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Oreo Protein Overnight Oats - Creamy, High-Protein Breakfast You Can Make Ahead

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Prep Time 10 minutes
Total Time 10 minutes
Servings: 1 servings
Ingredients Method

Ingredients
  

  • Old-fashioned rolled oats (not quick oats or steel-cut)
  • Vanilla or cookies-and-cream protein powder (whey or plant-based)
  • Milk of choice (dairy, almond, oat, soy, or cashew)
  • Plain Greek yogurt (or a thick dairy-free yogurt)
  • Chia seeds (for thickness and extra fiber)
  • Vanilla extract
  • Maple syrup or honey (optional, to taste)
  • Salt (a small pinch to round out flavor)
  • Oreos or chocolate sandwich cookies (regular or Thins)
  • Crushed cocoa nibs or mini chocolate chips (optional for texture)

Method
 

  1. Crush the cookies: Place 2–3 Oreos in a small zip-top bag and gently crush with a rolling pin or the bottom of a cup. You want a mix of crumbs and small chunks.
  2. Mix dry ingredients: In a bowl or jar, add 1/2 cup rolled oats, 1–2 teaspoons chia seeds, and 1 scoop protein powder. Add a small pinch of salt and stir to combine.
  3. Stir in wet ingredients: Add 1/2 cup milk, 1/4 cup Greek yogurt, 1/2 teaspoon vanilla extract, and 1–2 teaspoons maple syrup or honey if you like it sweeter. Whisk or stir until smooth and no protein clumps remain.
  4. Fold in cookie crumbs: Stir most of the crushed cookies into the oat mixture. Reserve a little for topping in the morning.
  5. Adjust thickness: The mixture should look slightly loose. If it feels too thick, add 1–2 tablespoons more milk. If too thin, add a tiny bit more chia.
  6. Chill: Cover and refrigerate for at least 4 hours, preferably overnight. The oats and chia will absorb liquid and thicken.
  7. Finish and serve: In the morning, give it a quick stir. Add a splash of milk if needed. Top with remaining cookie crumbs and a sprinkle of cocoa nibs or mini chips for crunch. Enjoy cold or let it sit at room temp for 10 minutes if you prefer less chill.