Cookies and Cream Overnight Oats
A quick, no-cook breakfast that combines creamy oats with crushed chocolate sandwich cookies for a dessert-like treat that’s wholesome and ready in just 3 easy steps.
Equipment
- Mason jar or small bowl
- Spoon
- Zip-top bag (optional, for crushing cookies)
- Rolling pin (optional, for crushing cookies)
- Plastic wrap or lid (for covering)
Ingredients
- ½ cup rolled oats avoid instant oats for best texture
- ¾ cup milk dairy or plant-based, e.g., almond or oat milk
- 1 tablespoon chia seeds optional, for thickness and nutrition
- 1 tablespoon Greek yogurt optional, for creaminess and protein
- 1 teaspoon vanilla extract
- 1 tablespoon honey or maple syrup adjust to taste, or use agave for vegan option
- 2-3 chocolate sandwich cookies like Oreos, use gluten-free if needed
- 1 tablespoon whipped cream optional topping
Instructions
- Mix the Base – Grab a mason jar or small bowl. Toss in 1/2 cup rolled oats, 3/4 cup milk, 1 tablespoon chia seeds (if using), 1 tablespoon Greek yogurt (if using), 1 teaspoon vanilla extract, and 1 tablespoon honey or maple syrup. Stir well until everything’s combined, ensuring a smooth, clump-free mixture.
- Add the Cookies – Crush 2-3 chocolate sandwich cookies into bite-sized pieces (use a zip-top bag and rolling pin for less mess). Fold half of the crumbs into the oat mixture, saving the rest for topping to keep them crunchy.
- Chill and Serve – Cover the jar or bowl with a lid or plastic wrap. Refrigerate for at least 4 hours (or overnight) to let the oats soak up the flavors. In the morning, stir, top with the remaining cookie crumbs, and add a dollop of whipped cream if desired. Enjoy!
Notes
Texture Tip: Don’t crush cookies too finely—keep some chunks for a satisfying bite.
Liquid Adjustment: Use 2/3 cup milk for thicker oats, or add a splash more if too thick after chilling.
Vegan Swap: Replace dairy milk with plant-based milk and skip yogurt or use coconut yogurt.
Gluten-Free Option: Use certified gluten-free oats and gluten-free chocolate cookies.
Low-Sugar Twist: Reduce honey to 1 teaspoon and use just 1 cookie to cut calories.
Storage: Keeps in the fridge for up to 4 days—store extra cookie crumbs separately to maintain crunch.