Oreo Overnight Oats

5 from 22 votes

Oreo Overnight Oats is a fun yet nutritious breakfast or snack that’s quick, portable and delicious. Made with rolled oats, yogurt (dairy or plant-based), chia seeds and of course, Oreo cookies, it won’t disappoint any cookies n’ cream flavor lovers out there!

Prep Time5

Total Time5

Course: Breakfast, Dessert

Cuisine: American

Servings: servings

Calories: 276kcal

Author: Agnieszka

Ingredients

½ cup oats quick oats or old-fashioned rolled oats
½ cup plain yogurt whole milk, lowfat or plant-based such as coconut or oat
⅓ milk dairy or unsweetened plant-based milk, such as almond, oat or soy
1 tablespoon chia seeds black or white
2 teaspoons pure maple syrup or sweetener of choice
1 teaspoon vanilla extract
4 chocolate wafers or 2 Oreo cookies
2 Oreo cookies crushed (as an optional topping)

Instructions

Break chocolate wafers or Oreo cookies into small pieces into a bowl or jar with a lid.
Add dry oats, yogurt, (plant) milk, chia seeds, maple syrup and vanilla. Stir until just combined.
Cover with a lid and place in the fridge for at least 4 hours, preferably overnight.
If desired, transfer the overnight oats into small jars or glasses, top with yogurt (plain or vanilla) and crushed Oreo cookies.

Notes

You can use either rolled oats or quick oats. Personally, I like quick oats for this recipe because they make for a creamier, softer texture but it’s a matter of preference.

Once you place all ingredients in a bowl (and after you take them out of the fridge) don’t mix too much or the cookie bits will disintegrate, and the oats will turn a sad grayish brown color. They will still taste good but you’ll lose the “cookies and cream” black and white look.

If you prefer sweeter overnight oats, feel free to use crushed Oreo cookies instead of chocolate wafers, or add another teaspoon of sweetener.

To make these overnight oats vegan, use plant-based yogurt and milk. If you’d like to garnish this snack with crushed Oreo cookies, use vegan cookies.

Nutrition