Your new favourite breakfast: Biscoff Overnight Oats. The Biscoff spread brings gentle spice and a caramelised cookie flavour to classic overnight oats. With only a few minutes of prep the night before, these oats are ready to enjoy in the morning or to take on the go. Simply combine old-fashioned rolled oats, Biscoff spread, chia seeds and your preferred milk. This breakfast is quick, delicious and a perfect way to start the day.
Perfection! I love any recipe with Biscoff. This was a delicious change from my usual plain oats — will make again!
– Shaya
Why You’ll Love This Recipe:
- A simple make-ahead breakfast that keeps you satisfied all morning.
- Ready quickly from common supermarket ingredients — ideal as a morning pick-me-up.
- Extremely versatile: customise flavours and toppings to suit your taste.
- The Biscoff spread adds rich, spiced, caramelised depth to classic overnight oats.
- Nut-free and vegan when paired with an appropriate plant milk.
- Great for meal prep — keeps up to three days in the fridge.
- Easy to scale: the recipe serves two but can be halved or doubled.
Recipe Inspiration: If you enjoy overnight oats, you’ll love how quickly Biscoff spread transforms them with warm spice and caramel notes.
Ingredients and Substitutions:
Please see the recipe card further below for exact quantities and the full method.
- Milk — Use any milk you prefer: dairy, almond, oat or soy. Choose plant milks for a vegan version.
- Biscoff spread — Adds sweetness, warming spice and caramelised cookie flavour. Use store-bought or a homemade cookie butter.
- Old-fashioned rolled oats — Best for texture in overnight oats. Other oat types will change the liquid ratio and final texture.
- Chia seeds — Help thicken the oats and add extra fibre. Black or white chia seeds both work.
- Salt — A pinch of sea salt enhances the flavours.
Variations:
Cookie butter alternatives — If Lotus Biscoff isn’t available, try any cookie butter or speculoos spread.
Milk — Almond, oat or soy are excellent choices; use dairy if preferred.
Sweetness — Taste the mixture and add a little maple syrup or honey at serving if you prefer it sweeter.
What is Biscoff?
Biscoff originated in Belgium in 1932. The biscuit — also called speculoos — is crisp, warmly spiced and slightly caramelised, traditionally served with coffee. Lotus developed a spread made from crushed cookies and oil that resembles other nut or cookie spreads. Biscoff spread is popular on toast, pancakes and in baked treats, and similar spreads are marketed as cookie butter.
How to Make Biscoff Overnight Oats:
Please see the recipe card further below for exact quantities and the full method.
1 – Combine the Biscoff spread and milk:
Whisk milk and Biscoff spread in a medium bowl until smooth. If the spread is firm, briefly warm it so it mixes easily.
2 – Add the dry ingredients:
Stir in rolled oats, chia seeds and a pinch of salt until evenly combined.
3 – Mix well:
Ensure a consistent texture by stirring thoroughly so the oats and chia seeds are evenly coated.
4 – Refrigerate:
Cover and chill for at least 6 hours or overnight. Divide into jars if you plan to portion them. Stir before serving and top with Greek yoghurt, banana slices and an extra drizzle of Biscoff if desired.
Hint: Add crunchy toppings like nuts at serving to keep them crisp.
Tips for Success, Storage and FAQs:
Refrigerate for at least 6 hours; overnight is ideal. Many people prepare them before bed for breakfast the next morning.
For the best texture and flavour, enjoy within three days.
Most Biscoff cookie butter products are vegan and nut-free, but always check labels for specific dietary concerns.
No — the spread is made from crushed cookies containing wheat flour, so it is not gluten-free.
Serving Suggestions:
These Biscoff Overnight Oats are delicious on their own, but toppings make them special. My favourite is Greek yoghurt and sliced banana.
Other topping ideas:
- Crumbled Biscoff cookie for texture.
- Chopped almonds or macadamia nuts.
- A drizzle of coconut cream and extra cinnamon.
- Fresh or dried fruit of your choice.
These oats are family-friendly, creamy and simple to prepare. Enjoy the flavour and convenience, and feel free to leave feedback after trying the recipe.
Alex xx
More Delicious Recipes For You To Try:
-
Peach Overnight Oats
-
Vanilla Overnight Oats with Cherries
-
Mango Overnight Oats
-
Nutella Overnight Oats
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Biscoff Overnight Oats
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Please note:
For accuracy, when weights are provided, weigh ingredients for best results. Oven temperatures listed are for fan-forced ovens where applicable.
Ingredients
- 1 ¼ cups (300 ml) milk – almond or oat recommended
- ¼ cup Biscoff spread
- 1 cup (80 g) old fashioned rolled oats
- 1 tablespoon chia seeds
- ⅛ teaspoon sea salt
Instructions
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To a medium bowl, add the milk and Biscoff spread and whisk until combined. If the spread is too firm, warm briefly so it mixes easily.
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Add the oats, chia seeds and salt and stir until evenly combined.
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Cover the bowl or divide into jars and refrigerate for 6 hours or overnight.
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Stir well and serve plain or topped with banana slices, yoghurt and an extra drizzle of Biscoff.
Notes
- Milk: Use the milk you prefer. Add extra milk when serving for a thinner texture.
- Biscoff: Use store-bought or homemade cookie butter. If very firm, warm briefly to loosen before mixing.
- Tablespoon: This recipe uses a standard Australian tablespoon (20 ml). Elsewhere, use 1 tablespoon + 1 teaspoon where needed.
- Storage: For best flavour and texture, consume within three days.
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Nutrition Estimate:
Nutritional Disclaimer:
The nutritional information is an estimate only, derived from online calculators. For accuracy, calculate nutrition based on the specific ingredients and brands you use.