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Peanut Butter Cookie Dough Overnight Oats (Dairy-Free and Sugar-Free)

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“I know cookie dough is a bit overdone, but there’s a reason it’s overdone.”

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That’s a direct quote from my husband when I asked what he thought this little breakfast should be called.

Happy Labor Day everyone! I debated whether or not to even post today, but I figured some of you may be akin to me, in that I enjoy your vacation days at home. 😀

Overnight oats have been a long time favorite breakfast of mine. I typically make My Favorite Overnight Oats, but I’ve recently been having more trouble with yogurt, so I wanted to make a dairy-free version that was equally delicious!

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The other morning, I prepared my daughters a pot of cooked oatmeal to which I added in peanut butter and honey, and it was so darn good that I got to thinking about a peanut butter overnight oats recipe, which fostered this deliciousness.

I know overnight oats and their myriad manifestations are nothing new, but this recipe has a little secret something that sets it apart, and the proportions are spot on to give you a thick, delicious breakfast that you’ll (hopefully) want to make again and again.

Peanut Butter Cookie Dough Overnight Oats (Dairy-Free)
 
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Serves: 1 bowl
Ingredients
  • ½ c. oats
  • ½ c. milk of choice (I used homemade rice milk)
  • ½ t. vanilla extract
  • ¼ t. nutritional yeast, optional, but delicious!
  • dash salt (you may need a bit more if using an unsalted peanut butter)
  • 1 T. natural peanut butter
  • 2 Medjool dates, chopped (you can also add 2 teaspoons of honey or maple syrup, or about 16 drops of liquid stevia if you prefer)
  • ¼ t. cinnamon
Instructions
  1. Mix the milk and peanut butter in a bowl until well combined (there shouldn't be any peanut butter clumps).
  2. Add in the rest of the ingredients.
  3. Cover and refrigerate for 1-8 hours.
  4. After it has soaked, you have to mash the dates in a bit to combine them with the rest of the ingredients.
  5. Enjoy!
Notes
Nutrition facts are based on using unsweetened almond milk, the optional nutritional yeast, and honey. Weight Watchers points (new system): 8
Nutrition Information
Serving size: 1 bowl Calories: 317 Fat: 12 g Saturated fat: 2.1 g Unsaturated fat: 9.9 g Trans fat: 0 g Carbohydrates: 44 g Sugar: 13.7 g Sodium: 322 mg Fiber: 6.1 g Protein: 10.3 g Cholesterol: 0 mg

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It seems everything with oats and dates tastes like cookie dough, and truly it does!

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Just a simple, easy recipe for today that will maybe make going back to work tomorrow a bit more enjoyable. 😀

What’s your favorite overnight oats combination?

Shared with: Make Your Own Monday, Natural Living Monday, Allergy-Free Wednesday, Healthy Vegan Friday

 

 

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Comments

  1. I love peanut butter, I love cookie dough, and I love cookies – so this dairy free recipe is right up my alley! I had all the ingredients in my house, so I gave it a whirl. I’m also doing Weight Watchers, so I REALLY appreciate the WW point value.

    I think I’ve been converted to overnight oatmeal using this recipe – way more satisfying that any oatmeal I’ve had, and I love it cold!! I used maple syrup instead of honey and it added just enough sweetness. Yum!

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  4. Can you tell me what the nutritional yeast adds? I tried it once in a savory recipe and just couldn’t stomach it. The recipe said it was supposed to add a “cheesy” flavor but it just wasn’t for me. Reading these comments though makes me want to give it another chance.

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  5. Oops, It didn’t let me finish. My favorite is to put Vanilla and cinnamon in and cook it then add walnuts and honey or pure maple syrup.

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  6. Hi Lauren, Do you eat this cold straight from the fridge or do you heat it up? It sounds great and I usually have oatmeal for breakfast. My favorite way is to

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  7. This is amazing! Thank you for this. Never tried overnight oats before, always been a hot porridge eater but am now converted to cold oats! Delicious.

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  8. This is my favorite overnight oats recipe yet. I must admit I like it a bit sweet and add a half teaspoon of succanant (sp?). Thank you!

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  9. Hi there! My name is Jessica, and I run a food blog called Floptimism where, every Saturday, I write a Weekend Wrap-Up post to share all of my favorite internet finds from the past week. I wanted to let you know that I absolutely loved this post — that oatmeal, oh my goodness — so much so that I included it in my blog’s Weekend Wrap-Up. I’ve included the link to the post in case you’re interested. Thanks for such a fabulous idea!

    http://www.floptimism.com/2013/09/weekend-wrap-up-highlight-reel.html

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  11. I’m so glad that I stumbled across this recipe. I’ve had this for breakfast three times now and I think I’m addicted. I use honey instead of dates, extra peanut butter, omit the nutritional yeast. (I have some in my cupboards but I’m too chicken to add it to oatmeal), and add a pinch of baking soda just to add to the “cookie dough” flavour. And I add a handful of chocolate chips, of course. THANK YOU SO MUCH FOR THIS RECIPE!

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  12. Love your idea. I am doing a overnight oats weekly series and peanut butter is definitely something that will be featuring a few weeks down the line, Love your cookie dough idea.

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  17. Good morning, I am not a big peanut butter fan but I love me some cookie dough so how would I adjust the recipe to get the cookie dough flavor without the peanut butter flavor?

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