5-Minute Cookies and Cream Overnight Oats

These cookies and cream overnight oats turn your favorite childhood cookie into a creamy, no-cook breakfast. Just stir a few things together the night before, and you wake up to a jar of thick, cookies-and-milk oats.

It’s a little nostalgic and a lot delicious, with a soft vanilla base and crunchy chocolate cookie bits in every spoonful.

What Makes These Overnight Oats So Good

The oats soak up a mix of milk and yogurt, turning into a pudding-like texture without any heat. Crushed chocolate sandwich cookies folded in before chilling soften just enough to taste like cookie dough swirls, while the topping stays crunchy for contrast.

I keep the sweetness moderate so it tastes like breakfast, not dessert. A tiny pinch of salt brings the cookies forward, so every bite pops.

Ingredients

• 1/2 cup old-fashioned rolled oats: don’t swap for instant, they get too mushy
• 1/2 cup milk: whole milk gives the creamiest result, but any milk works
• 1/4 cup plain Greek yogurt: adds tang and extra thickness
• 1/2 teaspoon vanilla extract: rounds out the sweet cookie flavor
• 1 to 2 teaspoons maple syrup or honey: adjust to your sweetness level
• Pinch of kosher salt: lifts the chocolate notes
• 2 tablespoons crushed chocolate sandwich cookies: roughly crushed, plus more for topping

Variations / Substitutions

• Make it vegan: use a dairy-free milk and a thick plant-based yogurt, and check that the cookies are vegan. Oat milk creates a nice neutral base.
• Boost the protein: stir in a tablespoon of vanilla protein powder when you mix the wet ingredients; add a splash more milk if it feels too thick.
• Swap the sweetener: agave or brown sugar work fine. If you skip it, the cookies still carry plenty of sweetness.
• Go double chocolate: mix a teaspoon of cocoa powder into the oat base, and use chocolate milk instead of plain milk.

Soft Pumpkin Cinnamon Rolls make a lovely treat to go with these overnight oats.

How to Make Cookies and Cream Overnight Oats

Step 1: Whisk the Liquid Mixture

In a jar or bowl, whisk the milk, yogurt, vanilla, maple syrup, and salt until smooth, about 30 seconds. Make sure the yogurt fully breaks down so the mixture is even and no lumps remain.

The liquid will look thin now. That’s exactly right because the oats will absorb it overnight.

Step 2: Mix in the Oats and Cookie Crumbs

Add the rolled oats and the 2 tablespoons of crushed cookies. Stir forcefully with a spoon until the oats are completely coated and the cookie bits are scattered throughout. The mixture will still be quite loose.

Cover the jar tightly and refrigerate for at least 4 hours, or overnight. As it sits, the oats swell and the cookies soften into little pockets of fudgy texture.

Step 3: Finish with a Cookie Crunch

When you’re ready to eat, give the oats a good stir. The base will be thick and spoonable. Spoon it into a bowl if you like, then scatter a fresh handful of crushed cookies over the top.

Serve right away, while the top cookie layer is still crisp and snaps against the creamy oats underneath.

Tips for the Best Overnight Oats

• Crush the cookies by hand instead of using a food processor. Bigger, uneven pieces give you soft pockets and crunchy bites in the same spoonful.
• Don’t skip the salt. It keeps the whole thing from tasting flat and makes the cookies taste more like themselves.
• The ideal jar size is about 16 ounces, which gives you room to stir without oats climbing up the sides.
• If you prefer a looser texture, stir in an extra tablespoon of milk right before eating.

Scale it for meal prep:

Storing Leftovers

• Refrigerate: Store covered in the fridge for up to 4 days. The oats continue to soften slightly each day, so if you’re prepping ahead, maybe hold back a splash of milk for the last jar.
• Serve cold: Overnight oats are meant to be eaten cold straight from the fridge. If you prefer them less chilled, let the jar sit on the counter for 10 minutes. Don’t microwave, or the cookie bits will dissolve into mush.

Frequently Asked Questions

Can I use instant oats?

No, instant oats turn into a gummy paste overnight. Stick with old-fashioned rolled oats for the best chewy texture.

Can I use almond milk?

Yes, unsweetened almond milk works, but the final oats will be slightly thinner than with whole milk. A thicker yogurt helps compensate.

How long do the oats stay good?

They keep well for up to 4 days in the refrigerator, though the cookies lose their crunch after the first day. Add fresh crushed cookies when serving later batches.

Is this recipe gluten-free?

Oats themselves are gluten-free, but choose certified gluten-free oats and gluten-free chocolate sandwich cookies to be safe.

Cookies and Cream Overnight Oats Recipe

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Total Time 5 minutes mins

Servings: 1 servings

Calories: 320

Ingredients Method Notes

Ingredients

  

• 1/2 cup old-fashioned rolled oats
• 1/2 cup milk
• 1/4 cup plain Greek yogurt
• 1/2 teaspoon vanilla extract
• 1 to 2 teaspoons maple syrup or honey
• Pinch of kosher salt
• 2 tablespoons crushed chocolate sandwich cookies, plus more for topping

Method

 

1. In a jar or bowl, whisk the milk, yogurt, vanilla, maple syrup, and salt until smooth.
2. Stir in the oats and 2 tablespoons of crushed cookies until combined. Cover and refrigerate for at least 4 hours or overnight.
3. When ready to eat, stir the oats, then top with a generous handful of crushed cookies. Serve immediately.

Notes

The hands-on prep time is only about 5 minutes, but the oats need at least 4 hours in the fridge to soften properly. For the best contrast, crush the topping cookies right before you eat.