Ingredients
Scale
For One Serving:
- ½ cup old-fashioned rolled oats (certified gluten-free if needed)
- 2 tablespoons Biscoff cookie butter spread
- ½ cup milk (dairy or non-dairy)
- ¼ cup plain Greek yogurt (or use an additional ¼ cup milk)
- 1 tablespoon chia seeds (optional but recommended)
- 1 tablespoon maple syrup or honey (adjust to taste)
- ½ teaspoon vanilla extract
- Pinch of salt
Optional Toppings:
- 2-3 crushed Biscoff cookies
- Sliced banana
- Extra drizzle of Biscoff spread
- Chopped pecans or walnuts
- Mini chocolate chips
- Fresh berries
- Whipped cream or coconut whipped cream
Instructions
- Combine base ingredients. In a mason jar or sealable container, add the rolled oats, milk, Greek yogurt (if using), chia seeds (if using), maple syrup, vanilla extract, and a pinch of salt.
- Add the Biscoff spread. Add the Biscoff cookie butter spread on top of the oat mixture. You can either stir it in completely for uniform flavor, or just give it a few swirls so you get pockets of cookie butter throughout (my preferred method!).
- Mix thoroughly. Using a spoon, stir everything together until well combined. Make sure all the oats are submerged in liquid. If the mixture seems too thick, add a splash more milk.
- Seal and refrigerate. Put the lid on your jar or container and place it in the refrigerator. Let it chill for at least 4 hours, but overnight (8-12 hours) is ideal for the best texture.
- Stir and check consistency. In the morning, give the oats a good stir. The oats will have absorbed most of the liquid and thickened considerably. If the mixture is too thick for your liking, stir in a splash of milk to reach your desired consistency.
- Add toppings and enjoy! Top with crushed Biscoff cookies, sliced banana, an extra drizzle of cookie butter, or any of your favorite toppings. Eat cold straight from the jar, or warm it in the microwave for 30-45 seconds if you prefer warm oats.
Notes
- Meal prep tip: Multiply the recipe by 5-7 to make a full week’s worth. Store in individual jars in the refrigerator.
- Texture preference: If you like thinner oats, add more milk. For thicker, pudding-like oats, use less milk or add more chia seeds.
- Sweetness level: The Biscoff spread is already sweet, so you may not need the full tablespoon of maple syrup. Taste and adjust to your preference.
- Best eaten within 5 days for optimal freshness and texture.
- Don’t skip the overnight soak – while 4 hours is the minimum, overnight soaking creates the best, creamiest texture.
- Prep Time: 5 minutes
- Cook Time: 0 minutes (overnight refrigeration required)
- Category: Breakfast
- Method: No-Cook, Refrigeration
- Cuisine: American, Belgian-Inspired
- Diet: Gluten Free
Nutrition
- Serving Size: 1 jar (full recipe above)
- Calories: 445
- Sugar: 24g
- Sodium: 180mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 64g
- Fiber: 10g
- Protein: 15g
- Cholesterol: 8mg