Homemade Biscoff Overnight Oats

I’ll be honest—I used to think overnight oats were kind of boring until I added Biscoff spread to them. Game changer. Now they taste like dessert for breakfast, which is exactly the kind of morning motivation I need.

The thing about overnight oats is they’re basically impossible to mess up. You stir everything together the night before, stick it in the fridge, and wake up to breakfast that’s already done. No cooking, no thinking, no standing over the stove before you’ve had coffee. And when you add that cookie butter flavor? Even my kids actually eat their breakfast without complaining.

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What Kind of Oats Should I Use?

For overnight oats, you’ll want to stick with old-fashioned rolled oats rather than quick oats or steel-cut oats. Rolled oats have the perfect texture for soaking overnight – they soften up nicely while still maintaining a bit of chew, giving you that classic creamy consistency. Quick oats tend to get too mushy and can turn into a paste-like texture, while steel-cut oats won’t soften enough overnight and will leave you with a crunchy, undercooked result. If you only have quick oats on hand, they’ll work in a pinch, but you might want to use a little less liquid since they absorb moisture faster than rolled oats.

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Options for Substitutions

This recipe is super flexible, so feel free to make these swaps based on what you have in your kitchen:

• Oats: Stick with rolled oats or old-fashioned oats for the best texture. Steel-cut oats won’t soften properly overnight, and instant oats can get too mushy.
• Almond milk: Any milk works here – regular dairy milk, oat milk, soy milk, or coconut milk all give you great results. Just use whatever you prefer or have on hand.
• Chia seeds: If you don’t have chia seeds, try ground flaxseed instead using the same amount. You can also skip them entirely, though they do help thicken the oats and add extra nutrition.
• Biscoff spread: You can swap this with peanut butter, almond butter, or even Nutella for a different flavor profile. Cookie butter from Trader Joe’s works great too if you can’t find Biscoff.
• Biscoff biscuits: Graham crackers or gingersnap cookies make good alternatives. Crumble them on top just like you would the Biscoff cookies.
• Fresh fruit: The strawberries and banana can be swapped with any fresh or frozen fruit you like – blueberries, raspberries, peaches, or mango all work nicely.
• Yogurt: Greek yogurt, regular yogurt, or dairy-free yogurt all work equally well. You can even leave it out if you prefer a simpler version.

Watch Out for These Mistakes While Making

The biggest mistake with overnight oats is not using enough liquid, which leaves you with a thick, pasty texture instead of creamy oats – stick to a 1:2 ratio of oats to milk, and if it looks too thick in the morning, just stir in a splash more almond milk.

Another common error is skipping the chia seeds or not mixing them well, since they help thicken the oats and prevent that watery layer that sometimes forms on top.

Make sure to microwave the biscoff spread just enough to make it pourable but not hot, because adding hot spread directly to the oats can make the mixture separate and create an oily layer.

For the best flavor, let your oats sit for at least 4 hours or overnight – the two-hour minimum works in a pinch, but the oats won’t be as soft and the biscoff flavor won’t have time to spread throughout.

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What to Serve With Biscoff Overnight Oats?

Biscoff overnight oats are pretty filling on their own, but I love pairing them with a hot cup of coffee or tea for a complete breakfast. If you’re extra hungry in the morning, some scrambled eggs or a slice of whole grain toast with almond butter on the side adds protein to keep you full until lunch. You could also serve these oats alongside some fresh fruit that isn’t already mixed in, like blueberries or sliced peaches, for extra freshness. For a weekend brunch spread, I’ll make a big batch and set out toppings like extra crushed biscoff cookies, coconut flakes, or a drizzle of honey so everyone can customize their bowl.

Storage Instructions

Store: These overnight oats are perfect for meal prep! Keep them in an airtight container or mason jar in the fridge for up to 5 days. I like to make a few jars at once for easy grab-and-go breakfasts throughout the week.

Make Ahead: The beauty of overnight oats is that they need to be made ahead anyway. Mix everything together the night before (except the fresh fruit and biscuit toppings), and let it sit in the fridge for at least 4 hours or overnight. Add your strawberries, banana, and crushed biscuits right before eating so they stay fresh and crunchy.

