Biscoff Overnight Oats
These Biscoff Overnight Oats deliver everything you love about Biscoff cookies in a healthy breakfast! Rolled oats and chia seeds are soaked overnight in protein-boosted milk, then finished the next day with a creamy cookie butter drizzle and a sprinkle of Biscoff cookie crumbs.
Biscoff cookies for breakfast? Yes, please! This overnight oats recipe showcases the famous sweet, buttery, and caramelized flavor of everyone’s favorite airplane snack in a protein-packed breakfast.
To make these dessert-esque old-fashioned oats, first, you will sweeten your choice of milk with maple syrup, cinnamon, and a scoop of vanilla protein powder. You will then use the milk mixture to make the magic happen!
After soaking the oats overnight, you will wake up to a perfectly plumped-up batch of thick and creamy oatmeal. From there, you will add a decadent layer of Biscoff cookie butter spread and an optional layer of crumbled Biscoff cookies -and that’s it!
What is Biscoff?
If you’ve ever been offered an in-flight snack, there’s a good chance Biscoff cookies were one of the options, but what are they exactly? Before they were branded as “Biscoff cookies,” they were known as speculoos cookies, crispy gingerbread-spiced shortcrust cookies.
These beloved cookies have been enjoyed during the holidays in Belgium for centuries, but in the 1950s, the founders of Lotus Bakeries in Belgium began baking and packaging them on a larger scale. Eventually, the cookies were branded as Lotus Biscoff cookies and became a world-renowned sweet treat!
Why you’ll love this recipe
- No cooking is required. Making these oats is a simple matter of mixing the ingredients, letting them hang out in the fridge overnight, and then adding a layer of cookie butter spread in the morning.
- Easy to make and even easier to eat. It’s hard to believe something so simple can be this downright delicious!
- Can be enjoyed warm or cold. On a hot day, these oats are great cold. Or, you can quickly warm them up on a chilly day for a cozy sweet treat.
- Satisfying breakfast option. Overnight oats are a great source of fiber, protein, vitamins, and minerals to keep you feeling full throughout the morning.
Ingredients you’ll need
- Vanilla whey protein powder – I used Legion Vanilla Whey Isolate French Vanilla Protein Powder. It adds 22 grams of protein to this recipe and a solid foundation of caramelized, custard-like flavor. Of course, you can use a different brand, but be sure you actually enjoy the taste.
- Unsweetened almond milk – I typically make overnight oats with almond milk, as it has fewer calories than cow’s milk and adds a nutty flavor, but there are several types of milk that you can use (see ‘Variations’ for options).
- Maple syrup – I used sugar-free maple syrup for added sweetness, but you can also use the real deal, preferably 100% pure organic maple syrup.
- Cinnamon – It adds a warming, sweet flavor to the oats and enhances the natural sweetness.
- Whole oats – Rolled oats, AKA old-fashioned oats, are whole oats that were steamed and rolled into flat flakes during processing. As a result, they absorb the liquid and soften instead of becoming mushy. No substitutions, please.
- Chia seeds – When soaked, chia seeds develop a pleasant gel-like texture, which makes these overnight oats extra creamy. They also boost the fiber, protein, and healthy fat content.
- Lotus Biscoff cookie butter spread – This stuff packs the distinct flavor of Biscoff cookies into a vegan-friendly buttery consistency, perfect for drizzling over oatmeal. I used the creamy version, but if you prefer the crunchy version, that works, too.s.
- Lotus Biscoff cookie – Crumbling a Biscoff cookie to sprinkle on top is optional, so I didn’t include it in the nutrition info. However, adding that additional layer of distinguishable caramelized crunch elevates these oats to a new level.
How to make Biscoff overnight oats
Step 1: Combine milk base ingredients. Add the protein powder, almond milk, maple syrup, and cinnamon to a shaker bottle, and shake until the mixture is smooth and well-blended (see the equipment notes below if you don’t have a shaker bottle).
Step 2: Soak oats and chia seeds overnight. Place the oats and chia seeds in a jar or non-reactive bowl, add the milk mixture, and stir until thoroughly combined. Cover the jar (or bowl), and place it in the refrigerator overnight.
Step 3: Melt cookie butter spread. The following day, add the cookie butter spread to a microwave-safe bowl, I use a mini ramekin, and pop it into the microwave for 30-40 seconds or until a pourable consistency is achieved. Likewise, you can melt the cookie butter in a saucepan over low heat or in a bowl set over a pot of simmering water.
Step 4. Garnish overnight oats and serve. Drizzle the melted cookie butter and sprinkle Biscoff cookie crumbs on top. Then, grab a spoon, and enjoy!
