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Robin Ward

Biscoff Overnight Oats

Biscoff overnight oats, made with creamy cookie butter, honey, and a dash of cinnamon, offer a convenient and deliciously sweet start to any busy day. Prep the night before, enjoy cold from the fridge in the morning—perfect for a quick, nutritious breakfast on hot summer days.
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Servings: 1
Course: #brunch, Breakfast, Snack
Cuisine: American
Ingredients Method

Ingredients
  

  • ½ cup rolled oats
  • ¾ cup milk (Any milk or plant-based milk will work here but may alter the amount of protein.)
  • ⅓ cup plain Greek yogurt
  • ½ tsp vanilla extract
  • ½ tsp cinnamon
  • 1 Tbsp honey
  • 1 Tbsp chia seeds
  • 1 Tbsp Biscoff cookie butter
Optional garnishes:
  • Biscoff cookie butter (for drizzling)
  • granola
  • fresh or frozen fruit
  • whipped cream

Method
 

  1. In a jar or container, combine oats, chia seeds, milk, vanilla, honey, yogurt, and cinnamon. Stir thoroughly until all ingredients are well mixed. Slightly heat the cookie butter until it is pourable. Pour in the melted cookie butter and mix. If you want creamy swirls of cookie butter, leave it a little un-mixed for a swirled texture.
  2. Place the container(s) of overnight oats in the fridge to set for at least 6 hours, or preferably overnight.