I love all of the recipes I make. It’s what I imagine having children is like—there’s no way to choose your favorite. But y’all, I’m proud of this one. I’ve been trying to nail the healthy cookies-and-cream game forever, and I’ve finally cracked it with these creamy, chocolaty Cookies and Cream Overnight Oats. (FYI: These healthy oats are also gluten-free, and easily made dairy-free!)
The genius is the “cookies” mixture, which is essentially a riff on my fruit crisp topping, baked alone—and the result is Oreo-like crumbles that literally take 10 minutes to make. So many cookies and cream recipes out there just call for actual Oreos crumbled up or chocolate chips instead. Both are fine, but I wanted to create a healthier version that still felt and tasted like the real cookie crumbles.
If you want that super authentic Oreo color, the secret is to use Black cocoa powder, which you can buy online. It has a ton of antioxidants and a quite bitter flavor, so I find it’s best to mix it with normal raw cacao—or you can just use all raw cacao, which will taste just as good but have a slightly lighter hue.
To make them, you mix together almond flour, cacao, coconut sugar, vanilla, and salt. Then use your fingers to crumble in butter, ghee, or coconut oil (your choice!) until a pebble-like mixture forms. Spread out on a parchment-lined baking sheet. Bake for just seven minutes at 375 degrees Fahrenheit, and remove from the oven. That’s it!
Now that I’ve created these delicious crumbles, the possibilities are ENDLESS! Cookies and cream banana bread?? Cookies and cream milkshakes??? Cookies and cream cookies??? What should I make for us???? Comment below or let me know on Insta.
How to make the Cookies and Cream Overnight Oats
So the overnight oats in this recipe are actually the “cream” part of cookies and cream. To make them, you’ll stir together two cups of rolled oats, three cups of your milk of choice, 1/4 cup of chia seeds, a teaspoon and a half of vanilla extract, three tablespoons of your sweetener of choice, and a pinch of fine grain sea salt.
Let them sit for at least an hour (or up to four days) in the fridge. And voila! Optionally dairy-free, super-creamy overnight oats. To assemble the whole cookies and cream situation, either do layers of cookie and oats, like a parfait, or top oats generously with cookies! Serves 2! Enjoy!
More oatmeal recipes
After you try these delicious Cookies and Cream Overnight Oats, I bet you’re going to want to continue on at oats kick—don’t worry, I’ve got you covered. Next up, try one of these super delicious oatmeal recipes!
Healthy Twix Oatmeal (Watch how to make it below!)
Watch the Cookies and Cream Overnight Oats being made!
Enjoy, and tag me if you make it on Instagram (@lizmoody)—I can’t wait to see!Print
For the Oreo Crumbles
- 2 tablespoons almond or oat flour
- 2 tablespoons raw cacao (can swap half for Black cocoa for that authentic Oreo color)
- 2 tablespoons coconut sugar
- 1/2 teaspoon vanilla extract
- 1/8 teaspoon fine grain sea salt
- 1 tablespoon cold pastured butter, ghee, or coconut oil, chopped into small pieces
For the Cream Overnight Oats
- 2 cup rolled oats
- 3 cups milk of choice
- 1/4 cup chia seeds
- 1.5 teaspoon vanilla extract
- 3 tablespoons sweetener of choice
- Pinch of fine grain sea salt
- Preheat oven to 375 degrees Fahrenheit. For the crumbles, mix together flour, cacao, coconut sugar, vanilla, and salt. Use your fingers to crumble in the the butter, ghee, or coconut oil until a pebble-like mixture forms. Spread out on a parchment-lined baking sheet. Bake for 7 minutes, and remove from oven.
- To make the overnight oats, stir together all ingredients and let sit for at least an hour, and up to 4 days in the fridge.
- To assemble, either do layers of cookie and oats, like a parfait, or top oats generously with cookies! Serves 2! Enjoy!
Keywords: cookies and cream overnight oats