Quick Biscoff Overnight Oats

Last winter, during that stretch of gray January mornings when getting out of bed felt like a monumental task, I stumbled into my kitchen half-asleep and desperate for something that wasn't another sad bowl of plain cereal. The Biscoff jar caught my eye—that caramelized spread I'd bought on impulse and forgotten about—and I thought, why not just throw everything together tonight and wake up to something actually worth getting out of bed for? My roommate caught me eating it straight from the jar with a spoon the next morning, and instead of judging me, she immediately demanded I make her a jar too.

My sister came to visit last month, bleary-eyed from a red-eye flight, and I handed her one of these jars I'd prepped the night before. She took one bite, sat straight up on my couch, and asked if I'd secretly become a morning person because nobody who hates mornings makes breakfast this good without actually cooking anything. Now she texts me every time she makes a batch, usually with some variation of 'this is borderline dangerous' followed by a photo of her empty jar.

Ingredients

• 1 cup rolled oats: Use old-fashioned rolled oats for the best texture—they soften beautifully but still maintain some chew, unlike instant oats which can turn into mush
• 1 cup milk: Dairy milk adds creaminess but oat milk or almond milk work perfectly and actually complement the Biscoff flavor
• 1/2 cup Greek yogurt: This is what transforms it from 'oats soaked in milk' into 'actual pudding'—plain is best here so the Biscoff shines through
• 2 tablespoons Biscoff spread: The soul of the recipe—warm it slightly for 10 seconds in the microwave first and it blends into the oats like magic
• 1 tablespoon maple syrup or honey: Adjust based on your sweet tooth—Biscoff is already quite sweet, so taste as you go
• 1/2 teaspoon vanilla extract: Pure vanilla extract makes everything taste more expensive and bakery-like
• Pinch of salt: Dont skip this—it balances all that sweetness and makes the caramel flavors pop
• 2 Biscoff cookies, crushed: The crunch on top is non-negotiable—texture contrast is what keeps this interesting
• Fresh berries or sliced banana: Tart berries cut through the sweetness beautifully, while banana adds natural creaminess

Instructions

Mix your base:

Combine oats, milk, yogurt, Biscoff spread, maple syrup, vanilla, and salt in a bowl or jar. Stir until no streaks of Biscoff remain and everything is evenly distributed.

Let it work its magic:

Cover and refrigerate for at least 4 hours, but overnight is ideal—the oats need time to soften and absorb all those spiced caramel flavors.

Give it a morning stir:

The mixture will thicken up considerably in the fridge. Add a splash of milk if you prefer a looser consistency, though some people love it thick like pudding.

Go wild with toppings:

Crush those cookies right over the jar and add whatever fresh fruit speaks to you. A quick drizzle of melted Biscoff on top is excessive in the best possible way.

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I started making these on Sunday evenings during a particularly demanding semester when 7 AM classes were killing my vibe. There was something profoundly comforting about knowing that no matter how chaotic the next day became, at least breakfast was already handled and waiting for me. My roommate eventually stopped buying her own breakfast supplies and we'd both just reach for our respective jars in the fridge, exchanging sleepy thumbs-ups before heading out the door.

Make It Your Own

Once you master the basic ratio, the variations are endless. Add a tablespoon of chia seeds along with the oats for extra nutrition and a slightly thicker texture. Swirl in some peanut butter with the Biscoff for a cookies-and-cream situation. During summer, I've been known to add fresh diced peaches or a handful of chocolate chips because adulthood means eating whatever you want for breakfast.

Storage Hacks

These keep beautifully in the refrigerator for up to 4 days, making them perfect for meal prep. I use wide-mouth Mason jars because they're easy to clean and I can eat directly out of them, minimizing dishes. If you're taking them to work, pack the toppings separately and add them right before eating so nothing gets soggy.

Pairing Suggestions

A strong cup of coffee is non-negotiable here—the bitterness cuts through all that sweet creaminess perfectly. If you're a tea person, an English breakfast tea with a splash of milk works beautifully. On lazy weekends, I've been known to serve these alongside a simple green salad with citrus vinaigrette because balance is important, even at breakfast.

• Try crushing the cookies into different sizes—some fine crumbs, some larger chunks—for varied texture
• If your oats seem too thick in the morning, stir in cold milk rather than warm—it keeps the oats from cooking further and getting gummy
• The melted Biscoff drizzle hardens slightly when it hits cold oats, creating this incredible caramel candy shell situation

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The best recipes are the ones that make life a little sweeter without demanding much in return, and these overnight oats hit that mark perfectly.

Recipe Questions & Answers

→ How long do overnight oats last?

Store in the refrigerator for up to 4-5 days in an airtight container. The oats will continue to soften over time.

→ Can I make this vegan?

Yes, use plant-based milk and dairy-free yogurt instead of Greek yogurt. Maple syrup works perfectly as a vegan sweetener.

→ What type of oats work best?

Rolled oats (old-fashioned) provide the best texture. Steel-cut oats will remain too chewy, while instant oats may become mushy.

→ Can I warm this up?

While typically served chilled, you can gently warm in the microwave for 30-60 seconds if you prefer hot oats.

→ What can I substitute for Biscoff spread?

Try cookie butter, speculoos spread, or even peanut butter with a bit of cinnamon and brown sugar mixed in.