These easy snickerdoodle overnight oats are creamy, cinnamon filled, and packed with 30 grams of protein. They taste just like a holiday snickerdoodle cookie and are the perfect make ahead breakfast for busy mornings.
Last year I shared my gingerbread overnight oats recipe and it quickly became a holiday favorite, so this year I wanted to come up with another cookie inspired version. Cue these snickerdoodle overnight oats.
Snickerdoodle cookies are one of our go to holiday treats (try my gluten-free snickerdoodles) and this recipe tastes like you’re eating one for breakfast, just with less sugar and a big boost of protein. I can’t wait for you to try this one this holiday season!
Why You’ll Love These Snickerdoodle Overnight Oats
- Protein-packed: They pack in 30 grams of protein to keep you full and energized.
- Easy to make: This recipe comes together in minutes and in one jar/bowl.
- Tastes like the holidays: With the cozy cinnamon flavor these oats taste like you’re having a snickerdoodle cookie for breakfast!
- Great for meal prep: Double or triple the recipe so you have a quick grab-and-go breakfast ready for for the week.
Ingredients Needed
- rolled oats – old fashioned oats work best for that hearty, chewy overnight oat texture. Instant, quick-cooking and steel cut oats don’t work because they don’t absorb the liquid in the same way that rolled oats do. My favorite brand is Bob’s Red Mill gluten-free oats.
- unsweetened almond milk – I usually use unsweetened almond milk to keep the calories low, but you can use your favorite milk of choice.
- chia seeds – helps thicken the oats and adds healthy fats and fiber.
- protein powder – I used Just Ingredients snickerdoodle protein powder to give the strongest cookie flavor, but vanilla protein works great too. If you need this recipe to be dairy free or vegan, make sure to use a plant based protein powder. If you used plant-based protein powder you might need to add a bit more milk since it soaks up more liquid than whey or beef-based protein powders.
- cinnamon – the key to that warm, snickerdoodle vibe.
Find the full ingredient list with measurements in the recipe card below.
How to Make Snickerdoodle Overnight Oats
Step 1: Add the oats, milk, chia seeds, protein powder, cinnamon, vanilla, maple syrup and a pinch of salt to a jar or container. Stir everything together until the mixture is smooth and the protein powder is fully mixed in.
Step 2: Cover and refrigerate for at least 4 hours or overnight. When you’re ready to eat, give the oats a stir, add a splash of milk if they’re too thick and finish with snickerdoodle cookie crumbles or more cinnamon.
Brittany’s Recipe Tips
- Adjust the sweetness: Start with 1 teaspoon of maple syrup and add more after chilling if you like your oats sweeter.
- Prep ahead: Overnight oats thicken as they sit, so make them the night before for the best texture.
- Add liquid as needed: Plant-based protein powders can make the oats thicker, so you may need to add a little extra milk before or after chilling to get the consistency you like.
- Make it fun: Top with crumbled snickerdoodle cookies, extra cinnamon or a drizzle of almond butter for a little holiday flair. I topped these with the MadeGood Snickerdoodle Soft Baked Cookies. They’re so good!
How to Meal Prep & Store
These oats are perfect for prepping ahead. Just mix up a few jars (I like to use wide mouth 16 oz mason jars) at once and stash them in the fridge. They’ll continue to thicken as they sit, so give them a good stir and add a splash of milk before eating if needed.
Store your snickerdoodle overnight oats in an airtight container in the refrigerator for up to 4–5 days. If you’re adding cookie crumbles, wait to sprinkle them on until right before serving so they stay crisp.
Frequently Asked Questions
Yes. They’ll still taste delicious, you’ll just lose some of the sweetness and a good chunk of the protein. If skipping the protein powder, you might not need as much milk, maybe start with 3/4 cup and you may want to add a bit more maple syrup to taste.
Not necessarily. They’re usually ready after about 4 hours in the fridge, but letting them sit overnight gives you the creamiest texture.
Definitely. If you prefer them warm, heat the oats in the microwave for 30 to 60 seconds. Just stir in a little extra milk before heating so they don’t get too thick.
More Holiday Recipes
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In a jar or airtight container, add the oats, milk, chia seeds, protein powder, cinnamon, vanilla, maple syrup and salt.
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Stir everything together well to combine, making sure there are no clumps of protein powder.
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Cover and place the jar in the refrigerator for at least 4 hours or overnight, until the oats have softened and the mixture has thickened.
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Give the oats a good stir before eating. Add an extra splash of milk if needed. Top with crumbled snickerdoodle cookies and little more cinnamon, if desired.
- If using a plant based protein powder, you may need to add a little extra milk because it tends to absorb more liquid.
- The oats will thicken as they sit. Stir in a splash of milk before serving to loosen the texture if needed.
- These are great for meal prep. Make a few jars at once and keep them in the fridge for quick grab and go breakfasts.
- Store in an airtight container in the refrigerator for 4–5 days.
Serving: 1 | Calories: 452kcal | Carbohydrates: 53g | Protein: 30g | Fat: 16g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Cholesterol: 40mg | Sodium: 504mg | Potassium: 723mg | Fiber: 12g | Sugar: 8g
Nutrition information is automatically calculated, so should only be used as an approximation.
