Biscoff overnight oats is an easy meal prep breakfast for busy mornings. This delicious breakfast is made with rolled oats, creamy Biscoff cookie butter and a plant based milk. Make overnight Biscoff oats for an easy grab and go breakfast throughout the week.
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Why This Biscoff Overnight Oats Recipe Is The Best!
If you have never had cookie butter, well you are in for a treat! It has a sweet and warm spiced flavor from nutmeg, ginger and cinnamon. It is amazing in desserts or you can just eat it out of the jar with a spoon! Trust me, I am guilty of this!
If you are a cookie butter fanatic too, you have to try my cookie butter ice cream and cookie butter milkshake!
What I love about this biscoff overnight oats recipe is that not only is it an easy breakfast, I also get that amazing cookie butter flavor without all the guilt.
Key Ingredients
Biscoff cookies- Lotus Biscoff cookies are a crunchy spiced cookie that is pairs well with a cup of coffee or milk. You can find these in the cookie isle of most grocery stores.
cookie butter- is a spread made from ground Biscoff cookies. It has the texture of peanut butter but the sweet and spiced flavor from the Lotus Biscoff biscuits.
oats- old-fashioned oats are the best for overnight oats recipes. They soften without becoming too mushy. Steel-cut oats would not soften enough and would take more liquid.
Step-By-Step Instructions
Add cookie butter and maple syrup to a large microwave safe bowl. Microwave on high power for 30-45 seconds to melt the cookie butter. Add the oats, chia seeds, nutmeg and ginger to the cookie butter mixture.
Stir well to coat the oats with the melted cookie butter mixture. Stir in the almond milk. Portion the oats and milk into sealable glass jars. A mason jar is perfect for this recipe. Place the jars in the refrigerator for 4 hours or preferably overnight for best results. This will give the oats time to soften and absorb the cookie butter flavor.
The next morning you have a healthy breakfast that is ready to eat! I do love overnight oats cold but you can heat them in the microwave if you prefer warm oats. When ready to eat crumble a Biscoff cookie over the top and dig in.
Storage Suggestions
Overnight oats are perfect to make ahead and store in the refrigerator for a quick grab and go breakfast throughout the week. Store in an airtight container for 4-5 days.
Substitutions and Additions
nutmeg and ginger- I add a very small amount of these spices because these both can be overwhelming in large amounts. If you do not have this on hand ground cinnamon will also work well. These spices are to enhance that Biscoff cookie butter flavor.
pure maple syrup- adds a great sweetness to the oats. You can use honey or brown sugar if you prefer.
almond milk- any non-dairy milk recipe will work for this recipe. You can use oat milk or coconut milk. Regular cow's milk will work well too. Just keep in mind this will change the calorie content slightly.
oats- old-fashioned oats are the best choice for overnight oats. Quick oats or instant oats would get too mushy if soaked overnight and steel cut oats would be too chewy.
chia seeds- are a great source of fiber. They can be replaced with flax seeds or ground flaxseed even though they have different health benefits.
protein powder- you can add a scoop of vanilla protein powder to make this a higher protein breakfast.
chocolate chips- There is a variety of Biscoff cookies that is dipped in chocolate. If you want to use those cookies or mini chocolate chips as different toppings ideas, they will both taste great!
Greek yogurt- the addition of yogurt will give the overnight oats a more creamy texture.
Looking For Other Overnight Oats Recipes? Try These!
Protein Overnight Oats {3 Ingredient Base}
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Biscoff Overnight Oats
Ingredients
- ¼ cup cookie butter
- 3 tablespoons pure maple syrup
- 2 cups old-fashioned oats
- 2 teaspoons chia seeds
- ⅛ teaspoon nutmeg
- ⅛ teaspoon ginger
- 1 and ½ cups almond milk
- 3 biscoff cookies, crushed
Instructions
- In a large bowl add the cookie butter and maple syrup. Microwave on high power for 30-45 seconds or until melty.
- Add the oats, chia seeds, nutmeg and ginger to the melted cookie butter. Stir well to coat the oats.
- Pour the almond milk over the oat mixture. Stir well.
- Portion the oat mixture evenly between three 6 ounce containers. Mason jars or other small glass jars are perfect for overnight oats.
- Seal jars and place in the refrigerator for 4 hours or overnight. To serve add crushed biscoff cookies to the top.
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