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Cookie Dough Overnight Oats
www.theconsciousplantkitchen.comThis Cookie Dough Overnight Oats is the perfect healthy breakfast for cookie lovers. It tastes like raw cookie dough but much healthier, packed with wholegrain oats, vitamins, and proteins.
You can find the full recipe, including tips, step-by-step photos, video, storage instructions, detailed allergy swaps, FAQ, and save at: https://www.theconsciousplantkitchen.com/cookie-dough-overnight-oats/ or scan the QR code here ➡️
Servings: 4 servings
Calories: 315.9kcal
Ingredients
Wet ingredients
- ¼ cup Peanut Butter (Unsalted)
- 3 tablespoons Maple Syrup
- 1 teaspoon Vanilla Extract
- ⅛ teaspoon Almond Extract optional
- 1 ½ cup Unsweetened Almond Milk
Dry ingredients
- 1 cup Old-Fashioned Rolled Oats
- 2 tablespoons Chia Seeds
- ½ teaspoon Cinnamon
- ⅛ teaspoon Sea salt
- 3 tablespoons Dairy-Free Dark Chocolate Chips
Instructions
- In a large bowl, add peanut butter, maple syrup, almond extract (if used), and vanilla extract. Stir until a thick paste forms.
- Whisk in milk until the paste is well dissolved and has a caramel-like color.
- Stir in oats, chia seeds, salt, cinnamon, and chocolate chips.
- Cover the bowl and refrigerate overnight or at least 8 hours. After 10 minutes in the fridge, you can give a quick stir in the bowl to prevent the chia seeds from sinking down to the bowl.
- The next day, divide into four small jars and serve with extra chocolate chips and peanut butter on top.
Storage
- Store in a sealed glass mason jar in the fridge for up to 3 days.
Nutrition
Serving: 1serving | Calories: 315.9kcal | Carbohydrates: 37.9g | Protein: 7.8g | Fat: 15.7g | Saturated Fat: 4.1g | Polyunsaturated Fat: 4.4g | Monounsaturated Fat: 5.2g | Trans Fat: 0.01g | Sodium: 267.4mg | Potassium: 257.3mg | Fiber: 5.3g | Sugar: 17.6g | Vitamin A: 4IU | Vitamin C: 0.1mg | Calcium: 195.8mg | Iron: 1.6mg | Magnesium: 78.7mg | Phosphorus: 189.5mg | Zinc: 1.5mg