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

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Prep Time 10 minutes
Total Time 10 minutes
Servings: 2 servings
Ingredients Method

Ingredients
  

  • Old-fashioned rolled oats (not quick oats)
  • Vanilla or cookies & cream protein powder (whey or plant-based)
  • Plain Greek yogurt (2% or 0%)
  • Milk of choice (dairy, almond, oat, or soy)
  • Chia seeds
  • Vanilla extract
  • Maple syrup or honey (optional, for sweetness)
  • Chocolate sandwich cookies (like Oreos or a similar brand)
  • Pinch of salt
  • Mini chocolate chips or cacao nibs (optional)

Method
 

  1. Measure your base: Add 1/2 cup rolled oats and 1 teaspoon chia seeds to a jar or container with a lid.
  2. Mix the creamy layer: In a bowl, whisk 1/2 cup Greek yogurt, 1/2–3/4 cup milk, 1 scoop (25–30 g) protein powder, 1/2 teaspoon vanilla, and a small pinch of salt. Sweeten with 1–2 teaspoons maple syrup or honey if you like.
  3. Combine: Pour the yogurt mixture over the oats and chia. Stir until everything is well combined and no dry pockets remain.
  4. Add the “cookies” factor: Gently crush 1–2 chocolate sandwich cookies. Stir most of the crumbs into the oats, saving a little for topping. For extra texture, fold in 1 teaspoon mini chocolate chips or cacao nibs.
  5. Chill: Seal and refrigerate for at least 4 hours, preferably overnight. The oats will soften and the chia will thicken the mixture.
  6. Finish and serve: In the morning, give it a quick stir. Adjust consistency with a splash of milk if it’s too thick. Top with the reserved cookie crumbs and enjoy cold.