Creamy, sweet, and utterly divine, Biscoff Oats is the breakfast you need to kick start your mornings. 6 ingredients and 10 minutes are all you need to prepare this yummy overnight oats recipe (can be easily made vegan).
Overnight oats are bliss for busy hectic mornings. Here are some recipes for you – Carrot Cake Overnight Oats, Apple Pie Overnight Oats, Banana Bread Overnight Oats, Coffee Overnight Oats, and Strawberry Overnight Oats.
About This Recipe
Biscoff Overnight Oats is a 10 minutes 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 Biscoff cookie spread (cookie butter) with a hint of honey, cinnamon, and vanilla extract. This comforting oatmeal 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 into individual mason jars for the coming working days. This quick, easy, and ideal grab-and-go breakfast and will definitely keep you full for a long time.
This cookie butter overnight oats recipe is also customizable. Add your choice of milk, sweetener, or perk it up with different toppings each time you serve it.
Oats – Rolled oats are the perfect choice to make overnight oats. They soak up the liquid well and hold their shape too.
Instant 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.
Biscoff Cookie Spread (Cookie Butter) – Get your hands on the smooth variety of cookie butter.
Others – Add in a little cinnamon, honey, and vanilla extract for an added flavor.
How To Make Biscoff Oats
Mix together 1 cup rolled oats, 1 and ½ cup milk (whole, skim, or low fat), 2 tablespoon Biscoff butter, ½ teaspoon ground cinnamon, ½ teaspoon vanilla extract, and 1 tablespoon 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. Transfer the oats into 2 serving bowls.
Top with sliced banana, Biscoff spread, and Biscoff cookies. Serve chilled.
Frequently Asked Questions
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 need to 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 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 variations that you can try.
Fresh Berries – op the oats with fresh berries instead of sliced banana. You can choose from raspberries, strawberries, blueberries, or a mix of all.
Seeds & Nuts – Sunflower seeds, pumpkin seeds, flax seeds, almonds, pistachios, pine nuts, walnuts are a few to select from.
Nut Butter – Skip the extra cookie spread and top the oats with almond butter, pistachio butter, peanut butter, or any other nut butter instead.
Overnight Oats will last for about 5 days in the refrigerator if stored properly in an air-tight container. Make sure to mix in a little more milk to thin them down before serving.
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Biscoff Oats Recipe
- 1 cup rolled oats
- 1 and ½ cups milk (whole, skim or low-fat)
- 2 tablespoons Biscoff cookie spread
- ½ teaspoon ground cinnamon
- ½ teaspoon vanilla extract
- 1 tablespoon honey
For the topping:
- 1 large banana (sliced)
- 2 tablespoons Biscoff spread
- 4 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. Transfer the oats into 2 serving bowls.
- Top with sliced banana, Biscoff spread, and Biscoff cookies. Serve chilled.