Biscoff Overnight Oats
Breakfast? Dessert? Who knows — these Biscoff overnight oats meet perfectly in the middle. Creamy oats swirled with caramelised biscuit butter, topped with crunchy cookie crumbs, and packed with fibre. Yes please!
Mixing humble oats with Biscoff Lotus spread creates the creamiest, dreamiest breakfast imaginable.
Thanks to milk and yoghurt, the texture is gloriously luscious, while chia seeds thicken the mixture to a perfect pudding consistency. It’s a certified showstopper that’s as indulgent as breakfasts come, but Biscoff overnight oats also deliver on nutrition — one little jar is loaded with protein and fibre.
Every bite is blessed with the signature Biscoff taste: warm cinnamon spice, a hint of brown sugar sweetness, and a distinctive caramelised flavour (the thing that solidified the biscuit spread as a worldwide phenomenon on par with Nutella, in my opinion!).
Now, I’m going to expose myself. I was ridiculously late to the Biscoff obsession. Everyone was singing praises of cookie butter for years while I just nodded politely, thinking, “How good could it really be?”. Of course, I’d snacked on Biscoff Lotus biscuits on the plane and always been left wanting more, but had never made the connection.
Silly me.
Then, inspired by a cake at a local vegan pop-up, I made my banana Biscoff cake. Obsession activated. Now I’m making up for lost time by putting Biscoff in everything, including these overnight oats that require zero morning effort (because honestly, who has time to cook before 9 am? Not me!).
So, all aboard for the recipe! Take off in 3 … 2 … 1!
🤤Why You’ll Love Biscoff Overnight Oats
🥛What Ingredients You’ll Need For Biscoff Overnight Oats
You only need six ingredients — and I’ve given a few more affordable substitutions for the name brands. Let’s get into it:
- Rolled oats: The foundation. Rolled oats (or oat flakes) soften beautifully overnight without turning to mush. Avoid instant oats or steel-cut oats. Rolled oats are affordable and easy to find at any grocery store.
- Milk: Any milk works, though whole milk creates the creamiest result. The oats drink it all up overnight, plumping up and becoming tender.
- Biscoff spread: The hero ingredient. That caramelised biscuit flavour seeps into every bite, adding sweetness and spice in one go (and saving you from adding actual sugar).
Now, don’t tell Lotus … but this recipe works just as well with supermarket own brands, too (or homemade cookie butter). I’ve tried a few out, and I like Aldi’s Smooth Biscuit Spread and Lidl’s Mister Choc Biscuit Spread! - Greek yoghurt: This is what makes it properly thick and creamy. It also adds protein and a slight tang that stops everything from being too sweet.
- Chia seeds: I always add chia seeds to my overnight oats. They help to thicken things up and create a gorgeous pudding-like texture. Plus, they’re good for you (if you care about that!).
- Biscoff biscuits: For crumbling on top because obviously. The crunch against the creamy oats is what dreams are made of!
Adapting This Recipe For Allergies and Dietary Requirements
Making Biscoff overnight oats vegan is dead simple. Swap regular milk for oat (my favourite), almond, or soy milk and use unflavoured oat, almond, or soy yoghurt instead of Greek yoghurt.
Surprisingly, Biscoff spread is an accidentally vegan product (I KNOW, how exciting!), which makes life so much easier. That’s it … done! Easy, right?
For a gluten-free version of the recipe, use certified gluten free oats (oats are naturally gluten-free but can be contaminated by the processing environment).
Next, make your own Biscoff spread by blending Schar Gluten Free Spekulatius (they have a similar flavour and are available in most supermarkets), butter (or oil), water (or milk), cinnamon, and demerara sugar. Top with extra spekulatius to complete the recipe.
7 Ways You Can Change Up This Recipe
I adore this recipe as written, but it also makes a fantastic base to build layers of other flavours.
You can eat Biscoff overnight oats every day of the week (I’ve not done this yet, but … tempting!) and never feel bored with these combinations:
- Chocolate lovers: Biscoff and chocolate are a match made in heaven and shockingly underrated as a pairing! If you can’t get enough of chocolate, marble through chocolate spread or throw in a handful of dark chocolate chips (my preference).
- Peanut butter swirl: Add a spoonful of smooth peanut butter in addition to the Biscoff spread to amp up the protein while keeping it delicious.
- Banana bread vibes: Inspired by my banana Biscoff cake, I once mashed half a banana into the oats and used the remaining slices to top the jars. It was delicious! You could even add walnuts.
- Add tartness with berries: Layer fresh or frozen berries (my choice is strawberries or raspberries) to cut through the sweetness and add colour.
- Protein powder, please: Stirring vanilla protein powder into the mix is an easy way to hit your protein goals first thing in the morning.
- Pumpkin spice for fall: Biscoff already boasts the warm flavours of cinnamon, so why not make the overnight oats fall-themed with a spoonful of pumpkin puree at the bottom and an extra pinch of pumpkin pie spice in the mix?
- Double dose: Instead of using plain Biscoff biscuits, top off your overnight oats with sandwich-style Lotus biscuits: vanilla cream, chocolate, or Biscoff sauce jammed between two caramel-rich biscuits.
Can I Make This Without Chia Seeds?
Absolutely!
