These Biscoff Overnight Oats are sweet and hearty, made with simple ingredients, and easy to assemble. They are perfect for meal prep, especially for those busy weekday mornings.
With fall right around the corner, we are already planning ahead for busy school-day mornings. That means I've been testing a bunch of make-ahead breakfasts. It's important to me my kids start the day with a wholesome meal that will keep them full all morning. That is why we love oatmeal, especially overnight and baked oats!
Rolled oats are packed with important nutrients, like manganese, magnesium, iron, folate and B vitamins. They also have a good amount of fiber, which is what helps you feel full, and even some protein. But the health benefits would mean little if the breakfast wasn't delicious. Luckily, a bit of Lotus brand Biscoff cookies and a bit of Biscoff cookie butter turns a traditional overnight oat into a decadent, special treat.
Jump to:
Ingredients That Matter
This recipe follows a standard overnight oats formula, but with some key additions. Here are the ingredients you'll need to make this recipe:
- Lotus Biscoff Cookies. If you've flown in Europe chances are you were offered these buttery spiced cookies. They are so delicious dunked in coffee! Crush some for a crunchy topping to these mason jar oats.
- Cookie Butter. This peanut butter like spread is crazy delicious. It's a bit dangerous, in fact, because it tastes so good but is quite sweet. It has a texture similar to creamy peanut butter but tastes like smoothly ground Biscoff cookies. If you love this stuff, too, try my Mini Biscoff Cheesecakes (they are even no-bake!).
- Rolled Oats. Old fashioned rolled oats are perfect for overnight oats. Quick cooking oats work as well, though they make for a slightly gummier final product.
- Milk. Use your preferred milk. For me, that's regular whole milk, but sub in low fat or plant-based milk if preferred.
- Greek Yogurt. For an ultra creamy oat, use some Greek yogurt to create a thicker texture and a bit of a tangy bite. Use your preferred yogurt (regular works fine, too).
- Maple Syrup. A small splash of maple syrup makes for a pleasantly sweet oat. Feel free to use brown sugar, granulated sugar, or honey. You can also leave it out if you want a less-sweet breakfast.
- Flaxseeds. Adding some flaxseeds boosts the nutrients of this breakfast without changing the taste much. I recommend grinding them. You can also use chia seeds or even hemp seeds (I just happen to prefer flaxseeds).
- Cinnamon. Biscoff cookies have a slight cinnamon flavor already, so we add a small pinch to boost that flavor in these oats.
See recipe card for quantities.
How to Make Biscoff Overnight Oats
Overnight oats are incredibly simple to make, and even quite forgiving! You can simply add all the ingredients to a mason jar and mix, but I prefer this method:
- Step 1: Make the soaking liquid by whisking together milk, yogurt, cookie butter, maple syrup, cinnamon, and a pinch of salt in a medium bowl until well combined. It'll take some effort for the cookie butter to mix into the milk, which is why I recommend using a whisk.
- Step 2: Next, add the rolled oats and ground flaxseeds and stir well. Ensure the mixture is well combined then you can either cover and refrigerate overnight, or divide among two mason jars, cover, and store in the fridge.
The next morning, add a dollop of cookie butter and stir gently. Garnish with roughly crumbled cookies and a pinch of cinnamon before serving. I like to briefly warm up the cookie butter in the microwave, for 10-15 seconds. Then, drizzle the slightly warm cookie spread on top of the oats.
Adam's Pro Tip
If you like to use protein powder, I recommend using a half scoop per portion to avoid overpowering the Biscoff oats. I don't typically use protein powders, but feel free to add some in addition to, or in place of, the Greek yogurt. If you plan to use vanilla protein powder in place of yogurt, simply up the milk to 1 ¼ cups.
Substitutions
This recipe, like all overnight oats, are very easy to customize based on your dietary restrictions or even flavor preferences. Consider the following tweaks.
- Vegan - Lotus brand Biscoff cookies and cookie butter are vegan-friendly as the only allergies listed are wheat and soy. That means you can make this recipe vegan, dairy-free, and vegetarian by swapping in a plant-based milk like almond, soy, or oat milk, in addition to a dairy-free yogurt.
- Maple Syrup - There are only a couple of tablespoons of maple syrup in this recipe, but if you are watching your sugar intake, feel free to cut it. You could instead use coconut sugar, brown sugar, or even honey.
