Cookie Dough Blended Oats
Thick cookie-dough-style blended oats with vanilla, nut butter and dark chocolate chips. Prep in about 10 minutes and chill for a firmer batter-like texture.
Servings 1 serve
Calories 433kcal
Equipment
- Blender
Ingredients
- ½ cup milk approx. 120 ml; I use unsweetened soy milk, but any milk works.
- ⅓ cup old-fashioned rolled oats approx. 28g
- 2 tablespoons vanilla protein powder plant-based; optional – see notes
- ½ tablespoons white chia seeds
- ½ tablespoons maple syrup
- ½ tablespoons smooth nut butter cashew or almond butter.
- ½ teaspoon vanilla extract
- ⅛ teaspoon salt small pinch
- 1 tablespoon dark chocolate chips I use dairy-free dark chocolate chips.
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.
Video
Notes
Store in the fridge for up to 4 days.
Nutrition
Calories: 433kcal | Carbohydrates: 48g | Protein: 29g | Fat: 14g | Saturated Fat: 6g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Sodium: 180mg | Potassium: 607mg | Fiber: 6g | Sugar: 18g | Vitamin A: 700IU | Vitamin C: 13mg | Calcium: 500mg | Iron: 3mg