Chocolate Cookie Dough Overnight Oats
Creamy vanilla overnight oats topped with raw chocolate cookie dough whipped coconut cream, and a salty caramel sauce! The true definition of dessert for breakfast!
Ingredients
Vanilla Overnight Oats
- 1 cup rolled oats
- 1 cup unsweetened almond milk or any other plant-based milk
- 1/4 cup vegan yogurt
- 2 tbsp maple syrup
- 1 tsp vanilla extract
- 1/8 tsp salt
Chocolate Cookie Dough
- 1/4 cup almond flour
- 1/4 cup oat flour
- 1 tbsp unsweetened cacao powder
- 1/8 tsp salt
- 1 and 1/2 tbsp maple syrup
- 1 tbsp vegan butter at room temperature
- 1/2 tsp vanilla extract
- 1 tbsp dark chocolate chips
Caramel Sauce
- 1 tbsp maple syrup
- 1 tsp cashew butter or peanut butter, tahini, hazelnut butter
- 1/4 tsp vanilla extract
- a pinch of salt
For serving
- 1/4 cup whipped coconut cream
- 1 tbsp crushed peanuts or hazelnuts, cashews, etc
Instructions
- 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!