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.