Moose Tracks Overnight Oats
Published 1/23/2024
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Love Moose Tracks Ice Cream? Try this overnight oat recipe to get a wholesome variation, including a vanilla base with a fudge swirl and cookie dough pieces.
This is one of our first creative overnight oats recipes on Fit Foodie Finds. I came up with it because I have a love for Moose Tracks ice cream and wanted to eat it for breakfast.
These overnight oats are fully equipped with a fudge swirl and cookie dough pieces. The base of this recipe is a creamy vanilla made with oats, chia seeds, Greek yogurt, vanilla extract, and maple syrup, and then it’s topped with a fudge swirl and homemade edible cookie dough!
What is in moose tracks overnight oats?
- Rolled oats
- Chia seeds
- Greek yogurt
- Almond milk
- Maple syrup
- Vanilla
- Fudge Swirl
- Homemade cookie dough bites
What you need for the healthy fudge swirl
You’re not going to want to skip this fudge swirl because it’s actually made from wholesome ingredients! Here’s what you need:
- Almond butter
- Cocoa powder
- Honey
- Coconut oil
Substations
- Quick oats: If you’re not a fan of the texture of rolled oats, feel free to use quick oats instead!
- Greek yogurt: Swap plain Greek yogurt for vanilla Greek yogurt if you prefer a tangier taste.
- Add more protein: This overnight oat recipe has some protein from the Greek yogurt, but you can always add more with a little protein powder!
- Milk: If you’re not a fan of almond milk, feel free to swap it out with regular dairy milk, soy milk, oat milk, or any other type of milk you prefer!
- Sweetener: Instead of maple syrup, feel free to swap it out with brown sugar or any other type of sweetener you prefer. A sugar substitute like coconut sugar would also work.
- Nut butter: Don’t like almond butter? Feel free to swap it out for peanut butter for the fudge topping!
How to Store Overnight Oats
Store overnight oats in an airtight container in the fridge for up to 5 days. If you’re feeling fancy, you can store them in single servings in jars for an easy grab and go option.
Check it out!
Guide to Overnight Oats
This is our guide to overnight oats. In this post, we’ll teach you how to make overnight oats and how to flavor them, too! We have a base recipe that we swear by and have tested 8 simple flavor variations so that you don’t get bored.
Moose Tracks Overnight Oats
Ingredients
For the Overnight Vanilla Oats
- 1 cup rolled oats
- 1 tablespoon chia seeds
- 1/2 cup Greek yogurt, we used vanilla
- 3/4 cup unsweetened, plain almond milk, or more, if desired
- 1/2 tablespoon maple syrup
- 1/2 teaspoon vanilla extract
For the Fudge
- 1 tablespoon almond butter
- 1/2 teaspoon cocoa powder
- 1/2 teaspoon honey
- 1/2 teaspoon coconut oil, melted
For the Healthy Cookie Dough Bites
- 1/2 cup all-natural, creamy peanut butter
- 6 tablespoons ground oat flour
- 3.5 tablespoons maple syrup
- 1/2 teaspoon vanilla extract
- 1/4 cup mini chocolate chips
Instructions
For the Fudge
- Combine all of the ingredients in a small bowl and mix.
For the Healthy Cookie Dough Bites
- Place all of the ingredients into a medium bowl and mix to combine. The texture should be very similar to classic cookie dough. If it's too thick, add a little water by the 1/2 teaspoon. If it's too thin, add a more oat flour by the 1/2 teaspoon.
- Place a piece of parchment paper onto your countertop. Then, roll the dough out into a ball and place it on top of the parchment paper. Flour a rolling pin with oat flour and then roll the dough into a 1/4-inch thick slab. Optionally sprinkle the dough with sea salt.
- Place the rolled out cookie dough into your fridge to let set for 15-20 minutes.
- Remove from the fridge and use a sharp knife to cut cookie dough into 1/4-inch squares.
For the Overnight Oats
- Add all of the ingredients into a medium-sized glass container. Mix to combine and cover. Place in refrigerator for at least 2 hours or overnight.
- In the morning, check the consistency of your oats. If you like things a little less thick, add a few more tablespoons of milk.
- Serve with the fudge swirl and cookie dough pieces.
Tips & Notes
- If you don’t like your oats super thick, use 1 cup of milk instead of 3/4 cup. Note that you can always add more milk the morning off to thin things out!
- Not a fan of the texture of rolled oats? Blend up your oats in a food processor or blender to make them extra creamy!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Do you drizzle the fudge in the morning or when you put it in the fridge?
Either will work just fine!
This is a great recipe! I live off overnight oats when it’s warm out and this is such a fun and delicious variation.
I am lactose intolerant… any substitutes for the greek yogurt?
Any kind of non-dairy yogurt works!
I’m a little confused; you nutritional information for the cookie dough bites says just 1 is around 100 calories. So how, with 5 bites included in this oatmeal, is the oatmeal only 420? What am I missing?
Hi! The serving size for the cookie dough is 6…which is 103 calories! Not sure where you found 1 bite for 100 calories!
This recipe looks great! Also, where did you get that amazing jar?!
It’s from West Elm, but I believe they don’t sell them any more 🙁
Hello,
The nutritional information appears to be omitted from this recipe post. Can you please provide that information? Thank you!
I just made these overnight oats and I’m currently munching on them as I type this.
WOW!!
Great recipe, I heated mine up in the microwave for about 1:15. Keep up the delicious work!
<3 Glad you loved them!
do you have any suggestion for substituting yogurt?
Hey Kim! The yogurt makes this super creamy, but if you don’t want to use it…you can omit it. You may just have to play with the almond milk measurement!
For the fudge can I sub the almond butter for peanut butter? Also can I completely not use the coconut oil in the fudge?
You can absolutely use any nut butter you want. As for the coconut oil…you can probably get away without using it 😀
What brand of vanilla yogurt to you use? I wasn’t crazy about this recipe (though I sure did love the cookie bites!), but I think that’s because I used store-brand vanilla Greek yogurt. Same question re almond butter. 🙂
Thanks!
Hey Rachel! In this recipe I think I used either Chobani or Siggi’s! As for Greek yogurt- Kirland!