Serve: You can enjoy these straight from the fridge or let them sit at room temperature for a few minutes if you prefer. Give them a good stir before eating, and add a splash of extra almond milk if they’ve thickened up too much overnight.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 400-500
• Protein: 8-12 g
• Fat: 13-18 g
• Carbohydrates: 60-75 g

Ingredients

For the oats:

• 2/3 cup oats (I always use Quaker Old Fashioned oats for the best chewy texture)
• 1 1/4 cups almond milk
• 1 tbsp chia seeds
• 1.5 tbsp biscoff spread (I use Lotus Biscoff for the most authentic flavor)
• 1/4 teaspoon vanilla extract

For the toppings:

• biscoff biscuits (roughly crushed into 1/2-inch pieces for a nice crunch)
• fresh strawberries
• banana (sliced into 1/4-inch rounds)
• yogurt

Step 1: Prepare the Biscoff Base Mixture

• 1.5 tbsp biscoff spread

In a microwave-safe bowl or directly in your serving jar, microwave the biscoff spread for 10 seconds until slightly softened and easier to stir.

This makes it much simpler to incorporate smoothly into the oats without lumps.

Stir the warm spread until it’s fully melted and pourable.

Step 2: Build the Overnight Oat Base

• 2/3 cup oats
• 1 tbsp chia seeds
• melted biscoff spread from Step 1
• 1 1/4 cups almond milk
• 1/4 teaspoon vanilla extract

In a mason jar or container, combine the oats and chia seeds.

Pour the warm melted biscoff spread from Step 1 over the oats, then add the almond milk and vanilla extract.

I like to add a tiny pinch of salt here—it really enhances the biscoff flavor and keeps everything from tasting one-dimensional.

Stir well to combine all ingredients thoroughly, making sure the biscoff spread is evenly distributed throughout.

Step 3: Chill Overnight

Cover your jar and refrigerate for at least 2 hours, though overnight (8+ hours) gives the oats the best texture.

The chia seeds will absorb liquid and create a creamy, pudding-like consistency while the oats soften and develop a perfectly chewy texture.

Step 4: Prepare Fresh Toppings and Serve

• overnight oat base from Step 2
• biscoff biscuits
• fresh strawberries
• banana
• yogurt

Just before eating, prepare your toppings: slice the banana into 1/4-inch rounds, roughly crush the biscoff biscuits into 1/2-inch pieces for a satisfying crunch, and slice or leave the strawberries whole depending on your preference.

I’ve found that adding the crushed biscuits right before eating keeps them crispy instead of getting soggy.

Stir the overnight oat mixture from Step 2 to loosen it slightly, then layer it with yogurt and your toppings in your serving bowl or jar.

Homemade Biscoff Overnight Oats

Delicious Homemade Biscoff Overnight Oats recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 5 minutes mins

Total Time 12 minutes mins

Servings 1 serving

Calories 450 kcal

Ingredients

  

For the oats

• 2/3 cup oats (I always use Quaker Old Fashioned oats for the best chewy texture)
• 1 1/4 cups almond milk
• 1 tbsp chia seeds
• 1.5 tbsp biscoff spread (I use Lotus Biscoff for the most authentic flavor)
• 1/4 teaspoon vanilla extract

For the toppings

• biscoff biscuits (roughly crushed into 1/2-inch pieces for a nice crunch)
• fresh strawberries
• banana (sliced into 1/4-inch rounds)
• yogurt

Instructions

 

• In a microwave-safe bowl or directly in your serving jar, microwave the biscoff spread for 10 seconds until slightly softened and easier to stir. This makes it much simpler to incorporate smoothly into the oats without lumps. Stir the warm spread until it's fully melted and pourable.
• In a mason jar or container, combine the oats and chia seeds. Pour the warm melted biscoff spread from Step 1 over the oats, then add the almond milk and vanilla extract. I like to add a tiny pinch of salt here—it really enhances the biscoff flavor and keeps everything from tasting one-dimensional. Stir well to combine all ingredients thoroughly, making sure the biscoff spread is evenly distributed throughout.
• Cover your jar and refrigerate for at least 2 hours, though overnight (8+ hours) gives the oats the best texture. The chia seeds will absorb liquid and create a creamy, pudding-like consistency while the oats soften and develop a perfectly chewy texture.
• Just before eating, prepare your toppings: slice the banana into 1/4-inch rounds, roughly crush the biscoff biscuits into 1/2-inch pieces for a satisfying crunch, and slice or leave the strawberries whole depending on your preference. I've found that adding the crushed biscuits right before eating keeps them crispy instead of getting soggy. Stir the overnight oat mixture from Step 2 to loosen it slightly, then layer it with yogurt and your toppings in your serving bowl or jar.