Cookie Dough for Breakfast?
I have a new breakfast obsession. I saw this recipe on Pop Sugar and was immediately in love. In spite of my killer back pain, I immediately got up out of my comfy chair and went to the kitchen to make this recipe. It was delicious! It really does taste like cookie dough! There’s something about the cinnamon, nutmeg and vanilla. You don’t really taste each flavor individually, but combined, you get this wonderful “cookie dough essence.”
Chia Seeds to the Rescue
I can’t find lactose-free yogurt where I live, so at first I tried the recipe just leaving the yogurt out, but it was missing that creaminess the yogurt gives. I thought about it and thought about it and finally decided to try chia seeds. Of course! Chia seeds gel up so nice and gave the oats the right consistency. They also pack in filling fiber and protein, plus omega-3’s.
I also managed to reduce the amount of sugar (in the form of maple syrup) in the recipe, which is always a plus! I like to use mini chocolate chips so I get a taste of chocolate in each and every bite. Walnuts add some additional protein and healthy fat. I’m so grateful for chia seeds. Without them, this breakfast would not be possible. So thank you, dear chia seeds. Thank you.
Cookie Dough Overnight Oats
Ingredients
- 1 cup old fashioned rolled oats (gluten-free, if needed)
- 2 tablespoons ground chia seeds*
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg
- 1/8 teaspoon salt
- 1 1/4 cups lactose-free milk (or almond milk for vegan)
- 1/2 teaspoon vanilla extract
- 4 teaspoons pure maple syrup
- 1/4 cup finely chopped walnuts
- 1 tablespoon Enjoy Life Dairy-Free Mini Chocolate Chips
Instructions
- Combine the oats, chia seeds, cinnamon, nutmeg and salt in a medium bowl or container with lid. Stir in the almond milk, vanilla (if needed) and maple syrup until well combined. Stir in the walnuts.
- Cover bowl with plastic wrap or place lid on container. Refrigerate overnight.
- Stir in the chocolate chips before serving in the morning. Enjoy!
Notes
Recipe updated: 08-11-2015 & 9-2-2015 & 9-25-2018
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This looks SO delicious! I can't wait to get some chocolate chips to make this recipe! I love your blog, I found it today through Pinterest and have made the energy bars and am just in love with how delicious the recipes are and how pantry friendly it is as well! I love simple, clean, DELICIOUS recipes!
ooo
Is the quinoa supposed to be cooked?
No, this recipe calls for quinoa flakes, which are similar to oats. The quinoa flakes soak up the milk overnight, making them soft.
could i heat this up in the morning? or just cook it instead?
Quinoa flakes are mentioned in the instructions, but they are not listed in the ingredients. What is the amount for the flakes?
Hi, sorry for the confusion! I updated the recipe because I decided I didn’t like the taste of the quinoa flakes, but if you would like to try it, you can sub 1/2 cup of the oats for 1/2 cup quinoa flakes.
I have two daughters with a fructose intolerance, and I was under the impression maple syrup was high FODMAP? Can you help me with this?
Maple syrup is low-FODMAP in serving sizes of 2 tablespoons. I highly recommend downloading the Monash FODMAP App for a complete list of foods!
However, I’m not sure about the fructose content of maple syrup. You might want to contact Monash University to find out for sure.
Just wondering why you grind the chia? Can you leave it whole?
Thanks 😊
Yes, you can leave it whole. It’s just a matter of personal preference! I find that the ground seed blends in better and is less noticeable.
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