Quick Biscoff Overnight Oats (Printable Version)
Creamy oats with Biscoff spread, ready overnight for a quick, indulgent breakfast.
# What You Need:
→ Oats Base
01 - 1 cup rolled oats
02 - 1 cup milk (dairy or plant-based)
03 - 1/2 cup Greek yogurt (or dairy-free alternative)
04 - 2 tablespoons Biscoff spread
05 - 1 tablespoon maple syrup or honey
06 - 1/2 teaspoon vanilla extract
07 - Pinch of salt
→ Toppings
08 - 2 Biscoff cookies, crushed
09 - Fresh berries (optional)
10 - Sliced banana (optional)
11 - 1 tablespoon Biscoff spread, melted (optional drizzle)
# How To Make:
01 - In a medium bowl or jar, combine rolled oats, milk, Greek yogurt, 2 tablespoons of Biscoff spread, maple syrup, vanilla extract, and a pinch of salt. Stir thoroughly until well mixed.
02 - Cover and refrigerate overnight, or for at least 4 hours, until the oats are soft and creamy.
03 - In the morning, stir the oats well. If the mixture is too thick, add an extra splash of milk.
04 - Top with crushed Biscoff cookies, fresh berries, banana slices, and a drizzle of melted Biscoff spread, if desired. Serve chilled.
# Expert Advice:
01 -
- Five minutes of prep time means you can make this while half awake and still feel accomplished
- The Biscoff flavor intensifies overnight, creating a breakfast that tastes like dessert but actually fuels your morning
02 -
- The first time I made these, I forgot to warm the Biscoff spread first and ended up with little unmelted cookie chunks throughout
- Adding chia seeds along with the oats creates an even more pudding-like texture that I've grown to love
03 -
- Use a whisk instead of a spoon when mixing the base to break up any stubborn Biscoff lumps
- Sprinkle just a tiny pinch of sea salt on top before serving to make those caramel notes really sing