Protein Cookie Dough Oats (Printable)

Creamy oats with protein powder, chocolate chips, and almond butter for a nutritious start.

# What You'll Need:

→ Base

01 - 1 cup old-fashioned rolled oats
02 - 1 cup unsweetened almond milk
03 - 1/2 cup plain Greek yogurt
04 - 2 tablespoons chia seeds
05 - 1 scoop (about 1 ounce) vanilla or chocolate protein powder
06 - 1 tablespoon maple syrup
07 - 1 teaspoon vanilla extract
08 - Pinch of sea salt

→ Cookie Dough Mix-ins

09 - 2 tablespoons mini dark chocolate chips
10 - 2 tablespoons almond butter
11 - 2 tablespoons chopped walnuts or pecans (optional)

# How to Cook:

01 - In a medium mixing bowl, combine rolled oats, almond milk, Greek yogurt, chia seeds, protein powder, maple syrup, vanilla extract, and sea salt. Stir well until fully blended.
02 - Fold in chocolate chips, almond butter, and nuts if using until evenly distributed throughout the mixture.
03 - Divide the mixture between two jars or containers with lids.
04 - Cover and refrigerate for at least 6 hours or overnight, allowing the oats to soften and flavors to meld together.
05 - In the morning, stir the oats well. If desired, top with additional chocolate chips or a drizzle of nut butter before serving.

# Expert Advice:

01 -
  • It tastes like dessert but packed with 24g of protein, so you're genuinely nourished and satisfied until lunch.
  • Everything comes together in 10 minutes, then does the work overnight while you sleep—no morning stress required.
02 -
  • Don't skip the chia seeds thinking they're just a trend—they're what keeps this creamy instead of dry, and they absorb way more liquid than you'd expect.
  • If your almond butter is thick and separated, stir it well before measuring or it will create dense pockets instead of distributing smoothly throughout.
03 -
  • Measure out ingredients into individual jars and store them dry for up to a week—when you're ready, just add liquids and refrigerate, so you're doing minimal work on busy mornings.
  • If your protein powder is sweetened, reduce the maple syrup by half a tablespoon so it doesn't end up too sweet or one-dimensional tasting.
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