Quick Biscoff Overnight Oats (Printable)
Creamy oats blended with Biscoff spread and crushed cookies for an effortless morning meal.
# 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, 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 Steps:
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 Pointers:
01 -
- Feels like eating cookie dough for breakfast without any guilt
- Takes literally five minutes the night before while you're already in the kitchen cleaning up dinner
02 -
- The first time I made these I forgot to stir the Biscoff spread enough and ended up with a solid chunk at the bottom—warm it slightly first
- These honestly taste better on day two when the flavors have really melded together
03 -
- Use wide-mouth jars—they're so much easier to clean and actually get every last spoonful out
- Crush your cookies by hand rather than using a food processor so you get satisfyingly uneven chunks