Creamy Cookies and Cream Overnight Oats Recipe – Easy Oreo Crumble Breakfast

Well, let me tell you—there’s something downright magical about waking up to the scent of rich chocolate and sweet vanilla mingling with the cozy aroma of oats. Picture it: you open your fridge, and there’s a jar of creamy cookies and cream overnight oats sprinkled with a generous Oreo crumble just waiting for you. It’s the kind of breakfast that could make anyone bounce out of bed, even on a Monday.

The first time I whipped up this overnight oats recipe, it was during a rainy Saturday when I was knee-high to a grasshopper, determined to recreate the cookies-and-cream flavor I loved from ice cream parlors as a kid. I still remember the moment I took that first spoonful—the oats were impossibly creamy, the Oreo crumble gave a delightful crunch, and for a minute, I just sat there grinning at my own kitchen table. It was the kind of moment where you pause, take a deep breath, and just smile because you know you’re onto something truly special.

Honestly, my family couldn’t stop sneaking bites off the cooling rack (okay, technically the fridge shelf), and I can’t really blame them! My partner said it tasted like dessert for breakfast, and my little one declared it “better than cookies.” That’s a win in my book.

This cookies and cream overnight oats recipe is dangerously easy, providing pure, nostalgic comfort with every spoonful. It’s perfect for potlucks, sleepovers, or just brightening up your Pinterest breakfast board with something that looks as good as it tastes. If you’re a fan of indulgent breakfasts that don’t require much fuss, you’re going to want to bookmark this one, trust me.

Of course, I tested this recipe more times than I can count (in the name of research, of course), and it’s become a staple for family gatherings, gifting jars to friends, and those mornings when only a little nostalgia will do. It genuinely feels like a warm hug in a bowl, and there’s a reason it never lasts long around here!

Why You’ll Love This Creamy Cookies and Cream Overnight Oats Recipe

Let’s face it—when you combine the classic flavor of cookies and cream with the wholesome goodness of overnight oats, you get a breakfast that’s just next-level. I’ve spent years tinkering with overnight oat recipes, and this one stands out for a bunch of reasons. Here’s why you’ll keep coming back for more:

• Quick & Easy: Comes together in under 10 minutes (then the fridge does the rest), so you can prep it before bed and wake up to breakfast ready to go.
• Simple Ingredients: No need for fancy grocery runs—you probably have everything in your pantry right now.
• Perfect for Busy Mornings: Just grab and go! It’s ideal for school days, sleepy weekends, or those mornings when you’re rushing out the door.
• Crowd-Pleaser: Kids love the Oreo crumble, adults love the creamy texture. It gets rave reviews every single time.
• Unbelievably Delicious: The cookies and cream flavor is spot-on, and the oats are so creamy, it almost feels like you’re eating dessert.
• Customizable: You can easily tweak the base for dietary needs or flavor preferences—swap Oreos for gluten-free cookies, use almond milk, or add protein powder.
• Make Ahead: Prep a batch for the week and never worry about breakfast again. It stays fresh, and the flavor only gets better.

What really sets this creamy cookies and cream overnight oats recipe apart is the texture. I blend cottage cheese into the mix (don’t knock it till you try it!), which makes the oats ultra-smooth and adds a subtle tang that balances the sweetness. The Oreo crumble on top? That’s just the cherry on top.

This isn’t just another overnight oats recipe—it’s the kind that makes you close your eyes and savor every bite. You get all the comfort of cookies and cream, but it’s faster, healthier, and somehow still feels like a treat. Whether you’re impressing brunch guests or just giving yourself a little pick-me-up, this recipe turns an ordinary morning into something memorable.

What Ingredients You Will Need

This cookies and cream overnight oats recipe uses simple, wholesome ingredients to deliver bold flavor and a satisfying texture—without any complicated steps. Most are pantry staples or easy to grab at your local store, and I’ve included some substitution tips to make it work for everyone.

