Oatmeal Cookie Dough Overnight Oats

Check out the fun breakfast recipe that’s coming your way in a minute!

But first let’s keep things consistent around here and begin with a morning workout recap.

Workout

Today’s workout began with 20 minutes on the elliptical. I was tempted to just pedal away and take it easy, but instead I cranked up the intensity for 10 minutes with some intervals.

My 20-minute elliptical workout looked like this:

This workout could easily be done back-to-back for a 40 minute session. It made my time on the elliptical go by much faster than usual!

Also, to give you a point of reference for the above workout since I know many ellipticals are very different, the ellipticals at my gym go up to a resistance level of 20. Also, I would guess that the cross ramp setting would be at about a nine for this workout, but my elliptical didn’t have that particular setting option like many do.

I finished up my workout with some strength training before calling it a day.

Breakfast

Breakfast this morning was a bit of an experiment, but one that worked out surprisingly well!

I’ve had a few people email me about a dairy-free option for overnight oats and while I’ve played around with a few recipes in the past, last night I finally created a winner.

This morning, when I took my first bite, I was immediately reminded of oatmeal cookie dough. If that’s not an indicator of a yummy recipe, I don’t know what is!

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Oatmeal Cookie Dough Overnight Oats

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• Author: Julie (PB Fingers)
• Prep Time: 5 MINUTES
• Total Time: 5 minutes
• Yield: 1 serving 1x
• Category: breakfast, recipes
• Cuisine: Breakfast

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Description

Per your request, a dairy free option of my original recipe overnight oats!

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Ingredients

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3/4 cup old fashioned oats
1 tablespoon chia seeds
1/2 cup unsweetened vanilla almond milk (or milk of your choice), plus a bit more if necessary
1/2 tablespoon honey
1/8 teaspoon cinnamon

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Instructions

1. Combine all ingredients together, stirring to mix well.
2. Let sit overnight (or at least an hour) in an airtight container.
3. Stir oats and add another splash of milk if they’re a little too thick. (I probably added close to 1/4 cup of additional almond milk.)
4. Top with nuts, fresh fruit, granola or desired toppings and enjoy.

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Nutrition

• Serving Size: 1 serving
• Calories: 307.7
• Sugar: 10
• Sodium: 90.5
• Fat: 6.7
• Saturated Fat: 0.9
• Carbohydrates: 53.9
• Fiber: 10.2
• Protein: 10
• Cholesterol: 0

Since a few of you were curious about the nutritional information of my original overnight oats recipe, here’s the nutritional breakdown of this recipe:

Fiber! Protein! Talk about some serious staying power. Woo!

Also, for my vegan friends out there, if you omit the honey or replace it with a sweetener of your choice, this recipe could easily work for you as well.

I should also say that while I love this dish, if you’re funny about texture, I must warn you that the oats are very doughy and a bit chewy due to the thickening power of the chia seeds. While I personally love the texture, I know it might not be for everyone, especially those who already have an aversion to basic overnight oats made with Greek yogurt.

I ended up eating my oats for breakfast along with a small banana and a hot mug of coffee.

As you can see, I made sure to take a second to pop off the creepy little nubbin on the top of the banana before eating it. Say no to the nubbin!

Off to cram in a few hours of work before an afternoon committee meeting for the Taste of Ocala.

Enjoy your morning!