Q1: What is the texture of these overnight oats like?

It depends on the method you choose! The blender method creates a very thick, smooth, and creamy texture that is very similar to a thick pudding or an actual scoop of cookie dough. The regular, stirred method will have more texture, and you will be able to feel the individual, softened rolled oats, similar to a classic, thick oatmeal.

Q2: Do I have to use protein powder in this recipe?

No, you don't have to, but it does add a significant protein boost and a sweet, vanilla, cake-batter-like flavor. If you omit it, your oats will be less sweet and have a lower protein content. You may want to add an extra tablespoon of maple syrup to compensate for the sweetness.

Q3: Can I make this recipe vegan?

Yes, easily! To make this recipe vegan, use a plant-based vanilla protein powder . Swap the cottage cheese or Greek yogurt for a thick, dairy-free yogurt (like a coconut or soy-based yogurt). Use your favorite plant-based milk (like almond or oat milk). And be sure to use dairy-free chocolate chips .

Q4: What kind of oats are the best for making overnight oats?

Old-fashioned rolled oats are the best choice for overnight oats. They absorb the liquid beautifully overnight, becoming soft and creamy but still retaining a pleasant, chewy texture. Instant or quick-cooking oats can become too soft and mushy, while steel-cut oats will not soften enough without being cooked.

Q5: Can you taste the cottage cheese?

No, not at all, especially if you use the blender method! When you blend the cottage cheese until it is completely smooth, the curds and the signature texture disappear entirely. The final result is a mild, tangy creaminess that is very similar to using Greek yogurt or cream cheese, with no "cheesy" flavor.

The Best High-Protein Cookie Dough Overnight Oats

A high-protein, no-cook recipe for overnight oats designed to taste like chocolate chip cookie dough. The recipe combines rolled oats, chia seeds, and vanilla protein powder with a creamy base of either blended cottage cheese or Greek yogurt. The mixture is sweetened with maple syrup, flavored with nut butter, and studded with chocolate chips. After refrigerating overnight, the oats soften into a thick, pudding-like consistency, perfect for a grab-and-go breakfast.

Author: Evelyn
Prep Time: 10 minutes
Cook Time: 0 minutes
Total Time: 8 hours 10 minutes (includes overnight soaking)
Yield: 2 servings
Category: Breakfast
Method: No-Cook, Soaking, Blending
Cuisine: American
Diet: Vegetarian

Ingredients

1 cup rolled oats
1 1/2 Tablespoons chia seeds
1/4 cup vanilla protein powder
1/4 tsp salt (omit if using cottage cheese)
1/2 cup cottage cheese or plain Greek yogurt
1 – 1 1/2 cups milk (adjust for preferred thickness)
2 Tablespoons maple syrup
1-2 Tablespoons almond butter or cashew butter
1-2 Tablespoons chocolate chips

Instructions

Method #1: Blender Method
Combine all of the ingredients except for the chocolate chips in a blender. Blend until completely smooth.
Pour the mixture into a bowl and fold in the chocolate chips.
Divide the mixture into two jars or airtight containers.
Secure the lids and store overnight in the refrigerator.
In the morning, add a small amount of milk if needed to adjust the consistency, add any other toppings, and enjoy.
Method #2: Regular Overnight Oats
If using cottage cheese, blend it by itself until smooth. If using Greek yogurt, you can skip this step.
Divide all the ingredients (oats, chia seeds, protein powder, salt, blended cottage cheese or yogurt, milk, maple syrup, and nut butter) evenly between two jars.
Stir the contents of each jar well until combined. Stir in the chocolate chips.
Secure the lids and store overnight in the refrigerator.
In the morning, add a small amount of milk if needed to adjust the consistency, add any other toppings, and enjoy.

Notes

This recipe offers two preparation methods: a blender method for a completely smooth, pudding-like texture, and a standard mixing method for more texture from the whole oats.
The overnight soaking period is a crucial step that allows the oats and chia seeds to absorb the liquid and soften.
Omit the added salt if you are using cottage cheese, which is already salty.
The amount of milk can be adjusted to achieve your preferred thickness.

Find it online: https://cookupjoy.com/cookie-dough-overnight-oats/