• Old-fashioned rolled oats (1 cup / 100g) – Use regular rolled oats for the best creamy texture. Quick oats can get mushy, but work in a pinch.
• Milk (1 cup / 240ml) – Any kind works—dairy milk, unsweetened almond, oat, or soy. For extra creaminess, use whole milk.
• Greek yogurt (1/2 cup / 120g) – Thickens the oats and adds tang. Swap for coconut yogurt if dairy-free.
• Cottage cheese (1/4 cup / 60g) – Blending this makes the oats ultra-smooth. I recommend small-curd cottage cheese (Daisy and Good Culture are my go-tos).
• Chia seeds (1 tablespoon / 10g) – Helps thicken and adds fiber. Optional, but really does wonders for texture.
• Vanilla extract (1 teaspoon / 5ml) – Adds that classic cookies-and-cream flavor. Pure vanilla is best.
• Maple syrup (1–2 tablespoons / 15–30ml) – Sweetens the oats naturally. Honey or agave also work.
• Oreo cookies (6 cookies, crushed) – For the crumble and mix-in. Use gluten-free sandwich cookies if needed.
• Pinch of salt – Just a tiny bit to balance the sweetness.
• Optional mix-ins: Mini chocolate chips (for extra decadence), protein powder (for a breakfast boost), or a scoop of nut butter.

For the Oreo crumble topping:

• Oreo cookies (2 extra cookies, roughly crushed)
• Drizzle of melted chocolate (optional, for garnish)

Ingredient tips:

• Use certified gluten-free oats and cookies if you have allergies.
• If you want to make it vegan, swap out the Greek yogurt and cottage cheese for plant-based alternatives.
• In the summer, try swapping in fresh berries for a fruity twist!

Honestly, the only “hard” part is not eating the crushed Oreos straight out of the bowl. If you’re like me, maybe just buy an extra pack.

Equipment Needed

You don’t need a fancy kitchen setup for this cookies and cream overnight oats recipe—just a few basics. Here’s what I use:

• Mixing bowl – Any medium-sized bowl works for combining your ingredients.
• Blender or food processor (optional) – For blending cottage cheese and yogurt until smooth. If you don’t have one, a fork and some elbow grease work too!
• Measuring cups and spoons – Accurate measurements help keep the oats creamy, not soupy.
• Glass jars or containers with lids – Mason jars are classic, but any airtight container will do. I’ve used everything from recycled jam jars to Tupperware.
• Small spatula or spoon – For scraping every last bit of goodness into your containers.
• Zip-top bag or rolling pin – For crushing Oreo cookies. A sturdy mug works too, if you’re improvising!

If you’re on a budget, skip the blender and just use a whisk or fork. I’ve definitely made this recipe with nothing but a bowl and an old jam jar!

For cleanup, rinse containers right after eating—the oats can stick if left too long. If you use glass jars, run them through the dishwasher to keep them sparkling (and ready for next time).

Preparation Method

Let’s get you set up for creamy cookies and cream overnight oats with Oreo crumble! Here’s exactly how I make it, with a few extra tips for best results.

1. Crush the Oreos: Place 6 Oreo cookies in a zip-top bag and crush with a rolling pin or sturdy mug until you have both fine crumbs and some chunky bits. Reserve 2 cookies for topping.
   
   Prep tip: Leave some larger pieces for texture—those bites are the best!
2. Blend the cottage cheese and yogurt: In a blender or food processor, combine 1/2 cup (120g) Greek yogurt and 1/4 cup (60g) cottage cheese. Blend until smooth, about 30 seconds.
   
   Note: If you don’t have a blender, mash with a fork. It won’t be perfectly smooth, but still delicious!
3. Mix the oat base: In a medium bowl, add 1 cup (100g) rolled oats, blended yogurt-cottage cheese mixture, 1 cup (240ml) milk of choice, 1 tablespoon (10g) chia seeds, 1 teaspoon (5ml) vanilla extract, 1–2 tablespoons (15–30ml) maple syrup, and a pinch of salt.
4. Stir in crushed Oreos: Add the crushed Oreo cookies to the oat mixture and gently stir until evenly distributed.
   
