Oreo Overnight Oats – High Protein Dessert Breakfast

Make these Oreo overnight oats tonight and wake up to a breakfast that genuinely tastes like cookies and cream — no cooking, no guilt, and 12 grams of protein already working for you before you've had your coffee.

The trick is layering crushed chocolate sandwich cookies into a thick, creamy oats base made with Greek yogurt and milk, so every spoonful has that familiar Oreo crunch and a soft, pudding-like texture. I tested this with a few different yogurt-to-milk ratios, and this one holds up in the fridge for days without turning gluey.

It's a five-minute assembly job the night before, and the payoff is a grab-and-go jar that feels like a treat on a Tuesday morning. My kids now ask for these instead of cereal, which honestly says everything.

About the Ingredients

1 1/2 cups (135g) old-fashioned rolled oats

Use rolled oats, not instant or steel-cut, for the creamiest texture. If you only have instant oats, reduce the milk by 2 tablespoons and expect a softer set.

1 1/2 cups (360ml) whole milk

Whole milk gives the richest body; swap in 2% for fewer calories or unsweetened oat milk for a dairy-free version. Check the label for a barista-style oat milk, which thickens better.

1 cup (240g) plain nonfat Greek yogurt

Greek yogurt is the protein engine here — 0% works great, but 2% or 5% will taste even creamier. If you have regular yogurt, strain it through a coffee filter for 30 minutes to thicken it.

3 tablespoons (60g) honey

Honey balances the cocoa bitterness in the cookies. Maple syrup or agave works one-for-one; taste and adjust because agave runs a touch sweeter.

1 teaspoon vanilla extract

Vanilla rounds out the cookies-and-cream flavor. No extract? Use the seeds of half a vanilla bean or a tablespoon of vanilla coffee creamer.

1 tablespoon chia seeds

Chia seeds thicken the oats into a pudding-like set and add fiber. If you don't have them, add 1 extra tablespoon of Greek yogurt instead.

10 chocolate sandwich cookies (about 110g), such as Oreos, roughly crushed

Crush them in a zip-top bag with a rolling pin so you get both fine crumbs and chunky pieces. Buy an extra sleeve — you'll want a few whole ones for topping.

2 tablespoons mini chocolate chips, for topping (optional)

Mini chips stay suspended in the oats instead of sinking. Dark chocolate chunks or a drizzle of melted chocolate work just as well.

Tips & Tricks

Give the oats a full 8 hours

Four hours will do in a pinch, but overnight is when the chia and oats fully hydrate and the texture turns truly creamy rather than chewy.

Taste before you chill

Cold dulls sweetness, so make the base a touch sweeter than you think it needs to be — the chilled version will taste just right.

Use wide-mouth jars

A wide opening makes layering and spooning much easier, and half-pint (8oz) jars are the perfect single-serving size here.

• Don't over-stir the crushed cookies into the oats: Fold in most of them at the end and reserve a handful for topping, otherwise the whole jar turns an unappetizing gray-brown.

Step-by-Step Instructions

1. Crush the cookies

Place 10 chocolate sandwich cookies in a zip-top bag and crush with a rolling pin until you have a mix of fine crumbs and pea-sized chunks, about 30 seconds. Set aside 3 tablespoons of the crushed cookies for topping.

2. Whisk the creamy base

In a large bowl, whisk together 1 1/2 cups whole milk, 1 cup Greek yogurt, 3 tablespoons honey, and 1 teaspoon vanilla until completely smooth, about 1 minute. This even distribution is what keeps every jar tasting the same.

3. Stir in oats and chia

Add 1 1/2 cups rolled oats and 1 tablespoon chia seeds to the bowl and stir until every oat is coated, about 45 seconds. Let the mixture sit 5 minutes at room temperature so the chia begins to bloom and the base starts to thicken.

4. Fold in the cookies

Gently fold in the crushed cookies (reserving the topping) with a spatula, just 3 or 4 turns — you want visible cookie pieces, not a uniform gray mush. The mixture should look speckled and smell like chocolate and vanilla.

5. Divide into jars

Spoon the mixture evenly into 6 half-pint jars or small containers, filling each about three-quarters full. Tap each jar on the counter twice to release air pockets.

6. Add the topping

Spoon a small dollop of extra Greek yogurt on top of each jar, then scatter with the reserved crushed cookies and 2 tablespoons mini chocolate chips. This keeps the crunchy topping from going soft overnight.

