Let’s be honest with each other, even with a pandemic, I don’t want to spend my Saturday morning cooking. Especially not after a long run. Sunday? Totally! I love when my sleepy littles come tumbling down the stairs wanting french toast with whip cream or chocolate chip pancake with – yep, everything gets topped with whip cream! But Saturdays, nope. Kids and hubby are on their own. That’s why I always have tumbler of overnight oats at the ready!
A couple notes on this recipe. First, to get the right texture, you want to make sure that you’re using quick oats. I’m a super fan of these quick cooking rolled oats from Bob’s Red Mill. They’re just the slightest bit thinner than other oats and the creaminess is just crazy good!
Next, have fun with the toppings! Sometimes I’ll sprinkle some shredded coconut on top. Or, if I know it’ll be a bit longer before I can sit and eat again, I’ll stir in a scoop of protein powder or drizzle some warmed up almond butter right on top.
Last, overnight oats can stay good in the fridge for up to 5 days if you keep them in an airtight container. Those cute glass Ball containers work great for this! So, if last-minute brunch plans pop, no worries! These won’t go bad.
Chocolate Chip Cookie Dough Overnight Oats
- ¾ cup Unsweetened Almond Milk
- ½ cup Quick Oats
- 1 tbsp Maple Syrup
- 1 tbsp Chia Seeds
- 1 tbsp Organic Dark Chocolate Chips
- 1 tsp Vanilla Extract
- ½ tsp Cinnamon
- ⅛ tsp Nutmeg
- Combine all the ingredients into a small mixing bowl.
- Cover and refrigerate for at least 3 hours or up to overnight. Stir in additional almond milk to thin if needed before serving. Enjoy!
- Leftovers – Refrigerate in an airtight container for up to five days.
- Dairy-Free – Use dairy-free chocolate chips.
- Additional Topping Ideas – Top with chopped nuts, additional chocolate chips, shredded coconut or cinnamon.
- More Protein – Stir in your favorite protein powder or drizzle with almond butter