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

Prep Time 10

Total Time 10

Servings 2 servings

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.

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.