Chocolate Chunk Cookie overnight oats
Chocolate Chunk Cookie Overnight Oats

Chocolate Chunk Cookie Overnight Oats

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This particular recipe has caused me a bit of trouble. It’s simple to make and it’s delicious, and even though it has a few more ingredients than my typical overnight oats recipe, it might be the go-to recipe I’d suggest if someone were trying overnight oats for the first time.

The reason it caused me trouble, however, is this is the first recipe whose name I’ve ever backed into. Normally I come up with a concept for overnight oats and formulate a recipe to match. Here I had been playing around with various flavors and combinations when I realized what I had tasted like a really good chocolate chunk cookie. Yes, it has raisins, apples, and spices in it. But at the end of the day it just has some something unmistakably “cookie” about it.

Make it, try it. See what you think about the name. I am confident you’ll return often to the recipe for the taste!

Ingredients (serves 4)

Chocolate Chunk Overnight Oats ingredients
Chocolate Chunk Overnight Oats Ingredients
  • 1 cup old-fashioned oats
  • 1 1/2 cup unsweetened original almond milk
  • 1 medium honey crisp apple, peeled, cored and diced
  • 2 tbsp chocolate chunks
  • 2 tbsp raisins
  • 4 tsp ground brown flax
  • 4 tsp maple syrup
  • 2 tsp vanilla extract
  • 1 tsp ground cinnamon
  • pinch nutmeg
  • pinch clove

Make The Dry Base

To begin, in each of the four servings you are preparing put 1/4 cup oats, 1 tsp flax, 1/4 tsp cinnamon, pinch each of nutmeg and clove and 1/2 tbsp each of raisins and chocolate chunks. 1/2 tbsp of chocolate chunks is pretty consistently 8 pieces, so you can just go with that.

dry base
Combine all dry ingredients

Apple Prep

Peel and core the apple, and dice roughly into small pieces. These aren’t being cooked so you don’t need to worry about perfect sizing, but you do want nice small pieces. Set aside.

diced apples
Peeled, cored and chopped apple.

Putting It Together

To each oats container, add 1/4 cup plus 2 tbsp of almond milk, along with 1/2 tsp of vanilla. Then add approximately 2 tbsp of the chopped apples into each container. You’re not looking to fill the container here, but just to get a good amount of apples in each but still have some room to maneuver.

Because the next step is to carefully mix everything together in the container, trying to push the apples down into the mix and just get a sense that it’s somewhat blended.

Next, add another scoop of apples into each container and top with 1 tsp of maple syrup. Mix again. In this case you’re looking to use your judgement based on what you have left for apple. Divide it evenly, but don’t overfill the containers if you were working with a particularly large apple.

  • After the initial apples were added and mixed
  • Topping to fill with remaining apples
  • The final mix

To Serve

Seal and refrigerate for 4-5 hours but preferably overnight.

Since everyone likes a warm cookie, I’d recommend heating in the microwave for 60 seconds and then mixing again before eating.

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