Why You'll Love It
- - No cooking required - just mix and refrigerate overnight
- - Tastes like dessert but is actually wholesome breakfast
- - Perfect for meal prepping - make several jars at once
- - Customizable with your favorite cookie additions
- - Creamy texture that feels indulgent but is good for you
*My kids actually ask for breakfast now! These taste like dessert but are so easy to make the night before.*
Essential Ingredient Guide
- Rolled oats: Use old-fashioned rolled oats, not quick-cooking or steel-cut. They have the perfect texture for soaking up liquid overnight without getting mushy.
- Chocolate sandwich cookies: Look for ones that are firm enough to hold their texture when mixed in. You can use the cream-filled kind or just the cookies themselves.
- Milk or milk alternative: Whole milk makes it extra creamy, but almond or oat milk work beautifully too. The fat content affects the richness.
- Greek yogurt: Adds protein and creaminess. Full-fat gives the best texture, but any variety works. It balances the sweetness perfectly.
- Vanilla extract: Use real vanilla if you can - it makes the flavor pop against the chocolate notes. Just a splash brings everything together.
- Maple syrup or honey: Adjust to your sweetness preference. I start with a tablespoon and add more if needed after tasting in the morning.
Complete Cooking Process
-
Ingredient Readiness:
Everything should be measured and ready to combine. Crush the cookies lightly so they'll distribute well but still have some texture in the final dish.
-
Flavor Development:
The magic happens overnight as the oats absorb the liquid and the cookie flavor infuses throughout. The vanilla and sweetener blend with the chocolate notes beautifully.
-
Texture Control:
The oats soften gradually, becoming creamy but not mushy. The cookie pieces maintain a pleasant chewiness that contrasts with the smooth base.
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Finishing Touches:
A final stir in the morning ensures everything is well-combined. You might want to add a cookie crumble on top for extra crunch.
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Serving Timing:
Best eaten within 24 hours for optimal texture, though it keeps well for up to 3 days in the refrigerator.
- Don't over-crush the cookies - you want some chunks for texture
- Taste before serving and adjust sweetness if needed
- Let it sit at room temperature for 10 minutes before eating for best flavor
- Use a wide-mouth jar for easy mixing and eating
Pro Tips
I've found that the quality of your cookies really matters here. The better the chocolate flavor, the more decadent these oats will taste. And honestly, sometimes I'll make a batch of fudgy brownies on the weekend and crumble a little on top of these oats for an extra special treat. It's that combination of healthy and indulgent that makes breakfast feel like such a pleasure. Another thing I love is how versatile this base recipe is. Once you get the technique down, you can experiment with different flavors. The creamy oat mixture is the perfect canvas for so many additions. I sometimes think about how this method could work with other desserts, like if you wanted to create a version inspired by those Greek yogurt brownies but in breakfast form.
The essence of the dish:
A fun fact or historical angle:
Flavor or sensory focus:
You Must Know
- The ratio of liquid to oats is crucial - too much and it's soupy, too little and it's dry
- Crushing the cookies too finely makes them disappear into the oats
- Stirring well before refrigerating ensures even distribution of flavors
- The oats continue absorbing liquid, so the texture changes slightly over time
Frequently Asked Questions
→ Can I use quick oats instead of rolled oats?
I wouldn't recommend it - quick oats absorb liquid much faster and can turn mushy. Rolled oats maintain better texture overnight.
→ How long do these keep in the refrigerator?
They're best within 24 hours but will keep for 2-3 days. The texture softens more each day, so I prefer them fresh.
→ Can I make this dairy-free?
Absolutely! Use almond milk, coconut milk, or oat milk, and skip the yogurt or use a dairy-free alternative. The cookies are usually vegan-friendly too.
→ What if I don't like things too sweet?
Start with half the sweetener and taste in the morning. You can always add more, but you can't take it out once it's mixed in.
→ Can I heat these up?
You can, but the texture changes. I prefer them cold - the creaminess is part of the appeal. If you must heat, do it gently.
→ What's the best way to crush the cookies?
I put them in a bag and crush with a rolling pin or the bottom of a glass. You want some big pieces and some crumbs for varied texture.
