Quick Biscoff Overnight Oats (Printer-friendly)
Creamy oats blended with Biscoff spread, ready overnight for a quick breakfast.
# 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 It:
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 well mixed.
02 - Cover and refrigerate overnight, or for at least 4 hours, until the oats are soft and creamy.
03 - In the morning, stir the oats well. If the mixture is too thick, add an extra splash of milk.
04 - Top with crushed Biscoff cookies, fresh berries, banana slices, and a drizzle of melted Biscoff spread, if desired. Serve chilled.
# Expert Tips:
01 -
- The Biscoff melts right into the oats overnight, creating pockets of caramel spiced sweetness in every spoonful
- Five minutes of evening prep means you wake up to something that tastes like dessert but still counts as breakfast
02 -
- The Biscoff spread can be stubborn to mix in when its cold, so let it sit at room temperature for a few minutes before adding it to the oats
- These oats keep perfectly in the fridge for up to three days, making them ideal for meal prep
03 -
- Warm your spoon slightly before adding the Biscoff spread to help it incorporate more easily into the cold mixture
- Double the recipe and keep jars in the fridge for an instant breakfast all week long