Quick Biscoff Overnight Oats (Printable Version)
Creamy oats with Biscoff spread and crushed cookies, ready to grab from the fridge.
# Ingredient List:
→ 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, to taste)
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)
# How to Make:
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 Tips:
01 -
- Breakfast practically makes itself while you sleep
- That perfect marriage of creamy and crunchy textures
02 -
- Overnight oats keep getting better as the flavors meld, but eat within 2 days
- The melted drizzle firms up in the fridge, so add it right before eating
03 -
- Warm the Biscoff spread for 15 seconds before measuring, it scoops easier
- Mash the spread into the yogurt first to avoid clumps in the final mixture