Oreo overnight oats taste like a dessert for breakfast — creamy, a little crunchy, and full of chocolate-cookie flavor. The oats soak up milk and vanilla, then soften but keep a pleasant chew. Little bits of crushed Oreo add pockets of sweetness and texture. This recipe is fast to assemble, needs no cooking, and works well for busy mornings or an easy brunch treat. Try it in a mason jar for a grab-and-go breakfast or in a bowl with extra whipped cream on top. For another easy overnight oats idea, see this peanut butter version for a different flavor twist: peanut butter overnight oats.
Why You’ll Love This OREO OVERNIGHT OATS RECIPE
- Hands-off prep: mix once, refrigerate overnight, and you’re done.
- Dessert-like flavor: real Oreo cookies give a familiar chocolate and creme taste.
- Creamy texture: milk and optional Greek yogurt make the oats smooth and rich.
- Quick to portion: makes a single jar for one person or multiply for the week.
- Flexible sweetening: honey or maple syrup lets you control sweetness.
- Low-effort toppings: whipped cream and extra Oreos turn simple oats into a treat.
- Kid-friendly: familiar cookie flavor that encourages eating whole grains.
- No cooking required: perfect for summer or when you want a fast morning meal.
What Is OREO OVERNIGHT OATS RECIPE?
Oreo overnight oats are rolled oats soaked in milk with crushed Oreo cookies, vanilla, and optional yogurt and sweetener. The oats absorb the liquid and soften overnight, while the crushed Oreos blend into the mix and add cookie flavor and texture. The result tastes like a creamy, cookie-filled pudding with a bit of chew from the oats. This method uses no heat — everything is mixed cold and chilled, so it fits weeknight prep, lazy weekends, or a quick brunch. The overall vibe is comfort-meets-convenience: a sweet, familiar treat that also gives you whole grain benefits.
Ingredients for OREO OVERNIGHT OATS RECIPE
For the Base
- 1/2 cup rolled oats (about 45 g)
- 1 cup milk or dairy-free alternative (240 ml)
- 2 tablespoons Greek yogurt (optional for added creaminess)
For the Flavor
- 3–4 Oreo cookies, crushed
- 1 tablespoon honey or maple syrup (optional, adjust to taste)
- 1/4 teaspoon vanilla extract
To Serve
- Whipped cream and extra Oreos for topping
Ingredient Notes (Substitutions, Healthy Swaps)
- Milk: Use any milk you like. Dairy-free options such as almond, oat, or soy milk work well. They change the flavor slightly but keep the same texture.
- Greek yogurt: Optional. Skip it for a thinner texture, or use dairy-free yogurt to keep the recipe vegan. Greek yogurt adds creaminess and protein.
- Oreos: Use classic Oreos or any sandwich cookie you prefer. For a less sweet version, use fewer cookies and add a pinch of cocoa powder instead (optional).
- Sweetener: Honey or maple syrup are both fine. If you want no added sugar, omit the sweetener; the Oreos add sweetness on their own.
- Rolled oats: Do not use instant oats if you want the best texture — quick oats can become too soft. Steel-cut oats are not recommended unless cooked first.
Step-by-Step Instructions
Step 1 – Crush the Oreos
Place 3–4 Oreos in a small bag or between two sheets of paper towel and crush them roughly with a rolling pin or the bottom of a glass. You want some small chunks and some finer crumbs.
Visual cue: You should see both tiny crumbs and a few small cookie pieces.
Step 2 – Combine the base ingredients
In a mason jar or bowl, add 1/2 cup rolled oats, 1 cup milk, and 2 tablespoons Greek yogurt (if using). Stir to combine. Add 1/4 teaspoon vanilla extract and 1 tablespoon honey or maple syrup if you want extra sweetness.
Step 3 – Add the crushed Oreos
Fold the crushed Oreos into the oat mixture. Stir until the cookie bits are distributed through the oats. Make sure the oats are mostly submerged in the milk.
