Quick Biscoff Overnight Oats (Printable)
Creamy oats blended with Biscoff spread and crunchy cookie pieces for a fuss-free 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, 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 Advice:
01 -
- Its like having cookies for breakfast but without any of the guilt
- Five minutes of night prep means you dont have to think about breakfast until youre eating it
02 -
- The texture keeps getting better but hit it at 48 hours max or the oats start tasting old
- Melt the Biscoff spread for ten seconds before mixing it into the dry oats or you'll spend forever chasing lumps
03 -
- Splash a little extra milk into the jar in the morning if it looks too thick
- Sprinkle flaky sea salt on top before eating and thank me later