Craving a breakfast that tastes like dessert but still feels like you did something right? Meet these Biscoff overnight oats that deliver creamy, cookie-butter bliss without a sugar crash. They prep in minutes, chill while you sleep, and hit that sweet spot between indulgent and balanced. Ready to upgrade your mornings in the laziest, tastiest way?
1. Classic Creamy Biscoff Overnight Oats That Taste Like Cookie Dough
This is the baseline Biscoff overnight oats: ultra-creamy, sweet, and wildly satisfying. It’s perfect for busy weekdays when you want something that feels special but requires zero brain power at 7 a.m. The texture hits that thick, spoonable sweet spot—like cookie dough, but breakfast-appropriate.
Ingredients:
- 1/2 cup old-fashioned rolled oats
- 1/2 cup milk (dairy or unsweetened almond/oat milk)
- 1/3 cup Greek yogurt (plain or vanilla)
- 2 tablespoons Biscoff cookie butter
- 1 tablespoon chia seeds (for thickness)
- 1–2 teaspoons pure maple syrup or honey (optional, to taste)
- 1/2 teaspoon vanilla extract
- Pinch of salt
- 2–3 crushed Biscoff cookies (for topping)
Instructions:
- In a jar or bowl, whisk the milk, Greek yogurt, Biscoff cookie butter, maple syrup, vanilla, and salt until smooth and creamy.
- Stir in the oats and chia seeds until everything looks evenly distributed.
- Cover and refrigerate for at least 4 hours, ideally overnight, until thick and spoonable.
- In the morning, give it a stir. Add a splash of milk if you want it looser.
- Top with crushed Biscoff cookies and dig in like the champion of breakfast you are.
Want to level it up? Add sliced banana or a few chopped roasted almonds for crunch. If you prefer it less sweet, skip the maple syrup—the cookie butter pulls plenty of weight.
2. Caramelized Banana Biscoff Oats That Taste Like Banoffee Pie
When your banana is one day away from banana bread, this is your sign. Caramelized banana brings deep, toffee-like sweetness that marries perfectly with Biscoff’s warm spice. It’s basically banoffee pie for breakfast, minus the guilt (mostly).
Ingredients:
- 1/2 cup old-fashioned rolled oats
- 1/2 cup milk of choice
- 1/4 cup Greek yogurt
- 2 tablespoons Biscoff cookie butter
- 1 tablespoon chia seeds
- 1 small to medium ripe banana, sliced
- 1 teaspoon butter or coconut oil
- 1 teaspoon brown sugar or maple syrup
- 1/4 teaspoon cinnamon
- Pinch of salt
- Optional: 1 tablespoon crushed Biscoff cookies or toasted walnuts for topping
Instructions:
- In a skillet over medium heat, melt the butter. Add banana slices, brown sugar, and cinnamon. Cook 2–3 minutes per side until golden and caramelized, then cool slightly.
- In a jar, whisk milk, Greek yogurt, Biscoff cookie butter, and salt until smooth.
- Stir in oats and chia seeds, then fold in half the caramelized bananas.
- Cover and refrigerate overnight (or at least 4 hours).
- Top with the remaining caramelized banana and crushed cookies or walnuts. Try not to inhale it in one breath, FYI.
Make it lighter by skipping the butter and caramelizing the banana in a dry nonstick pan. Want extra pie vibes? Add a drizzle of thick Greek yogurt or a spoon of whipped cream right before serving, IMO.
3. Chocolate Swirl Biscoff Oats For When You Need Dessert At 8 A.M.
Chocolate and Biscoff make a big-flavor duo that turns mornings into a treat. This version uses a simple cocoa swirl that melts into the oats and makes every bite feel fancy. Perfect for a Monday that needs a personality transplant.
Ingredients:
- 1/2 cup old-fashioned rolled oats
- 1/2 cup milk of choice
- 1/3 cup Greek yogurt
- 2 tablespoons Biscoff cookie butter
- 1 tablespoon chia seeds
- 1–2 teaspoons maple syrup (optional)
- 1/2 teaspoon vanilla extract
- 1 tablespoon cocoa powder
- 2 teaspoons hot water (to bloom cocoa)
- Pinch of salt
- Optional toppings: mini chocolate chips, shaved dark chocolate, sliced strawberries
Instructions:
- In a small bowl, whisk cocoa powder with hot water until glossy and smooth. Set aside.
- In your jar, whisk milk, Greek yogurt, Biscoff cookie butter, maple syrup, vanilla, and salt until creamy.
- Stir in oats and chia seeds until combined.
- Dollop the cocoa mixture over the oat base and gently swirl with a knife or spoon—no need to fully mix.
- Chill overnight. In the morning, top with chocolate chips or strawberries and go live your best breakfast life.
For extra richness, replace 2 tablespoons of milk with canned coconut milk. Want mocha vibes? Add 1 teaspoon of instant espresso to the cocoa bloom step. Dangerous in the best way.
4. High-Protein Biscoff Crunch Oats That Keep You Full Until Lunch
Need staying power? This version packs protein, fiber, and crunch while still delivering that cookie-butter magic. It’s ideal for post-workout mornings or days when meetings don’t respect snack time.
Ingredients:
- 1/2 cup old-fashioned rolled oats
- 1/2 cup milk of choice
- 1/2 cup plain skyr or Greek yogurt
- 1 scoop (about 25–30 g) vanilla protein powder
- 1–2 tablespoons Biscoff cookie butter (start with 1 if your protein is sweet)
- 1 tablespoon chia seeds
- 2 tablespoons hemp hearts
- 1/2 teaspoon vanilla extract
- Pinch of salt
- 2 tablespoons granola or crushed Biscoff cookies for topping
- Optional: 1 tablespoon peanut butter or almond butter for extra satiety
Instructions:
- In a mixing bowl, whisk milk, yogurt, protein powder, Biscoff, vanilla, and salt until smooth with no lumps.
- Stir in oats, chia seeds, and hemp hearts until evenly combined.
- Transfer to a jar, cover, and refrigerate at least 4 hours or overnight.
- Before serving, stir and assess thickness. Add a splash of milk if you want it creamier.
- Top with granola or crushed cookies for crunch. Swirl in peanut butter if you’re feeling extra.
Use a clean-tasting whey isolate or plant protein you actually like—chalky powders will ruin the vibe, trust me. For a nut-free crunch, use toasted pumpkin seeds and a sprinkle of cinnamon.
There you go—four Biscoff overnight oats that make mornings way less boring and a lot more delicious. Pick one tonight, wake up to magic tomorrow. And if your spoon scrapes the jar before your coffee finishes brewing, no judgment whatsoever.
