Biscoff overnight oats are a great meal prep breakfast option, as well as being totally delicious. An element of dessert for breakfast, this one is great for adults and children alike. If you’re looking for added protein, try our protein overnight oats too.
🌟 Why this recipe works
- Overnight oats are so simple – Biscoff overnight oats are so quick and simple to make. With just four ingredients and no cooking required, they can be put in the fridge at the beginning of the week and then you have breakfast for the week ready in advance! Batch ‘cooking’ at its finest. Looking for more overnight oats? Try these super simple overnight oats with raspberries, these yummy cinnamon roll overnight oats or even for an alternative, almond milk chia pudding
- Biscoff is so delicious – depending on where you’re from, you may also know it as cookie butter or Speculoos (but there’s only one spread – Biscoff). Whatever name you know it by – it is amazing! With notes of caramel, a hint of cinnamon and even a slight spiciness – it really is an intriguing yet delicious spread to cook with. It’s super popular in vegan communities around the world. That’s because it’s accidentally vegan! And totally yummy to boot. Fun fact: did you know that Lotus (the brand) came up with the name ‘Biscoff’ from two other words – ‘biscuit’ and ‘coffee’ because the biscuits are amazing with coffee. Seems pretty fitting!
- Customisable – Biscoff overnight oats taste great straight out of the fridge, but you can customise them too! Just like these strawberry baked oats – you can get creative with the toppings. Crumbled Biscoff biscuits, strawberries, more cookie butter spread, bananas and yoghurt are all great toppings.
📋 Ingredient Notes
- Biscoff spread – starting out as Lotus biscuits, they’re now available as a biscuit spread sold in a jar! With its caramel sweetness, cinnamon spiciness and overall deliciousness, it’s a great addition to overnight oats. They’re originally from Belgium, and are called Speculoos biscuits. But because of its popularity, the secret made it all the way across the world and it’s now a super versatile ingredient that is often used in baking too.
- Oats – it wouldn’t be Biscoff overnight oats without the oats! And we recommend steel cut oats a.k.a Irish oats. They’re chewier, have a firmer texture and a deep oaty flavour. Other oats work too, but we recommend steel cut for the best results.
- Chia seeds – the chia seeds make the overnight oats gloopy, it’s what binds them together. They’re also a great source of omega-3 fatty acids, fibre and antioxidants (source). There isn’t really a replacement for chia seeds in this recipe, ground flaxseed would be the closest but we wouldn’t recommend it.
- Plant milk – we use almond milk as we generally think it’s the best for both overnight oats and porridge. It’s great in this carrot cake porridge too.
Check out the recipe card at the bottom of this article for exact measurements to make this recipe.
🔪 Step-by-step Instructions
This is a step-by-step overview with photos for making biscoff overnight oats. The full recipe, along with measurements and detailed instructions can be found in the recipe card at the bottom of the page.
1. Put the oats and chia seeds in a bowl, container or a jar. Mix them so that the chia seeds spread amongst the oats evenly.
2. Melt the Biscoff spread in the microwave for 10 seconds. This will help it mix through the oats and milk easier (as seen below). Note: this is optional but recommended, as the Biscoff spread is quite sticky and harder to work with when it is fresh out the jar! Pour it onto the oats and chia seeds.
3. Pour the almond milk in.
4. Mix it all together until well combined. Try to make sure there aren’t clumps of chia seeds throughout the mixture. Place a lid on the container and refrigerate overnight, or for at least 2 hours.
Add your favourite toppings just before eating. Ideas include: strawberries, bananas, Lotus biscuits, vegan yoghurt and more Biscoff spread.
👩🍳 Expert Tips
- Make them in advance – Biscoff overnight oats will keep in the fridge for up to 5 days in an airtight container, so while you can get them ready a couple of hours before you're ready to eat, we love having a big batch ready in the fridge to just grab before work in the morning.
- Microwave the spread – if your spread is quite set, especially if you're in a cooler country like us in the UK, a few seconds in the microwave will loosen the cookie butter up nicely to help stir it through the overnight oats.
- Smooth or crunchy – just like peanut butter, Biscoff spread comes in smooth or crunchy. Which one to use is purely down to preference. We used the smooth spread when we made the Biscoff overnight oats, and then topped them with crumbled Biscoff cookies just before eating.
Biscoff spread is a sweet spread, a bit like peanut butter but tastes completely different! If you’ve tried Lotus biscuits, then it’s those but in a spread. The taste profile features caramel sweetness, a cinnamon-edge and some people even describe it as sickly sweet.
Yes – Lotus biscuits are accidentally vegan. They’re great served with (and dipped in) a cup of coffee. Biscoff spread, which is a spread version of Lotus biscuits, is also accidentally vegan.
Yes, just like Lotus biscuits, Biscoff spread (which is a jarred version of Lotus biscuits) is vegan.
🍓 Serving suggestions
- Sliced banana
- Sliced strawberries
- More Biscoff spread
- Biscoff biscuits
- Pumpkin Spice Latte
🥣 More recipes to try
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Biscoff Overnight Oats
- 0.5 cup oats
- 1 cup almond milk
- 1 tablespoon chia seeds
- 1 tablespoon biscoff spread
- Crumbled biscoff biscuits
- Fresh strawberries
- Extra biscoff spread
- Put the oats and chia seeds in a container or a jar. Mix them so that the chia seeds spread amongst the oats evenly.0.5 cup oats, 1 tablespoon chia seeds
- Melt the biscoff spread in the microwave for 10 seconds. This will help it mix through the oats and milk easier. Note: this is optional but recommended, as the Biscoff spread is quite sticky and harder to work with when it is fresh out the jar!1 tablespoon biscoff spread
- Pour the melted Biscoff spread and almond milk into the container and then mix it all together until well combined. Try to make sure there aren’t clumps of chia seeds throughout the mixture. Place a lid on the container and refrigerate overnight, or for at least 2 hours.1 cup almond milk
- Add your favourite toppings just before eating. Ideas include: strawberries, bananas, Lotus biscuits, vegan yoghurt and more Biscoff spread.Crumbled biscoff biscuits, Fresh strawberries, Banana, Yoghurt, Extra biscoff spread
- Easily scale the recipe up by using the slider above. Every ingredient scales up by the amount of portions you’re making, so it’s super simple.
- Steel cut (Irish) oats are best to use.
- Keep in the fridge for 5 days in an airtight container.
- Nutritional information does not include any extra toppings.