Quick Biscoff Overnight Oats (Print version)
Creamy overnight oats blended with Biscoff spread and crunchy cookie pieces for an effortless make-ahead breakfast.
# What you'll 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)
# Method:
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 for a minimum of 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 -
- Like eating dessert for breakfast without the guilt or sugar crash
- Zero morning effort means more time for coffee and less rushing
- The texture contrast between creamy oats and crunchy cookie bits is addictive
02 -
- Warm the Biscoff spread for 15 seconds before mixing, otherwise it will resist blending and leave stubborn lumps
- These oats continue to thicken, so if you prefer them thinner, add another splash of milk in the morning
- The crushed cookies get soggy if added the night before, so always save them for serving time
03 -
- Use a wide-mouth jar for easier stirring and access to every last spoonful
- Crush your cookies by hand for varied texture rather than uniform crumbs