Vegan Cookie Dough Overnight Oats! They’re creamy, sweet, cookie-dough-y, filling and super easy to make! Definitely in my top five favourite breakfasts.
I’m a breakfast person. I mean, I’m a food person in general (obviously) but breakfast or brunch is my favourite time to indulge in food! Ideally I love to take my sweet time in the morning. Preparing and eating breakfast for hours preferably with my flatmate Elsa who possibly loves brunch even more than me.
I know some people don’t really need to eat in the morning. They’re fine with skipping breakfast on busy days. Well, I’m not one of them. And since you clicked on this recipe, chances are you’re not either.
I need my breakfast whether I’m busy or not, no matter how early I have to get up. That’s where overnight oats come in handy! I didn’t come up with the idea, as I’m sure you were aware of already. Overnight oats recipes have been floating around the internet for quite a while. And there’s a reason for it… they’re just super handy.
They’re quick to prepare the night before, pop them in the fridge and they’re ready for breakfast in the morning.
And they’re delicious, too. Especially if you use half coconut yoghurt half plant-based milk instead of milk only – so increadibly creamy. I think I prefer overnight oats to good old porridge and I often make it even if I have time the next morning.
- 1 cup oats
- 1 Tbsp chia seeds
- ¼ cup chocolate chips
- ½ cup coconut yoghurt
- 4 Tbsp maple syrup
- 1 tsp vanilla extract
- 1 Tbsp cashew butter
- ½ cup almond milk
- You need a jar or any container with a matching lid.
- Fill it with the oats, chia seeds, chocolate chips, coconut yoghurt, maple syrup, vanilla extract, cashew butter and almond milk.
- Screw on the lid and shake well.
- Pop it in the fridge and enjoy it in the morning.