Chocolate chip cookie dough overnight oatmeal is the ultimate breakfast slow cooker recipe. Picky eaters and health nuts alike will love this perfect meal. Wake up to the smell of freshly baked cookies!!
I love chocolate. I mean - I really, really love chocolate! And, as far as I am concerned, chocolate chip cookies are pretty much about as close to perfection as possible.
In fact, I would argue that they are the true Superfood. After all, they contribute way more to my mental well-being (and sweet tooth) than kale or blueberries ever could.
Fun fact: before the internet was a household given, (does anyone remember that?) I owned a mail-order chocolate chip cookie business.
During the holidays, I worked around the clock and ate only cookies to sustain myself. Every job has its perks! It was not the healthiest time in my life, but I always had a smile on my face.
This great slow cooker oatmeal recipe takes me back to that time, but with a healthier twist. It is great to make ahead for busy mornings. AND - it is the perfect warm breakfast dish to serve overnight guests. Just toss the ingredients into your slow cooker before heading off to bed.
Delicious overnight oats recipes are healthy, tasty, and wholesome. The perfect make-ahead breakfast. After all, who is going to turn down anything with the name "chocolate chip cookie dough" in it?
To make creamy overnight oats you will need these simple ingredients:
- Steel cut oatmeal
- Milk of choice - both dairy and non-dairy milk work
- Butter of choice - vegan or dairy butter
- Brown sugar - or equivalent such as Swerve
- Pure maple syrup
- Pure vanilla extract
- Mini semi-sweet chocolate chips
- Non-stick cooking spray
To make this easy overnight oats recipe, start by spraying your slow cooker with a nonstick cooking spray. Next, combine oats and all ingredients other than chocolate chips in the bottom of the slow cooker. Cover and cook on low or warm for up to 12 hours.
The next morning, open your slow cooker and give it a good stir. The first time you make this hot breakfast you may notice a thin film or skin has formed on top. This is perfectly safe to eat and will dissolve fully when stirred back in.
Remove your oatmeal from the pot by the bowlful and allow it to cool slightly before adding in chocolate chips. If you add them too quickly or stir too much after they are added, the chips will melt. This is delicious but more like double chocolate overnight oats than chocolate chip.
Sprinkle some additional chocolate chips on top for serving.
If you love this recipe, please let me know in the comment section below!
Despite its name, this overnight oatmeal recipe is not an overly sweet dish. Keep some sweetener nearby so diners can sweeten it to their taste preferences. Mixing in a mashed, ripe banana is a great option for sweetening it up in a healthy way. (Bonus: It tastes a little like chocolate chip banana bread this way!)
I prefer to use plant-based milk in my healthy oatmeal recipes. Coconut milk, almond milk. cashew milk, and oat milk all work perfectly. As does dairy milk.
Stirring in a few tablespoons of peanut butter, cashew butter or almond butter will add great flavor and protein. Adding a nut butter while your oatmeal is hot, is also a delicious way to give oats an extra creamy texture.
Some favorite toppings for this healthy breakfast include crushed peanuts, crushed walnuts, sunflower seeds, and roasted pumpkin seeds. Of course, extra chocolate chips are also welcome.
Topping with fresh berries, banana slices, or other chopped fresh fruit is another treat for your taste buds.
This dish is a perfect buffet item served right next to a slow cooked feta frittata.
This crock pot oatmeal is just perfect for making sure you have breakfast all week long. Store leftover oatmeal in an airtight container and they will stay good for up to 5 days in the refrigerator.
One great way to store is in small mason jars. They will become the perfect, grab-and-go breakfast option since this recipe is delicious both hot and cold. If reheated oatmeal is too thick, add some additional milk or a little water.
😉Overnight Oats Hints & Hacks
- Use a slow cooker liner for easiest cleanup. This is, of course, an optional step.
- For best results use only steel-cut oats for this chocolate chip cookie dough overnight oatmeal recipe. I have not tried this recipe with any other types of oats. I believe that quick oats would become mushy with the long cooking time.
- Looking to up the dietary fiber in this dish? Try adding a tablespoon of chia seeds flax seeds or into the mix!
- I prefer to make this easy recipe sugar-free. My favorite non-sugar sweetener is Swerve.
- To keep this dish vegan or dairy-free, use, sugar-free, vegan dark chocolate chips.
- Not a fan of chocolate chip cookies? Try one of these other crockpot oatmeal recipes peanut butter and jelly oatmeal, gingerbread cookie oatmeal or strawberries and cream oatmeal.
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Slow Cooker Chocolate Chip Cookie Dough Overnight Oatmeal Reipe
- slow cooker
- 1 cup steel cut oats
- 4 cups milk of choice I use cashew/almond milk, Dairy and non-dairy both work
- ¼ cup butter or butter like product of choice I use Smart Balance Olive Oil buttery spread
- ⅓ cup brown sugar of choice I am a huge fan of Swerve (see "hacks" above for link)
- 1 tablespoon pure maple syrup
- 1 teaspoon vanilla
- pinch salt
- mini chocolate chips (personal preference on just how much to add!) If you want to keep it sugar free choose sugar free chocolate chips. (see hacks for a suggestion). Calories per serving were estimated assuming ¼ cup of mini chocolate chips were used
- Spray slow cooker with non-stick spray
- place oats slow cooker1 cup steel cut oats
- add butter (or alternative), sugar (or alternative), maple syrup, vanilla and salt¼ cup butter or butter like product of choice, ⅓ cup brown sugar of choice, 1 tablespoon pure maple syrup, 1 teaspoon vanilla, pinch salt
- pour milk (or alternative) over top of other ingredients and gently stir. ingredients will not fully mix at this point4 cups milk of choice
- set slow cooker on warm for up to 12 hours
- stir well before serving
- remove some oats from pot an let cook a bit if you don't want your chocolate chips to fully melt right in. Add chocolate chips to taste (for me, that means by the handful!) and stir. Then add some more chocolate chips on top!
- Store leftovers in refrigerator up to 5 days in a sealed container
- This recipe calls for milk. You can use dairy, lactose free, almond, oat or any other "milk" of your choosing. I use cashew-almond milk.
- One of the listed ingredients is butter or a butter like product. I use Smart Balance Olive Oil spread
- One of the sweeteners says " brown sugar of choice". I have made this recipe with actual granulated sugar and with Swerve (which is erythritol and is a one for one substitute with actual brown sugar). I am imagine this would taste great with some of the other sweeteners on the market, however, it may change the consistency somewhat since different measurements would have to be used.
- Calories per serving are based up my using the ingredients I indicated I have used and ¼ cup chocolate chips.