Chef's Tips
If the mixture seems too thick in the morning, stir in a tablespoon of milk to loosen it up,For extra protein, add a scoop of vanilla protein powder when mixing the base,These are perfect for customizing - try adding cocoa powder for double chocolate flavor,Make sure your container is airtight to prevent the oats from drying out or absorbing refrigerator odors
Nutrition Facts
per serving
380
Calories
12g
Protein
58g
Carbs
12g
Fat
Taste Profile
Creamy, chocolatey sweetness balanced by the slight tang of yogurt
Ingredient Substitutions
Don't have an ingredient? Try these alternatives
The flavor will change but the texture will be similar
Texture may be thinner with regular yogurt, richer with coconut cream
Adjust to taste as sweetness levels vary between options
Recipe Variations
Try these delicious twists on the original
Double Chocolate Version
Add 2 tablespoons of cocoa powder to the oat mixture for intense chocolate flavor
Protein-Packed
Mix in a scoop of chocolate protein powder and use protein-fortified milk
Mint Cookies and Cream
Use mint chocolate cookies and add a drop of peppermint extract
Peanut Butter Cookie
Use peanut butter filled cookies and swirl in some peanut butter
Common Mistakes to Avoid
Learn from others' mistakes for perfect results
- Using quick oats instead of old-fashioned - results in mush
- Over-crushing the cookies - loses the texture contrast
- Not stirring well before refrigerating - creates dry pockets
- Adding too much liquid - makes it soupy instead of creamy
Meal Prep & Storage
Make Ahead Tips
Perfect for making ahead! Prepare up to 3 days in advance. The flavor actually improves with 24-48 hours of soaking time.
Leftover Ideas
Store leftovers in the refrigerator and eat within 2 days. The texture will be softer but still delicious. Stir well before serving.
Perfect Pairings
Serve this with...
Cooking Timeline
Gather all ingredients and measure accurately
Mix oat base ingredients, crush cookies, combine everything
Refrigerate overnight to allow oats to soften and flavors to meld
Stir, taste, adjust sweetness, add toppings, and serve
Cookies and Cream Overnight Oats
A delicious no-cook breakfast that tastes like dessert with creamy oats and chocolate cookie pieces mixed through, perfect for busy mornings when you need something sweet and satisfying without the fuss.
Timing
Prep Time
10 Minutes
Cook Time
0 Minutes
Total Time
8 Hours 10 Minutes
Recipe Details
Ingredients
Oat Base
- 01 1 cup old-fashioned rolled oats
- 02 1 cup milk (dairy or plant-based)
- 03 1/2 cup Greek yogurt
- 04 2 tablespoons maple syrup or honey
- 05 1 teaspoon vanilla extract
- 06 Pinch of salt
Cookies and Cream Component
- 01 6 chocolate sandwich cookies, crushed
- 02 Additional cookie for topping (optional)
Instructions
In a medium bowl or jar, combine the oats, milk, Greek yogurt, maple syrup, vanilla, and salt. Stir until everything is well mixed and no dry spots remain.
Take your chocolate cookies and crush them gently. You want some larger pieces for texture along with finer crumbs. I usually put them in a plastic bag and use a rolling pin - just a few good whacks does the trick.
Fold about three-quarters of the crushed cookies into the oat mixture. Reserve the rest for topping in the morning. Stir gently so you don't break up the cookie pieces too much.
Cover the bowl or jar tightly and refrigerate for at least 8 hours, or overnight. The oats need this time to soften and absorb the liquid properly.
In the morning, give the oats a good stir. They will have thickened up nicely. Taste and adjust sweetness if needed - sometimes I add an extra drizzle of maple syrup.
Top with the reserved cookie crumbs and an extra whole cookie if you're feeling fancy. Serve cold straight from the refrigerator.
Notes & Tips
- 1 If the mixture seems too thick in the morning, stir in a tablespoon of milk to loosen it up
- 2 For extra protein, add a scoop of vanilla protein powder when mixing the base
- 3 These are perfect for customizing - try adding cocoa powder for double chocolate flavor
- 4 Make sure your container is airtight to prevent the oats from drying out or absorbing refrigerator odors
Tools You'll Need
-
Mixing bowl or jar with lid
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Measuring cups and spoons
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Whisk or spoon for mixing
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Plastic bag for crushing cookies
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Rolling pin or heavy glass
Must-Know Tips
- Don't skip the salt - it balances the sweetness and enhances all the flavors
- Crush cookies coarsely - fine crumbs disappear, chunks give texture
- Stir well before refrigerating to prevent dry spots in the oats
- Taste in the morning before serving - sweetness preferences vary
Professional Secrets
- Use full-fat yogurt and milk for creamiest texture
- Let sit at room temperature 10 minutes before eating for optimal flavor release
- Layer cookies in the middle and top for varied texture experience
- Add a pinch of cinnamon to enhance the chocolate flavor subtly
Recipe by
Emma Fields“Mornings are my magic hour! I create easy, energizing breakfasts that turn sleepy starts into sunshine moments.” ☀️🥞
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