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!
PREP TIME: 5 minutesminutes
COOK TIME: 0 minutesminutes
TOTAL TIME: 5 minutesminutes
Servings: 1serving
Ingredients
¾ cup (180ml)plant milk, preferably unsweetened
1 to 2tablespoonsBiscoff spread, or any other cookie butter
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
An optional extra whens serving that works really well is some chopped granny smith apple. The sour apple and sweet cookie butter are so good together!