Edible Cookie Dough Overnight Oats

Edible Cookie Dough Overnight Oats capture the nostalgic taste of sneaking a spoonful of raw cookie dough, packed into a wholesome jar that takes just a few minutes to stir together before bed.

They’re thick, creamy, and loaded with peanut butter and chocolate chips, with zero baking required. Wake up to a breakfast that feels more like dessert, and one that actually keeps you full until lunch.

Why This Tastes Like Spoonfuls of Dough

The combination of rolled oats, Greek yogurt, and just enough peanut butter creates a dense, scoopable texture that mimics creamed butter and sugar. A good pinch of salt brings out the sweet, nutty notes so the whole thing reads cookie dough, not cardboard.

Mini chocolate chips stay suspended through every bite. You get the same speckled look and tiny bursts of chocolate you’d expect from the real thing, minus any raw flour or eggs.

Ingredients

• 1/2 cup old-fashioned rolled oats: use rolled, not steel-cut, for the creamiest texture
• 1/2 cup milk: any dairy or unsweetened plant milk works
• 1/4 cup plain Greek yogurt: full-fat or 2% gives the richest body, but dairy-free yogurt swaps in fine
• 1 tablespoon maple syrup: honey or brown sugar are solid alternatives
• 1/2 teaspoon vanilla extract
• 1 tablespoon creamy peanut butter: natural or regular, as long as it’s well stirred
• 1 tablespoon mini chocolate chips: plus more for topping
• Pinch of salt

Variations / Substitutions

• Make it dairy-free: use almond or oat milk, a plant-based yogurt, and stick with maple syrup instead of honey.
• Swap the nut butter: almond butter, cashew butter, or sunflower seed butter all work. The flavor shifts, but the creamy texture stays.
• Add a scoop of vanilla or chocolate protein powder: stir it in with the dry oats for a post-gym version that still tastes like dessert.
• Use regular chocolate chips: chop them roughly if you want smaller pieces that distribute more evenly.
• Go for a double-chocolate version: add 1 teaspoon cocoa powder to the oat mixture and use chocolate protein or chocolate milk.

Milk Bread Toast is another breakfast you’d probably love if you enjoy these overnight oats.

How to Make Cookie Dough Overnight Oats

Step 1: Stir Up the Cookie Dough Oats

Grab a jar or bowl with a tight-fitting lid. Add the 1/2 cup rolled oats, 1/2 cup milk, 1/4 cup Greek yogurt, 1 tablespoon maple syrup, 1/2 teaspoon vanilla, and a pinch of salt. Stir everything together for about 30 seconds, until the oats are fully coated and the mixture looks evenly combined.

Swirl in the 1 tablespoon peanut butter and 1 tablespoon mini chocolate chips, just until distributed, then secure the lid. Pop it in the fridge overnight, or for at least 4 hours, so the oats soften and thicken into a spoonable, doughy consistency. The mixture will look loose now, but trust the process.

Step 2: Top with Chocolate Chips and Serve

In the morning, give the chilled oats a good stir. They’ll be thick and creamy, dotted with chocolate chips. Spoon everything into a bowl or eat straight from the jar, then scatter a few extra mini chocolate chips right over the top so you get that fresh cookie-dough look.

Dig in cold, or microwave for about 30 seconds if you prefer a warm spoonful. Either way, it’s breakfast that tastes like you’re getting away with something.

A Few Notes Before You Start

• Use old-fashioned rolled oats. Quick oats turn mushy, and steel-cut oats won’t soften enough without cooking.
• Don’t skip the salt. A pinch makes the peanut butter and chocolate taste richer without tasting salty.
• Taste the liquid mixture before you add the chocolate chips, and add another drizzle of maple syrup if you want it sweeter.
• If the oats are too thick in the morning, stir in a splash of milk until they loosen to a texture you like.

Meal prep a few jars for the week:

Make-Ahead and Storage

• Refrigerate: store in a sealed jar for up to 5 days. The oats will continue to thicken slightly each day, so add a splash of milk when you stir before eating.
• Serve cold: these are meant to be eaten straight from the fridge, no reheating needed. They’re safe to eat cold because there’s no raw flour or eggs in the recipe.

Frequently Asked Questions

Is this actually safe to eat “raw”?

Yes. There’s no raw flour or raw egg involved, just ingredients you’d eat cold anyway. The name comes from the flavor and texture, not from any food safety risk.

Can I use quick oats instead?

You can, but the texture will be much softer and less like creamed cookie dough. Rolled oats give the best chew.

What if I don’t have Greek yogurt?

Leave it out and use an equal amount of milk instead. The oats won’t be quite as thick, but they’ll still be creamy. A mashed ripe banana also works and adds natural sweetness.

Can I warm these up?

They’re designed to be eaten cold, but if you’re craving something warm, microwave for 30 to 60 seconds. The peanut butter will melt a bit and the chocolate chips will get gooey, which isn’t a bad thing.

Cookie Dough Overnight Oats Recipe

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Total Time 10 minutes mins

Servings: 1 servings

Calories: 450

Ingredients Method Notes

Ingredients

  

• 1/2 cup old-fashioned rolled oats
• 1/2 cup milk
• 1/4 cup plain Greek yogurt
• 1 tablespoon maple syrup
• 1/2 teaspoon vanilla extract
• 1 tablespoon creamy peanut butter
• 1 tablespoon mini chocolate chips, plus more for topping
• Pinch of salt

Method

 

1. In a jar or bowl with a lid, combine the oats, milk, yogurt, maple syrup, vanilla, and salt. Stir well, then fold in the peanut butter and mini chocolate chips. Cover and refrigerate overnight, or for at least 4 hours.
2. In the morning, stir the chilled oats. Top with extra mini chocolate chips and serve cold, or microwave for 30 seconds for a warm bowl.

Notes

Hands-on time is about 10 minutes, but the oats need a minimum 4 hour chill (overnight is best). They thicken as they sit, so add a splash of milk if they look too firm. Use rolled oats for the best doughy texture.