Cookie dough blended oats are an easy way to upgrade your breakfast routine. Instead of leaving the oats whole like traditional overnight oats, this recipe blends them into a smooth, pudding-like texture that feels indulgent while still nourishing. It’s simple to make, adaptable to dietary needs (vegan or high-protein), and stores well for meal prep.
Why you’ll love this blended oat recipe
- Great for meal prep—stores well in the fridge
- Quick and simple to make
- Flexible—use the ingredients you have on hand
- Filling and high in protein if you add protein powder or nut butter
- Made with wholesome, nourishing ingredients
Do you have to blend the cookie dough oats?
Blending isn’t required, but it transforms the texture. If you prefer a creamy, pudding-like breakfast rather than the chewy texture of classic overnight oats, blending is the trick that makes these taste like a cookie-dough treat.
Ingredients & substitutions
Oats – Old-fashioned rolled oats are recommended for the best texture.
Milk – Any milk works; cashew milk gives a creamy, mild flavor.
Cashew butter – Almond butter works well too. For a nut-free option, use sunflower seed butter. Cashew butter pairs exceptionally well with the cookie-dough flavor.
Maple syrup – Swap with honey, monk fruit syrup, or another liquid sweetener to taste.
Dark chocolate – Used for the ganache topping. Use a chocolate you enjoy; a small amount of naturally sweetened dark chocolate melts into a rich topping.
Coconut yogurt – Greek yogurt is an easy substitute if you prefer a dairy option.
How to make blended cookie dough oats
- Add the oats, milk, maple syrup, vanilla, cashew butter and protein powder (if using) to a blender and blend until completely smooth. Stir in cacao nibs or chocolate chips if desired.
- Pour the blended oats into a jar or glass, cover, and refrigerate overnight to set and thicken.
- Shortly before serving, melt the chocolate chips and stir in the coconut yogurt until you have a smooth ganache. Spread the ganache over the chilled oats and return to the freezer for 10 minutes or the fridge a little longer to firm it up.
- When the topping has set, enjoy your cookie dough blended oats.
More breakfast recipes to try!
Yogurt granola cups
Blueberry crisp overnight oats
Peanut butter cookie dough blizzard
Cookie Dough Blended Oats
Pin Recipe
Ingredients
- 1/2 cup oats
- 1/2 cup milk, of choice
- 1 tbsp maple syrup
- 2 tbsp protein powder *optional
- 1/2 tsp vanilla extract
- 1 tbsp cashew butter
- handful of cacao nibs *Optional. can sub chocolate chips
Chocolate ganache topping
- 3 tbsp coconut yogurt
- 1 tbsp chocolate chips
Instructions
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Add all oat ingredients to a blender and blend until smooth. Taste and adjust sweetness or milk as needed. Stir in cacao nibs or chocolate chips if using.
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Pour the blended oats into a jar or glass, cover, and refrigerate overnight to thicken and chill.
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Shortly before serving, melt the chocolate chips until smooth and stir in the coconut yogurt to create a ganache. Spread the ganache over the chilled oats and return to the freezer for about 10 minutes (or the fridge until set).
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Once the topping has firmed, serve and enjoy.