These blended oats form a thick batter that is so similar to cookie dough, but are a delicious and filling make-ahead breakfast option. It only takes 5 minutes to prepare and is vegan friendly.
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Why You’ll Love This Recipe
Cookie Dough Flavor: So of course this doesn’t taste *exactly* like eating regular decadent cookie dough, but as far as overnight oats go, it’s pretty close. You’d be surprised how rich and creamy the batter is.
Easy to Make Ahead: Perfect for busy mornings, just blend, refrigerate, and it’s ready when you are.
Baked Oats Option: If you want a hot breakfast, you can microwave these oats in a mug or microwave safe container for a deliciously doughy, pudding-like cake for breakfast. The melted chocolate chips are to die for, especially on a cold winter’s morning.
High in Protein: If you use the optional added protein powder, you’ll get 30g of protein per serve. Combined with the protein and healthy fats from the nut butter, it’ll help you stay full and satisfied all morning. And even without added protein powder, it still makes for a dense brekky with 14g protein per serve.
Ingredients You’ll Need
All the ingredients for this recipe are easy to find and mostly pantry staples. You probably have many of them in the cupboard already. Here’s what you’ll need:
- Rolled oats.
- Soy milk. I like soy milk as my general use milk because it has the closest nutritional profile to dairy milk, particularly if using a fortified variety. It’s also nice and creamy which is perfect for that rich cookie dough vibe! But if you are allergic, or prefer a different variety, any will work.
- Vanilla protein powder. This is optional, but adds a great boost of protein – about 18g depending on the variety. I love Ora Organic’s range of plant-based protein powder, or Happy Way’s vegan option is also good, but any protein powder works. Just keep in mind if you’re new to using protein powder that the flavor varies wildly depending on the brand and type of protein used (pea, faba bean, soy etc). Ask your friends for a recommendation if you’re not sure which ones are good – I’ve had some truly awful tasting protein powders in my time and some that taste incredible. Don’t give up, it takes a bit of trial and error to find one you like.
- White chia seeds. These help make the batter super thick, and are a source of Omega 3s and fiber.
- Maple syrup.
- Cashew or almond butter. A dollop of nut butter in this recipe adds to that richness you’d expect from cookie dough.
- Vanilla extract, for that classic cookie dough taste.
- Salt; just a tiny pinch to balance the flavors.
- Dark chocolate chips; because what’s cookie dough without some chocolate?
Instructions
It is super easy to make these blended cookie dough oats. You’ll need a good high powered blender like a Nutribullet or Vitamix. I use both of these regularly and they’re excellent. Here’s how to make your cookie dough oats:
Step One: Combine all blended oats ingredients in a high-powered blender.
Step Two: Blend until you get a mostly-smooth, thick consistency. I love my Nutribullet because it’s so powerful, easy to clean and very affordable – highly recommend!
Step Three: Transfer the mixture to a jar or container.
Step Four: Top with dark chocolate chips and refrigerate for at least 2 hours to firm up.
Step Five: Enjoy your delicious, make-ahead breakfast! These oats can be stored in the fridge for up to 4 days.
FAQs
Absolutely! Any plant-based milk like almond, oat, or coconut milk will work just fine. I prefer to use fortified soy milk as it is a good source of protein and has a similar nutritional profile to dairy milk.
You can substitute it with extra rolled oats or leave it out if you prefer.
Not at all! Use any type of chocolate chips you prefer, or even chunks of your favorite chocolate bar.
A regular blender should work, but you might need to blend a bit longer to achieve a smooth consistency. Add an extra splash of milk to loosen it if needed, and stop and scrape down the sides if it gets stuck.
The combination of vanilla extract, nut butter, and a touch of maple syrup gives these oats that classic cookie dough flavor. The creamy texture from blending the oats and the rich, chocolatey finish from the dark chocolate chips make it feel like you’re indulging in real cookie dough, but in a healthy and satisfying way.
Loving these Cookie Dough Blended Oats for breakfast? Add a little variety to your snack stash with my Snickerdoodle Protein Balls. They make the perfect grab-and-go snack! Want more oats recipe? You can try my Choc Coconut Oats next or my Tiramisu Baked Oats.
