BreakfastVeganDairy-freeGluten-free
Chocolate Chip Cookie Dough Overnight Oats
Prep
10 min
Total
10 min
Serves
2
Serving
1 3/4 cups
Ingredients
- 1 cup rolled oats
- 2 tbsp chia seeds
- 1 1/4 cups unsweetened almond milk
- 1/2 cup unsweetened coconut yogurt
- 1/4 cup vanilla protein powder
- 2 tbsp almond butter
- 1/8 tsp sea salt
- 2 tbsp dark chocolate chips
Method
- 1Combine oats, chia seeds, almond milk, coconut yogurt, protein powder, almond butter, and salt in blender.
- 2Blend until mixture is smooth and creamy.
- 3Transfer to container and fold in chocolate chips.
- 4Seal container and refrigerate overnight or at least 8 hours.
- 5Divide evenly between bowls or jars when ready to serve.
Good to know
Storage
Refrigerate in airtight container up to 4 days
Serving Size
Each portion is approximately 1 3/4 cups
Spice Variations
Add a pinch of nutmeg and/or cinnamon
Toppings
Additional almond butter, sliced banana, or other fruit
Protein-Free Option
Omit protein powder and reduce milk slightly
