Go Back
Biscoff overnight oats in a mug on a brown napkin.

Biscoff Overnight Oats

Harriet
These Biscoff overnight oats are delicious. Make this in less than five minutes the night before for a quick and easy next-day breakfast.
5 from 2 votes
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 0 minutes
Overnight refrigeration 6 hours
Total Time 6 hours 5 minutes
Course Breakfast
Cuisine Western
Servings 1 serving (1 cup)
Calories 574 kcal

Ingredients
  

  • 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

Toppings

  • 1 - 2 crushed biscoff cookies
  • Greek yogurt

Instructions
 

  • 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.

Notes

The toppings are optional and have not been included in the nutritional information below.
Keyword lotus biscoff overnight oats