Protein Cookie Dough Oats (Print Version)

Creamy oats with protein, chocolate chips, and nuts for a wholesome, flavorful morning boost.

# What You'll Need:

→ Base

01 - 1 cup old-fashioned rolled oats
02 - 1 cup unsweetened almond milk
03 - 1/2 cup plain Greek yogurt
04 - 2 tablespoons chia seeds
05 - 1 scoop vanilla or chocolate protein powder
06 - 1 tablespoon maple syrup
07 - 1 teaspoon vanilla extract
08 - Pinch of sea salt

→ Cookie Dough Mix-ins

09 - 2 tablespoons mini dark chocolate chips
10 - 2 tablespoons almond butter
11 - 2 tablespoons chopped walnuts or pecans

# How to Make It:

01 - In a medium mixing bowl, combine rolled oats, almond milk, Greek yogurt, chia seeds, protein powder, maple syrup, vanilla extract, and sea salt. Stir thoroughly until fully blended.
02 - Fold in chocolate chips, almond butter, and nuts until evenly distributed throughout the mixture.
03 - Divide the mixture equally between two jars or containers with lids.
04 - Cover and refrigerate for at least 6 hours or overnight, allowing the oats to soften and flavors to meld.
05 - Stir the oats in the morning. If desired, top with extra chocolate chips or a drizzle of nut butter before serving.

# Expert Advice:

01 -
  • No morning cooking required: everything happens while you sleep, so breakfast is literally grab-and-go.
  • It actually tastes like a treat: chocolate chips and nut butter make this feel indulgent when it's secretly packed with 24g of protein.
  • Perfectly thick and creamy: the texture hits that sweet spot between pudding and cereal, never watery or gluey.
02 -
  • Use cold ingredients: if your almond milk or yogurt is even slightly warm, it'll soften the oats too fast and you'll end up with mush instead of a pleasant creamy texture.
  • The oats keep absorbing liquid for a full week: so if you meal prep three jars at once, the first one will be perfect and by day four it'll be thicker—plan accordingly or add a splash of milk before eating.
03 -
  • Use full-fat Greek yogurt: it creates a noticeably creamier result than non-fat, and the extra calories are worth it for the texture.
  • Stir the mixture right when you put it in the jar: this prevents the protein powder from settling into a dense layer at the bottom that tastes weirdly concentrated.
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