Biscoff Overnight Oats! With cookie butter, cinnamon, and crumbles of Biscoff cookie for the best texture. It's sweet, creamy, filling, and a real treat to start your day!
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And the overnight oats obsession continues! This time we are pushing the boat out and starting the day in a very delicious and extravagant way. Yep, grab that jar of Biscoff cookie butter and put it to good use in Biscoff Overnight Oats!
We're talking chilled, creamy oats with cookie butter, cinnamon and vanilla, all served up with sprinkles of crumbled Biscoff cookie for amazing texture and even more great cookie flavour!
Obsessed with Biscoff? Be sure to try my incredible Vegan Biscoff cheesecake too!
Mel x
Ingredients
Here is what you need at a glance, along with some important ingredient notes & substitution ideas:
And some ingredient notes:
- Cookie butter - You can use Lotus Biscoff spread or a generic cookie butter. President's Choice have one that's great value, and it is vegan just like the Biscoff one.
- Oats - Rolled oats or old-fashioned oats are best for overnight oats. Quick oats for a slightly creamier texture. I don't recommend using steel-cut oats.
- Non-dairy milk - Any will do such as oat milk, soy milk, cashew milk, or almond milk.
- Chia seeds - Helps to thicken the oatmeal and make it creamier. It also adds extra protein and healthy fats. You can omit the seeds, but your overnight oats won't be as thick and creamy.
- Cinnamon - Ground ginger works really well instead.
- Maple syrup - This is optional. The cookie butter is sweet anyway, so feel free to omit the maple syrup if you don't have a super sweet tooth. I rarely use it in this recipe.
- Cookie - Keep the theme going with a Lotus Biscoff cookie (Speculoos), or use a vegan digestive biscuit or graham cracker instead.
A Delicious Tip!
An optional addition that works really well is some chopped Granny Smith apple. The sour apple is so good with the sweet cookie butter! Add when serving so the apple stays fresh and doesn't turn brown.
Jar Recommendation
I love to use 10oz/295ml wide-mouth mason jars for my overnight oats because they are so easy to eat out of. It saves having to tip them out into a bowl, which saves on washing up and means you can eat your oatmeal on the go!
Recipe
Biscoff Overnight Oats
Author:WATCH HOW TO MAKE IT
Ingredients
- ¾ cup (180 ml) dairy-free milk , preferably unsweetened
- 1 to 2 tablespoons Biscoff spread , or any other cookie butter
- ½ cup (50 grams) rolled or old fashioned oats
- 1 tablespoon chia seeds
- ½ teaspoon ground cinnamon
- ½ teaspoon vanila extract
- 1 small pinch sea salt
- OPTIONAL 1 tablespoon maple syrup , add if you have a sweet tooth
To Serve
- 1 crumbled Biscoff cookie
RECOMMENDED EQUIPMENT
INSTRUCTIONS
- Add the milk and Biscoff spread to a jar or other lidded container and whisk them together well. You will probably need to mash the cookie butter into the milk with a fork to get it to break up. It doesn't need to be perfectly combined. Just no big lumps.
- Add everything else except the crumbled cookie and stir really well. Only use the maple syrup if you have a super sweet tooth. The cookie butter should add enough sweetness.
- Pop the lid on and put in the fridge. Refrigerate for at least 6 hours or up to 5 days.
- Crumble over the cookie before serving. An extra dollop of cookie butter is a nice add-on too ;O) I tend to serve them up in the container they were made in to save on washing up!
NOTES
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Ashley Sweet says
Stunning! Massive help for a sweet tooth!