Oreo Overnight Oats: The Dreamy Dessert Breakfast You Need

Enjoy Oreo Overnight Oats, a vegetarian, no-cook recipe that brings the cookie goodness into your breakfast routine.

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Prep Time 5

Refrigeration Time 4

Total Time 4 5

Servings: 2 cups

Course: Breakfast

Calories: 300

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Oats Mixture

1 cup old-fashioned rolled oats Avoid instant oats for texture.
1 cup milk (dairy or non-dairy) Almond, oat, or regular milk can be used.
1/2 cup Greek yogurt For creaminess and added protein.
1 tablespoon chia seeds Helps thicken and adds fiber.
2 tablespoons maple syrup or honey For natural sweetness.
1 teaspoon vanilla extract Enhances flavor.

For the Crunchy Delight

4 crushed Oreos Fold some into the mixture and reserve for topping.
1/4 cup mini chocolate chips Optional for added chocolate flavor.

Equipment

bowl or mason jar
whisk or spoon
spatula

Method

Step-by-Step Instructions for Oreo Overnight Oats

In a medium bowl or mason jar, add the oats, milk, and Greek yogurt. Mix thoroughly until well combined and smooth.
Stir in chia seeds, maple syrup or honey, and vanilla extract until evenly distributed.
Gently fold in 4 crushed Oreos, ensuring a nice distribution of the crunchy bits.
Seal the container and refrigerate overnight (or for at least 4 hours) to allow the oats to thicken.
In the morning, stir the mixture and top with additional crushed Oreos and mini chocolate chips if desired.

Nutrition

Serving: 1cupCalories: 300kcalCarbohydrates: 45gProtein: 12gFat: 8gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 5mgSodium: 150mgPotassium: 250mgFiber: 6gSugar: 12gVitamin A: 150IUCalcium: 150mgIron: 1.5mg

Notes

Use old-fashioned rolled oats for best results. Adjust thickness with milk as needed. Store in the fridge for up to 4 days or freeze for up to 3 months.

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