Written by Dianne B. Published on in Breakfast
Cookie Dough for Breakfast?
I have a new breakfast obsession. I saw this recipe on Pop Sugar and was immediately in love. In spite of my killer back pain, I immediately got up out of my comfy chair and went to the kitchen to make this recipe. It was delicious! It really does taste like cookie dough! There’s something about the cinnamon, nutmeg and vanilla. You don’t really taste each flavor individually, but combined, you get this wonderful “cookie dough essence.”
Chia Seeds to the Rescue
I can’t find lactose-free yogurt where I live, so at first I tried the recipe just leaving the yogurt out, but it was missing that creaminess the yogurt gives. I thought about it and thought about it and finally decided to try chia seeds. Of course! Chia seeds gel up so nice and gave the oats the right consistency. They also pack in filling fiber and protein, plus omega-3’s.
I also managed to reduce the amount of sugar (in the form of maple syrup) in the recipe, which is always a plus! I like to use mini chocolate chips so I get a taste of chocolate in each and every bite. Walnuts add some additional protein and healthy fat. I’m so grateful for chia seeds. Without them, this breakfast would not be possible. So thank you, dear chia seeds. Thank you.
Cookie Dough Overnight Oats
Low-FODMAP, Gluten-Free, Vegan Option
Course Breakfast
Cuisine American
Keyword chocolate, cookie dough, low-fodmap, overnight oats, vegan
Prep Time 10 minutes minutes
Chilling Time 12 hours hours
Servings 2
Ingredients
- 1 cup old fashioned rolled oats (gluten-free, if needed)
- 2 tablespoons ground chia seeds*
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg
- 1/8 teaspoon salt
- 1 1/4 cups lactose-free milk (or almond milk for vegan)
- 1/2 teaspoon vanilla extract
- 4 teaspoons pure maple syrup
- 1/4 cup finely chopped walnuts
- 1 tablespoon Enjoy Life Dairy-Free Mini Chocolate Chips
Instructions
Combine the oats, chia seeds, cinnamon, nutmeg and salt in a medium bowl or container with lid. Stir in the almond milk, vanilla (if needed) and maple syrup until well combined. Stir in the walnuts.
Cover bowl with plastic wrap or place lid on container. Refrigerate overnight.
Stir in the chocolate chips before serving in the morning. Enjoy!
Notes
* I grind my chia seeds in my coffee grinder. Grind small amounts at a time and keep refrigerated for maximum freshness.
Recipe updated: 08-11-2015 & 9-2-2015 & 9-25-2018
This post may contain affiliate links. Please see my Affiliate Disclosure page for more information.
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12 Comments
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February 2, 2015 at 9:45 pm ·Reply
This looks SO delicious! I can't wait to get some chocolate chips to make this recipe! I love your blog, I found it today through Pinterest and have made the energy bars and am just in love with how delicious the recipes are and how pantry friendly it is as well! I love simple, clean, DELICIOUS recipes!
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June 17, 2015 at 6:05 pm ·Reply
ooo
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October 20, 2015 at 7:03 pm ·Reply
Is the quinoa supposed to be cooked?
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November 17, 2015 at 3:09 am ·Reply
No, this recipe calls for quinoa flakes, which are similar to oats. The quinoa flakes soak up the milk overnight, making them soft.
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April 3, 2018 at 10:13 pm ·Reply
could i heat this up in the morning? or just cook it instead?
See AlsoOnion and Oregano Beef Pot Roast -
Amy Miller
December 29, 2018 at 2:20 am ·Reply
Quinoa flakes are mentioned in the instructions, but they are not listed in the ingredients. What is the amount for the flakes?
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Dianne B.
January 7, 2019 at 10:33 pm ·Reply
Hi, sorry for the confusion! I updated the recipe because I decided I didn’t like the taste of the quinoa flakes, but if you would like to try it, you can sub 1/2 cup of the oats for 1/2 cup quinoa flakes.
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Brittany Sanchez
January 28, 2019 at 2:59 pm ·Reply
I have two daughters with a fructose intolerance, and I was under the impression maple syrup was high FODMAP? Can you help me with this?
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Dianne B.
January 28, 2019 at 11:17 pm ·Reply
Maple syrup is low-FODMAP in serving sizes of 2 tablespoons. I highly recommend downloading the Monash FODMAP App for a complete list of foods!
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Dianne B.
January 28, 2019 at 11:18 pm ·Reply
However, I’m not sure about the fructose content of maple syrup. You might want to contact Monash University to find out for sure.
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Amy
August 2, 2020 at 12:37 am ·Reply
Just wondering why you grind the chia? Can you leave it whole?
Thanks 😊-
Dianne B.
August 3, 2020 at 8:34 pm ·Reply
Yes, you can leave it whole. It’s just a matter of personal preference! I find that the ground seed blends in better and is less noticeable.
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About Me
Dianne
I create recipes for people (including my husband and myself) with sensitive bellies. I also love photographing food. I read books and practice yoga in my spare time. Read More »
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