   Sensory cue: The mixture should look thick and creamy, with visible chocolate cookie bits throughout.
5. Divide and chill: Spoon the mixture into glass jars or containers, leaving a little space at the top for the Oreo crumble. Seal with lids.
   
   Time estimate: This takes about 5 minutes. Pop the jars in the fridge and let them chill overnight (or at least 4 hours).
6. Make Oreo crumble topping: Just before serving, roughly crush 2 reserved Oreo cookies. Sprinkle on top of each jar.
   
   Optional: Drizzle with melted chocolate or add mini chocolate chips for extra flair.
7. Serve: Grab a spoon and dig in! If the oats are too thick, stir in a splash more milk to loosen.

Troubleshooting:

• If oats seem dry in the morning, stir in a little extra milk (about 2 tablespoons/30ml).
• If you forgot to prep overnight, 2 hours in the fridge works for a quick version—just stir well before eating.
• For extra protein, add a scoop of vanilla protein powder.

Efficiency tip: Crush your cookies while the oats are mixing, and blend cottage cheese and yogurt together before adding to the oats for the smoothest texture.

Honestly, the hardest part is waiting until morning to eat—the smell alone is enough to tempt anyone for a midnight snack!

Cooking Tips & Techniques

After making these creamy cookies and cream overnight oats more times than I care to admit, I’ve picked up a few tricks. Here’s what I’ve learned the (sometimes hard) way:

• Don’t skip the chia seeds: They help thicken the oats and add a subtle crunch. If you leave them out, the mix might turn runny.
• Blend for creaminess: Blending the cottage cheese and yogurt really makes a difference. I tried skipping this step once—ended up with lumpy oats. Lesson learned!
• Use the right oats: Old-fashioned rolled oats are best. I tried quick oats once (ran out of rolled)—the texture got a bit mushy. Steel-cut oats don’t soak up the liquid as well, so they stay chewy.
• Crush cookies just before serving: If you top the oats with the cookie crumble too early, it can get soggy. I keep a little baggie of crushed Oreos ready to go.
• Sweeten to taste: The Oreo cookies add plenty of sweetness, so start with less maple syrup and adjust after chilling if needed.
• Batch Prep: Make a double batch for the week—just don’t add the crumble until you’re ready to eat. Saves time and tastes fresher!

Common mistakes:

• Forgetting the pinch of salt (it really elevates the flavor!).
• Overmixing the oats—gentle folding keeps the cookies chunky.
• Using too much milk—stick to the recipe, or the oats can get soupy.

Multitasking tip: While blending the dairy, crush the cookies or prep the jars. I always keep my measuring cups handy (saves time in the morning).

Consistency is key—stick to the ingredient ratios, and you’ll get perfect creamy cookies and cream overnight oats every time.

Variations & Adaptations

You know, the beauty of this cookies and cream overnight oats recipe is how easy it is to switch things up. Here are three of my favorite ways to make it your own:

• Gluten-Free: Use certified gluten-free oats and swap Oreos for gluten-free sandwich cookies. The flavor stays spot-on!
• Vegan: Replace Greek yogurt and cottage cheese with plant-based alternatives (like coconut yogurt and blended silken tofu). Use almond or oat milk, and dairy-free cookies.
• Seasonal Twist: In summer, add a handful of fresh raspberries or strawberries. In winter, mix in a pinch of cinnamon or nutmeg for a cozy vibe.

Other adaptation ideas:

• Swap the milk for chocolate milk for even more cookies-and-cream flavor.
• Add a scoop of vanilla protein powder for a breakfast boost.
• For nut lovers, swirl in a spoonful of almond or cashew butter.
• Customize sweetness—try honey, agave, or even a mashed banana for natural sugars.

