Cookies and Cream Overnight Oats
A delicious blend of Oreos and wholesome oats, creating a rich and indulgent breakfast that you can prepare the night before.
Equipment
- Mason jar or airtight container
- Mixing Bowl
Ingredients
- 2 pieces Oreo cookies divided (or 4 mini Oreos)
- 1/2 Tbsp cocoa powder (dark or natural)
- 2 Tbsp peanut butter powder optional or 1 Tbsp creamy peanut butter
- 1/2 cup rolled oats
- 1/2 - 1 Tbsp pure maple syrup or honey, to taste
- 1/2 tsp vanilla extract
- 1/3 cup unsweetened almond milk or milk of choice
- 1/3 cup Greek yogurt divided
- 1 Tbsp chia seeds optional
- Optional melted peanut butter drizzle
Instructions
- Crush one Oreo into small pieces and place in a bowl or jar.
- Add cocoa powder, peanut butter powder (if using), and rolled oats. Stir until combined.
- Pour in maple syrup, vanilla extract, and almond milk. Add 2 tablespoons of Greek yogurt and stir until smooth.
- Cover and refrigerate for at least 6 hours or overnight.
- When ready to serve, stir the mixture and add more milk if needed. Top with remaining Greek yogurt and crushed Oreo.
- Drizzle with melted peanut butter if desired.
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Notes
Store in the refrigerator for up to 3-5 days. Add toppings just before serving to keep them fresh.