High-protein cookie dough blended oats made with chickpeas, oats, and nut butter. Creamy, sweet, and protein-packed with no protein powder required!

Looking for more plant-based protein-rich breakfast ideas? These are some of my favourites:

This recipe proves that breakfast can taste like dessert while still being good for you. I first fell in love with chickpeas when I discovered how well they mimic cookie dough — creamy, slightly nutty, and full of fibre. That discovery actually inspired the name of my blog: Cute as Chickpeas. A little tidbit — I’ve worked as a content creator for nearly 10 years, and back when I used to film clothing hauls, I described everything as “so cute.” I wanted to bring that lil catchphrase over here, and I loved the idea of blending it with the saying, “cute as a button.” And just like that, Cute as Chickpeas was born!

Now, onto the best breakfast you’ve ever had!

What makes this recipe so good is that it feels indulgent but fuels you with plant-based protein and fibre, perfect for a busy morning. It’s also quick and easy to make in a blender with minimal prep. I love that it uses everyday ingredients, so you probably already have most of them in your pantry. The texture is thick and creamy, just like cookie dough, and the chocolate chips give you that perfect bite. Another bonus is that it’s versatile: you can serve it as a smoothie, in a bowl with toppings, or chilled as a thick set pudding. Heck, you can even use it as pancake batter which I have done! It’s also naturally gluten-free (if using GF oats) and dairy-free, making it accessible to almost everyone.

Main Ingredients & Why We Use Them

Chickpeas – The hero ingredient. They add creaminess, plant-based protein, and fibre while blending smoothly into the oats for a cookie dough texture.
Rolled Oats – Keep it “breakfast-y” with slow-digesting carbs that make the blend hearty and satisfying.
Soy Milk – Provides liquid for blending and adds extra protein compared to other plant milks.
Nut Butter (Peanut, Almond, or Cashew) – Brings richness and healthy fats while enhancing the cookie dough flavour. Peanut butter makes it taste the most like traditional cookie dough.
Brown Sugar – Sweetens the oats with a caramel-like flavour without overpowering them.
Vanilla Extract – Adds warmth and balances the sweetness.
Salt – Just a pinch enhances the overall flavour and makes the sweetness pop.
Chia Seeds (Optional) – Help thicken the oats and add fibre, omega-3s, and extra nutrition.
Vegan Dark Chocolate Chips or Cacao Nibs – Give that essential “cookie dough” bite and make every spoonful a little indulgent.

Breakfast Overnight Oats Ingredients

Simply add all ingredients except the chocolate chips into a blender and blend until smooth and creamy. Adjust thickness by adding a splash more milk if too thick, or a little more oats if too thin. Once blended, stir in your chocolate chips or cacao nibs so you get that proper cookie dough bite. Pour into a bowl or glass, top with extras if you like, and enjoy immediately — or chill it for a thicker, pudding-like treat.

Variations and Substitutes

You can swap soy milk for almond or oat milk, though soy will give you the most protein. Maple syrup or coconut sugar work instead of brown sugar. Add a scoop of plant protein powder if you want even more protein, adjusting the milk as needed. For a caffeine kick, try blending in a shot of espresso. If you’re nut-free, sunflower seed butter works as a substitute.

Equipment

High-speed blender
Measuring cups/spoons
Mixing spoon for stirring in chocolate chips

How to Serve It

Enjoy it straight from the blender as a smoothie, or pour into a bowl and top with extra chocolate chips, nut butter drizzle, or granola for crunch. Chill for 2–4 hours for a firmer, set texture that’s closer to cookie dough.

How to Store It

Store in an airtight jar or container in the fridge for up to 3 days. Give it a stir before serving. It’s not ideal for freezing as the texture changes, but it’s quick enough to blend fresh.

How to Make It

High-Protein Cookie Dough Blended Oats

High-protein cookie dough blended oats made with chickpeas, oats, and nut butter. Creamy, sweet, and protein-packed with no protein powder required.

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Prep Time 2

BLEND 1

Total Time 3

Servings serve

Ingredients

½ cup chickpeas drained + rinsed well
¼ cup rolled oats
½ cup soy milk
1 tablespoon nut butter of choice
1 tablespoon brown sugar
½ teaspoon vanilla extract
Pinch of salt
1 tablespoon hemp seeds
1-2 tbsp dark chocolate chips or cacao nibs

Instructions

Blend the Base

Add all ingredients except the chocolate chips to a high-speed blender. Blend until completely smooth and creamy. Adjust the thickness with more milk if it’s too thick, or a little extra oats if it’s too thin.

Stir in the Chocolate

Fold in the chocolate chips or cacao nibs at the end so you get that classic “cookie dough” bite.

Add the Topping

Melt chocolate with a little coconut oil and drizzle over the top for extra choc.

Let It Set

Refrigerate for 2–4 hours, or until firm and chilled through.

Serve and Enjoy

Pour into a glass if you’d like it as a smoothie, or into a bowl and finish with extra chocolate chips, a drizzle of nut butter, or some granola for crunch.

Tried this recipe?Let us know how it was!

High-Protein Cookie Dough Overnight Blended Oats