7. Chill overnight

Seal the jars and refrigerate at least 8 hours or up to 4 days. The oats are ready when the mixture is thick, spoonable, and holds a soft mound on the spoon — like chilled rice pudding.

8. Stir and serve

Before eating, stir each jar well and add a splash of milk if it's thicker than you like. Top with a whole cookie half if you're feeling fancy and dig in cold.

Delicious Variations

Peanut Butter Oreo

Swirl 2 tablespoons creamy peanut butter into the base before chilling for a salty-sweet upgrade that tastes like a candy bar.

Double Chocolate

Use chocolate milk instead of whole milk and add 1 tablespoon cocoa powder for an intensely chocolate jar that still keeps the Oreo crunch.

Protein-Boosted

Swap half the milk for a vanilla protein shake and reduce the honey to 2 tablespoons for a 20g-protein jar that tastes like a milkshake.

How to Store Oreo Overnight Oats 🍪 High Protein Breakfast That Tastes Like Dessert

Frequently Asked Questions

Assemble a batch tonight and let your fridge do the work — then tag me in your jar photos because these are too pretty not to share. Happy cooking, friends — Marisol

Oreo Overnight Oats 🍪 High Protein Breakfast That Tastes Like Dessert

These creamy Oreo overnight oats taste like cookies-and-cream dessert but pack 12g of protein per jar for an easy make-ahead breakfast.

★★★★½ 4.8 (214 ratings)

15 minPrep time6Servings285 kcalCalories

Print RecipePin Recipe

🧂 Ingredients

• 1 1/2 cups (135g) old-fashioned rolled oats
• 1 1/2 cups (360ml) whole milk
• 1 cup (240g) plain nonfat Greek yogurt
• 3 tablespoons (60g) honey
• 1 teaspoon vanilla extract
• 1 tablespoon chia seeds
• 10 chocolate sandwich cookies (about 110g), such as Oreos, roughly crushed
• 2 tablespoons mini chocolate chips, for topping (optional)

📋 Instructions

1. 1Crush the cookies — Place 10 chocolate sandwich cookies in a zip-top bag and crush with a rolling pin until you have a mix of fine crumbs and pea-sized chunks, about 30 seconds. Set aside 3 tablespoons of the crushed cookies for topping.
2. 2Whisk the creamy base — In a large bowl, whisk together 1 1/2 cups whole milk, 1 cup Greek yogurt, 3 tablespoons honey, and 1 teaspoon vanilla until completely smooth, about 1 minute. This even distribution is what keeps every jar tasting the same.
3. 3Stir in oats and chia — Add 1 1/2 cups rolled oats and 1 tablespoon chia seeds to the bowl and stir until every oat is coated, about 45 seconds. Let the mixture sit 5 minutes at room temperature so the chia begins to bloom and the base starts to thicken.
4. 4Fold in the cookies — Gently fold in the crushed cookies (reserving the topping) with a spatula, just 3 or 4 turns — you want visible cookie pieces, not a uniform gray mush. The mixture should look speckled and smell like chocolate and vanilla.
5. 5Divide into jars — Spoon the mixture evenly into 6 half-pint jars or small containers, filling each about three-quarters full. Tap each jar on the counter twice to release air pockets.
6. 6Add the topping — Spoon a small dollop of extra Greek yogurt on top of each jar, then scatter with the reserved crushed cookies and 2 tablespoons mini chocolate chips. This keeps the crunchy topping from going soft overnight.
7. 7Chill overnight — Seal the jars and refrigerate at least 8 hours or up to 4 days. The oats are ready when the mixture is thick, spoonable, and holds a soft mound on the spoon — like chilled rice pudding.
8. 8Stir and serve — Before eating, stir each jar well and add a splash of milk if it's thicker than you like. Top with a whole cookie half if you're feeling fancy and dig in cold.

👨‍🍳 Chef's Note: Crush the cookies coarsely rather than to dust; those bigger shards are what make each spoonful taste like a real cookies-and-cream scoop.

Servings: 6

Cuisine: American

Course: Breakfast

Nutrition (per serving): 285 kcal · 12g protein · 22g carbs · 9g fat

Written by Marisol Vega

Marisol writes about everyday home cooking built around seasonal produce and slow, unfussy weeknights. She focuses on recipes that stretch a single pot and a short shopping list, and she explains each step the way she’d walk a friend through it in her own kitchen. Her angle is practical abundance: fewer gadgets, more flavor.