Oreo Blended Overnight Protein Oats Cookie Dough
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A rich, chocolatey, cookie dough, style overnight oat bowl that’s creamy, slightly chewy, and surprisingly indulgent while staying macro-friendly and easy to prep.
If you’re a fan of overnight oats but are not crazy about the texture, you’re going to love this recipe
This Oreo blended overnight protein oats cookie dough hits that sweet spot perfectly, deep cocoa flavor, speckled cookie crunch, and a thick, scoopable texture that feels far more indulgent than its macros suggest.
Why You Will Love This Recipe
- Tastes like dessert, fuels like breakfast – Chocolatey, creamy, and cookie-studded
- High protein (36g per bowl) – Keeps you full and satisfied for hours
- Customizable texture – From soft pudding to thick cookie dough consistency
- Meal prep friendly – Perfect for overnight or even 1-hour quick set
- Low-calorie indulgence – Just 404 calories for the entire bowl
- Flexible ingredients – Easy swaps for protein powder and sweeteners
- No cooking required – Blender + bowl = done
Dietary Benefits
While this recipe is not strictly keto due to the oats, it is macro-friendly, high-protein, and can be adjusted to be lower carb by reducing oats or replacing part with chia or flax.
- Calories: 404 per serving
- Protein: 36g
- Carbs: 45g
- Fat: 8g
- Net Carbs: ~40g (can be reduced with swaps)
- Make-ahead: Yes (best overnight)
- Storage: Up to 3 days refrigerated
- Freezer-friendly: Yes (short-term for texture setting)
Ingredients You Need
40g Oats
The base of the recipe. Blending them creates that smooth, dough-like texture. You can substitute with quick oats or rolled oats, but avoid steel-cut oats—they won’t soften properly.
30g Vegan Chocolate Protein Powder
This is key for both flavor and structure. Vegan protein is more absorbent, which helps create that thick cookie dough texture.
- Substitution: Whey/casein blend works, but you will need less liquid (about 20–30% less) or it will turn too runny.
12g Brownie Batter Protein Cookie Butter Powder
Adds richness and depth.
- Substitution: Use a mix of extra protein powder and cocoa powder if unavailable. Keep proportions balanced or the flavor may become too bitter.
10g Black Cocoa Powder
Provides that signature Oreo-like flavor and deep color.
- Warning: Regular cocoa powder can be used, but the flavor will be less intense and slightly more acidic.
4g Zero-Calorie Sweetener
Balances the bitterness from cocoa. Adjust to taste depending on your protein powder sweetness.
Baby Pinch of Sea Salt
Enhances the chocolate flavor—don’t skip it.
1.5 Oreo Thins
Adds crunch and authenticity.
- Note: This slightly increases carbs but makes a noticeable difference in texture and flavor. You can omit or replace with a low-carb chocolate cookie alternative.
Cold Water (as needed)
Used to adjust consistency after blending.
- Optional: Milk can be used for a creamier result but will increase calories.
Step-by-Step Directions
Blend the Base Add oats, protein powder, cookie butter powder, black cocoa powder, sweetener, and salt into a small blender. Blend until completely smooth. The mixture should resemble a thick batter at this stage.
Adjust Consistency Carefully Transfer the mixture into a bowl. Slowly add cold water, a little at a time, stirring between each addition. You’re aiming for a texture that is slightly looser than cookie dough, as it will thicken overnight.
Fold in the Cookies Crush the Oreo Thins and gently mix them into the batter. Reserve a small portion for topping if desired.
Set the Mixture Cover and refrigerate overnight for best results.
Quick option: Place in the freezer for about 1 hour if you want to eat it sooner.
Serve and Adjust Before eating, give it a quick stir. If it’s too thick, add a splash of water or milk. The final texture should be thick, creamy, and scoopable
Tips for Success
- Do not over-add liquid early This is the most common mistake. The mixture will thicken overnight. If it looks perfect right away, it will likely be too thick later.
- Use the right protein powder I’ve tested this with multiple types. Vegan protein creates the best texture. Whey works, but you must reduce liquid or you’ll end up with a pudding instead of dough.
- Blend thoroughly If you skip proper blending, you’ll get a gritty texture. It should be completely smooth before adding liquid.
- Watch your cocoa choice Black cocoa gives that Oreo flavor. Regular cocoa will change the taste significantly.
- My personal failure warning One batch I rushed ended up like chocolate paste—too thick and almost chalky. That came from not adding enough liquid and using too much protein powder. Balance matters here.
Frequently Asked Questions
Can I make this recipe lower carb or keto?
Yes, partially. Replace half or more of the oats with chia seeds or ground flax. Keep in mind the texture will change—it becomes more pudding-like and less doughy.
How many net carbs does this have?
Approximately 40g net carbs as written. Reducing oats and skipping Oreo Thins will lower this significantly.
How long does it last in the fridge?
Up to 3 days in an airtight container. The texture may thicken over time, so stir in liquid before serving.
Can I skip the cookie butter powder?
Yes, but replace it with a mix of additional protein powder and cocoa powder. Keep the balance or the flavor may become too bitter or too dry.
Save This Recipe for Later
If this Oreo blended overnight protein oats cookie dough sounds like your kind of breakfast, be sure to save it or bookmark it for your next meal prep session.
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