Peanut Butter Cookie Dough Overnight Oats (Dairy-Free)

Prep Time 5 minutes
Total Time 5 minutes
Servings 1 bowl
Calories 317kcal
Author Lauren Goslin


  • 1/2 c. oats
  • 1/2 c. milk of choice I used homemade rice milk
  • 1/2 t. vanilla extract
  • 1/4 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)
  • 1/4 t. cinnamon


  • Mix the milk and peanut butter in a bowl until well combined (there shouldn't be any peanut butter clumps).
  • Add in the rest of the ingredients.
  • Cover and refrigerate for 1-8 hours.
  • After it has soaked, you have to mash the dates in a bit to combine them with the rest of the ingredients.
  • Enjoy!


Nutrition facts are based on using unsweetened almond milk, the optional nutritional yeast, and honey. Weight Watchers points (new system): 8


Serving: 1g | Calories: 317kcal | Carbohydrates: 44g | Protein: 10.3g | Fat: 12g | Saturated Fat: 2.1g | Polyunsaturated Fat: 9.9g | Sodium: 322mg | Fiber: 6.1g | Sugar: 13.7g