Creamy, sweet, and utterly divine, Biscoff Overnight Oats (Cookie Butter Oats) is the breakfast you need to kick start your mornings. 6 ingredients and 10 minutes are all you need to prepare this yummy oats recipe (can be easily made vegan).
About Biscoff Overnight Oats
Biscoff Overnight Oats (Cookie Butter Oats) is a 10-minute make-ahead breakfast you need to try for your super hectic weekday mornings.
It is gluten-free and can be easily made vegan.
To make Biscoff Oats, rolled oats are soaked overnight in milk and Lotus Biscoff cookie spread (cookie butter) with a hint of honey, cinnamon, and vanilla extract.
This comforting oatmeal porridge is later topped with sliced banana, Biscoff cookies, and a little more cookie butter to make it super indulgent.
It is a great recipe for meal prep. Double or triple the recipe and store it in individual mason jars for the coming working days.
This quick, easy, and ideal grab-and-go breakfast will definitely keep you full for a long time.
This Biscoff oats recipe is also customizable. Add your choice of milk, or sweetener, or perk it up with different toppings each time you serve it.
Instead of soaking the ingredients, you can also make a baked version of cookie butter overnight oats. I am sharing the recipe in the post below.
Here are some more delicious breakfast recipes that you may like
- Oreo Pancakes
- Greek Omelette
- Milo Milkshake
- Pumpkin Chia Seed Pudding
- Strawberry Overnight Oats
- Pumpkin Spice Granola
- Brown Sugar Overnight Oats
Oats – Rolled oats (old fashioned oats) are the perfect choice to make Biscoff overnight oats recipe. They soak up the liquid well and hold their shape too.
Instant oats (quick oats) get soaked up really fast and become mushy, whereas steel-cut oats need more time and can be chewy and denser when used in overnight recipes.
Milk – I use whole milk as it makes the oats super creamy but you can definitely use skim, low-fat, or plant-based milk like oat milk, soy milk, coconut milk, or almond milk.
Biscoff Cookie Spread (Cookie Butter) – Get your hands on the smooth variety of lotus biscoff cookie butter.
It is available in all large grocery stores or online.
Others – Add in a little cinnamon, honey, and vanilla extract for an added flavor. Honey can also be replaced with brown sugar, maple syrup, or agave nectar.
You can also add a teaspoon of chia seeds while soaking the Biscoff oats.
How To Make Biscoff Oats
- 1 cup rolled oats
- 1 and ½ cup milk (whole, skim, low-fat, or plant-based)
- 2 tablespoon Biscoff butter
- ½ teaspoon ground cinnamon
- ½ teaspoon vanilla extract
- 1 tablespoon honey
in a bowl.
Tip – Microwave the Biscoff butter for a few seconds if it has become hard from refrigeration.
Cover the bowl with a lid and refrigerate for 6-10 hours or overnight.
Add some more milk if the oats are too thick for your liking and mix well.
Check the sweetness and add more honey if needed.
Transfer the Biscoff oats into 2 serving bowls.
Top with sliced bananas, Biscoff spread, and Biscoff cookies. Serve chilled.
Frequently Asked Questions
Add all the ingredients to make Biscoff oats to a blender and blend until smooth. Transfer the mixture to a baking dish and bake in a preheated oven at 350°F (175°C) for 20 minutes until puffed up and cooked through. Serve hot!
Biscoff cookie spread is vegan friendly, and therefore a great option if you follow a plant-based diet. It is made using biscuits with added oil and stabilizers and does not include any animal-based products. But to be on the safer side, do check the label before consuming, as the ingredients might change over time.
You must soak the rolled oats for a minimum of 3 to 4 hours for them to soak the liquid well. I prefer to refrigerate them overnight (8-10 hours).
Yes, definitely. Overnight oats are usually kept in the refrigerator and enjoyed chilled. Some might not like the idea of eating something cold for breakfast, but believe me, they taste incredibly good, especially on a warm day. Having said that, you can always heat the oats if you like them warm. Just pop them in the serving bowl and micro for about 30 seconds.
I like to top Biscoff Oats with some Lotus Biscoff cookies, cookie spread, and sliced bananas.
But it’s always good to keep changing the toppings to get a different variation.
Here are some of my favorite toppings that you can try.
Fresh Berries – Top the oats with fresh berries instead of banana slices. You can choose from raspberries, strawberries, blueberries, or a mix of all.
Seeds & Nuts – Sunflower seeds, pumpkin seeds, flax seeds, almonds, pistachios, pine nuts, and walnuts are a few to select from.
Nut Butter – Skip the extra cookie spread and top the Biscoff oats with almond butter, pistachio butter, peanut butter, or any other nut butter instead.
Edible flowers – Edible flowers make the bowl super pretty and colorful.
Dark chocolate chips, white chocolate chips, cocoa nibs,
Biscoff Oatmeal will last for about 5 days in the refrigerator if stored properly in an airtight container.
Make sure to mix in a little more milk to thin them down before serving.
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Easy Biscoff Overnight Oats Recipe (Cookie Butter Oats)
- 1 cup rolled oats (old fashioned oats)
- 1 and ½ cups milk (whole, skim, low-fat or plant-based)
- 2 tablespoons Lotus Biscoff cookie spread
- ½ teaspoon ground cinnamon
- ½ teaspoon vanilla extract
- 1 tablespoon honey (or maple syrup, agave nectar)
For The Topping
- 1 large banana (sliced)
- 2 tablespoons Lotus Biscoff spread
- 4 Lotus Biscoff cookies
- Mix together rolled oats, milk, Biscoff butter, ground cinnamon, vanilla extract, and honey in a bowl.
- Cover the bowl with a lid and refrigerate for 6-10 hours or overnight.
- Add some more milk if the oats are too thick for your liking and mix well.
- Check the sweetness and add more honey if needed.
- Transfer the oats into 2 serving bowls.
- Top with sliced bananas, Biscoff spread, and Biscoff cookies. Serve chilled.