These Biscoff Overnight Oats are sweet, satisfying, and simple to prepare. With basic pantry ingredients and a touch of Lotus Biscoff—both the cookies and the cookie butter—these overnight oats make a delicious, make-ahead breakfast perfect for busy mornings.
As the season changes and mornings get busier, make-ahead breakfasts become essential. Overnight oats are an easy way to ensure a nourishing start: rolled oats provide fiber, B vitamins, magnesium, and iron, while Greek yogurt and milk add creaminess and protein. Adding Lotus Biscoff cookies and cookie butter transforms classic overnight oats into a treat with warm spice and caramelized notes.
Ingredients That Matter
This version follows a classic overnight oats formula with a few key additions that deliver the Biscoff flavor. The essentials:
- Lotus Biscoff Cookies — Crumble a cookie or two for a crunchy topping that echoes the cookie butter flavor.
- Cookie Butter — Smooth and spreadable with the same spiced caramel flavor as Biscoff cookies; it blends into the soaking liquid for a rich, cookie-forward oat.
- Rolled Oats — Old-fashioned rolled oats give the best texture for overnight oats. Quick oats will work but make a softer result.
- Milk — Use whole milk for extra creaminess or swap in any plant-based milk for a dairy-free version.
- Greek Yogurt — Adds thickness and a slight tang. Regular yogurt works as well if preferred.
- Maple Syrup — A small amount sweetens the oats; brown sugar or honey are fine substitutions, or omit for a less-sweet bowl.
- Flaxseeds — Ground flax adds nutrients and body. Chia or hemp seeds can be used instead.
- Cinnamon — Enhances the spice notes already present in the Biscoff flavor.
Quantities are shown in the recipe card below.
How to Make Biscoff Overnight Oats
Overnight oats are straightforward and forgiving. You can mix everything directly in a jar, but I prefer combining the wet ingredients first for a smoother result:
- Step 1: Whisk together milk, Greek yogurt, cookie butter, maple syrup, cinnamon, and a pinch of salt in a medium bowl until smooth. It can take 30–60 seconds for the cookie butter to fully blend into the liquid, so a whisk helps.
- Step 2: Stir in the rolled oats and ground flaxseeds until evenly combined. Cover and refrigerate overnight, or divide into jars, cover, and chill until set.
In the morning, stir the oats and add a splash more milk if you prefer a looser texture. Top with a dollop of warmed cookie butter, crumbled Biscoff cookies, and a sprinkle of cinnamon. Warming the cookie butter for 10–15 seconds in the microwave makes it easier to drizzle.
Adam’s Pro Tip
If you want to add protein powder, use a half scoop per serving so it doesn’t overpower the Biscoff flavor. Alternatively, replace the yogurt with vanilla protein powder and increase the milk slightly to about 1 1/4 cups per portion.
Substitutions
This recipe is easy to adapt to dietary preferences:
- Vegan: Lotus Biscoff cookies and cookie butter are free of animal products. Use plant-based milk and yogurt to make the recipe vegan and dairy-free.
- Sugar: Reduce or omit the maple syrup if you prefer less sweetness, or swap for coconut sugar, brown sugar, or honey (if not vegan).
- Spices: Add nutmeg or ground ginger, or a splash of pure vanilla extract for a different spice profile.
Serving Suggestions
These oats can feel like dessert—add whipped cream and fresh berries for a sweeter presentation, or top with sliced banana and chopped nuts for texture and extra nutrition. Stir in a splash of any milk before serving for extra creaminess.
Make Ahead and Storage
Overnight oats are ideal for meal prep. This recipe yields two generous servings; scale up to make several days’ worth. Store in airtight containers or mason jars in the refrigerator for up to 3 days. After about three days the oats will become softer, so enjoy sooner for best texture.
More Make-Ahead Breakfast recipe
If you try these oats, leave feedback and any tweaks you liked. For more make-ahead breakfasts, consider other overnight oats flavors, baked oatmeal, muffins, or homemade granola to rotate through busy mornings.
Tips for Success
Quick tips for perfect overnight oats:
- Use old-fashioned rolled oats; avoid steel-cut oats.
- A roughly 1:1 ratio of liquid to oats works well—some of the liquid can come from yogurt.
- Seeds like chia or flax will thicken the mixture; add extra liquid if needed.
- Adjust texture with a splash of milk before serving.
- Let oats soak at least 5 hours (overnight is ideal). They keep about 3 days refrigerated before becoming very soft.
FAQ
Lotus Biscoff cookies are vegan but not gluten-free: they contain wheat flour.
These oats taste like a creamy, oatmeal version of the cookie: sweet, spiced with cinnamon, and pleasantly rich from the cookie butter and Greek yogurt.
More Breakfast Recipes
Looking for more breakfast ideas? Try fruit-based cakes, muffins, or baked oats for easy make-ahead options.
-
Applesauce Crumb Cake
-
Yogurt Plum Cake
-
Blueberry Banana Oat Muffins
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Biscoff Overnight Oats
Dinner Ideas
If you need dinner inspiration, rotating family-friendly recipes like roasted chicken, braised sliders, or simple pasta sauces can keep weeknights stress-free.
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Roasted Chicken Leg Quarters
-
Braised Beef Sliders with Citrus Slaw
-
Citrus Soy Braised Chuck Roast
-
Cherry Tomato Spaghetti Sauce
Recipe
Biscoff Overnight Oats
No reviews
- Author: Adam Dolge
- Total Time: 12 hours
- Yield: 2 cups
Description
These Biscoff Overnight Oats are sweet and hearty, made with simple ingredients, and easy to assemble. They are perfect for meal prep, especially for busy weekday mornings.
Ingredients
- ¾ cup whole milk (or plant-based milk), plus more for serving
- ½ cup plain Greek yogurt (or plant-based alternative)
- 2 Tbsp Biscoff cookie butter
- 2 Tbsp maple syrup (or brown sugar or honey)
- ⅛ tsp ground cinnamon, plus more for serving
- 1 pinch table salt
- 1 cup old-fashioned rolled oats
- 1 Tbsp ground flaxseeds
- 1–2 Biscoff cookies, crumbled
Instructions
- Whisk together milk, yogurt, cookie butter, maple syrup, cinnamon, and salt in a medium bowl until smooth. It may take 30–60 seconds for the cookie butter to fully incorporate.
- Stir in the rolled oats and ground flaxseeds until combined. Cover and refrigerate overnight. Divide into jars if desired. When ready to serve, stir the oats and add more milk to reach your preferred consistency. Top with crumbled cookies and a sprinkle of cinnamon. Store in the refrigerator for up to 3 days.
Notes
- Biscoff cookies and cookie butter are vegan but not gluten-free. Use plant-based milk and yogurt for a vegan version.
- Top with fresh berries, sliced banana, or a handful of chopped nuts for variety.
- You can add a scoop of vanilla protein powder if desired; start with a half to one scoop to avoid overpowering the flavor.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Category: breakfast
- Method: no cook
- Cuisine: American