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breakfast · other desserts

Vegan Cookie Overnight Oats

Recipe

Vegan Cookie Dough Overnight Oats

Healthy, high-protein breakfast or a vegan treat that tastes like dessert.

Prep
10 min
Total
10 min
Servings
2 people

Equipment

  • Airtight container (for storing overnight)
  • Mixing bowl
  • Food processor or blender (optional)

Ingredients

  • 1 can chickpeas
  • 1 cup oats
  • 2 bananas
  • 2 tbsp peanut butter
  • vanilla
  • dark chocolate
  • water or milk
  • 1.5 tbsp shredded coconut
  • sunflower seeds or sesame seeds

Method

  1. 1Blend or mash the baseIn a food processor, blend the chickpeas, bananas, peanut butter, vanilla, and a splash of water or milk until smooth. Alternatively, mash everything with a fork for a chunkier texture.
  2. 2Mix the oatsIn a bowl, combine the blended or mashed mixture with oats and shredded coconut. Stir well.
  3. 3Add liquidGradually add water or milk until you reach your desired consistency. The oats will absorb liquid overnight, so leave it slightly runny.
  4. 4Fold in chocolateChop the dark chocolate into small chunks and mix it into the oats.
  5. 5Top with shredded coconut and your favorite seeds.
  6. 6RefrigerateTransfer the mixture into an airtight container and refrigerate overnight (or at least 4 hours).
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If you love cookie dough but want a healthier, high-protein breakfast, this vegan cookie dough overnight oats recipe is for you! It’s creamy, naturally sweetened, and packed with plant-based protein. Plus, it takes just 10 minutes to prep and is perfect for busy mornings.

Can I make this chocolate chip cookie dough overnight oats without a blender?

Yes! Just mash the chickpeas and bananas with a fork for a chunkier texture.

How long do healthy cookie dough overnight oats last?

They stay fresh for up to 3 days in the fridge.

Can I use a different nut butter?

Absolutely! Almond or cashew butter works just as well.

Do I have to use chickpeas?

No, but they give a great cookie dough texture and add protein. You can swap them for blended tofu or Greek-style vegan yogurt.

Ingredients

Chickpeas

  • Why They’re Used: Create a creamy texture and add plant-based protein.
  • Benefits: High in fiber, protein, and essential minerals like iron.
  • Substitute: White beans for a milder taste or mashed tofu for extra protein.

Oats

  • Why They’re Used: Provide a hearty texture and make the oats naturally thick.
  • Benefits: Rich in fiber, supports digestion.
  • Substitute: Quinoa flakes

Bananas

  • Why They’re Used: Naturally sweeten the oats and help with creaminess.
  • Benefits: Packed with potassium, vitamin B6, and fiber for digestion.
  • Substitute: ½ cup unsweetened applesauce, pear puree or mashed dates for natural sweetness.

Peanut Butter

  • Why They’re Used: Adds richness and a classic cookie dough flavor.
  • Benefits: Great source of healthy fats, protein, and essential nutrients.
  • Substitute: Almond butter, cashew butter, or sunflower seed butter for a nut-free option.

Shredded Coconut

  • Why They’re Used: Adds a slightly sweet, nutty flavor and extra texture.
  • Benefits: Contains healthy fats that support brain function and provide energy.
  • Substitute: Sesame seeds, crushed nuts

Vanilla Extract

  • Why They’re Used: Enhances the flavor and gives it that cookie dough taste.

Dark Chocolate

  • Why They’re Used: Adds a rich, chocolatey taste and makes it feel indulgent.
  • Benefits: High in antioxidants and can boost mood and brain function.
  • Substitute: Cacao nibs for a less sweet option.

Optional add-ins

  • Maple syrup or dates – If you like it sweeter
  • Chia or flaxseeds – For extra fiber and omega-3s
  • Cinnamon or nutmeg – Adds a warm, cozy flavor

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