Biscoff Overnight Oats are easy to prepare, filling, and naturally vegan! All you need are a few simple ingredients such as healthy oats and chia seeds. Prep them for the busy week and enjoy them on the go!
This quick and easy dish is such a great way to start your day. You’d almost think you’re eating dessert for breakfast!
These lightly sweetened oats are chewy and full of irresistible biscoff flavor. They are so creamy and just as delicious either warm or cold.
The oats and chia seeds absorb the plant based milk to form a thick, pudding-like texture. You can prepare them the night before or at least a couple of hours before you plan to enjoy them.
Biscoff is also known as Lotus (the company that makes them) or spekuloos in Belgium. It's a spread that has a similar texture to nut butter. Biscoff tastes like cookie butter with hints of cinnamon and ginger.
Be sure to bookmark my Baked Oats, Oat Milk Chia Pudding, and Blue Spirulina Chia Pudding for more make-ahead breakfast ideas!
Reasons To Love This Recipe
- Fills you up
- Quick and easy
- Can be gluten free
- No eggs, dairy free
- Nutritious oats and chia seeds
- Great as a make-ahead breakfast
- Easily double this recipe for more servings
Ingredients and Substitutions
- Oats - Use rolled or old fashioned oats. When it comes to oats, I try to stick to organic. You can also use gluten-free here.
- Chia Seeds - Chia seeds work with the oats to absorb the liquid. They also add healthy fats, fiber, and antioxidants! Flaxseed meal would work instead.
- Maple Syrup - Maple syrup serves as a natural, refined sugar-free sweetener. Agave syrup can work as well.
- Vanilla - Pure vanilla extract adds a delicious warmth here that goes really well with Biscoff flavors.
- Plant Milk - Any milk of your choice works. I like almond, oat, or soy the best.
- Biscoff - We mix in crumbled Biscoff cookies for added flavor throughout and top them with a ganache topping made from melted Biscoff spread.
How to Make Biscoff Overnight Oats
Here are some quick visual steps. Find the full recipe with exact measurements on the recipe card below.
First, combine the oats, chia seeds, maple syrup, vanilla, and milk in a bowl.
Next, crush two of the Biscoff cookies and fold the cookie crumbs into the mixture. We'll use the other cookies for toppings.
Divide the oats across two small bowls or cups and press it down into the crevices of the dishes. I usually use glass bowls or mason jars, but plastic containers can work as well if you plan to take these with you as you head out the door.
Melt the Biscoff spread in the microwave for 20-30 seconds and pour it over the top.
For each bowl, break a cookie in half, wedge it into the Biscoff ganesh, and crumble the rest to sprinkle on top.
Cover each dish with a fitted lid or plastic wrap. Refrigerate them for 2 hours or more. The oats will soften, the extra liquid will be absorbed, and the flavors will deepen during this time.
Enjoy the overnight oats cold or warmed up in the microwave! You can also stir-in a bit more milk to thin it out if you want.
Recipe Variation Ideas
- Layer your overnight oats with Biscoff cookie crumbs and coconut yogurt.
- Mix in fresh strawberries, banana slices, chocolate chips, or protein powder.
- Make Chocolate Chip Baked Oats or Peach Crisp with leftover oats.
- Sprinkle remaining chia seeds on this Quinoa Bowl or use it to make Oat Milk Chia Pudding.
Storage & Reheating
Store your overnight oats covered and in the refrigerator for 5 days. Enjoy them cold or heat them up in the microwave for 20-30 seconds. It's delicious either way!
Frequently Asked Questions
Overnight oats are a quick and healthy breakfast, similar to oatmeal. They are usually prepared with oats, plant-based milk, sweetener, and mix-ins such as fruit, nuts, and seeds. The liquid is absorbed by the oats overnight, or at least for a couple of hours. This creates a chewy, creamy breakfast or snack. There is no cooking involved and they can be enjoyed cold or warmed up.
Biscoff is a cookie butter spread that is similar to peanut butter or hazelnut spread. It's made with ground up Biscoff cookie crumbs that are mixed with wheat flour, sugar, and vegetable oil. Biscoff, made by Lotus, is also vegan and nut-free.
Biscoff tastes like buttery caramelized brown sugar with a hint of ginger and sweet cinnamon essence. The cookies and Biscoff spread melt in your mouth. It is an irresistible flavor and hard not to eat it by the spoonful!
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Biscoff Overnight Oats
- 1 cup oats rolled, old fashioned
- 1 tablespoon chia seeds
- 1 tablespoon maple syrup, or agave
- 1 teaspoon vanilla extract
- 1 cup almond milk, or oat, soy, etc.
- 4 Biscoff cookies
- 2 tablespoon Biscoff cookie butter spread
- Mix the oats, chia seeds, maple syrup, vanilla, and almond milk in a medium-sized bowl.
- Crush two Biscoff cookies and add the crumbs to the bowl. You can do this by hand, in a bag, or in a bowl. Fold the crumbs into the oats mixture.
- Divide the mixture across two small bowls or cups and press it down into the crevices of the dishes.
- Melt the Biscoff spread in the microwave for 20-30 seconds and pour it over the tops of the oat mixture in each bowl.
- For each bowl, break a cookie in half and wedge it into the melted Biscoff spread. Crumble the rest of the cookie and sprinkle it on top.
- Cover the bowls with a fitted lid or plastic wrap. Refrigerate them for at least 2 hours. This will allow time to soften the oats, absorb the liquid, and deepen the flavors.
- Enjoy the overnight oats cold or warmed up in the microwave! You can even stir in a splash of milk to thin them out.
The nutrition information is estimated and can vary depending on brands and measurements used.
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