Quick Biscoff Overnight Oats (Printable Version)
Creamy oats with Biscoff spread and cookie pieces, prepared the night before for quick breakfasts.
# What You Need:
→ Oats Mixture
01 - 1 cup rolled oats
02 - 1 cup milk (dairy or non-dairy)
03 - 1/2 cup plain Greek yogurt
04 - 2 tbsp Biscoff spread
05 - 1-2 tsp maple syrup or honey (optional)
06 - 1/2 tsp vanilla extract
07 - Pinch of salt
→ Toppings
08 - 2 Biscoff cookies, crushed
09 - 1 tbsp Biscoff spread, melted
10 - Sliced banana or berries (optional)
# How-To Steps:
01 - In a medium bowl, combine rolled oats, milk, yogurt, Biscoff spread, maple syrup or honey if using, vanilla extract, and salt. Stir until smooth and well mixed.
02 - Divide the oat mixture evenly between two jars or airtight containers.
03 - Cover and refrigerate overnight for minimum 6 hours to allow oats to absorb liquid and flavors.
04 - In the morning, stir oats well. Top with crushed Biscoff cookies, drizzle of melted Biscoff spread, and fresh banana or berries if desired. Serve chilled.
# Helpful Tips:
01 -
- The texture transformation overnight creates this incredibly creamy, almost pudding-like consistency that feels way more indulgent than it actually is
- Waking up to breakfast thats basically dessert but still packed with protein and fiber feels like winning the morning game before youve even brushed your teeth
02 -
- The first time I made these I forgot to stir them in the morning and ended up with this intense concentrated Biscoff layer at the bottom—still delicious but definitely give it a good mix before eating
- Melting your Biscoff for drizzling takes literally 10 seconds in the microwave, but watch it closely because that sugar content makes it go from perfect to scorched fast
03 -
- Warm your jar in the microwave for 30-45 seconds if you prefer hot oats—the Biscoff melts into this incredible sauce texture
- Use a small whisk instead of a spoon when mixing the base to ensure the Biscoff fully incorporates instead of staying in clumps