I hope you enjoy these delicious Cookie Dough Blended Oats! If you do, I’d be thrilled if you could leave a star rating and review—it helps more people find my recipes. Don’t forget to tag me in your photos on Instagram @glowdiaries___ so I can reshare your creations to my stories! 😊
Cookie Dough Blended Oats
Equipment
- High power blender
Ingredients
- ½ cup soy milk or any plant-based milk; approx. 120g
- ⅓ cup rolled oats approx. 30g
- 2 tbsp vanilla protein powder plant-based; optional – see notes
- ½ tbsp white chia seeds approx. 6g
- ½ tbsp maple syrup approx. 10g
- ½ tbsp cashew butter or almond butter; approx. 10g
- ½ tsp vanilla extract approx. 2.5g
- ⅛ tsp salt small pinch; approx. 0.4g
- 1 tbsp dark chocolate chips approx. 10g
Instructions
- Add the soy milk, rolled oats, protein powder (if using), chia seeds, maple syrup, nut butter, vanilla, and salt to a high-power blender.
- Blend on high for 30–60 seconds, or until the mixture is thick and mostly smooth with a batter-like consistency.
- Transfer to a jar or container. Sprinkle the chocolate chips on top.
- Cover and refrigerate for at least 2 hours, or until chilled and thickened. Enjoy cold. Can be stored for up to 4 days.
Miss Sarah Evans says
Can I use black chia? That’s all I have
Liz Douglas says
hi Sarah. yep its totally fine! black chia will work the same as white chia 🙂
Louisa says
This was delicious! I had to tweak slightly as I use unsweetened protein powder – so I added a little light vanilla syrup. Overall, mine ended up quite liquid-y so I might reduce the milk a lot next time but even with my slight texture fail, it was so damn tasty that I couldn’t get enough! Will definitely be one I make again (many times)!
Liz Douglas says
love hearing this Louisa!! the milk-to-oats ratio was a bit off before, but I’ve updated the recipe now so it should come out nice and thick next time 🙂
Berenice Long says
I made this every night! I added collagen powder and substituted maple syrup for Splenda (1 packet).
I love it! I actually look forward to every morning. This is delicious and filling!
Liz Douglas says
aw Berenice this makes me so happy! that’s the best compliment. so glad it’s become a fave for you 🙂
michelle says
made this and it was so good! really tasted like cookie dough. thank you for the recipe!
Liz Douglas says
hi Michelle, thanks for giving it a try!! 🙂
Ilse says
Mine came out as pure liquid. How can I thicken it without affecting the taste and the calories?
Liz Douglas says
so sorry about that Ilse! the oats to milk ratio was a bit off before but it’s updated now 🙂 it should set creamy instead of runny if you give it another try.
Charise says
Delicious! Made this on Sunday night but forgot the picture Monday morning because I was rushing out the door.
Mine did end up a little more runny so I think I’ll add more oats next time. But it was so filling!
Liz Douglas says
thanks for giving it a go, Charise! the oats to milk ratio was a little off before but it’s updated now 🙂 would love for you to try again.
Sammie says
Hi! I’ve made this recipe a few times, and while it tasted good, I can never get it as thick as the video. Do you recommend adding yoghurt? I want them to look just like yours do!
Liz Douglas says
my bad Sammie! i actually updated the recipe recently to fix the oats-to-milk ratio, so it should turn out thicker now. no need to add yogurt unless you’re after it extra creamy. thanks so much for loving this recipe 🙂
Jill says
The flavor on this was great! I will definitely be making again. However, I followed the recipe as written but my oats did not come out think like yours. Is it the blending that will thicken it up or should I add less liquid? I have a nutribullet. I blended it maybe 20 sec. Thanks!
Liz Douglas says
hi jill, thanks so much for giving it a go. the oats to milk ratio was off at first but i’ve fixed the recipe now so it should turn out the way it’s meant to 🙂
Josy says
The blended oats taste fantastic, but I just can’t get your consistency. I added way more rolled oats but it was still very thin the next day. Could you check if the measurements for rolled oats and soy milk are correct? I will play around with your recipe a bit more until I get a creamy consistency aswell. Thanks for sharing Josy
Liz Douglas says
hi Josy, thanks for pointing that out! you’re totally right, the milk to oats ratio was off. i’ve updated the recipe now so it should come out super creamy. really appreciate you giving it a try again 🙂
Susan says
Just made this and it is AWESOME!!! I skipped the chia seed and added extra chocolate chips to stir throughout. I will be sneaking spoonfuls of it all day long.
Liz Douglas says
yummm! the extra chocolate chips sound like such a good swap. thanks so much for commenting Susan 🙂
Tine says
this was seriously delicious!! soft and sweet enough for dessert, but also perfect for breakfast. the topping is super versatile too.