Description
This Peanut Butter Cookie Dough Overnight Oats recipe combines creamy oats soaked overnight with the rich flavors of peanut butter and a touch of sweetness. Perfect for a quick, nutritious, and indulgent breakfast, it’s easy to prepare ahead and enjoy a delicious start to your day.
Ingredients
Scale
Oats Mixture
- 1 cup rolled oats
- 1 teaspoon vanilla extract
- 1/4 cup peanut butter
- 1/4 cup maple syrup or honey
- 1 cup almond milk
- 1 tablespoon chia seeds
- 2 tablespoons flaxseed meal
Toppings
- 1/4 cup chocolate chips
- Drizzle of peanut butter
Instructions
- Combine Ingredients: In a tupperware or large mixing bowl, combine the rolled oats, vanilla extract, peanut butter, maple syrup (or honey), almond milk, chia seeds, and flaxseed meal. Mix thoroughly to ensure all ingredients are evenly incorporated.
- Chill Overnight: Cover the mixture and place it in the refrigerator for at least 2 hours or preferably overnight. This allows the oats and seeds to soak up the liquids and soften, creating a creamy texture.
- Add Chocolate Chips: The next morning, remove the oats from the fridge. If the consistency is too thick, add more almond milk to loosen it to your preferred texture. Then, gently stir in the chocolate chips for added sweetness and texture.
- Serve and Enjoy: Before serving, add a drizzle of peanut butter on top for an extra boost of flavor and a lovely presentation. Enjoy your peanut butter cookie dough overnight oats cold or at room temperature.
Notes
- You can substitute almond milk with any other plant-based or dairy milk of choice.
- Adjust the sweetness by varying maple syrup or honey to your taste.
- Chia seeds and flaxseed meal add extra fiber and nutrients but can be omitted if unavailable.
- For a vegan version, ensure the chocolate chips are dairy-free.
- Overnight oats can be stored in the refrigerator for up to 3 days.
