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
Units
Scale
- 3/4 cup whole milk (or plant-based dairy alternative), plus more for serving
- 1/2 cup plain Greek yogurt (or plant-based alternative)
- 2 Tbsp. Biscoff cookie butter
- 2 Tbsp. maple syrup (or brown sugar or honey)
- 1/8 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