Quick Biscoff Overnight Oats (Printable)
Creamy oats with Biscoff spread and crunchy cookie pieces for an easy 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
10 - Sliced banana or berries (optional)
# Directions:
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 Tips:
01 -
- Tastes like dessert for breakfast but actually fuels you properly for the day ahead
- Takes literally ten minutes at night when you have energy instead of during morning chaos
02 -
- The oats continue softening the longer they sit, so day two is even creamier than day one
- Melting the Biscoff before mixing it in prevents those disappointing unmixed pockets of straight cookie butter
03 -
- Let the jar sit on the counter for 5 minutes before eating if you can, as room temperature brings out more flavor
- Crush the cookies right before eating so they stay crunchy instead of getting soggy overnight