Biscoff cookies are delicious, and so are biscoff overnight oats, a simple and easy breakfast made with old-fashioned oats, milk, Greek yogurt, and biscoff cookies.
Biscoff overnight oats are quick and easy to make. Made with lotus biscoff spread these oats are delicious to eat.
Cost To Make
Estimated cost = $2.15 per serve (does not include toppings)
Why You'll Love This Recipe:
You will love this recipe for biscoff cookie butter overnight oats because:
- Biscoff overnight oats are a cheap and easy breakfast that takes less than five minutes to make.
- It has a lovely light spice flavor that you can enjoy all year round.
- You can eat these cold and straight from the fridge in the summertime or warm the oats up in the microwave oven for winter.
- This recipe makes one serving, but you can increase the quantities to make more.
- You can make it dairy-free by using plant-based milk and yogurt.
- Unlike our other overnight oat recipes, this recipe is not gluten-free.
What is Biscoff?
Lotus Biscoff cookies are Belgian cookies that are crisp and crunchy cookies flavored with spices like cinnamon, ginger, allspice, cloves, and nutmeg, similar to the Dutch speculoos cookies.
Biscoff cookie butter is a spread made with Biscoff cookies and has a similar consistency to peanut butter.
Ingredients In This Recipe
The printable recipe further down the page has the complete list of ingredients, including quantities and step-by-step instructions.
Biscoff cookie butter - this spicy spread is so addictive and adds so much flavor to the oats.
Oats – You can use old-fashioned rolled or quick oats to make this recipe but avoid using steel-cut oats.
- Overnight oats made with rolled oats are thick with an almost smooth, creamy texture.
- Overnight oats made with quick oats, when soaked overnight, are creamier and smoother than rolled oats.
- Overnight oats made with steal cut oats remain grainy and soften to a chewy and gummy texture. Also, steel-cut oats don't soak up as much liquid as rolled and quick-cooking oats.
Milk – You can use dairy milk, almond milk, soya milk, oat milk, or other types of milk.
Yogurt - use plain dairy or dairy-free yogurt. We used our homemade yogurt in this recipe.
Seeds – Chia or basil seeds can be used. These thicken the oats by soaking up moisture and are high in fiber.
We used basil seeds in this recipe because it is budget-friendly.
Both chia and basil seeds are good sources of minerals and are rich in plant-based omega-3 fatty acids.
Maple Syrup – if you like your oatmeal sweet, it can be sweetened with maple syrup or honey.
You don't need any special equipment to make these oats, but if you are planning to make these for a grab-and-go breakfast, store the oats in mason jars or old jam jars with lids for easy transportation.
Step By Step Instructions
How to make biscoff overnight oats.
Step 1 - Place the Biscoff, milk, yogurt, maple syrup, and vanilla into a mixing bowl. Stir until well combined.
Step 2 - Add the oats, seeds, and cinnamon powder, and mix well. Taste for flavor and adjust if necessary by adding more vanilla, maple syrup, or cinnamon powder. Cover and store in the fridge overnight.
In the morning, serve the oats with a dollop of yogurt and Biscoff cookie crumbs.
This recipe makes a single serving of 1 cup (290 grams, 10.30 ounces) of overnight oats.
Calories Per Serve
There are about 574 calories in a serving.
Serve biscoff overnight oats with or without a topping.
If you would like to add a topping or two, here are some ideas for you to try:
- Greek yogurt
- Crumble Biscoff cookies - or any nut butter you like.
- Nuts - like toasted almonds, peanuts, or cashews add crunch and extra flavor.
Serve cold or hot
Traditionally overnight oats are usually served cold as a summer breakfast idea.
Depending on what you put into the overnight oats, you may be able to make overnight oats to eat warm or hot oats for a quick and easy winter breakfast.
If you have mixed fruit into the overnight oats mixture like berries, it might be best to eat the oats cold or at least warm rather than piping hot.
The reason for this is if heated for too long soft fruits like berries go watery and break down to a mush, adding extra liquid into the oats, which may not be what you want.
However, things like nuts or dried fruit that are not high in moisture can be warmed or made hot without becoming watery.
If you are planning on eating your overnight oats hot, it would be best to keep fruits out of the mixture and add them as a topping after heating.
Heating overnight oats
Transfer the overnight oats to a small saucepan and heat over medium heat until warm or hot. They can also be made warm or hot by heating them in the microwave oven.
Milk – use milk suitable for your diet, such as unsweetened milk for a sugar-free diet or plant milk for vegans, and if you don't like milk, use water instead.
Sweeteners – like honey, sugar, or artificial sweeteners can be used instead of maple syrup.
Yogurt – can use vanilla-flavored yogurt instead of plain yogurt.
Use flavored milk - like vanilla almond milk instead of plain milk.
Make it sugar-free - by using sugar-free sweeteners instead of sugar, and use sugar-free milk.
Refrigeration – Keep stored in the fridge until needed.
Most supermarkets carry Biscoff cookie butter which can be found in the aisle with jams and peanut butter.
No, they are not gluten-free because it is made with wheat and rye flour.
More Easy Recipes
You might also like to read our Easy Overnight Oats recipe page for helpful tips and ideas or see all our overnight oats with yogurt recipes or try these easy healthy banana breakfast recipes or these recipes:
These overnight oats last up to 5 days in the fridge, making them great for meal prepping.
I do hope that you will make these delicious Biscoff overnight oats. If you do, please come back and leave a comment below because I would love to know how you went.
Biscoff Overnight Oats
- 30 grams (2 tablespoons) Biscoff spread, room temperature
- ½ cup (120 grams) milk, dairy or plant-based
- ¼ cup (60 grams) of Greek yogurt, or plant-based yogurt
- 1 tablespoon maple syrup or to taste
- 1 teaspoon vanilla
- ½ cup (55 grams) oats, old-fashioned rolled or quick
- 1 tablespoon (5 grams) of chia seeds or basil seeds
- ⅛ teaspoon cinnamon powder
- 1 - 2 crushed biscoff cookies
- Greek yogurt
- Place the Biscoff, milk, yogurt, maple syrup, and vanilla into a mixing bowl. Stir until well combined.
- Add the oats, seeds, and cinnamon powder, and mix well. Taste for flavor and adjust if necessary by adding more vanilla, maple syrup, or cinnamon powder. Cover and store in the fridge overnight.
- In the morning, serve the oats with a dollop of yogurt and biscoff cookie crumbs.