Gluten-Free Cookie Dough Inspired Overnight Oats For Spring Desserts
A delicious and healthy twist on traditional cookie dough, perfect for spring desserts.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 10 minutes + overnight soaking
- Yield: 2 servings 1x
- Category: Breakfast
- Method: No-Bake
- Cuisine: American
- Diet: Gluten Free
Ingredients
Scale
- 1 cup gluten-free rolled oats
- 2 cups almond milk (or any milk of choice)
- 1/4 cup almond butter
- 1/4 cup maple syrup
- 1 teaspoon vanilla extract
- 1/2 teaspoon cinnamon
- 1/4 cup mini chocolate chips
- Pinch of salt
Instructions
- In a large bowl, combine the gluten-free rolled oats, almond milk, almond butter, maple syrup, vanilla extract, cinnamon, and salt.
- Mix well until all ingredients are fully combined.
- Fold in the mini chocolate chips.
- Cover the bowl and refrigerate overnight (or at least 4 hours) to allow the oats to soak up the liquid.
- In the morning, stir the oats and add more almond milk if needed for desired consistency.
- Serve chilled, topped with additional chocolate chips or your favorite toppings.
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Notes
- For a nut-free version, substitute almond butter with sunflower seed butter.
- Feel free to add your favorite mix-ins like nuts or dried fruits.
- Store leftovers in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 10g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 10g
- Cholesterol: 0mg