Vegan Chocolate Chip Cookie Dough Overnight Oats (No Yogurt)
Vegan Chocolate Chip Cookie Dough Overnight Oats are a creamy, high-protein breakfast that tastes like dessert while being completely no yogurt and perfect for easy meal prep. This quick and simple recipe is ideal for busy mornings, snack cravings, or anytime you want a delicious, nourishing vegan treat.
Equipment
- 1 Bowl or jar with a lid
Ingredients
- ½ cup rolled oats
- ¾ cup unsweetened almond milk or any plant milk
- 1 teaspoon chia seeds
- 1 tablespoon dairy-free chocolate chips
- 1 tablespoon natural peanut butter
- 2 tablespoons vegan chocolate protein powder or your favorite protein powder
- 1 teaspoon pure maple syrup
- ½ teaspoon vanilla extract
- 1 pinch salt
Instructions
- Add all ingredients to a jar or bowl and mix well until fully combined.½ cup rolled oats, ¾ cup unsweetened almond milk, 1 teaspoon chia seeds, 1 tablespoon dairy-free chocolate chips, 1 tablespoon natural peanut butter, 2 tablespoons vegan chocolate protein powder, 1 teaspoon pure maple syrup, ½ teaspoon vanilla extract, 1 pinch salt
- Cover and refrigerate for at least 4 hours, ideally overnight.
- In the morning, top with coconut or whipped cream and extra chocolate chips, stir, and enjoy.
Notes
- Adjust sweetness depending on your protein powder—reduce maple syrup if needed.
- For a thinner texture, add a splash of plant milk before serving.
- Store in an airtight jar in the fridge for up to 3–4 days.
Nutrition
Calories: 513kcalCarbohydrates: 50gProtein: 35gFat: 21gSaturated Fat: 7gPolyunsaturated Fat: 5gMonounsaturated Fat: 6gTrans Fat: 0.01gCholesterol: 47mgSodium: 347mgPotassium: 450mgFiber: 7gSugar: 14gVitamin A: 78IUVitamin C: 0.1mgCalcium: 424mgIron: 4mg
Tried this recipe?Let us know how it was!