Chia seeds absorb moisture, making overnight oats thicker. They’re also full of important nutrients, especially fibre, antioxidants, and omega-3 fatty acids.
That means if you don’t use chia seeds, your Biscoff overnight oats will be less healthy and have a slightly thinner consistency. Some people prefer this!
However, if you prefer your oats thick, let the oats sit in the fridge for a full 12 hours rather than just overnight, or reduce the milk slightly.
What If I Don’t Have Biscoff Spread?
I won’t lie — this recipe is 100% about the Biscoff. Without the spread, it would just be another recipe for plain overnight oats (Booo … I like flavours! Give me overnight oats with mango over plain any day!).
That said, you don’t need Biscoff Lotus-branded spread. I’ve made this recipe with unbranded cookie butter with great results.
In fact, unbranded cookie butter tends to be cheaper and can taste just as good (I found the Aldi dupe delightful … maybe even better!), making it a great option.
While you could use another spread (like Pistachio creme or Nutella), that would be a different recipe!
🧑🍳How to Make Biscoff Overnight Oats (Step-by-Step Photos)
I know I must have mentioned how quick and easy Biscoff overnight oats are about twenty million times, but … it’s true. When you make this recipe, you’ll be surprised by how easily it all comes together (with no cooking!).
Let’s see how that looks in action:
One: Add milk, yoghurt, chia seeds, and Biscoff spread to a bowl or jar.
Two: Mix well until the Biscoff spread is incorporated nicely.
Three: Add the oats.
Four: Stir the mixture and cover. Leave in your fridge overnight, and top with crumbled biscuits the next morning.
Remember, the complete recipe (with ingredient quantities and instructions) can be found at the bottom of this page. You can also print the recipe, save the recipe, adjust the servings, and much more from there!
⭐ Top Tips for Perfect Biscoff Overnight Oats
- Warm the Biscoff spread slightly if it’s too thick to stir in. Ten seconds in the microwave makes it pourable and easier to mix through. The same technique is great if you want to decorate your jars with dripping Biscoff spread, like I did.
- Use a jar with a lid — mason jars are perfect because you can shake them to mix, store them, and eat straight from the jar (less washing up). You can also use a bowl and eat from the bowl, but jars are more portable for on-the-go breakfasts.
- Wait at least six hours for the best texture; the oats need proper time to soften completely and absorb all the flavours.
- Add toppings just before eating so biscuits stay crunchy rather than dissolving into mush.
- Adjust the milk ratio to your preference — less for thick and spoonable (my preference), more for a looser consistency that can feel lighter.
- Make a week’s worth on Sunday and you’ll thank yourself every single morning when breakfast is just there, ready and waiting for you!
🫙Storing Biscoff Overnight Oats
Overnight oats are phenomenal for meal prep because they actually taste better over time.
Okay, there’s a limit — I recommend storing these Biscoff overnight oat jars for no more than five days. Ideal for making a batch on Sunday evening ready for the busy week ahead!
I always store overnight oats in either sealed jars or containers to prevent them from absorbing other smells from the fridge (nobody wants garlic or cheese-flavoured overnight oats).
Keep the toppings (biscuit crumbs, fruit, nuts, whatever you like) separate and add them just before you eat for the best textural contrast.
If your oats have thickened too much after a few days (they do continue to absorb liquid), add a splash of milk to loosen them back up, and give the mixture a quick stir.
Overnight oats don’t freeze well because of textural changes. But honestly, there’s no appeal to freezing anyway — they’re quick enough to make and keep for almost a week in the fridge.
🍫 Serving Suggestions For Biscoff Overnight Oats
I’ve served these overnight oats with a drizzle of Biscoff spread around the jars, crumbled Biscoff biscuits on top, and a spoonful of extra cookie butter (because I like to go overboard!).
Sometimes simple is best, but I’ve listed 7 combinations you could try further up the page, too.
Eat overnight oats straight from the fridge or try warming them up in the microwave if you fancy hot oats. The Biscoff sauce melts through everything and transforms them into a cosy, comforting porridge! This option is great for cold winter mornings 🥶
If you’ve tried this Biscoff overnight oats recipe, please drop a comment ✍️ or a star rating 🌟 below to help fellow readers! Additionally, if you have a question, please drop a comment and I’ll do my best to answer ASAP.
🍪 Biscoff Overnight Oats Recipe
Ingredients
- 200 ml whole milk
- 50 ml Greek yoghurt
- 1 tsp chia seeds
- 2 tablespoons Biscoff spread
- 1 pinch fine sea salt
- 100 g rolled oats
- 2 Biscoff biscuits for crumbling on top
- 1 tablespoon Biscoff spread for decorating jars/drizzling on top, optional
Instructions
- Add 200 ml whole milk, 50 ml Greek yoghurt, 1 tsp chia seeds, 2 tablespoons Biscoff spread 1, and 1 pinch fine sea salt to jars or bowls (This is the total amount for two people, so split everything in half if you use two jars).
- Mix well until the Biscoff spread is fully incorporated.
- Add 100 g rolled oats and stir in.
- Cover your containers and leave them in the fridge overnight, or at least 6 hours.
- Optionally, drizzle 1 tablespoon Biscoff spread over the oats mixture.
- Top off the jars with 2 Biscoff biscuits, crumbled.
