These thick and creamy biscoff overnight oats are the ultimate meal prep breakfast for busy mornings. Made dairy free and vegan, they are full of delicious biscoff cookie butter spread giving them a sweet and spiced flavour that will make you excited for breakfast!
For more overnight oats flavours, try classic vanilla overnight oats, or carrot cake overnight oats for another deliciously spiced flavour!
Ok so I love overnight oats as when I am craving a sweet breakfast these always are super satisfying. But this biscoff flavour is elite. It’s next level. It’s all of the things because biscoff anything is always going to be my favourite flavour!
If you agree, then obviously you need to have a browse through the site because we have biscoff brownies, biscoff fudge, biscoff cupcakes, and yes of course biscoff cheesecake!
These biscoff overnight oats are sweet enough that they can pass as a healthy dessert or afternoon snack but also appropriate enough for breakfast that they won’t give you a sugar rush but will rather keep you full and satisfied all the way through to lunch.
Prep these tonight and then get excited for breakfast tomorrow!
But first, what is biscoff?
It is a Belgian biscuit also known as speculoos that is crispy and crunchy with a rich, brown sugar caramel and cinnamon flavour. Biscoff spread is a creamy spread not unlike Nutella or peanut butter that has been made from these biscuits and often called cookie butter.
The most commonly found brand is Lotus Biscoff and you can find not only the biscuits themselves in Australian supermarkets, but also both the smooth and crunchy cookie butter spreads (find them next to the peanut butter). You can also buy biscoff spread on Amazon.
Biscoff is also completely dairy free and vegan!
Key Ingredients
We need a few key ingredients when making overnight oats to ensure the correct consistency, then it’s just about adding in the flavourings!
Note all ingredients and their quantities are laid out in the recipe card at the bottom of this post.
- Rolled oats – you want to use old fashioned rolled oats for this recipe to ensure the correct consistency. Don’t use quick oats or steel cut oats as the texture will not be right.
- Dairy free milk – I usually use oat milk as that’s what I have on hand but you can use almond milk or soy milk instead depending on what you prefer.
- Dairy free yoghurt – I like a soy yoghurt or a coconut one for this recipe. You can use a vanilla flavoured one or a plain Greek-style for the creamiest texture.
- Biscoff spread – The Lotus biscoff spread comes in smooth and crunchy and you can use either for this recipe. This is the key to the flavour of the oats.
- Maple syrup – for sweetness. You can adjust the amount used based on your tastes, or even use honey if you’re not needing these oats to be vegan.
- Vanilla extract – just a little bit of vanilla extract really enhances the flavour.
- Chia seeds – help to thicken the mixture giving it that pudding like consistency and also add nutritional value.
- Cinnamon – just a little bit helps enhance the spiced flavour of the biscoff.
- Toppings – toppings are always optional but I like to add some extra dairy free yoghurt and a drizzle of melted biscoff to the top because more biscoff is always better.
Step-By-Step Instructions
One of the reasons that I love overnight oats so much is that they are one of the easiest recipes to make, and most of the time will be consumed with you gathering the ingredients from your fridge and pantry.
This recipe as written is for one serve, but if you’re prepping these you may as well make a few at once. You can use any vessel you like with a lid. I like to use a jar as then I can just eat it out of the jar in the morning without needing to transfer it to a bowl, but any container with a lid works.
All you need to do is add all of the ingredients into your container or jar and mix well to combine. Sometimes chia seeds need a minute or two to settle in the liquid before they’ll mix so you can just let it sit for a moment and then mix again.
👉Tip! The biscoff spread can be a little difficult to mix into the cold ingredients so use a small whisk if you have one to really mix it well to ensure it’s evenly distributed throughout the container.
Place the lid on and then let them rest and soak in the fridge. The oats will need a minimum of 4 hours chilling time, but overnight is better not only for the texture but also I find the flavour develops more.
Toppings are totally optional and on a busy morning I would usually skip it, but if you want to have a bit of fun add a little extra dollop of dairy free yoghurt and then melt a little more biscoff and drizzle it over the top. That extra biscoff in each bite is so good! You could also add some sliced banana, berries, or nuts.
Recipe FAQs
These are perfect for meal prep as they last 3-4 days in the fridge in a sealed container.
You can! Swap the yoghurt for a scoop of your favourite vegan protein powder and add an extra ¼ cup of milk. Vanilla or a cinnamon spice flavour would work best in this recipe.
Technically yes! While I usually eat my overnight oats cold, straight from the fridge I also understand the texture and coldness combined can give a bit of the ick to some people. In that case, you can pop the oats in the microwave for a minute or two, making sure to stir well, before eating.
No, this recipe requires the old fashioned rolled oats. Quick oats will become mushy and steel cut will still be chewy. For the best, creamiest texture, use rolled oats.
If you do make this recipe, please be sure to leave a comment and ⭐⭐⭐⭐⭐ rating below! And tag any of your creations on Instagram with @eightforestlane as I would love to see.
More make ahead breakfast recipes:
Pumpkin Pie Overnight Oats
Matcha Chia Pudding
Strawberry Yoghurt Parfait with Pistachio Granola
No-Bake Peanut Butter Muesli Bars
Biscoff Overnight Oats
Ingredients
- ½ cup rolled oats
- ½ cup dairy free milk
- ¼ cup dairy free yoghurt
- 1 ½ tablespoons biscoff spread smooth or crunchy
- 1 tablespoon maple syrup
- 1 teaspoon chia seeds
- ½ teaspoon vanilla extract
- ¼ teaspoon ground cinnamon
Optional Toppings:
- Dairy free yoghurt
- Biscoff spread melted
- Biscoff cookies
Instructions
- Mix everything together well in a clean jar, secure lid and place in the fridge for a minimum of 4 hours, but preferably overnight.
- When ready to eat, top with extra yoghurt, and drizzle over some melted biscoff and top with a biscoff cookie if desired. Enjoy straight from the jar.
Notes
Nutrition
Nutritional information is provided as a guide only and is calculated using automated online tools, therefore we cannot guarantee the accuracy. We encourage you to make your own calculations based on the actual ingredients used in your recipe.
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