Imagine digging into a jar of creamy oats that tastes just like peanut butter cookie dough—but it’s actually packed with nourishing ingredients to fuel your day.
These Peanut Butter Cookie Dough Overnight Oats are your new favorite make-ahead breakfast: sweet, indulgent, and secretly good for you.
With just a handful of pantry staples, you can whip up a jar in minutes and wake up to a treat that feels like dessert but acts like fuel. It’s rich, filling, and easy to customize for your family’s tastes.
Whether you’re headed to school, work, or the gym, this oat jar will make mornings feel extra special.
Why You’ll Love This Recipe
If you’re a fan of peanut butter, cookie dough, or anything that falls into the “sweet and satisfying” category, this recipe is a dream come true. It tastes indulgent, but it’s made from real, simple ingredients—like oats, chia seeds, and natural peanut butter.
The maple syrup adds just the right amount of sweetness, and a dash of vanilla gives it that classic cookie dough flavor.
The best part is the texture. It’s thick, creamy, and dotted with mini chocolate chips for that authentic cookie dough bite. The oats and chia soak overnight to create a soft, spoonable consistency that’s both comforting and satisfying.
And yes—it’s kid-approved and meal-prep friendly. You can make a few jars at once and store them in the fridge for up to five days.
Add toppings like crushed nuts, extra peanut butter, or even a little Greek yogurt for a protein boost. It’s wholesome enough for breakfast and fun enough for dessert.
What You’ll Need
- ½ cup rolled oats
- 1 tablespoon chia seeds
- 1 tablespoon maple syrup
- ¾ cup unsweetened almond milk (or any milk)
- 2 tablespoons natural peanut butter
- ½ teaspoon vanilla extract
- Pinch of sea salt
- 1 tablespoon mini chocolate chips (plus more for topping)
Optional Add-Ins:
- 1 scoop vanilla protein powder
- Dash of cinnamon
- 1 tablespoon Greek yogurt (for extra creaminess)
- Crushed peanuts or walnuts for topping
Pro Tips
- Use natural peanut butter – Choose creamy, unsweetened peanut butter for the best flavor and smooth texture.
- Mini chips are key – They create that cookie dough bite without overpowering the mix.
- Stir twice – Mix once right away and again after 10–15 minutes to evenly distribute the chia.
- Chill overnight – For the creamiest consistency and best flavor, refrigerate for at least 4 hours or overnight.
- Customize your texture – Like it thicker? Add more chia. Want it looser? Splash in extra milk in the morning.
Tools You’ll Need
- Mixing bowl or mason jar
- Measuring cups and spoons
- Spoon or whisk
- Refrigerator
- Airtight containers (for meal prep)
Substitutions and Variations
- Nut-free option: Use sunflower seed butter or tahini instead of peanut butter.
- Sweetener: Replace maple syrup with agave, honey, or mashed banana.
- Dairy-free: Stick with almond, oat, soy, or coconut milk.
- Protein boost: Add protein powder or Greek yogurt to increase satiety.
- Chocolate chip swap: Try cacao nibs or dark chocolate chunks for variation.
Make-Ahead Tips
These oats are made for meal prepping. Simply double or triple the recipe and store in individual jars or containers. They’ll keep well in the fridge for up to 5 days.
To keep chocolate chips from getting too soft, you can stir them in just before serving. Or, top with a fresh sprinkle each morning for texture and crunch.
How to Make Peanut Butter Cookie Dough Overnight Oats
1. Mix the Wet Ingredients
In a medium mixing bowl or jar, stir together almond milk, peanut butter, maple syrup, vanilla extract, and a pinch of salt until smooth.
2. Add the Dry Ingredients
Stir in rolled oats, chia seeds, and mini chocolate chips until well combined.
3. Let It Sit and Stir Again
Let the mixture rest for 10–15 minutes, then stir again to make sure the chia seeds are evenly distributed and not clumping.
4. Refrigerate Overnight
Cover the jar or container and place it in the fridge for at least 4 hours, or overnight.
5. Top and Serve
In the morning, give the oats a good stir and top with extra chocolate chips, a swirl of peanut butter, or a scoop of yogurt.
Leftovers and Storage
Store leftover oats in a sealed jar in the fridge for up to 5 days. The flavor gets even better after the first day. If the oats thicken too much, stir in a splash of milk before serving.
Avoid freezing this recipe, as the texture of oats and chia doesn’t hold well once thawed.
Recipe FAQ
1. Can I use quick oats instead of rolled oats?
Yes! Quick oats will make the texture softer and creamier. Just reduce the milk slightly if needed.
2. Can I make this with steel-cut oats?
Not for overnight oats—steel-cut oats don’t soften properly without cooking. Stick with rolled or quick oats.
3. What kind of chocolate chips should I use?
Mini semi-sweet chocolate chips work best for that classic cookie dough feel, but dark chocolate or sugar-free chips work too.
4. Can I blend this for a smoother texture?
Yes! Blend the chilled oats for a creamy, pudding-like consistency—great for a dessert-style version.
5. Is this recipe good for kids?
Absolutely! Kids love the cookie dough taste and creamy texture. You can adjust the sweetness and toppings based on their preferences.
A Sweet Start with Protein-Packed Comfort
These Peanut Butter Cookie Dough Overnight Oats are proof that healthy eating doesn’t have to be boring.
With flavors that taste straight out of a dessert jar and nutrition that keeps you full and fueled, this recipe is one you’ll want to make on repeat.
Give it a try this week, and let me know your favorite way to top it! Do you go classic with banana and chips—or all-in with crushed cookies and nut butter drizzle?