Equipment notes
- Shaker bottle – A blender will do the trick if you don’t have a shaker bottle. If you don’t have a blender, whisk or shake the ingredients vigorously in a jar with a tight-fitting lid.
- Non-reactive jar or bowl – You can soak the oats in any non-reactive container with the capacity for the oats and additional ingredients. Just make sure it has a tight-fitting lid to keep the oats fresh.
Recipe tips
- Ratio of oats to liquid. As a general rule of thumb, use a 1:1½ ratio of oats to liquid so the oats are fully submerged and have enough liquid to absorb.
- Minimum soaking time. For the oats to fully absorb the liquid and soften, let them soak in the fridge for at least 2 hours, or ideally overnight,
- Adjusting the thickness. If your oats are too thick in the morning, gradually stir in more milk until the consistency is exactly how you like it.
Variations
The beauty of this Biscoff overnight oats recipe is that it’s customizable from the bottom to the top. Here are some variations that you may find helpful:
- Milk alternatives – I typically use unsweetened almond milk to soak oats overnight, but the one you use is ultimately a personal preference. Regular cow’s milk, coconut milk, soy milk, and oat milk are good alternatives.
- Protein powder substitution – If you want to omit the protein powder without sacrificing the extra protein, substitute 3/4 cup Greek yogurt. This adds about 15 grams of protein and makes overnight oats extra creamy and flavorful.
- Sweetener – Instead of maple syrup, try other natural sweeteners, like coconut sugar, date syrup, honey, agave nectar, stevia, or mashed ripe banana.
- Toppings – Maximize this cookie butter overnight oats recipe with added toppings, like fresh berries, chopped dates, golden raisins, chopped almonds or macadamia nuts, mini dark chocolate chips, a dollop of whipped coconut cream, and so on.
Storing
If stored properly in the fridge, overnight oats will last up to 5 days. However, the longer they sit, the softer the oats will be, so it’s best to enjoy them within 3 days. Do not freeze.
FAQs
Technically, yes, but I wouldn’t recommend it since instant oats are more finely ground than rolled oats and will become soggy if soaked overnight.
Steel-cut oats are not recommended because they have a coarser texture than rolled oats and won’t soften enough even when soaked overnight.
Sure! If you prefer a hot breakfast, grab your oats from the fridge in the morning and microwave them for 45-60 seconds, stirring halfway through. Likewise, you can heat the oats in a saucepan on the stove over medium heat.
No, Lotus Biscoff cookie butter spread is not considered healthy as it’s high in calories, sugar, and saturated fat. That being said, this recipe calls for less than half of the recommended serving size, which is just enough to add Biscoff cookie flavor and a buttery textural element without making your overnight oats a nutritional nightmare.
More overnight oats recipes
- Protein Overnight Oats (Two Ways)
- Blueberry Cheesecake Overnight Oats
- Apple Pie Overnight Oats
- Chocolate Protein Overnight Oats
- Overnight Greek Yogurt Protein Oats
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Biscoff Overnight Oats
Equipment
- 1 Shaker bottle
- 1 Non-reactive jar or bowl, any non-reactive container will work, just make sure that it has a tight-fitting lid to keep the oats fresh as they soak overnight.
Ingredients
- 28 grams vanilla whey protein powder I used Legion's vanilla whey isolate
- 3/4 cup unsweetened almond milk or milk of choice
- 1 tbsp maple syrup I used sugar-free, but you can use the real deal or coconut sugar here
- 1/2 tsp cinnamon
- 1/2 cup whole oats
- 1 tbsp chia seeds
- 2 tsp Biscoff cookie spread
- *Optional: a Biscoff cookie for topping *not included in nutrition info
Instructions
- In a shaker bottle, combine the protein powder, almond milk, maple syrup,and cinnamon and shake until blended.
- Pour the oats and chia seeds into a jar, or large bowl and add the milk mixture.
- Stir until blended.
- Cover and refrigerate overnight.
- Melt the cookie butter in the microwave for 30-40 seconds, until a pourable consistency is achieved.
- Drizzle the softened cookie butter on top and sprinkle with a crumbled Biscoff cookie, if desired, and enjoy!
Notes
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- Milk alternatives – I typically use unsweetened almond milk to soak oats overnight, but the one you use is ultimately a personal preference. Regular cow’s milk, coconut milk, soy milk, and oat milk are good alternatives.
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- Protein powder substitution – If you want to omit the protein powder without sacrificing the extra protein, substitute 3/4 cup Greek yogurt. This adds about 15 grams of protein and makes overnight oats extra creamy and flavorful.
- Nutrition info is calculated with sugar-free maple syrup.
Nutrition
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