Description
Delight in a creamy and nutritious Peanut Butter Cookie Dough Overnight Oats recipe that’s perfect for a quick, make-ahead breakfast. Packed with rich peanut butter flavor, chocolate chips, and wholesome oats, this recipe is both satisfying and easy to prepare.
Ingredients
Scale
Dry Ingredients
- 1 cup rolled oats
- 1 teaspoon ground flaxseed
- 1/4 cup mini chocolate chips (plus extra for topping)
- 1 tablespoon chia seeds
Wet Ingredients
- 1 cup almond milk (plus extra for adjusting consistency)
- 1/4 cup peanut butter
- 2 tablespoons maple syrup
- 1 teaspoon vanilla extract
Instructions
- Mix Ingredients: Combine rolled oats, ground flaxseed, chia seeds, vanilla extract, maple syrup, peanut butter, and almond milk in a tupperware or jar. Stir well to ensure all ingredients are evenly distributed.
- Refrigerate: Seal the container and chill in the refrigerator for at least 2 hours or preferably overnight. This allows the oats and seeds to absorb the liquid and soften, creating a creamy texture.
- Add Chocolate Chips and Adjust Consistency: In the morning, stir in the mini chocolate chips. If the oats are too thick, add additional almond milk to reach your desired consistency.
- Serve: Top with a drizzle of peanut butter and a few extra chocolate chips for garnish before enjoying your peanut butter cookie dough overnight oats.
Notes
- You can substitute almond milk with any milk or milk alternative of your choice.
- For a vegan option, ensure your chocolate chips are dairy-free.
- Feel free to add a pinch of salt to balance the sweetness if desired.
- This recipe serves 2 but can easily be doubled or tripled for meal prep.
- Overnight oats can be stored in the fridge for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Breakfast
- Method: No-Cook
- Cuisine: American
