# What You’ll Need:
→ Oats and Base
01 - 1 cup old-fashioned rolled oats
02 - 1 1/4 cups unsweetened almond milk (or milk of choice)
03 - 1/2 cup plain Greek yogurt
04 - 2 scoops vanilla protein powder
05 - 2 tbsp chia seeds
06 - 1/2 tsp vanilla extract
07 - 1–2 tbsp maple syrup or honey, to taste
→ Cookie Dough Mix-ins
08 - 2 tbsp natural peanut butter or almond butter
09 - 2 tbsp mini dark chocolate chips
10 - 1–2 tbsp chopped walnuts or pecans (optional)
11 - Pinch of sea salt
# How-To Steps:
01 - In a medium mixing bowl or large jar, whisk together the oats, almond milk, Greek yogurt, vanilla protein powder, chia seeds, vanilla extract and maple syrup until the mixture is smooth and evenly hydrated.
02 - Add the nut butter, mini chocolate chips, chopped nuts (if using) and a pinch of sea salt; stir until the mix-ins are uniformly distributed and the nut butter is incorporated into the oat base.
03 - Divide the mixture evenly between two mason jars or airtight containers, leaving a little headspace to allow the oats to swell.
04 - Cover and refrigerate for at least 8 hours or overnight until the oats have softened and the mixture has thickened to a creamy consistency.
05 - Before serving, stir the oats to distribute any settled liquid; add additional almond milk to loosen if desired and top with extra chocolate chips or a drizzle of nut butter.
