It’s cookie dough for breakfast with these creamy, peanut butter-y overnight oats.
Mmm… peanut butter. It’s definitely one of my favorite things in the whole universe. I also love cookie dough.
And as a result… Peanut Butter Cookie Dough Overnight Oats!
But if you read the title of this post, you knew that already.
As I’ve discussed before, I have a ridiculous amount of love for peanut butter, despite the fact that both my parents claim hate peanut butter. How can anyone hate peanut butter (unless you’re allergic, of course)? I’ve tried to work out specifically why they despise peanut butter, with no luck. They both like peanuts, but for some unarticulated reason, hate peanut butter.
When I visited the giant Hershey’s store in Manhattan, I offered my parents a peanut butter cup each – they both took one bite and thought they were disgusting! What a horrible waste of my precious peanut butter cups!
I probably shouldn’t be surprised. Neither of my parents like Thai food, salted caramel or cookie dough either. Or hot dogs (but I think that one’s understandable).
Anyway, back to these overnight oats. As I wanted this to have both the taste and texture of cookie dough, it’s a bit denser than most of my overnight oats.
If you look at your overnight oats in the morning and think, ‘Oh my God it’s too thick what the heck happened!?’ then a) relax; and b) if the oats really are too thick, stir in some more yogurt or milk. Easy.
If you happen to be near the end of your peanut butter, please mix the overnight oats together in the jar. You won’t regret it, I promise. In the morning, either transfer the oatmeal into a more presentable bowl, or just eat it out of the jar.
Either way, make sure you scrape the last ounce of peanut butter out of that jar – there’s nothing worse than wasting precious nut butter!
- For the overnight oats
- ⅓ cup Greek-style yogurt
- 2 tablespoons peanut butter
- 1 - 2 teaspoons brown sugar or maple syrup
- ½ teaspoons vanilla extract
- ⅛ teaspoon ground cinnamon (optional)
- ⅛ teaspoon blackstrap molasses (optional)
- ½ cup rolled oats
- ¼ cup milk of choice
- Tiny pinch of salt
- Chopped peanuts
- Chocolate chips (or raisins)
- In a bowl or container (or near-empty peanut butter jar), combine the Greek-style yogurt, peanut butter, brown sugar (or maple syrup), vanilla extract, cinnamon and blackstrap molasses.
- Add the rolled oats, milk and salt, and mix until completely combined.
- Cover the bowl with plastic wrap (or put the lid on the container) and leave in the fridge overnight.
- In the morning, stir the oats well. If the oats are too thick, mix in some extra yogurt or milk.
- Top the overnight oats with some chopped peanuts and chocolate chips (or raisins). Enjoy!
By 'Greek-style yogurt', I just mean use a thick, creamy yogurt. Plain or vanilla yogurt is preferred. If your yogurt is quite sour (plain Greek yogurt usually is), then you may wish to increase the brown sugar/maple syrup in the recipe.
Conversely, if you're using quite a sweet yogurt, you may wish to reduce the sugar/maple syrup.