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.
Jump to:
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 Macro Mike’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.
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 reviewāit helps more people find my recipes. Donāt forget to tag me in your photos on Instagram @glowdiaries___ so I can reshare your creations to my stories! š
Cookie Dough Blended Oats
Equipment
- High power blender
Ingredients
Blended Oats
- 1/3 cup rolled oats
- 3/4 cup milk I use soy
- 2 tbsp vanilla protein powder plant-based (optional – see notes)
- 1/2 tbsp white chia seeds
- 1/2 tbsp maple syrup
- 1/2 tbsp cashew or almond butter
- 1/2 tsp vanilla
- tiny pinch of salt
Topping
- 1 tbsp dark chocolate chips
Instructions
- Combine all blended oats ingredients in a high-powered blender and blend for 30-60 seconds or until it is a mostly-smooth, thick consistency.
- Transfer to a jar or container, top with chocolate chips and refrigerate for at least 2 hours to firm up. Can be made up to 4 days in advance.
Leave a Reply