Step 4 – Chill overnight
Seal the jar or cover the bowl and place it in the refrigerator for at least 4 hours, or overnight. This gives the oats time to absorb the liquid and soften.
Step 5 – Stir and check texture
In the morning, remove the jar and give the oats a good stir. If the mix is too thick, add a splash of milk and stir again. If it looks too thin, let it sit uncovered for 10–15 minutes to thicken slightly.
Pro cue: Aim for a creamy but spoonable texture — not soupy and not dry.
Step 6 – Top and serve
Top with a dollop of whipped cream and extra crushed or whole Oreos. Serve cold and enjoy.
Pro Tips for Success
- Measure oats and milk accurately to get the right texture; 1/2 cup oats to 1 cup milk is a good ratio.
- Use rolled oats, not instant or steel-cut, for the best balance of chew and creaminess.
- Crush Oreos by hand for varied texture; too fine and they’ll blend in, too large and they stay hard.
- If you like chunks, add a few Oreo pieces right before serving so they stay crisp.
- Taste before adding sweetener — Oreos add sweetness so you may not need the honey or maple syrup.
- For thicker oats, reduce milk by 1–2 tablespoons; for thinner, add a splash more milk before serving.
- If prepping jars for the week, keep toppings separate until serving to preserve texture.
Flavor Variations
- Chocolate Lovers (optional): Add 1 teaspoon unsweetened cocoa powder into the base for a deeper chocolate flavor.
- Double Cookie Crunch (optional): Stir in 1 tablespoon mini chocolate chips at the end for extra texture.
- Peanut Butter Swap (optional): Stir 1 tablespoon peanut butter into the base before chilling for a cookies-and-peanut-butter twist.
- Mint Oreo (optional): Use mint Oreos or add a drop of peppermint extract (a little goes a long way) for a minty version.
- Fruity Twist (optional): Add a few sliced strawberries or banana on top at serving for fresh contrast.
- Vegan Option (optional): Use dairy-free milk and yogurt and choose vegan sandwich cookies if available.
Serving Suggestions
- Serve in a mason jar with a spoon for easy transport and portion control.
- Plate in a shallow bowl and add a swirl of whipped cream and a whole Oreo on the side for a nice presentation.
- Pair with fresh berries to cut the sweetness and add color.
- Serve as a dessert after dinner if you want a lighter sweet treat.
- Offer alongside a cup of coffee or cold brew for a full morning cup-and-breakfast combo.
- Pack in a small cooler for a picnic brunch or a road trip snack.
Make-Ahead, Storage & Reheating
- Make-ahead: Assemble jars up to 3 days in advance and keep them sealed in the fridge. Add toppings just before eating.
- Storage duration: Store assembled overnight oats in the refrigerator for up to 4 days. The texture will change slowly over time.
- Reheating: These oats are best eaten cold. If you prefer warm oats, microwave the jar or bowl for 30–60 seconds, stir, and add a splash of milk if needed.
- Texture changes: Oats will thicken as they sit. Stir in a little milk at serving to loosen them if desired.
Storage and Freezing Instructions
- Refrigeration: Store in a sealed jar or airtight container for up to 4 days. Keep any whipped cream or extra Oreos separate until serving.
- Freezing: Freezing is not recommended because the texture of the milk and oats changes and becomes watery when thawed. Instead of freezing, make smaller portions and refrigerate them for up to 4 days.
- If you must freeze: Freeze only the dry oat and crushed-cookie mix (no milk) for up to 1 month. Thaw and add milk and yogurt fresh before chilling overnight.
Nutrition Facts (Per Serving)
Calories | Protein | Carbs | Fat | Fiber | Sodium
— | —: | —: | —: | —: | —:
Approx. 330 kcal | 9 g | 48 g | 12 g | 4 g | 210 mg
Estimates vary by brands and portions.
