Snickerdoodle Cookie Flavored Overnight Oats

Snickerdoodle Cookie Flavored Overnight Oats

Cinnamon-sugar oats chill overnight into a creamy, spoonable breakfast with no stove required.

Total 8 hr 10 min Makes 2 servings Calories 320/serving

Dietary

Vegetarian, Pescatarian, Nut free, Halal, Kosher

Allergens

Dairy, Wheat

These overnight oats capture snickerdoodle flavor through a double dose of cinnamon and a touch of vanilla, soaking in milk and yogurt until thick and creamy. A quick fridge stay softens the oats completely, making this a make-ahead breakfast suited to busy mornings. Top with a cinnamon-sugar crumble for a bit of crunch that echoes the cookie's edges.

Ingredients

  • 1 cup old-fashioned rolled oats
  • 1 1/4 cups milk
  • 1/2 cup plain Greek yogurt
  • 2 tablespoons maple syrup
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground cinnamon, for topping
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 1 tablespoon granulated sugar, for topping
  • 2 tablespoons shortbread cookies, crushed, for topping

Method

  1. In a mixing bowl or jar, whisk together the milk, Greek yogurt, maple syrup, 1 teaspoon cinnamon, vanilla extract, nutmeg, and salt until smooth.

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

  3. Divide the mixture between two jars or airtight containers, cover, and refrigerate overnight to let the oats soften.

  4. In a small bowl, mix the remaining 1/4 teaspoon cinnamon with the granulated sugar.

  5. Before serving, stir the oats and loosen with a splash of milk if too thick. Top with the cinnamon-sugar mixture and crushed shortbread cookies.

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    Snickerdoodle Cookie Flavored Overnight Oats

    These overnight oats capture snickerdoodle flavor through a double dose of cinnamon and a touch of vanilla, soaking in milk and yogurt until thick and creamy. A quick fridge stay softens the oats completely, making this a make-ahead breakfast suited to busy mornings. Top with a cinnamon-sugar crumble for a bit of crunch that echoes the cookie's edges.

    8 hr 10 min 2 servings 320 cal

    Ingredients

    • 1 cup old-fashioned rolled oats
    • 1 1/4 cups milk
    • 1/2 cup plain Greek yogurt
    • 2 tablespoons maple syrup
    • 1 teaspoon ground cinnamon
    • 1/4 teaspoon ground cinnamon, for topping
    • 1/2 teaspoon vanilla extract
    • 1/4 teaspoon ground nutmeg
    • 1/4 teaspoon salt
    • 1 tablespoon granulated sugar, for topping
    • 2 tablespoons shortbread cookies, crushed, for topping

    Method

    1. 1

      In a mixing bowl or jar, whisk together the milk, Greek yogurt, maple syrup, 1 teaspoon cinnamon, vanilla extract, nutmeg, and salt until smooth.

    2. 2

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

    3. 3

      Divide the mixture between two jars or airtight containers, cover, and refrigerate overnight to let the oats soften.

    4. 4

      In a small bowl, mix the remaining 1/4 teaspoon cinnamon with the granulated sugar.

    5. 5

      Before serving, stir the oats and loosen with a splash of milk if too thick. Top with the cinnamon-sugar mixture and crushed shortbread cookies.