Vanilla overnight oats topped with raw chocolate cookie dough, whipped coconut cream, caramel sauce, and crushed peanuts! This is exactly what we call dessert for breakfast!
📘 What are Overnight Oats
Overnight oats are old-fashioned oats that are soaked overnight in milk and/or water. Overnight oats are eaten raw, and no cooking is required, as opposed to oatmeal.
The soaking process allows the oats to soften and get a porridge-like consistency.
🥣 How to Make Overnight Oats
First, we start by preparing the oats that need to rest overnight. It consists of just 5 ingredients that are combined together:
- Oats – Preferably rolled oats, also called old-fashioned oats, for a thick and chewy texture. Quick oats will work as well, but I have a preference for rolled oats here.
- Plant-based milk – Any unsweetened plant-based milk will work: almond milk, cashew milk, hazelnut milk, or even coconut milk!
- Yogurt – You can use soy yogurt, almond yogurt, or coconut yogurt. The addition of yogurt brings a creamier consistency and a subtle tang.
- Maple syrup – To sweeten. Feel free to substitute with coconut nectar or agave syrup. Simply omit if you are using sweetened yogurt and/or sweetened milk.
- Vanilla extract – For a fresh flavor and extra sweetness.
Once combined, transfer to clean jars, cover with the lid, and let it rest for at least 6 hours in the refrigerator. The oats will absorb the liquid ingredients and thicken.
Chocolate Cookie Dough
Next, let’s prepare the chocolate cookie dough. I went with a combination of oat and almond flour for the dry ingredients.
Then, we have cacao powder, maple syrup to sweeten, vegan butter, and dark chocolate chips for some crunch. Stir together all of the ingredients until it forms a soft dough.
Refrigerate until you are ready to use it. It will harden a bit in the fridge.
Finally comes the caramel sauce!
It takes just 1 minute to make: stir together maple syrup with cashew butter (tahini works great as well), vanilla extract, and a pinch of salt until smooth.
To serve: Top the overnight oats with a couple of tablespoons of the chocolate cookie dough, a dollop of whipped coconut cream, and drizzle with the caramel sauce. Sprinkle with chopped nuts, and enjoy!
Yes, you could simply replace the almond flour with more oat flour or sunflower seed flour. For the caramel sauce, replace the cashew butter with tahini.
Overnight oats will keep for up to 5 days in the refrigerator.
These overnight oats are SO GOOD! The oats are loaded with vanilla flavor, the chocolate cookie dough tastes just like a brownie, and the salted caramel sauce is the icing on the cake!
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Vanilla Overnight Oats
Chocolate Cookie Dough
- 1/4 cup whipped coconut cream
- 1 tbsp crushed peanuts or hazelnuts, cashews, etc
- For the overnight oats: In a small bowl, combine the rolled oats, almond milk, vegan yogurt, maple syrup, vanilla extract, and salt. Transfer to a large glass jar or two small ones. Cover with the lid and refrigerate overnight or for at least 6 hours.
- For the chocolate cookie dough: In a small mixing bowl, combine together the dry ingredients: almond flour, oat flour, cacao powder, and salt. Add the maple syrup and vegan butter, and stir using a spoon until it forms a dough. Stir in the chocolate chips and refrigerate the cookie dough overnight as well.
- For the caramel sauce: In a small bowl, stir together the maple syrup, cashew butter, vanilla, and salt until smooth. You can adjust the consistency by adding more maple syrup for a runnier caramel or cashew butter for a thicker one.
- To assemble: Scoop out 2-3 tablespoons of the chocolate cookie dough and add it on top of the overnight oats. Pipe a dollop of coconut cream on top, drizzle with the caramel sauce, and top with crushed peanuts!
About the Author
Thomas Pagot is the founder, photographer, and recipe developer behind Full of Plants. He created the blog in 2016 as a personal cookbook for vegan recipes. Through years of recipe development, Thomas has successfully grown Full of Plants into a trusted resource for plant-based recipes.