Quick Biscoff Overnight Oats (Printable)
Creamy oats swirled with Biscoff spread, refrigerated overnight for a quick no-cook breakfast topped with crushed cookies and fresh fruit.
# What You'll Need:
→ 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 and smooth.
02 - Cover the bowl or jar and refrigerate overnight, or for at least 4 hours, until the oats are soft and creamy texture is achieved.
03 - In the morning, stir the oats well. If the mixture is too thick, add an extra splash of milk to reach desired consistency.
04 - Top with crushed Biscoff cookies, fresh berries, banana slices, and a drizzle of melted Biscoff spread, if desired. Serve chilled.
# Expert Tips:
01 -
- It takes literally five minutes the night before and rewards you with something decadent
- The cookie butter creates these pockets of caramelized flavor throughout the oats
02 -
- Warming the Biscoff slightly before mixing makes it blend so much more easily into the cold ingredients
- The texture continues to evolve—day two oats are even creamier than day one
03 -
- Make a double batch and keep dry oats measured in bags for instant prep
- The cookie spread settles at the bottom, so always stir thoroughly before serving