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Chocolate Chip Cookie Dough Overnight Oatmeal 🍪🍪🍪
Hop aboard the Overnight Oat train with THIS delectable recipe!
“Soaked” oats save a lot of time in the morning, but they’re also much easier to digest than unsoaked oats.
As the oats soak overnight, their digestibility greatly improves, here’s how:
Overnight as they soak, the starches break down which improves digestibility and the natural phytic acid (which all plants contain) is greatly reduced that makes them more easily absorbed by your body!
Yes. These oats are meant to be eaten cold like pudding.
➡️ Rachel’s notes:
Use any dark chocolate chips of your choice: the higher cacao percentage, the better.
If you’re looking to keep sugars lower; try Lily’s brand chocolate that is sweetened with stevia.
Use ANY milk of your choice. My personal preferences for these oats are unsweetened coconut milk, or cashew milk.
I often add protein or collagen powder to my overnight oats. If you choose to do this, then your oats may need an extra splash of milk.
👉 Here’s Everything You Need To Know About Oats.
Makes 4-6 servings
Ingredients:
- 2 cups old fashioned rolled oats
- 2 cups milk of choice
- 1 cup Greek yogurt
- 1/2 cup dark mini chocolate chips
- 2 tsps vanilla extract
- pinch of sea salt
- good pinch of ground cinnamon
- 1/2 cup almond butter, or cashew butter
Instructions:
Add all of your ingredients except for almond butter/cashew butter into a large bowl and whisk or stir really well to combine.
Cover and refrigerate for at least 6 hours to overnight.
Once your oatmeal has set, remove from the fridge and quickly fold in the almond/cashew butter. You don’t have to completely mix it in, leave in some visible swirls!
Transfer your oatmeal to individual jars or bowls and serve.
Or keep refrigerated for a quick breakfast for up to 3-4 days.
Enjoy!
❤Rachel
Ingredients
- 2 cups old fashioned rolled oats
- 2 cups milk of choice
- 1 cup Greek yogurt
- 1/2 cup dark mini chocolate chips
- 2 tsps vanilla extract
- pinch of sea salt
- good pinch of ground cinnamon
- 1/2 cup almond butter, or cashew butter
Instructions
- Add all of your ingredients except for almond butter/cashew butter into a large bowl and whisk or stir really well to combine.
- Cover and refrigerate for at least 6 hours to overnight.
- Once your oatmeal has set, remove from the fridge and quickly fold in the almond/cashew butter. You don't have to completely mix it in, leave in some visible swirls!
- Transfer your oatmeal to individual jars or bowls and serve.
- Or keep refrigerated for a quick breakfast for up to 3-4 days.
- Enjoy!
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