Quick Biscoff Overnight Oats (Printable Format)
Prepare a creamy, indulgent breakfast the night before with oats, Biscoff spread, and cookie toppings.
# What You 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 tbsp Biscoff spread
05 - 1-2 tsp maple syrup or honey (optional)
06 - 1/2 tsp vanilla extract
07 - Pinch of salt
→ Toppings
08 - 2 Biscoff cookies, crushed
09 - 1 tbsp Biscoff spread, melted
10 - Sliced banana or berries (optional)
# How-To Steps:
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 Suggestions:
01 -
- The contrast between cold soaked oats and pockets of warm cinnamon spice is unexpectedly satisfying
- Five minutes of night prep means zero morning decisions during chaotic weeks
02 -
- The oats will look soupy when you first mix them, and that is exactly how they should look before refrigerating
- Overnight oats continue softening in the fridge, so after 48 hours the texture becomes more like pudding
03 -
- Place a piece of parchment paper between jar and lid to prevent rust rings
- The oats taste better at room temperature, so remove from fridge 15 minutes before eating