is really part of the charm—but warmed is a nice option on a chilly morning.
Why are my oats still a bit crunchy?
If your oats haven’t softened enough, they probably didn’t have enough time to soak. They really need a minimum of 4 hours, and overnight is ideal. Also, make sure you’re using old-fashioned rolled oats and not steel-cut, which require cooking and won’t soften sufficiently in the fridge.
Overnight Oats With Cookies And Cream
Wake up to dessert for breakfast! This easy Overnight Oats with Cookies and Cream recipe is a no-cook, make-ahead marvel. Creamy, chocolatey, and packed with crunchy cookie pieces—the perfect grab-and-go breakfast.
Ingredients
Ingredients
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1/2 cup old-fashioned rolled oats
-
2/3 cup milk of choice (dairy, almond, or oat work wonderfully)
-
1/4 cup plain Greek yogurt
-
1 tablespoon chia seeds
-
1 tablespoon unsweetened cocoa powder
-
1-2 tablespoon maple syrup or honey
-
1/4 teaspoon vanilla extract
-
A tiny pinch salt
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4-5 cream-filled chocolate sandwich cookies (divided)
Instructions
-
The Dry Base. Grab your jar and add the rolled oats, chia seeds, unsweetened cocoa powder, and that tiny but mighty pinch of salt. Give these dry ingredients a quick stir with your spoon right in the jar. This initial mixing helps distribute the cocoa powder evenly so you don't get a bitter pocket later on. You'll notice the colors starting to blend into a lovely chocolatey mixture.01
-
The Wet Team. Now, pour in the milk of your choice, followed by the Greek yogurt, maple syrup (start with one tablespoon!), and the vanilla extract. The vanilla might seem like a small detail, but it adds a warm, bakery-like aroma that really enhances the cookies and cream vibe. At this stage, it might look a bit separated—that's totally normal and will all come together.02
-
The Big Mix. Now, take your spoon and stir everything together with gusto! You want to make sure the cocoa powder is fully dissolved and no dry patches of oats are hiding at the bottom. The mixture will look quite liquidy, and that's exactly what you want. The chia seeds and oats need all that liquid to plump up overnight. The color should be a uniform, milky chocolate brown.03
-
Incorporate the Cookies. Take 3 or 4 of your chocolate sandwich cookies and crush them. You can do this by placing them in a small bag and gently pounding them with a rolling pin, or just break them up with your hands right over the jar. Stir most of these crumbs into the oat mixture. The idea is to get that iconic cookies and cream flavor infused throughout. Reserve a few crumbs and one whole cookie for the grand finale.04
-
The Waiting Game. Seal the jar tightly with its lid and pop it into the refrigerator. Let it chill for at least 4 hours, but honestly, overnight is best. This is when the magic happens—the oats and chia seeds slowly absorb the liquid, the flavors meld together, and the whole thing transforms into a thick, spoonable pudding. You really can't rush this part.05
-
The Final Touch. When you're ready to eat, take the jar out of the fridge. Give the oats a good stir—you'll see how thick and creamy they've become. Now, crumble that last reserved cookie over the top for a fresh, crunchy texture. This final garnish makes all the difference, turning it from a simple oat mixture into a true dessert-for-breakfast experience.06
