Biscoff Overnight Oats
I could eat these Biscoff Overnight Oats every single day for breakfast! They’re thick, creamy, perfectly sweet, and basically taste like having Biscoff cookies for breakfast. I love that they only take about 5 minutes to make and have 10 grams of protein for a filling breakfast. Plus, I often batch prep several of these and have breakfast ready to go on busy mornings! If you’re a Biscoff fan, this might just become your new favorite way to eat blended overnight oats.
Servings 4 Servings
Calories 283kcal
Equipment
Ingredients
Blended Overnight Oats
- 1 1/2 cups rolled oats
- 1/2 teaspoon cinnamon
- 1/8 teaspoon salt
- 2 Tablespoons Biscoff Cookie Butter
- 2 Tablespoons maple syrup
- 3/4 cup vanilla Greek yogurt
- 3/4 cup milk
Topping (Optional)
- 2 Tablespoons Biscoff Cookie Butter
- 1/2 teaspoon coconut oil
- Crumbled Biscoff cookies
Instructions
- Add the oats, cinnamon, salt, cookie butter, maple syrup, yogurt, and milk to a blender.
- Blend until thick and consistent texture is formed. Add more milk if you want a thinner texture!
- Pour the overnight oats into jars or containers and cover with an airtight lid.
- Store in the refrigerator overnight, or for a minimum of 6 hours.
- In the morning, make the topping by melting the cookie butter and coconut oil together.
- Pour the topping over the overnight oats and top with crumbled Biscoff cookies, to taste.
- Place in the fridge for another 10-15 minutes to set and enjoy!
Notes
- Add more milk to adjust the consistency of the oat base as needed before adding the topping.
- To completely prep the oats and topping the night before, swirl the topping over the oats before placing in the fridge overnight!
Nutrition
Serving: 1Serving (1 Jar) | Calories: 283kcal | Carbohydrates: 40g | Protein: 10g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.003g | Cholesterol: 4mg | Sodium: 110mg | Potassium: 258mg | Fiber: 3g | Sugar: 15g | Vitamin A: 90IU | Vitamin C: 0.01mg | Calcium: 127mg | Iron: 1mg