Quick Biscoff Overnight Oats (Printable)

Creamy oats blended with Biscoff spread and crunchy cookie pieces for a delicious breakfast you prepare the night before.

# 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 tablespoons Biscoff spread
05 - 1-2 teaspoons maple syrup or honey (optional)
06 - 1/2 teaspoon vanilla extract
07 - Pinch of salt

→ Toppings

08 - 2 Biscoff cookies, crushed
09 - 1 tablespoon Biscoff spread, melted
10 - Sliced banana or berries (optional)

# How-To Steps:

01 - In a medium bowl, add rolled oats, milk, yogurt, Biscoff spread, maple syrup or honey (if using), vanilla extract, and salt. Whisk vigorously until completely smooth and no lumps remain.
02 - Divide the oat mixture evenly between two glass jars or airtight containers, leaving about half an inch of space at the top for toppings.
03 - Seal containers tightly and refrigerate for at least 6 hours, preferably overnight, to allow oats to fully absorb liquid and soften to a creamy consistency.
04 - In the morning, give oats a thorough stir. Top generously with crushed Biscoff cookies, drizzle with melted Biscoff spread, and add fresh banana or berries if desired. Serve chilled.

# Expert Tips:

01 -
  • The Biscoff spread melts into warm spots throughout the oats, creating little pockets of caramel bliss that make every spoon exciting
  • Prep everything in 5 minutes the night before and wake up to breakfast waiting for you, no cooking required
  • The texture contrast between creamy oats and crunchy cookie topping turns a simple bowl into something genuinely special
02 -
  • The oats continue softening the longer they sit, so if you prefer more texture, make them the night before rather than 2 nights ahead
  • Biscoff spread thickens when cold, so your oats might look firmer than expected, but they loosen up nicely after stirring
  • If your jars seem too thick in the morning, a splash of cold milk brings everything back to the perfect consistency instantly
03 -
  • Use a wide-mouth Mason jar so you can actually get a spoon in there and stir everything properly
  • Warming the Biscoff slightly before measuring makes it much easier to get all of it out of the spoon

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