Snickerdoodle Protein Overnight Oats

Bowl with snickerdoodle protein overnight oats topped with crushed Biscoff cookie and a sliced apricot.

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Start off your morning right with these healthy Snickerdoodle Protein Overnight Oats! They’re quick & easy to make, high in protein + fiber and DELICIOUS! 


  • 40 grams / ½ cup Old Fashioned Rolled Oats (use gluten-free if needed, I used Red Tractor Creamy Style Rolled Oatsnote 1)
  • 20 grams / ≈ ¼ cup Snickerdoodle Protein Powder (or vanilla flavored, I used PEScience Snickerdoodle Select Proteinnote 2)
  • ¼ TSP ground Cinnamon
  • 6 grams / ½ TBSP White Chia Seeds (or use black chia seeds)
  • 100 grams Fat Free Greek Style Yogurt (or use fat free Greek yogurt or any thick plain yogurt)
  • 79ml / ⅓ cup Unsweetened Almond Milk (or any other plant-based or regular milk of your choice)
  • 15ml / 1 TBLS Sugar-free Maple or Pancake Syrup (such as Walden Farms Maple Walnut Syrup, or use regular maple syrup)
  • 50 grams / 2-3 pieces fresh Apricots – pits removed, sliced (or use other fruit of choice – note 3)
  • To Serve (optional): 1 Lotus Biscoff Cookie (or other speculoos cookie) – crumbled, 1 sliced apricot


  1. Make the oats base: In a medium bowl, mason jar or meal prep container, combine the oats, protein powder, chia seeds and ground cinnamon. Mix to combine. Add the Greek style yogurt, unsweetened almond milk and maple syrup and mix again to combine until smooth and creamy.
  2. Stir in the apricots: Gently stir in the sliced apricots. Smooth out the top using the back of a spoon.
  3. Chill: Cover (note 4) and refrigerate for at least 4 hours or overnight for the best creamy texture.
  4. To Serve: In the morning or when ready to eat, crumble the Biscoff cookie on top and top with a sliced apricot if desired. Then enjoy!



  1. Old Fashioned Rolled Oats. I use Red Tractor creamy style rolled oats which yields an ultra-thick and creamy texture. You can use any type of old fashioned rolled oats you like. Avoid using steel cut oats as they need to be soaked longer to soften and have a denser and chewier texture. Quick cooking/instant oats are not ideal either as they tend to dissolve in the liquid since they are so small and will become soggy.
  2. Snickerdoodle Protein Powder. If you don’t have a snickerdoodle flavored protein powder, use vanilla protein powder, ½ teaspoon ground cinnamon and 1 teaspoon coconut sugar, or a sugar-free brown sugar replacement such as Swerve brown sugar. You can also add a teaspoon of almond butter. If using an unflavored protein powder, do the same but add ¼ teaspoon vanilla extract. If omitting the protein powder, you can add 1 teaspoon to 1 tablespoon almond butter for some protein. A pure whey, casein or vegan protein powder can be used. If using a vegan protein powder, add more milk as it will absorb more liquid than a whey or whey + casein blend.
  3. Apricots. Feel free to use any other fruit you love. Some ideas besides apricots are sliced banana, peach, strawberries, blueberries, etc. You’re welcome to use dried apricots if you like.
  4. Cover with foil or cling wrap. If using a bowl or container that doesn’t have a lid, cover the bowl by tightly wrapping a small sheet of aluminum foil or cling wrap around the rim. This works fine if making 1 serving the night before consuming. However, if you’re making multiple servings for meal prep, use any container with a lid such as a bowl, mason jar or meal prep container to ensure the overnight oats will still taste fresh after the first day.
  5. Meal prep/make ahead tips. Combine and mix all the oats base ingredients in a large bowl. Then divide evenly into bowls with lids, mason jars or meal prep containers. Refrigerate for up to 4 days. Top with a crumbled Biscoff cookie and sliced apricot just before eating. If the overnight oats thicken too much, feel free to stir in a little milk first until your desired consistency is achieved.


Keywords: snickerdoodle overnight oats, snickerdoodle oatmeal, snickerdoodle protein overnight oats