This recipe for Creamy Biscoff Overnight Oats is the dream breakfast for anyone who loves the warm, caramelized spice of Biscoff cookies. This simple, no-cook breakfast is the ultimate meal-prep solution, combining hearty rolled oats with the rich flavor of cookie butter. It’s a healthy, satisfying, and incredibly delicious way to have a treat waiting for you on a busy morning.
This recipe takes just five minutes to mix together the night before, and the refrigerator does all the work. You’ll wake up to a thick, creamy, and perfectly spiced breakfast that’s ready to grab and go. It’s a wholesome and fun recipe that tastes just like your favorite cookie.
Why You’ll Love This Recipe
- Tastes Like a Biscoff Cookie: A healthy breakfast that legitimately tastes like a decadent treat.
- 5-Minute Meal Prep: The perfect make-ahead breakfast for busy mornings.
- Healthy & Filling: Packed with fiber from oats and chia seeds to keep you full and energized.
- Simple Pantry Ingredients: Made with just a handful of common kitchen staples.
Ingredients
- 1/2 cup Rolled Oats (Old-Fashioned)
- 2/3 cup Milk (dairy or non-dairy like almond or oat milk)
- 1/4 cup Plain or Vanilla Greek Yogurt
- 2 tablespoons Biscoff Cookie Butter (or other speculoos spread)
- 1 tablespoon Chia Seeds
- 1/2 teaspoon Vanilla Extract
- Pinch of Salt
- Optional Topping: 1-2 crushed Biscoff cookies
Step-by-Step Instructions
- Combine Ingredients: In a mason jar, small bowl, or any container with a lid, add the rolled oats, milk, Greek yogurt, Biscoff spread, chia seeds, vanilla extract, and salt.
- Mix Thoroughly: Stir everything together until well combined, making sure the Biscoff spread is fully incorporated and the chia seeds are evenly distributed.
- Chill Overnight: Cover the container and place it in the refrigerator for at least 6 hours, or preferably overnight.
- Serve: The next morning, give the oats a good stir. If they are thicker than you’d like, add another splash of milk to reach your desired consistency. Top with crushed Biscoff cookies and enjoy cold.
Tips & Variations
- Pro Tip: Gently warm the Biscoff spread in the microwave for 10-15 seconds to make it looser and easier to stir into the oat mixture.
- Boost the Protein: Add a scoop of your favorite vanilla or unflavored protein powder with the dry ingredients. You may need to add an extra splash of milk.
- Different Mix-ins: Add a sprinkle of cinnamon or a few slices of fresh banana for extra flavor.
- Make it Vegan: Use a plant-based yogurt and non-dairy milk. Biscoff spread is naturally vegan, but always check the label.
Frequently Asked Questions (FAQ)
- Can I warm this up?
- While the cookie butter flavor is great cold, you can certainly warm these oats in the microwave for 60-90 seconds for a cozier breakfast.
- How long do these last in the refrigerator?
- You can meal prep these for up to 4 days. Store them in individual airtight containers in the fridge for an easy grab-and-go breakfast all week.
- Can I use steel-cut or quick oats?
- Rolled oats provide the best chewy texture. Quick oats will result in a much softer, porridge-like consistency, while steel-cut oats will not soften enough without being cooked.
Serving Suggestions
- These Biscoff overnight oats are delicious served chilled. For the full experience, top them with a sprinkle of crushed Biscoff cookies and an extra small dollop of cookie butter just before eating.
Biscoff Overnight Oats
These creamy Biscoff Overnight Oats are packed with cozy cinnamon flavor, cookie butter, and crunchy Biscoff crumbles. Sweet, filling, and perfect for breakfast or a snack on the go!
Equipment
- Mason jar or lidded container
- Fork or whisk
- Measuring cups & spoons
Ingredients
- 3/4 cup dairy-free milk, preferably unsweetened
- 1-2 tbsp Biscoff spread or cookie butter
- 1/2 cup rolled or old fashioned oats
- 1 tbsp chia seeds
- 1/2 tsp ground cinnamon
- 1/2 tsp vanilla extract
- 1 pinch sea salt
- 1 tbsp maple syrup (optional)
- 1 crumbled Biscoff cookie (for serving)
Instructions
- Add the milk and Biscoff spread to a jar. Whisk or mash with a fork until mostly combined (small lumps are fine).
- Add oats, chia seeds, cinnamon, vanilla, salt, and maple syrup (if using). Stir well.
- Cover with a lid and refrigerate for at least 6 hours or up to 5 days.
- Before serving, crumble a Biscoff cookie on top and add extra cookie butter if desired.
Notes
Optional topping: add chopped Granny Smith apple before serving for a sweet-tart balance. Store in the fridge for up to 5 days. Add maple syrup only if you prefer extra sweetness—the cookie butter is usually enough!
