Description
A healthy, no-bake breakfast treat mimicking chocolate chip cookie dough flavor, made with rolled oats, chia seeds, peanut butter, and mini chocolate chips, prepared overnight for a creamy texture.
Ingredients
- ½ cup rolled oats
- 1 tablespoon chia seeds
- Optional: 1 tablespoon vanilla protein powder
- ¼ teaspoon ground cinnamon
- Pinch of sea salt
- 3 tablespoons plain 2% Greek yogurt
- ½ cup milk (dairy or non-dairy)
- 1 teaspoon brown sugar or maple syrup
- ½ teaspoon vanilla extract
- Optional: ⅛ teaspoon almond extract, for enhanced cookie dough flavor
- ½ tablespoon natural peanut butter
- 1 tablespoon mini chocolate chips
Instructions
- In a mason jar or a small bowl with a lid, combine the dry ingredients: oats, chia seeds, optional protein powder, cinnamon, and salt. Stir these well to ensure they are evenly distributed.
- Next, add in the wet ingredients: Greek yogurt, milk, brown sugar (or maple syrup), vanilla extract, optional almond extract, and peanut butter. Mix everything thoroughly.
- Gently stir in the chocolate chips.
- Cover the mixture tightly and place it in the refrigerator for a minimum of 3 hours, though ideally overnight, to allow the oats to soften and the flavors to meld.
- When ready to enjoy, remove from the fridge, give it a quick stir, and add any additional toppings you desire, such as extra chocolate chips or a sprinkle of flaky salt.
Notes
- This recipe can be made vegan by using non-dairy milk and a plant-based yogurt alternative.
- Store in the refrigerator for up to 3 days; stir before eating if it separates.
- Adjust sweetness by adding more brown sugar or maple syrup to taste.