Protein Cookie Dough Oats (Printable)

Make-ahead protein oats with peanut butter and chocolate chips for a creamy, filling breakfast.

# What You’ll Need:

→ Oats and base

01 - 1 cup old-fashioned rolled oats
02 - 1 1/4 cups unsweetened almond milk (or milk of choice)
03 - 1/2 cup plain Greek yogurt
04 - 2 scoops vanilla protein powder
05 - 2 tablespoons chia seeds
06 - 1/2 teaspoon pure vanilla extract
07 - 1 to 2 tablespoons maple syrup or honey, to taste

→ Cookie dough mix-ins

08 - 2 tablespoons natural peanut butter or almond butter
09 - 2 tablespoons mini dark chocolate chips
10 - 1 to 2 tablespoons chopped walnuts or pecans, optional
11 - Pinch of sea salt

# How To Make It:

01 - In a medium mixing bowl or large jar, whisk together the rolled oats, almond milk, Greek yogurt, vanilla protein powder, chia seeds, vanilla extract and maple syrup until uniformly combined and the powder is fully incorporated.
02 - Add the nut butter, mini dark chocolate chips, chopped nuts if using, and a pinch of sea salt; stir until evenly distributed throughout the oat mixture.
03 - Divide the mixture evenly between two mason jars or airtight containers, smoothing the tops to remove air pockets.
04 - Seal the containers and refrigerate for at least 8 hours, until the oats have softened and the mixture has thickened.
05 - Before eating, stir each portion well and add a splash of milk if you prefer a thinner consistency; finish with extra chocolate chips or a drizzle of nut butter as desired.

# Expert Advice:

01 -
  • Nobody will ever guess it’s packed with protein because it tastes like dessert for breakfast.
  • You can make it ahead and personalize every jar, which saved my weekday mornings more than once.
02 -
  • If you skip letting it chill fully, the texture will be runny and the flavors flat—I learned the hard way on a rushed morning.
  • Swapping the nut butter for a seed butter works perfectly and makes it allergy-friendly for a friend who can’t have nuts.
03 -
  • For an extra-soft cookie dough feel, let the oats sit out for 15 minutes at room temp before eating.
  • A dash of salt on top (not just mixed in) brings the flavors alive—trust me, it’s magic.
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