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Cookie Dough Oats

A delightful twist on traditional oatmeal that brings the indulgent flavors of cookie dough to your breakfast, while remaining healthy and satisfying.
Print Recipe
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 2 servings
Course: Breakfast, Snack
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Base Ingredients
  • 1 cup rolled oats
  • 2 cups milk or non-dairy milk
  • 1/4 cup nut butter (such as almond or peanut butter) Substitutes include sunflower seed butter or cashew butter.
  • 1/4 cup chocolate chips
  • 1 tablespoon maple syrup or honey
  • 1 teaspoon vanilla extract
  • 1 pinch salt

Method
 

Preparation
  1. In a medium saucepan, combine rolled oats, milk, and a pinch of salt. Stir them together over medium heat.
  2. Bring the mixture to a gentle simmer and reduce the heat to low. Cook for about 5-7 minutes, stirring occasionally until the oats are creamy and cooked through.
  3. Once the oats are cooked, remove the saucepan from heat and stir in the nut butter, vanilla extract, and maple syrup (or honey). Mix well until everything is combined and the mixture is creamy.
  4. Fold in the chocolate chips. The residual heat will slightly melt the chips, creating a gooey, delicious texture.
  5. Portion the oatmeal into bowls and top with any additional toppings you desire—more chocolate chips, fruit, or drizzles of nut butter.

Notes

Leftover Cookie Dough Oats can be stored in an airtight container in the refrigerator for up to 3 days. For longer storage, consider freezing portions in individual containers for up to a month. Reheat by adding a splash of milk and microwaving for 1-2 minutes.