Protein-packed breakfast delight (Printable Version)

A healthy twist on cookie dough for breakfast.

# What You Need:

→ Oats and Base

01 - 1 cup old-fashioned rolled oats
02 - 1 1/4 cups unsweetened almond milk (or milk of choice)
03 - 1/2 cup plain Greek yogurt
04 - 2 scoops vanilla protein powder
05 - 2 tbsp chia seeds
06 - 1/2 tsp vanilla extract
07 - 1–2 tbsp maple syrup or honey (to taste)

→ Cookie Dough Mix-ins

08 - 2 tbsp natural peanut butter or almond butter
09 - 2 tbsp mini dark chocolate chips
10 - 1–2 tbsp chopped walnuts or pecans (optional)
11 - Pinch of sea salt

# Step-by-Step Guide:

01 - In a medium bowl or jar, stir together oats, almond milk, Greek yogurt, protein powder, chia seeds, vanilla extract, and maple syrup until well combined.
02 - Add peanut butter, chocolate chips, nuts (if using), and sea salt. Mix until evenly distributed.
03 - Divide mixture into two mason jars or airtight containers.
04 - Cover and refrigerate overnight (at least 8 hours) until oats are soft and mixture is thickened.
05 - Before serving, stir well. Add more milk if a thinner consistency is desired. Top with extra chocolate chips or a drizzle of nut butter if desired.

# Expert Advice:

01 -
  • This dish is the breakfast version of your favorite cookie dough, giving you a taste of sweetness without the guilt.
  • It's easy to prepare the night before, so you can roll out of bed and dive right into a nutrient-packed meal.
02 -
  • The key to overnight oats is the chilling time; don’t rush it or you’ll end up with something soupy instead of creamy.
  • Swapping out the nut butter can change the entire flavor profile—experiment and find your favorite!
03 -
  • Make a double batch to save time; you’ll thank yourself later in the week!
  • Garnish with fresh fruit for a pop of color and extra nutrients.
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