Quick Biscoff Overnight Oats (Print Version)

Creamy oats blended with decadent Biscoff spread and crunchy cookie pieces for a fuss-free breakfast prepared the night before.

# What You Need:

→ Oats Mixture

01 - 1 cup rolled oats (90 grams)
02 - 1 cup milk (dairy or plant-based, 240 ml)
03 - 1/2 cup plain Greek yogurt (120 grams)
04 - 2 tablespoons Biscoff cookie spread
05 - 1-2 teaspoons maple syrup or honey (optional, adjust to taste)
06 - 1/2 teaspoon pure vanilla extract
07 - Pinch of sea salt

→ Toppings

08 - 2 Biscoff cookies, crushed into pieces
09 - 1 tablespoon Biscoff spread, melted for drizzling
10 - Fresh sliced banana or mixed berries (optional)

# How-To Steps:

01 - In a medium mixing bowl, add rolled oats, milk, Greek yogurt, Biscoff spread, maple syrup or honey (if desired), vanilla extract, and salt. Mix thoroughly until the spread is fully incorporated and the mixture is smooth and uniform.
02 - Evenly distribute the oat mixture between two clean glass jars or airtight food storage containers, leaving about half an inch of space at the top for toppings.
03 - Seal containers tightly with lids and place in the refrigerator. Let chill for a minimum of 6 hours, ideally overnight, allowing the oats to soften and absorb the liquid and flavors completely.
04 - The next morning, give the oats a thorough stir to reincorporate any separated liquid. Top generously with crushed Biscoff cookies, drizzle with melted Biscoff spread, and add fresh banana slices or berries if using. Enjoy cold directly from the jar.

# Expert Tips:

01 -
  • Its like having dessert for breakfast without the guilt or morning effort
  • The texture gets creamier overnight, and the crushed cookies stay perfectly crunchy
02 -
  • The oats will seem too liquid when you first mix them, but they absorb all that moisture overnight and transform into something magical
  • If the melted Biscoff drizzle hardens in the fridge, just pop your jar in the microwave for 20 seconds to bring back that gooey texture
03 -
  • Use wide-mouth mason jars for easier stirring and eating straight from the container
  • Double the recipe on Sunday to have breakfast sorted for the entire work week

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