- Spices - Cinnamon is the predominant spice in this recipe, but you can also add ground ginger and nutmeg. Or, leave out the spices and add a small splash of pure vanilla extract.
Serving Suggestions
This Biscoff overnight oats recipe almost taste like dessert! If you want play that up, try adding some whipped cream and fresh strawberries or raspberries. Or, top with sliced bananas and a handful of chopped nuts, like almonds or pecans. When ready to serve, consider stirring in a splash of almond milk, soy milk, or even cashew milk to make for an even creamier oat.
Make Ahead and Storage
The beauty of overnight oats is that they are ready first thing in the morning, making them super ideal for meal prep! This recipe makes enough for two generous servings, but you can easily double or even triple the recipe to make enough to last for several days.
This recipe should be store in an airtight container like a mason jar or a bowl with a tight-fitting lid for up to 3 days.
More Make-Ahead Breakfast recipe
If you try this recipe, leave me a comment and let me know what you think! I'd love to get your feedback. And if you happen to love it as much as I do, try some of my other overnight oats recipes, like Cinnamon Overnight Oats, Nutella Overnight Oats, or Overnight Oats with Coconut Milk.
Other great make-ahead breakfast ideas include my Chocolate Baked Oatmeal, Blackberry Banana Oat Muffins, Homemade Cinnamon Granola, and Peanut Butter and Jam Baked Oatmeal, all in heavy rotation in our house for those busy school and work mornings.
Tips for Success
New to making overnight oats? Here are some tips for success:
- Start with old-fashioned oats and don't use steel-cut oats. You could use instant oats, if that's all you have.
- The ratio for liquid to oats is typically about 1 to 1, meaning for every 1 cup of oats, you want 1 cup of liquid. Some of that liquid could be dairy milk or yogurt.
- Adding chia seeds or flaxseeds will thicken the final product, so be sure to add a bit more liquid.
- Before serving, stir in a splash more milk to adjust the consistency.
- Overnight oats need to soak for at least 5 hours, preferably overnight. After about 3 days they will get pretty mushy.
FAQ
Lotus brand Biscoff cookies are vegan as they contain no animal products. However, they are made with wheat flour and therefore not gluten-free.
This easy Biscoff overnight oats recipe tastes like a hearty version of the cookie thanks to the addition of old-fashioned rolled oats, Greek yogurt, and warm cinnamon spice. The oats are creamy, sweet, and fairly rich.
More Breakfast Recipes
Looking for more breakfast recipes like this? Try these:
Dinner Ideas
Need some inspiration for dinner tonight? Try out these recipes:
Print
Recipe
Biscoff Overnight Oats
- Total Time: 12 hours
- Yield: 2 cups 1x
Description
These Biscoff Overnight Oats are sweet and hearty, made with simple ingredients, and easy to assemble. They are perfect for meal prep, especially for those busy weekday mornings.
Ingredients
- ¾ cup whole milk (or plant-based dairy alternative), plus more for serving
- ½ cup plain Greek yogurt (or plant-based alternative)
- 2 Tbsp. Biscoff cookie butter
- 2 Tbsp. maple syrup (or brown sugar or honey)
- ⅛ tsp. ground cinnamon, plus more for serving
- 1 pinch table salt
- 1 cup old-fashioned rolled oats
- 1 Tbsp. ground flaxseeds
- 1-2 Biscoff cookies, crumbled
Instructions
- Whisk together in a medium bowl milk, yogurt, cookie butter, maple syrup, cinnamon and salt until smooth. It may take 30-60 seconds for the cookie butter to mix smoothly into the milk. Add the rolled oats and ground flaxseeds and stir well to combine.
- Cover and refrigerate overnight. Or, carefully divide the mixture between two mason jars (use a spoon or pour from a 2-cup liquid measuring cup) and cover and refrigerate overnight. When ready to serve, stir the mixture and add more milk, if desired. Garnish with crumbled cookies and ground cinnamon. Store for up to 3 days in the refrigerator.
Notes
- Biscoff cookies and cookie butter are vegan but not gluten-free. You can make this recipe vegan-friendly by using all plant-based dairies, for the milk and yogurt.
- Top with fresh berries like raspberries or strawberries, or sliced bananas. Add a handful of chopped nuts, if desired.
- You can add vanilla protein powder to his mixture. I recommend starting with just 1 scoop to not overpower the oats.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Category: breakfast
- Method: no cook
- Cuisine: American
Leave a Reply