Quick Biscoff Overnight Oats (Print version)
Creamy oats blended with Biscoff spread and crunchy cookie pieces for a fuss-free breakfast you can prepare the night before.
# Ingredient List:
→ Oats Mixture
01 - 1 cup (90 g) rolled oats
02 - 1 cup (240 ml) milk (dairy or non-dairy)
03 - 1/2 cup (120 g) plain Greek yogurt
04 - 2 tbsp Biscoff spread
05 - 1-2 tsp maple syrup or honey (optional, to taste)
06 - 1/2 tsp vanilla extract
07 - Pinch of salt
→ Toppings
08 - 2 Biscoff cookies, crushed
09 - 1 tbsp Biscoff spread, melted (for drizzling)
10 - Sliced banana or berries (optional)
# How To Make It:
01 - Combine rolled oats, milk, yogurt, Biscoff spread, maple syrup or honey (if using), vanilla extract, and salt in a medium bowl. Stir thoroughly until the mixture is completely smooth and well incorporated.
02 - Divide the oat mixture evenly between two jars or airtight containers, ensuring each container receives an equal portion of the mixture.
03 - Cover containers securely and refrigerate for a minimum of 6 hours, preferably overnight, allowing the oats to fully absorb the liquid and develop rich flavors.
04 - In the morning, stir the chilled oats thoroughly. Top each portion with crushed Biscoff cookies and drizzle with melted Biscoff spread. Add fresh banana slices or berries if desired. Serve chilled.
# Expert Advice:
01 -
- You get dessert for breakfast without any guilt or morning cooking effort
- The texture combination of creamy oats and crunchy cookie pieces is absolutely addictive
02 -
- These oats will look quite thin when you first mix them, which is exactly how they should be before chilling.
- The crushed cookies will soften slightly overnight, so add them right before serving if you want maximum crunch.
03 -
- Use a wide mouth jar so you can easily stir and reach every last bit of that cookie crumb goodness.
- Warm your oats for 30 to 60 seconds in the microwave if you prefer hot breakfast, though the texture will change slightly.