Go Back
Adam

Vegan Protein Cookie Dough Overnight Oats – Creamy, High-Protein, and Meal-Prep Friendly

These Vegan Protein Cookie Dough Overnight Oats are the perfect blend of indulgence and nourishment. They capture that classic cookie dough flavor—sweet, creamy, and chocolatey—while staying completely plant-based and protein-rich. It’s a breakfast that feels like a treat but supports a balanced, energizing start to your day. Designed for easy meal prep and busy mornings, this recipe comes together in just a few minutes and sets overnight into thick, spoonable oats. With gluten-free rolled oats, vegan protein powder, and healthy fats from cashew butter and chia seeds, it’s both satisfying and sustaining.
Print Recipe Pin Recipe
Prep Time 5 minutes
chill time 8 hours
Total Time 8 hours 5 minutes
Servings: 1 servings
Ingredients Equipment Method Notes

Ingredients
  

Base Ingredients
  • ½ cup gluten-free rolled oats
  • ¾ cup unsweetened vanilla almond milk
Protein & Creaminess
  • 2 tablespoons plant-based vanilla protein powder
  • 1 tablespoon natural cashew butter
Sweetness & Texture
  • 1 tablespoon pure maple syrup
  • 1 tablespoon chia seeds
  • 1 tablespoon mini dark chocolate chips non-dairy
  • These ingredients create rich creamy vegan protein overnight oats with a true cookie dough vibe.

Equipment

  • Medium bowl or jar with lid
  • Spoon or whisk
  • Measuring cups
  • Measuring spoons

Method
 

Step 1: Combine the Base
  1. In a bowl or jar, add rolled oats and chia seeds.
  2. Stir briefly to distribute evenly.
Step 2: Add Liquids and Protein
  1. Pour in almond milk.
  2. Add vegan vanilla protein powder and maple syrup.
  3. Stir well to avoid clumps from the protein powder.
Step 3: Add Creaminess
  1. Stir in the cashew butter until fully incorporated and smooth.
Step 4: Fold in Chocolate Chips
  1. Gently mix in the mini dark chocolate chips.
Step 5: Chill Overnight
  1. Cover the bowl or seal the jar.
  2. Refrigerate for at least 6–8 hours, or overnight, until thick and creamy.
Step 6: Stir and Adjust
  1. In the morning, stir well.
  2. Add a splash of almond milk if a thinner consistency is desired.

Notes

🧊 Storage & Reheating
Store in the refrigerator for up to 3 days.
Best enjoyed cold, but can be gently warmed if preferred.
Add extra almond milk when reheating to maintain creaminess.
🥄 Variations
Extra Protein: Add another tablespoon of protein powder and a splash of milk.
Nut-Free: Replace cashew butter with sunflower seed butter.
Chocolate Lover’s: Add a pinch of cocoa powder.
Lower Sugar: Reduce maple syrup slightly.
Crunchy Finish: Add chopped nuts or cacao nibs before serving.
❓ 10 FAQs
Does this really taste like cookie dough?
Yes, the vanilla protein, nut butter, and chocolate chips recreate that flavor.
Is this recipe fully vegan?
Yes, all ingredients are plant-based.
Is it gluten-free?
Yes, when using certified gluten-free oats.
Can I make multiple servings?
Yes, simply multiply the ingredients.
Is this good for meal prep?
Excellent—it holds texture very well.
Can I skip the protein powder?
Yes, but protein content will be lower.
Are chia seeds necessary?
They help thicken the oats but can be omitted.
Can kids eat this?
Yes, it’s naturally sweet and mild.
Can I use another nut butter?
Yes, almond or peanut butter also work.
When is the best time to eat it?
Perfect for breakfast or a high-protein snack.
🏁 Conclusion
These Vegan Protein Cookie Dough Overnight Oats are a simple, satisfying way to enjoy a dessert-inspired breakfast while staying fueled and plant-based.