FAQ About OREO OVERNIGHT OATS RECIPE
Q: My oats are too thick in the morning. What can I do?
A: Stir in a splash of milk and let sit for 5 minutes. That will loosen the texture.
Q: My oats are too watery. How do I fix them?
A: Cover and refrigerate for a little longer to let the oats absorb more liquid, or add 1–2 tablespoons of dry oats and stir.
Q: Can I use quick oats instead of rolled oats?
A: You can, but quick oats may become too soft and lose chew. Rolled oats give the best texture.
Q: Can I skip the Greek yogurt?
A: Yes. Yogurt adds creaminess and protein but is optional. Skip it for a lighter, less creamy result.
Q: How many Oreos should I use for a milder cookie flavor?
A: Use 1–2 Oreos for subtle flavor. The recipe calls for 3–4 for a clear cookie taste.
Q: Are these safe for kids to take to school?
A: Yes, if stored in a sealed jar in a lunch box with an ice pack. Add whipped cream at home for best texture.
Notes
- Use a wide-mouth jar to make stirring and topping easier.
- For layered presentation, add half the oats, a layer of crushed Oreos, then the rest of the oats before chilling.
- Add a small sprinkle of cookie crumbs just before serving for fresh crunch.
- If you like crunch longer, add a few whole Oreo halves on top only when serving.
- If you want extra protein, use high-protein Greek yogurt or add a scoop of plain protein powder (optional).
Troubleshooting
- Bland taste: Add a little more vanilla or a pinch of salt to boost flavor. Also taste before skipping sweetener.
- Overly sweet: Reduce or omit honey/maple syrup and use fewer Oreos next time. Balance with fresh fruit.
- Soggy cookie pieces: Crush some Oreos larger and reserve a few pieces to add at serving time.
- Thin mix after refrigerating: Stir and add a tablespoon of oats, then chill 30 minutes to thicken.
- Grainy texture from low-fat milk: Use whole milk or add a tablespoon of Greek yogurt for creaminess.
Final Thoughts
This Oreo overnight oats recipe gives you an easy, dessert-like breakfast with minimal work. It balances comfort and convenience, delivers a familiar cookie flavor, and fits into quick meal prep routines.
Conclusion
If you want another cookie-filled overnight oats idea for inspiration, check out this related recipe for more ways to enjoy cookie-flavored oats: Oreo Overnight Oats – Wholly Tasteful.
Oreo Overnight Oats
Ingredients
For the Base
- 1/2 cup 1/2 cup rolled oats (about 45 g)
- 1 cup 1 cup milk or dairy-free alternative (240 ml)
- 2 tablespoons 2 tablespoons Greek yogurt (optional for added creaminess)
For the Flavor
- 3–4 cookies 3–4 Oreo cookies, crushed
- 1 tablespoon 1 tablespoon honey or maple syrup (optional, adjust to taste)
- 1/4 teaspoon 1/4 teaspoon vanilla extract
To Serve
- Whipped cream and extra Oreos for topping
Instructions
Preparation
- Step 1 – Crush the Oreos: Place 3–4 Oreos in a small bag or between two sheets of paper towel and crush them roughly with a rolling pin or the bottom of a glass.
- Step 2 – Combine the base ingredients: In a mason jar or bowl, add rolled oats, milk, and Greek yogurt (if using). Stir to combine. Add vanilla extract and honey or maple syrup if desired.
- Step 3 – Add the crushed Oreos: Fold the crushed Oreos into the oat mixture. Stir until they are distributed.
- Step 4 – Chill overnight: Seal the jar or cover the bowl and refrigerate for at least 4 hours, or overnight.
- Step 5 – Stir and check texture: In the morning, stir the oats. Add milk if too thick, or let it sit uncovered for 10-15 minutes if too thin.
- Step 6 – Top and serve: Top with whipped cream and extra Oreos, serve cold and enjoy.