I’ll be honest—this recipe was born on a morning when I wanted dessert vibes without starting my day on a sugar crash. Cookies and cream has always been one of my favorite flavors, and turning it into a breakfast that actually keeps me full felt like a small personal win. The first spoonful sold me: creamy, chocolatey, and just indulgent enough to feel special.
What I love most is how effortless it is. I prep it the night before, let the fridge do the work, and wake up to a breakfast that tastes like a treat but fuels me like a solid meal. It’s one of those recipes that makes busy mornings feel a little more put together.
What You Need To Make This Recipe
Rolled oats:
Rolled oats are the base of this recipe and work perfectly for overnight oats because they soften without turning mushy. They absorb the liquid slowly, giving you a creamy texture by morning.
Milk:
Milk brings everything together and creates that classic overnight oats consistency. Dairy milk works great, but almond, oat, or soy milk are just as delicious if you prefer a non-dairy option.
Greek yogurt:
Greek yogurt adds creaminess and a subtle tang that balances the sweetness. It also boosts the protein, making these oats more filling and satisfying.
Chocolate sandwich cookies (like Oreos):
These are the star of the show. Crushed cookies add that unmistakable cookies-and-cream flavor and a bit of texture in every bite.
Chia seeds:
Chia seeds help thicken the oats while adding fiber and nutrients. They’re small but make a big difference in the final consistency.
Sweetener (maple syrup or honey):
A touch of sweetener enhances the chocolate flavor without overpowering it. You can easily adjust the amount depending on how sweet you like your oats.
Vanilla extract:
Vanilla rounds out the flavors and makes the oats taste more dessert-like without adding extra sugar.
Ingredients List
- ½ cup rolled oats
- ½ cup milk of choice
- ¼ cup Greek yogurt
- 2 chocolate sandwich cookies, crushed
- 1 tablespoon chia seeds
- 1–2 tablespoons maple syrup or honey (to taste)
- ½ teaspoon vanilla extract
How to Make Cookies and Cream Overnight Oats
Mix the Base
In a jar or bowl, combine the rolled oats, milk, Greek yogurt, chia seeds, sweetener, and vanilla extract. Stir well to make sure everything is evenly mixed.
Add the Cookies
Gently fold in the crushed chocolate sandwich cookies. You can mix them fully for a uniform flavor or leave some larger pieces for texture.
Refrigerate Overnight
Cover the jar or bowl and place it in the refrigerator for at least 4 hours, though overnight is best. This gives the oats time to soften and thicken.
Stir and Serve
In the morning, give the oats a good stir. If they’re too thick, add a splash of milk. Top with extra cookie crumbles if you want, and enjoy straight from the jar or in a bowl.
Tips for Making This Recipe
- Use rolled oats, not quick oats, for the best texture.
- Crush the cookies by hand for varied texture instead of finely crushing them.
- Adjust the sweetness after chilling, since flavors deepen overnight.
- For extra protein, add a scoop of vanilla or chocolate protein powder.
- If you like thicker oats, add an extra teaspoon of chia seeds.
- Make it ahead for up to 3 days and store it covered in the fridge.
FAQs
Can I make this recipe dairy-free?
Yes, simply use plant-based milk and a dairy-free yogurt alternative.
Will the cookies get soggy?
They soften overnight, but that’s part of the charm. If you want more crunch, add extra crushed cookies right before serving.
Can I use quick oats instead of rolled oats?
You can, but the texture will be softer and less hearty.
Is this recipe healthy?
It’s a balanced option that includes fiber, protein, and a small treat factor. You can make it lighter by reducing the cookies or sweetener.
How long do overnight oats last in the fridge?
They stay fresh for up to 3 days when stored in an airtight container.