Cookie Dough for Breakfast?
I have a new breakfast obsession. I saw this recipe on Pop Sugar and was immediately in love. In spite of my killer back pain, I immediately got up out of my comfy chair and went to the kitchen to make this recipe. I decided to actually try it with the Greek yogurt. I've been noticing that I tolerate protein much better when I pair it with carbs, and this was the perfect opportunity to do so.
I'm sad to say it didn't go that well. I really wanted yogurt to work for me because I love it. I love the thick, creamy tartness of Greek yogurt and the wonderful protein it contains. I don't know if it was the (minimal) lactose, casein or probiotics, but I did not have a good couple of days after eating it. I'm guessing it was the casein. But ohhhh, it was delicious! It really does taste like cookie dough!
There's something about the cinnamon, nutmeg and vanilla. You don't really taste each flavor individually, but combined, you get this wonderful "cookie dough essence."
Chia Seeds to the Rescue
At first I tried the recipe just leaving the yogurt out, but it was missing that creaminess the yogurt gives. I thought about it and thought about it and finally decided to try chia seeds. Of course! Chia seeds gel up so nice and gave the oats the right consistency. They also pack in filling fiber and protein, plus omega-3's.
I also managed to reduce the amount of sugar (in the form of maple syrup) in the recipe, which is always a plus! I like to use mini chocolate chips so I get a taste of chocolate in each and every bite. Walnuts add some additional protein and healthy fat. I'm so grateful for chia seeds. Without them, this breakfast would not be possible. So thank you, dear chia seeds. Thank you.
Cookie Dough Overnight Oats
(Vegan, Gluten-Free, Low-FODMAP, Egg-Free, Dairy-Free Option)
1/2 cup old fashioned rolled oats (gluten-free, if needed)
1/2 cup quinoa flakes (or rolled oats, if tolerated)*
2 tablespoons ground chia seeds**
1/2 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/8 teaspoon salt
1 1/4 cups lactose-free or tolerable non-dairy milk
1/2 teaspoon vanilla extract
4 teaspoons pure maple syrup
1/4 cup finely chopped walnuts
2 teaspoons mini chocolate chips (Enjoy Life brand for vegan)
- Combine the oats, quinoa flakes, chia seeds, cinnamon, nutmeg and salt in a medium bowl or container with lid. Stir in the almond milk, vanilla (if needed) and maple syrup until well combined. Stir in the walnuts.
- Cover bowl with plastic wrap or place lid on container. Refrigerate overnight.
- Stir in the chocolate chips before serving in the morning. Enjoy!
* Oats are considered low-FODMAP in 1/4 cup servings, but if you don't like quinoa flakes and you can tolerate more oats, then all oats (1 cup total) may be used.
** I grind my chia seeds in my coffee grinder. Grind small amounts at a time and keep refrigerated for maximum freshness.
Recipe updated: 08-11-2015 & 9-2-2015