Cookies and Cream Overnight Oats (Oreo Oatmeal Dessert)
These cookies and cream overnight oats are creamy & refreshing. This 3-ingredient healthy-ish Oreo oatmeal is perfect as dessert overnight oats and breakfast!
Ingredients
- ½ cup rolled oats (45 grams)
- ½ cup plant-based milk (115 ml) I used oat milk but any kind of plant-based milk will work!
- 3 Oreos
Instructions
- Crush: Crush the Oreos into smaller pieces. I like to break 1 Oreo into 4-8 parts, each about 2 cm in length. You can just do it by hand, or chop it using a knife.
- Mix: Mix in the rolled oats and (approximately) 2 crushed Oreo biscuits, then add the milk.
- Chill: Let it sit in the fridge for at least 2 hours, or overnight.
- Serve: Before serving, add 1 more crushed Oreo as a topping and enjoy!
Notes
Ingredients Notes:
- Feel free to add chia seeds for a more pudding-like texture.
- Note that chia seeds will absorb moisture so if you do want more of a runny texture, I advise adding 3 parts plant-based milk to 1 part chia seeds to compensate.
- Do not swap the rolled oats with quick-cooking or instant oats. The texture will be different. With quick-cooking or instant oats, they will turn out mushy.
- If you only have quick-cooking oats on hand (or if you really want/need to use them up), you can try to only let them sit in the fridge for 1-2 hours. This way, the texture will still be different but they won't get mushy and they still remain tasty.
- Note that I have not tried the trick above using instant oats.