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Biscoff Overnight Oats

A tasty breakfast that's quick to make and rich in protein, fibre and flavour!
Prep Time5 minutes
Refrigeration time2 hours
Total Time2 hours 5 minutes
Course: Breakfast
Cuisine: American
Keyword: easy, high protein, on the go
Servings: 1
Author: Ashlen Leonard

Ingredients

  • 1/3 cup large flake oats
  • 1 tbsp chia seeds
  • 1/3 cup Greek yogurt vanilla or plain
  • 2/3 cup milk dairy, almond or soy
  • 1 tbsp Biscoff cookie spread
  • 1/2 tsp cinnamon
  • 1-2 Biscoff cookies crumbled
  • Sliced banana for topping (optional)

Instructions

  • In a small bowl, container or mason jar, combine the oats, chia seeds, yogurt, milk and cinnamon and stir well. Make sure the oats and chia seeds are all evenly incorporated.
  • Store in the fridge for minimum 1 hour or up to 1-2 nights.
  • Before eating, add the Biscoff cookie spread, crumbled Biscoff cookie, sliced banana and cinnamon. Feel free to add any other desired toppings and enjoy!

Notes

Substitutions

  • Oats
    • I prefer using large flake oats for overnight oats because they hold the texture better. If you only have quick oats, I recommend reducing the milk by 1-2 tbsp so that it's not too liquidy or mushy.
  • Greek yogurt
    • I recommend using Greek yogurt because it's thicker and provides a lot more protein compared to regular yogurt. If you only have regular yogurt, I also recommend reducing the milk by 1-2 tbsp so that it's not too liquidy or mushy.
  • Milk
    • If you are looking for a higher protein option, I recommend using dairy milk or soy milk. Other plant-based beverages like almond or oat milk provide much less protein.
  • Biscoff cookie butter
    • If you don't have Biscoff cookie butter, you can use a seed or nut butter like peanut, almond or sunflower butter.
  • Biscoff cookies
    • If you don't have Biscoff cookies, you can use graham crackers instead.