Biscoff Overnight Oats (Printable)
Creamy oats blended with Biscoff spread and crunchy cookie pieces for a fuss-free breakfast you can prepare the night before.
# 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 for drizzling
10 - Sliced banana or berries (optional)
# 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 (minimum 6 hours) to allow the oats to absorb the liquid and flavors.
04 - In the morning, stir the oats well. Top with crushed Biscoff cookies, a drizzle of melted Biscoff spread, and fresh banana or berries if desired. Serve chilled.
# Expert Advice:
01 -
- Its like having dessert for breakfast without any guilt attached
- The textures are incredible creamy oats meets crunchy cookie bits
- Takes literally 10 minutes before bed and breakfast handles itself
02 -
- These oats keep perfectly for 2 days in the fridge but the cookies lose their crunch on day two. Add fresh crushed cookies right before eating the second batch.
- The mixture will look thin when you first make it which is totally normal. The oats absorb all that liquid overnight and transform into something creamy and pudding-like.
03 -
- Warm the Biscoff spread for 15 seconds before mixing to ensure it blends smoothly without leaving clumps
- Layer half the crushed cookies between the oats and toppings so you get cookie in every bite not just on top