Cookies & Cream Protein Overnight Oats – A Creamy, High-Protein Breakfast

If you love cookies and cream but want a breakfast that actually keeps you full, these overnight oats are the perfect fix. They’re creamy, satisfying, and taste like dessert while packing in a solid dose of protein. You can prep them in five minutes at night and wake up to a ready-to-eat meal.

The texture is thick and pudding-like, with just the right amount of crunch from cookie crumbles. It’s an easy win for busy mornings, post-workout fuel, or a midday snack.

What Makes This Recipe So Good

• Protein-packed and filling: With Greek yogurt and protein powder, these oats keep you satisfied for hours.
• Balanced flavor: Vanilla, cocoa, and a few crushed chocolate sandwich cookies create the classic cookies-and-cream vibe without being overly sweet.
• Quick to prep: Five minutes of work at night saves you stress in the morning.
• Customizable: Adjust sweetness, dairy options, and toppings to fit your diet and taste.
• Meal-prep friendly: Make multiple jars at once for the week.

What You’ll Need

• Old-fashioned rolled oats: The best texture for overnight oats.
• Milk: Dairy or non-dairy (almond, oat, soy). Use what you like.
• Plain or vanilla Greek yogurt: Adds creaminess and extra protein.
• Vanilla protein powder: Complements the cookies-and-cream flavor.
• Chia seeds: For thickness and healthy fats.
• Maple syrup or honey: Optional, for sweetness.
• Vanilla extract: Boosts flavor.
• Pinch of salt: Rounds out the taste.
• Cocoa powder (optional): A little adds chocolate depth.
• Chocolate sandwich cookies: Crushed; for that cookies-and-cream crunch and flavor.
• Mini chocolate chips or cacao nibs (optional): For texture on top.

Instructions

1. Mix the base: In a jar or bowl, combine 1/2 cup rolled oats, 2/3 cup milk, 1/3 cup Greek yogurt, 1 tablespoon chia seeds, and 1 scoop vanilla protein powder.
2. Flavor it: Stir in 1/2 teaspoon vanilla extract, a pinch of salt, 1–2 teaspoons cocoa powder (optional), and 1–2 teaspoons maple syrup or honey if you like it sweeter.
3. Add the cookies: Gently fold in 1–2 crushed chocolate sandwich cookies.

   Save a little for topping.

4. Adjust texture: If the mixture seems too thick, add a splash more milk. It should be pourable but not watery.
5. Chill: Cover and refrigerate at least 4 hours, ideally overnight, to let the oats soften and thicken.
6. Finish and serve: In the morning, give it a stir. Top with remaining cookie crumbles and a few mini chocolate chips or cacao nibs if you like.

   Enjoy cold.

How to Store

• Refrigerator: Store in an airtight jar for up to 4 days. The texture thickens over time; add a splash of milk before serving if needed.
• Meal prep: Multiply the recipe and portion into single-serve jars for grab-and-go breakfasts.
• Toppings: Add cookie crumbles right before eating to keep them crisp.

Health Benefits

• High protein: Greek yogurt and protein powder support muscle repair and steady energy.
• Fiber-rich: Oats and chia seeds help with digestion and keep you fuller longer.
• Healthy fats: Chia seeds provide omega-3s for heart and brain health.
• Balanced macros: Carbs, protein, and fat work together for stable blood sugar and fewer mid-morning crashes.

Common Mistakes to Avoid

• Using quick oats: They can turn mushy. Stick with old-fashioned rolled oats.
• Too much protein powder: Overdoing it can make the oats chalky.

  One standard scoop is enough.

• Skipping the pinch of salt: It makes the cookies-and-cream flavor pop.
• Adding all cookies overnight: They’ll get soggy. Fold some in and save the rest for topping.
• Not adjusting liquid: Protein powder and chia thicken as they sit. Add a splash of milk before serving if it’s too dense.

Alternatives

• Dairy-free: Use coconut, almond, oat, or soy milk and swap Greek yogurt for a thick dairy-free yogurt.
• Gluten-free: Choose certified gluten-free oats and gluten-free sandwich cookies.
• Lower sugar: Skip the maple syrup and use stevia or monk fruit.

  Use high-protein, low-sugar cookies or reduce cookie amount.

• No protein powder: Increase Greek yogurt to 1/2 cup and reduce milk slightly to keep it thick.
• Flavor spins: Add a spoon of peanut butter for a peanut butter Oreo vibe, or swap vanilla extract for almond extract.

FAQ

Can I eat these warm?

Yes. Heat gently in the microwave for 30–60 seconds, stirring halfway. Add a splash of milk so it doesn’t dry out.

What protein powder works best?

A smooth vanilla whey or a neutral-tasting plant-based blend works well.

Avoid overly sweet or gritty powders, which can throw off the texture.

Can I make it without chia seeds?

You can. Reduce the milk slightly or add an extra tablespoon of yogurt to keep the oats thick.

How many cookies should I use?

One to two standard sandwich cookies per serving gives good flavor without overpowering the oats. Add more if you want a dessert-leaning bowl.

How long do overnight oats need to set?

At least 4 hours, but overnight gives the best texture.

Can I prep a batch for the whole week?

Yes.

Make 3–4 jars at a time for best freshness. Add cookie toppings the day you eat them.

Wrapping Up

Cookies & Cream Protein Overnight Oats deliver that nostalgic flavor with the staying power of a balanced breakfast. They’re quick to prep, easy to customize, and perfect for busy mornings.

Keep a few jars in the fridge, and you’ll have a creamy, satisfying meal ready whenever you are.

Cookies & Cream Protein Overnight Oats - A Creamy, High-Protein Breakfast

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Total Time 10 minutes mins

Servings 2 servings

Ingredients

  

• Old-fashioned rolled oats: The best texture for overnight oats.
• Milk: Dairy or non-dairy (almond, oat, soy). Use what you like.
• Plain or vanilla Greek yogurt: Adds creaminess and extra protein.
• Vanilla protein powder: Complements the cookies-and-cream flavor.
• Chia seeds: For thickness and healthy fats.
• Maple syrup or honey: Optional, for sweetness.
• Vanilla extract: Boosts flavor.
• Pinch of salt: Rounds out the taste.
• Cocoa powder (optional): A little adds chocolate depth.
• Chocolate sandwich cookies: Crushed; for that cookies-and-cream crunch and flavor.
• Mini chocolate chips or cacao nibs (optional): For texture on top.

Instructions

 

• Mix the base: In a jar or bowl, combine 1/2 cup rolled oats, 2/3 cup milk, 1/3 cup Greek yogurt, 1 tablespoon chia seeds, and 1 scoop vanilla protein powder.
• Flavor it: Stir in 1/2 teaspoon vanilla extract, a pinch of salt, 1–2 teaspoons cocoa powder (optional), and 1–2 teaspoons maple syrup or honey if you like it sweeter.
• Add the cookies: Gently fold in 1–2 crushed chocolate sandwich cookies.Save a little for topping.
• Adjust texture: If the mixture seems too thick, add a splash more milk. It should be pourable but not watery.
• Chill: Cover and refrigerate at least 4 hours, ideally overnight, to let the oats soften and thicken.
• Finish and serve: In the morning, give it a stir. Top with remaining cookie crumbles and a few mini chocolate chips or cacao nibs if you like.Enjoy cold.