Cookies & Cream Overnight Oats
A quick and satisfying breakfast that combines creamy oat texture with crunchy chocolate cookie bits for a nostalgic treat.
Ingredients
Base Ingredients
- 1 cup rolled oats Use old-fashioned rolled oats for best texture.
- 1 cup milk (dairy or non-dairy) Whole or 2% yields creaminess; almond or oat milk for vegan.
- ½ cup Greek yogurt (or any yogurt of choice) Plain Greek yogurt is recommended for lower sugar and higher protein.
- 2 tablespoons honey or maple syrup Adjust sweetness based on cookie type.
- 1 teaspoon vanilla extract Use pure extract for best flavor.
- ½ cup crushed chocolate sandwich cookies (like Oreos) Use mid-range cookies for the best flavor.
Optional Toppings
- to taste chocolate chips Add extra for a richer flavor.
- to taste extra cookie crumbles Use as a topping.
- to taste fresh fruit Bananas or strawberries for added sweetness.
Instructions
Preparation
- In a mixing bowl or jar, stir together the rolled oats and milk until evenly combined.
- Scoop in the Greek yogurt and stir until the mixture is smooth and creamy.
- Add honey or maple syrup and the vanilla extract, then mix well to distribute flavor.
- Gently fold in the crushed chocolate sandwich cookies into the oat mixture, reserving a few crumbs for topping.
- Divide the mixture into individual jars or an airtight container for storage.
- Cover and refrigerate for at least 6–8 hours, or overnight.
- In the morning, stir the oats to combine any separated liquid and top with extra cookie crumbles, chocolate chips, or fresh fruit.
Notes
Store in airtight jars for up to 4 days. Adjust sweetness based on cookie type and personal preference. For a thicker texture, reduce milk slightly.