Cookies and Cream Overnight Oats

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This easy Cookies and Cream Overnight Oats recipe is a decadent, delicious make-ahead breakfast or snack with wholesome oats, Greek yogurt, peanut butter, and pure maple syrup.

Prep Time5

Chill Time6

Course: Breakfast, Dessert, Snack

Cuisine: American

Servings:

Calories: 401kcal

Author: Cara Lanz

Ingredients

2 Oreo cookies, divided or 4 mini Oreos
½ tablespoon cocoa powder dark or natural
2 tablespoons peanut butter powder, optional or 1 tablespoon creamy peanut butter
½ cup rolled oats
½ - 1 tablespoon pure maple syrup or honey to taste
½ teaspoon vanilla extract
⅓ cup unsweetened almond milk or milk of choice
⅓ cup Greek yogurt, divided
Optional, 1 T chia seeds (see notes), melted peanut butter drizzle

Instructions

In a small bowl or jar, crush one Oreo cookie with a wooden spoon. Add the cocoa powder, peanut butter powder, and oats. Stir dry ingredients together to remove any lumps.
Add the maple syrup, vanilla, milk, and 2 tablespoons yogurt. Stir until combined.
Cover and chill at least 6 hours or overnight.
To serve, top with the rest of the yogurt (3-4 tablespoons) and one crushed Oreo cookie. If desired, melt peanut butter in the microwave for 5-10 seconds and drizzle on top.

Notes

Use rolled oats: Stick to old-fashioned oats for the best texture; quick oats can get mushy.
Adjust sweetness: Sweeten with maple syrup or honey to your taste—or skip it.
Balance liquids: Add more milk the next day if needed.
Chia seeds: Add one tablespoon chia seeds with the oats and increase milk to ½ cup and the stirred-in yogurt to ¼ cup.
Chill time: Refrigerate for at least 6 hours, ideally overnight.
Add toppings later: Crush the second Oreo and add toppings just before eating for crunch.

Nutrition