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Sugar Cookie Overnight Oats Recipe

Sugar Cookie Overnight Oats

iamwinfred
These Sugar Cookie Overnight Oats capture the cozy, nostalgic flavor of fresh-baked sugar cookies in a wholesome, protein-packed breakfast that's ready the second you open your fridge. With creamy Greek yogurt, old-fashioned rolled oats, a hint of almond extract, and colorful sprinkles, they're a guilt-free way to have dessert for breakfast—and they come together in just 5 minutes the night before.
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Prep Time 5 minutes
Cook Time 0 minutes
Total Time 5 minutes
Course Breakfast
Cuisine American
Servings 2 servings
Calories 320 kcal

Equipment

  • Mason jars or airtight containers 16 oz size works perfectly
  • Measuring cups and spoons
  • Mixing bowl
  • Spoon or whisk for stirring

Ingredients
  

  • 1 cup rolled oats old-fashioned oats work best; not quick oats
  • 1 cup milk dairy or your favorite non-dairy alternative
  • ½ cup Greek yogurt plain or vanilla
  • 2 tablespoons maple syrup or honey
  • 1 teaspoon vanilla extract pure extract recommended
  • ¼ teaspoon almond extract the secret ingredient—don't skip it
  • 2 tablespoons rainbow sprinkles plus more for topping
  • salt a small pinch
  • optional toppings extra sprinkles, vanilla protein powder, fresh berries, dollop of whipped cream

Instructions
 

  • Add the rolled oats, milk, and Greek yogurt to your mixing bowl or directly into your mason jar. If making multiple servings, mix everything in a larger bowl and then divide into individual jars.
  • Stir in the maple syrup or honey until evenly distributed, then add the vanilla extract, almond extract, and a small pinch of salt to enhance all the flavors.
  • Gently fold in the rainbow sprinkles, reserving some for topping, and mix just until evenly distributed so the sprinkles don't bleed too much color.
  • Cover your jar or container tightly with a lid and refrigerate for at least 6 hours, ideally overnight (8–12 hours), until the oats absorb the liquid and soften to a creamy consistency.
  • When ready to eat, give the oats a good stir, add a splash of milk if you prefer a thinner consistency, and top with extra sprinkles, Greek yogurt, or any other toppings you love. Eat cold or warm in the microwave for 30–45 seconds.

Notes

  • Use old-fashioned rolled oats, not quick oats—quick oats get too mushy and lose their texture overnight.
  • Don't skip the Greek yogurt; it's what makes these oats incredibly creamy and adds protein.
  • Quality extracts matter: since the sugar cookie flavor relies heavily on vanilla and almond extract, using pure extracts (not imitation) makes a huge difference.
  • Adjust liquid ratios to preference: for thicker oats reduce the milk to ¾ cup or add an extra tablespoon of oats; for thinner oats increase the milk to 1¼ cups.
  • Let them sit at least 6 hours so the oats fully soften and absorb all the flavors.
  • Shake or stir before eating—the oats can settle, so redistribute everything.
  • If making several days ahead, add sprinkles just before eating to prevent color bleeding.
  • Store in airtight containers or mason jars in the refrigerator for up to 5 days; write the date on each jar.
  • To reheat, microwave 30–45 seconds with a splash of milk, stir well, and add fresh toppings after warming.
  • Fun variations: Birthday Cake (add vanilla protein powder and funfetti sprinkles), Chocolate Chip (fold in mini chocolate chips), Vegan (plant-based milk, coconut yogurt, vegan sprinkles), or Frosted Sugar Cookie (top with cream cheese mixed with honey and vanilla).

Nutrition

Serving: 1BowlCalories: 320kcalCarbohydrates: 52gProtein: 14gFat: 6gSaturated Fat: 2gSodium: 85mgFiber: 6gSugar: 22gCalcium: 250mg
Keyword dessert for breakfast, easy meal prep breakfast, overnight oats recipe, protein packed breakfast, sugar cookie overnight oats
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