Chocolate Chip Cookie Dough Overnight Oats
Recipe GLPR539cedd50b746a
A convenient make-ahead breakfast featuring creamy rolled oats infused with vanilla, protein powder, and caramelized banana for a warm cookie dough flavor. Overnight soaking creates a pudding-like texture that's perfect for busy mornings. Optional chocolate chips add indulgent bursts of sweetness.
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Ingredients
½ very ripe banana
1 cup rolled oats (certified gluten-free if needed)
1 cup low-fat milk
3 tablespoons vanilla protein powder
1 teaspoon vanilla extract
¼ teaspoon butter extract
1 teaspoon honey or sweetener of choice
dash Dash of sea salt
2 tablespoons mini chocolate chips or cacao nibs (optional)
1 tablespoon additional milk when serving (optional)
Directions
Place the half banana in a small microwave-safe bowl and microwave for 30 seconds. This brief heating caramelizes the banana slightly, developing a rich, warm cookie-dough-like sweetness.
In a clean mason jar or sealable container, combine the cooked banana, rolled oats, low-fat milk, vanilla protein powder, vanilla extract, butter extract, honey or sweetener, and sea salt. Leave out the chocolate chips for now.
Secure the jar lid tightly and shake vigorously for 30 seconds to 1 minute until all ingredients are well combined and the mixture has no lumps. The banana should be mostly broken down and incorporated throughout.
Place the sealed jar in the refrigerator for at least 4 hours, or preferably overnight. The oats will absorb the liquid and soften into a creamy, pudding-like consistency.
When ready to eat, remove the jar from the refrigerator. Stir the oats and add the mini chocolate chips or cacao nibs if desired. If you prefer a thinner consistency, add an extra tablespoon of milk and stir well.
Eat directly from the jar or pour into a bowl and enjoy cold or reheated.
