Quick Biscoff Overnight Oats (Print)
Creamy oats blended with Biscoff spread for a make-ahead morning meal ready in minutes.
# What You 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 completely smooth and well incorporated.
02 - Cover the container and refrigerate overnight, or for at least 4 hours, until the oats have softened and achieved a creamy texture.
03 - In the morning, stir the oats thoroughly. If the mixture appears too thick, add an extra splash of milk to reach desired consistency.
04 - Top with crushed Biscoff cookies, fresh berries, banana slices, and drizzle with melted Biscoff spread if desired. Serve chilled.
# Expert Advice:
01 -
- Five minutes of prep work means breakfast is waiting for you when you wake up
- The cookie butter flavor transforms ordinary oats into something that feels like a treat
02 -
- Melt your Biscoff spread for 10 seconds before mixing it in, otherwise it will stay in stubborn little clumps
- These oats keep perfectly in the fridge for up to four days, so double the batch and save yourself time
03 -
- Use wide-mouth jars so you can actually reach the bottom with your spoon
- Steel-cut oats will not work here, stick to rolled oats for the right texture