Biscoff Overnight Oats

Creamy overnight oats layered with a rich Biscoff cookie-butter shell that hardens into a satisfying crunch.

249Min

1Servings

485Cal

EasyLevel

VegetarianKid friendlyvegetarian

#overnight oats#no-cook#make-ahead#high protein

Equipment

mixing bowl

mixing spoon

microwave

spoon

Ingredients

Oats Base

rolled oats

40 g

honey

10 g

chia seeds

15 g

protein yoghurt

160 g

vanilla essence

1 tsp

cinnamon

0.5 tsp

milk

80 ml

Topping

Biscoff spread

15 g

coconut oil

1 tsp

lotus biscuit

1 piece

Instructions

Prepare oats mixture

Combine rolled oats, honey, chia seeds, protein yoghurt, vanilla essence, cinnamon and milk in a bowl.

5 min

Stir until all ingredients are evenly combined and no dry oats remain visible

Melt Biscoff topping

Melt Biscoff spread with coconut oil in the microwave until fully runny.

0.5 min800°Ctimer 0.5 min

Heat in 10-second intervals and stir between each to avoid overheating

Add Biscoff shell

Pour the melted Biscoff mixture over the oats and carefully spread to the sides to create a shell.

2 min

Work quickly before the Biscoff hardens; use the back of a spoon to spread evenly

Refrigerate overnight

Cover the bowl and refrigerate overnight or for at least 2-4 hours until the oats are fully soaked and thickened.

240 mintimer 240 min

The longer it sets, the creamier the texture will be

Optional biscuit topping

Crush the Lotus biscuit on top before serving if desired.

1 min

Original recipe

YouTubeRecipe by Jesse Stathakis

Storage

Fridge: 2 days

Reheat: Serve cold

Best eaten within 24 hours; the Biscoff shell softens after the first day

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