Quick Biscoff Overnight Oats (Printable)
Creamy overnight oats with Biscoff cookie butter and crunchy cookie pieces. Ready in 10 minutes, perfect for busy mornings.
# What You'll Need:
→ Oats Mixture
01 - 1 cup (90 g) rolled oats
02 - 1 cup (240 ml) milk (dairy or non-dairy)
03 - 1/2 cup (120 g) 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)
# Method:
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 Hints:
01 -
- Takes literally five minutes to prep the night before, which means you actually get to sleep in
- The combination of creamy oats and crunchy cookie pieces hits every texture craving in one bite
02 -
- The first time I made these, I forgot to melt the Biscoff before mixing it in and ended up with stubborn little lumps throughout my oats
- Mason jars work best because you can give everything a good shake without making a mess, but any airtight container will do the job
03 -
- If your oats seem too thick in the morning, stir in a splash of milk before adding your toppings
- Crush the cookies directly over the jar so those fine dust particles do not go to waste