Quick Biscoff Overnight Oats (Print Version)
Creamy oats swirled with Biscoff spread, topped with crushed cookies. A grab-and-go morning treat.
# 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)
# Directions:
01 - Combine rolled oats, milk, Greek yogurt, 2 tablespoons of Biscoff spread, maple syrup, vanilla extract, and a pinch of salt in a medium bowl or jar. Stir thoroughly until well combined and smooth.
02 - Cover the mixture and refrigerate overnight or for at least 4 hours, allowing the oats to soften and absorb the liquid until creamy.
03 - In the morning, stir the oats well. 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 a drizzle of melted Biscoff spread if desired. Serve chilled.
# Expert Tips:
01 -
- You get to eat dessert for breakfast without any guilt whatsoever
- Morning you will thank evening you for doing all the work ahead of time
02 -
- The oats continue softening the longer they sit, so 24 hours is really the maximum before texture changes
- Biscoff spread hardens in cold temps, so stir well and let it sit 5 minutes before eating
03 -
- Melt your Biscoff spread for 10 seconds before stirring it in
- Save the cookie crumble for right before serving so they stay crunchy