These Cookie Dough Blended Oats are incredibly quick and simple to make and they’re a great way to switch your breakfast game. The blending results in a cookie-dough like consistency that really feels like you’re eating dessert for breakfast!
Blended Oats don’t always get the same amount of attention as Baked Oats or Overnight Oats, but trust me, you’re going to start talking about them… a lot!
My Cookie Dough Blended Oats recipe is going to convert you, I promise.
So without further ado, let’s find out how to make it!
Cookie Dough Blended Oats Ingredients
If you’re thinking of trying my Cookie Dough Blended Oats, you’re going to need the following key ingredients…
Rolled oats: The rolled oats form the base of the recipe and provide a dough-like texture when blended. They also contribute reasonably good levels of fibre and protein; as well as a slightly nutty flavour.
Ground almonds: Ground almonds add richness, healthy fats, plant-based protein, and, with the oats, a nutty flavour. They also help bind the ingredients together.
Nut butter (peanut, almond, or cashew): The nut butter acts as a binder, creating a creamy texture. It also provides plenty of healthy fats, protein, and nutty flavours. Please keep in mind that peanut butter has a very distinct taste, whereas almond and cashew butter are a bit more neutral.
Soya milk or plant-based milk: The plant-based milk helps moisten the mixture, creating a dough-like consistency. It also contributes to the overall texture and flavour. This doesn’t have to be vegan (though I am) – you can swap in animal milk should you wish…
Vegan Greek yogurt: The vegan Greek yogurt adds moisture, tanginess, creaminess, and a little plant-based protein to the recipe. Again, this can be replaced by dairy yogurt…
Vanilla extract: Vanilla extract enhances the overall flavour, adding some warmth.
Maple syrup: Maple syrup is a natural sweetener that provides sweetness, depth of flavour, and additional moisture.
Salt: A pinch of salt balances the sweetness and enhances the other flavours.
Dark chocolate chips: The dark chocolate chips offer bursts of rich chocolate flavour and texture.
How to Make My Cookie Dough Blended Oats
First of all, in a high-powered blender, add the rolled oats, ground almonds, nut butter of your choice, plant-based milk, vegan Greek yogurt, vanilla extract, maple syrup, and a pinch of salt.
TOP TIP: If using peanut butter, keep in mind its strong flavour, and adjust the amount if you prefer a more subtle nutty taste.
Blend all the ingredients together until smooth and well combined. The consistency should be thick but still pourable at this point. Don’t worry if it seems a bit runny; it will thicken as it sets.
Once blended, stir in the dark chocolate chips, ensuring they are evenly distributed throughout the mixture.
TOP TIP: Use glass containers or jars to avoid any potential transfer of flavours or odours from plastic containers.
How to Store Your Blended Oats
If you’re keen to ‘meal prep’ your blended oats (I do!), well you’re in luck, you can!
If stored quickly in the fridge, in an airtight container, they should last around 4-5 days…
So if you make them on Sunday night, you can probably have a serving each day through the working week!
Please note: When you’re getting to days 3, 4 and 5, please make sure you give the blended oats a quick look and smell. If it isn’t looking great, or smelling very nice, then it’s probably not good to eat.
Cookie Dough Blended Oats
Ingredients
- 1 cup rolled oats
- 1/4 cup ground almonds
- 1 tbsp nut butter of choice peanut, almond and cashew butter work well – remember that peanut butter has a strong taste
- 3/4 cup soya milk or milk of choice
- 1/2 cup Greek yoghurt I use vegan
- 1.5 tsp vanilla extract
- 1-1.5 tbsp maple syrup
- 1 pinch salt
- 2-3 tbsp dark chocolate chips
Instructions
- Add all the ingredients to your blender and blend until smooth – the consistency will be thick but pour-able at this point (it will thicken as it sets)
- Stir in the chocolate chips and add to a container (or 2 jars if you want them to grab-and-go!). Place in the fridge to set and thicken up for 1 hour (or overnight). Enjoy!
FAQ
Can I Use Different Types of Oats?
In my experience, rolled oats work best for creating that dough-like texture. If you’re going to try substitutes, avoid using steel-cut oats as they may not blend as smoothly.
Can I use a different milk alternative (instead of soy milk)?
Absolutely you can! Any unsweetened plant-based milk like almond, oat, or cashew milk will work well (if vegan). If not vegan, your standard cow’s milk will work!
Is it okay to use a different type of yogurt instead of vegan Greek yogurt?
You can certainly use regular dairy-based Greek yogurt if not vegan. Or substitute with a thick non-dairy yogurt like coconut or cashew yogurt….get creative! experiment with ingredients (you may find you prefer them!)
More Oat-Based Recipes You’ll Love…
Biscoff Overnight Oats, Hot Chocolate Overnight Oats, Chia Oats, Banoffee Overnight Oats…
I’ve got LOADS of oat-based recipes for you to enjoy!
3 Comments
Thank you so much for sharing this recipe! It is just SO good. Perfect for breakfast with my toddler 🙂
Love this for meal prep for the week 🙂
These are delicious! They have such great flavor – they felt like a definite treat for breakfast, but kept me feeling satisfied all morning.