Hold Up, Did Someone Say Biscoff Oats?

Okay, confession time: I came to Biscoff wayyy late to the party (I know, right?). The first time I scarfed down Biscoff spread was on a random Tuesday at 11pm, spoon straight in the jar, hunched over the kitchen counter. No shame. Ever since, I’ve been looking for excuses to put it on or in just about everything—so these Biscoff Overnight Oats might just be my breakfast love letter to that glorious spread. Oh, and don’t worry if your oats look like a science experiment before they go in the fridge. It all turns out good in the end.

Why You’ll Love This (Or At Least Like It)

I make these when I need something sweet waiting for me in the morning—because let’s be honest, nobody’s chipper enough to make breakfast every single day. My family actually goes wild for these, especially when I toss in a handful of chocolate chips (sometimes too wild, since there are never leftovers for me). Plus, the cookie butter flavor? Oh my days. It turns humble oats into an eat-it-out-of-the-jar treat, even when you can’t remember where you left your shoes. Only problem: now I can’t buy Biscoff as often, or we’d all end up living solely off these oats… I mean, maybe that’s a problem?

Here’s What Goes In (Don’t Stress It)

1/2 cup rolled oats (I’ve tried instant oats in a pinch; works but gets a bit mushier—still tasty though!)
2/3 cup milk of your choice (cow, oat, almond—whatever’s bumping around the fridge)
2 heaped tablespoons Biscoff spread (my friend swears by crunchy, but I’m team creamy mostly)
1 tablespoon plain Greek yogurt (sometimes I skip this and honestly I can barely tell the difference)
1 teaspoon chia seeds (grandma once said these were “bird food,” but I like ‘em for thickness)
1-2 teaspoons maple syrup or honey (I usually eyeball it, which is probably risky…)
1/4 teaspoon vanilla extract (can skip if you’re out, nobody’s counting)
Pinch of salt (don’t skip unless you’re feeling reckless)
Biscoff biscuits, crushed, for topping (trust me; worth it, but if you’re fresh out, leave ‘em off)
Optional: A handful of chocolate chips or a few banana slices

How To Throw It All Together (Loose Instructions & Vibes)

In a jar or lidded container (I use an old jam jar; don’t judge), chuck in the oats, chia seeds, and salt. Give it a quick swirl.
Add the milk, Greek yogurt, maple syrup, vanilla, and Biscoff spread. Now, this is the messy bit: stir like you mean it until it’s mostly mixed. (This is where I usually sneak a taste and sometimes add extra Biscoff. No regrets.)
If you’re feeling wild, toss in those chocolate chips or banana now. Or don’t. Your kitchen, your rules.
Pop the lid on (or, honestly, cover it with cling film if you can’t find the lid; been there). Stick it in the fridge overnight—or at least 4 hours if you’re desperate.
When morning comes, give the oats one more stir. If the mix is super thick, splash in a little milk to loosen it up (I kind of like it thick so it doesn’t go everywhere, but you do you).
Top with crushed Biscoff biscuits and, if you’re living your best life, another swirl of Biscoff spread. Grab a spoon, dig in, and pretend it’s dessert for breakfast, ‘cause it pretty much is.

Lil’ Notes (Stuff I Wish I’d Known)

If you use steel-cut oats, it’s… a struggle. They just never soften for me. Rolled oats are your pal.
You can totally double this recipe if (like me) your whole house magically discovers “your oats.”
Honestly, I think this tastes even better on the second day, but it never lasts that long in my house.
If you ever run out of Biscoff, peanut butter is okay, but it’s not quite the same treat.

If You Wanna Mix It Up (or Ruin It Like I Did)

Tried with cookie crumbs inside (not just on top) and it went soggy—regret. Pure regret.
Add a spoonful of cocoa powder for chocolate vibes; call it “double dessert oats.”
Berries stirred in? Surprisingly good, but gets messy fast.
Used coconut yogurt instead of Greek once. Oddly tropical, and I didn’t hate it.

What You’ll Need (but Improv is Allowed)

A jam jar or any container with a lid—no fancy kit needed. I once used a takeaway tub and nobody noticed.
A spoon (or clean finger for scraping the last bit of Biscoff from the jar—don’t act like you haven’t!)
Measuring cups or just “a handful,” if that’s your kitchen style. Oats are forgiving, thankfully.

Storing It (Or Just Eating It Immediately)

These keep in the fridge for up to 3 days—though honestly, in my house, it never lasts a day. If you forget about a jar in the back, just give it a stir and check that it doesn’t look haunted before eating.

How We Serve ‘Em

I like mine straight from the fridge, cold and thick, with way too many crushed cookies on top. My kid requests an extra dollop of Biscoff (as in, “Muuum, more!”). Sometimes we make these in tiny jars for picnics; makes everyone feel posh for a minute.

Big Pro Tips (AKA, Learn From My Oat-Related Mistakes)

Don’t try to mix the Biscoff in after chilling. It sort of blobs and sits there stubbornly. Trust me, mix before.
I once rushed the overnight part and ate it after 2 hours—eh, it was pretty chewy. Give it the proper time, even if you’re hangry.
If your oats ever look like wallpaper paste, just add a splash more milk and stir. They’re usually fine again.

FAQs From Brunches and Texts

“Can I use steel cut oats?” Oof, I wish I could say yes, but they stay way too chewy for my taste. Rolled or old-fashioned oats just work better here.
“Do I have to use Biscoff brand?” Nah, any cookie butter is fine. Generic spread, supermarket brand—whatever’s in your cupboard. I can barely tell which is which, to be honest.
“Can this be dairy free?” Absolutely. Use your favorite plant milk and a coconut or almond yogurt. I do it all the time when that’s what’s floating around.
“What if it’s too thick/thin?” If it’s thick, add milk; if it’s thin, maybe throw in more oats or chia seeds and let it sit a bit longer.
“How sweet is this?” It’s sweet-ish. I like mine more dessert-like, but you can play with how much syrup or Biscoff you use. Actually, on second thought, there really is such a thing as too much Biscoff—but that hasn’t stopped me yet.

And oh, did I mention these are what I make the night before a busy school day or when I just can’t face the stove? Plus, there’s something a bit cheeky about telling people you had ‘cookies’ for breakfast. Which, let’s be honest, sometimes is exactly the point.

Biscoff Overnight Oats