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Blended Overnight Proats Chocolate Chip Cookie Dough

Recipe by Zach Rocheleau on InstagramAdded 1 August 2026.

5 minutes to prep. A quick, no‑bake breakfast that turns overnight oats into a protein‑packed cookie dough. The blend of oats, vegan protein, and peanut‑butter flavors creates a sweet, satisfying treat that's low‑calorie and high‑protein.

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Blended Overnight Proats Chocolate Chip Cookie Dough by Zach Rocheleau, a frame from the Instagram video

Method

  1. Add all ingredients except the mini chocolate chips to a small blender and blend on high until the mixture is completely smooth.

    Kitchen notes · Added by ReelsMeals: The mixture is completely smooth. Blend the ingredients before adding the chocolate chips.

  2. Transfer the blended mixture to a bowl. Slowly pour in cold water, stirring continuously until the texture resembles soft cookie dough; it may be slightly runnier than traditional dough, which helps it set better overnight.

    Kitchen notes · Added by ReelsMeals: The mixture holds a soft cookie-dough texture. Add the cold water gradually while stirring.

  3. Fold the mini chocolate chips evenly into the dough.

    Kitchen notes · Added by ReelsMeals: Chocolate chips are spread throughout. Fold gently to keep the mixture even.

  4. Cover the bowl and refrigerate overnight (at least 6 hours). For a faster set, place the bowl in the freezer for about 1 hour.

    Kitchen notes · Added by ReelsMeals: The dough is set after chilling. Cover the bowl before refrigerating.

  5. When ready to serve, use a cookie scoop or spoon to portion the dough into bite‑size servings.

  6. Enjoy immediately, or store the remaining dough in an airtight container in the refrigerator for up to 3 days.

Tips while you cook

Blend before adding water
Combine all ingredients except the mini chocolate chips in the blender, then blend until smooth before adding water.
Add water gradually
Slowly pour cold water into the blended mixture while stirring until the texture resembles soft cookie dough.
Fold in chocolate chips last
After achieving the dough texture, fold the mini chocolate chips evenly into the mixture.
Quick‑set option
For a faster set, place the covered bowl in the freezer for about 1 hour instead of refrigerating overnight.

Notes from ReelsMeals, based on this recipe's ingredients, times and method. They are not the creator's instructions.

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Zach Rocheleau made this.

The recipe comes from Zach Rocheleau’s Instagram reel. ReelsMeals wrote it down from the caption and the voiceover. Check the original if something looks off, and for anything about allergens.

Are you Zach Rocheleau and want this changed? Email [email protected].

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