I’ve made a batch with peanut butter swirl and extra chocolate chips—let’s just say, it was gone before noon. There’s really no wrong way to enjoy this creamy overnight oats recipe!

Serving & Storage Suggestions

The best way to serve these creamy cookies and cream overnight oats? Right out of the fridge, cold and creamy, with a fresh sprinkle of Oreo crumble on top. Trust me, the texture is spot-on when it’s chilled.

If you’re feeling fancy, spoon the oats into a glass jar and layer with extra crushed cookies for that “Pinterest-perfect” look. A drizzle of melted chocolate makes these extra photogenic (and delicious). Pair with a tall glass of cold milk or a creamy latte—perfect breakfast combo!

Storage tips:

• Refrigerator: Oats keep well in the fridge for up to 4 days. Just add the cookie crumble right before eating to keep it crunchy.
• Freezer: You can freeze overnight oats (without cookie topping) for up to 1 month. Thaw overnight in the fridge.
• Reheating: If you prefer warm oats, microwave on low for 30 seconds, then stir and top with cookies. The flavor is a bit different—more porridge-like but still tasty.

Honestly, the flavors develop even more after a day in the fridge. If you make a big batch, it’s great for busy mornings or even as a sweet afternoon snack.

Nutritional Information & Benefits

Here’s a quick look at the nutrition for one serving (about 1 cup/250g) of creamy cookies and cream overnight oats with Oreo crumble:

• Calories: Approx. 350–400 (varies with toppings and mix-ins)
• Protein: 15–18g (thanks to Greek yogurt and cottage cheese)
• Fat: 9–12g
• Carbohydrates: 50–55g
• Fiber: 6g

Key health benefits:

• Oats offer lasting energy, fiber, and help keep you full.
• Greek yogurt and cottage cheese add protein and calcium for bone health.
• Chia seeds provide omega-3s and extra fiber.

Dietary notes: You can easily make this recipe gluten-free or dairy-free with a couple of swaps. Oreos do contain wheat and soy (so watch out for allergies). Personally, I love that you get a sweet treat with a solid nutritional boost!

Conclusion

If you’re looking for a breakfast that’s easy, indulgent, and guaranteed to make mornings a little brighter, this creamy cookies and cream overnight oats recipe with Oreo crumble is the one you need. It’s tried, tested, and loved in my kitchen—and honestly, I wish I’d started making it years ago.

Feel free to tweak the base, swap out ingredients, or add your own twist. Whether you’re making it for family, friends, or just a solo treat, it’s bound to become a staple you’ll crave again and again.

I love this recipe because it brings together nostalgia, convenience, and pure comfort in every bite. If you give it a try, let me know how it goes in the comments below—share your photos or any fun adaptations! Bookmark this one, share it with your breakfast-loving friends, and enjoy that cookies-and-cream magic every morning.

Happy breakfasting, and may your oats always be creamy!

Frequently Asked Questions

Can I make creamy cookies and cream overnight oats without dairy?

Absolutely! Just swap the Greek yogurt and cottage cheese for plant-based options (coconut yogurt and blended silken tofu work well) and use your favorite non-dairy milk.

How long do overnight oats need to chill?

Ideally, let them chill overnight (about 8 hours) for the creamiest texture. If you’re in a hurry, 2–4 hours works—just stir well before eating.

Can I use steel-cut oats instead of rolled oats?

Steel-cut oats stay much chewier and don’t soak up liquid as well. For best results, stick with old-fashioned rolled oats.

What’s the best way to crush Oreos for the crumble?

I use a zip-top bag and a rolling pin (or a heavy mug) to crush the cookies. Some fine bits and some chunky pieces make the topping extra delicious!

Can I add fruit or nuts to this recipe?

Definitely! Fresh berries, sliced bananas, or a handful of chopped nuts are all great mix-ins. Feel free to make it your own!

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