Oreo Protein Overnight Oats Recipe: High-Protein Breakfast

These Oreo protein overnight oats are creamy, cookies-and-cream flavored, and deliver 30+ grams of protein per jar — a make-ahead breakfast that tastes like dessert and actually keeps you full until lunch.

Oreo protein overnight oats are simply rolled oats soaked in milk and Greek yogurt, finished with a thick chocolate-protein “cheesecake” layer and a sprinkle of crushed Oreos. The combination gives you a cookies-and-cream breakfast that feels indulgent but is high in protein and satisfying. Each jar contains roughly 30 grams of protein, takes about five minutes to assemble, and then chills in the fridge overnight.

I’ve made this version countless times—it’s one of the most requested recipes I share. The chocolate yogurt layer is the key: it turns ordinary overnight oats into something that tastes like a creamy dessert. Even without the protein layer the oats are good, but with it you’ll actually look forward to breakfast.

Why You’ll Love This Recipe

• 30+ grams of protein per jar — a filling start to the day without needing a separate protein bar.
• Quick to prep — about five minutes of active work the night before.
• Dessert-like flavor — cookies-and-cream taste without a big sugar crash.
• Meal prep friendly — make several jars at once to streamline mornings for the week.

Ingredients You’ll Need

(Exact measurements are listed later in the recipe card. These notes explain ingredient roles and options.)

For the oat base:

• Rolled oats — old-fashioned or quick-rolled work best. Avoid steel-cut (too chewy) and instant (too mushy).
• Milk — unsweetened almond milk is common, but any milk will do. Dairy milk adds protein, oat milk adds creaminess.
• Chia seeds — help thicken the oats and add fiber. They prevent a watery texture.
• Cookies-and-cream protein powder — provides most of the flavor and protein. Vanilla or chocolate protein powders are suitable substitutes.
• Maple syrup — optional, to adjust sweetness if your protein powder isn’t sweet enough.

For the chocolate protein layer:

• Plain Greek yogurt — gives a thick, cheesecake-like texture. Use full fat or low fat depending on preference; plant-based yogurts will be looser.
• Unsweetened cocoa powder — for chocolate flavor without added sugar.
• Maple syrup — balances the cocoa.
• Cream cheese (optional) — adds a tangy cheesecake note; omit for a lighter layer.

For the topping:

• Crushed Oreos — buy pre-crushed or crush a couple of cookies in a bag. Use a gluten-free sandwich cookie to keep the recipe gluten-free.

How to Make Oreo Protein Overnight Oats

1. Combine the oat base. In a bowl or jar, stir rolled oats, chia seeds, milk, protein powder, and maple syrup until well mixed. Refrigerate for at least one hour to hydrate—the texture improves after several hours.
2. Prepare the chocolate layer. Whisk plain Greek yogurt with cocoa powder and maple syrup. If using, beat in a small amount of softened cream cheese until smooth and thick.
3. Layer the jars. Spoon the chilled oat mixture into jars, then add the chocolate-protein yogurt on top.
4. Add the crunch. Sprinkle crushed Oreo pieces over the chocolate layer just before serving, or add them to each jar and expect some softening overnight.
5. Chill to set. Cover and refrigerate for at least four hours; overnight (8+ hours) yields the creamiest texture. Grab a jar and go in the morning.

Variations and Substitutions

• Dairy-free: Swap Greek yogurt for a thick coconut or almond yogurt and omit cream cheese.
• Higher protein: Use dairy or soy milk and increase the protein powder to a full scoop.
• Lower sugar: Skip the maple syrup and use reduced-sugar sandwich cookies if desired.
• Gluten-free: Use certified gluten-free oats and a gluten-free sandwich cookie.
• Mint Oreo version: Add ¼ tsp peppermint extract to the chocolate layer and use mint sandwich cookies.

Storage and Make-Ahead

Store chilled in an airtight container for up to 4 days. The texture is best in the first 2–3 days; by day four the oats tend to soften more. To keep the topping crunchy, add crushed cookies right before eating. You can freeze the oat base (without the chocolate layer or toppings) for up to two months; thaw overnight in the refrigerator and finish with fresh toppings.

FAQs

Are Oreo overnight oats healthy? When built with Greek yogurt and protein powder, these overnight oats make a balanced breakfast: high in protein, with fiber from oats and chia. The crushed cookies add sweetness and crunch, so consider adjusting portions if you’re limiting added sugars.

How much protein is in each jar? This recipe yields about 30 grams of protein per serving, mainly from Greek yogurt and protein powder. Using dairy milk instead of a low-protein milk can add a few more grams.

Can I make it without protein powder? Yes. Omit the powder and increase the Greek yogurt in the oat base; you’ll still get around 20 grams of protein depending on the yogurt you use.

How long should overnight oats sit? They need a minimum of four hours to hydrate, though eight hours or overnight gives the creamiest consistency. Shorter times often leave the center slightly firm.

Recipe Card — Oreo Protein Overnight Oats

More High Protein Overnight Oats Recipes

• Tiramisu Protein Overnight Oats
• Blueberry Cheesecake Protein Overnight Oats
• Chocolate Peanut Butter Overnight Oats
• Coconut Protein Overnight Oats
• Brownie Batter Overnight Oats
• Peanut Butter & Jam Overnight Oats

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