Quick Biscoff Overnight Oats (Printable Version)
Creamy oats infused with Biscoff spread, ready overnight for a quick breakfast.
# Ingredient List:
→ 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 Tips:
01 -
- Its like having dessert for breakfast but with enough protein and fiber to keep you full until lunch
- The prep time is literally five minutes, which means you can make it while your coffee brews
02 -
- Warm your Biscoff spread slightly before mixing—it melts into the oats so much more evenly and you wont find hidden pockets of spread later
- The texture changes dramatically after the first night—if you can, give it a stir and let it sit for another day, it somehow gets even creamier
03 -
- Use a whisk instead of a spoon when mixing the base—it breaks up clumps of Biscoff and incorporates air for a fluffier final texture
- Taste the mixture before refrigerating and adjust sweetness then—once it chills, flavors mellow slightly and you can't easily add more sweetener