Cookies and Cream Overnight Oat Delight

Cookies and Cream Overnight Oat Delight

Creamy overnight oats studded with crushed chocolate sandwich cookies for a make-ahead breakfast treat.

Total 8 hr 10 min Makes 4 servings Calories 380/serving

Dietary

Vegetarian, Pescatarian, Nut free, Halal, Kosher

Allergens

Dairy, Wheat, Soy

Rolled oats soak overnight in milk and yogurt until thick and creamy, then get folded with crushed chocolate sandwich cookies for pockets of crunch. It's a no-cook breakfast that tastes closer to dessert, ideal for busy mornings or meal-prep sessions. Portion into jars for a grab-and-go start to the day.

Ingredients

  • 2 cups old-fashioned rolled oats
  • 2 cups milk
  • 1/2 cup plain Greek yogurt
  • 3 tablespoons honey
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 10 chocolate sandwich cookies, crushed, divided
  • 1/4 cup mini chocolate chips
  • 1/2 cup whipped cream, for topping

Method

  1. In a large bowl or jar, whisk together the milk, Greek yogurt, honey, vanilla extract, and salt until smooth.

  2. Stir in the rolled oats until fully combined and coated in the liquid.

  3. Fold in two-thirds of the crushed chocolate sandwich cookies, reserving the rest for topping.

  4. Divide the mixture evenly among 4 jars or airtight containers, cover, and refrigerate overnight to thicken.

  5. Before serving, stir each portion and adjust consistency with a splash of milk if the oats are too thick.

  6. Top each serving with mini chocolate chips, the remaining crushed cookies, and a dollop of whipped cream.

Rate this recipe

★ 4.2 (1)

Cookies and Cream Overnight Oat Delight

Rolled oats soak overnight in milk and yogurt until thick and creamy, then get folded with crushed chocolate sandwich cookies for pockets of crunch. It's a no-cook breakfast that tastes closer to dessert, ideal for busy mornings or meal-prep sessions. Portion into jars for a grab-and-go start to the day.

8 hr 10 min 4 servings 380 cal

Ingredients

  • 2 cups old-fashioned rolled oats
  • 2 cups milk
  • 1/2 cup plain Greek yogurt
  • 3 tablespoons honey
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 10 chocolate sandwich cookies, crushed, divided
  • 1/4 cup mini chocolate chips
  • 1/2 cup whipped cream, for topping

Method

  1. 1

    In a large bowl or jar, whisk together the milk, Greek yogurt, honey, vanilla extract, and salt until smooth.

  2. 2

    Stir in the rolled oats until fully combined and coated in the liquid.

  3. 3

    Fold in two-thirds of the crushed chocolate sandwich cookies, reserving the rest for topping.

  4. 4

    Divide the mixture evenly among 4 jars or airtight containers, cover, and refrigerate overnight to thicken.

  5. 5

    Before serving, stir each portion and adjust consistency with a splash of milk if the oats are too thick.

  6. 6

    Top each serving with mini chocolate chips, the remaining crushed cookies, and a dollop of whipped cream.