Print

Biscoff Overnight Oats

Spoon in bowl with Biscoff protein overnight oats.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

These Biscoff Overnight Oats are full of BEST caramel notes with warming spices and sweet pops of fresh strawberries! They’re ultra-thick and creamy, packed with protein and fiber and make a nutritious breakfast that will keep you full and satisfied for hours!

Ingredients

Scale
  • 40 grams / ½ cup Old Fashioned Rolled Oats (use gluten-free if needed, I used Red Tractor Creamy Style Rolled Oats – note 1)
  • 20 grams / ≈ ¼ cup Salted Caramel Protein Powder (or vanilla flavored, I used Rule 1 brand – note 2)
  • 10 grams / 1 TBLS White Chia Seeds (or use black chia seeds)
  • 100 grams Fat Free Greek Style Yogurt (or use fat free Greek yogurt)
  • 79ml / ⅓ cup Unsweetened Almond Milk (or any other milk of your choice)
  • 15ml / 1 TBLS Sugar-free Maple or Pancake Syrup (such as Walden Farms Maple Walnut Syrup, or use regular maple syrup)
  • 50 grams / 4 medium pieces fresh Strawberries – chopped
  • 10 grams / 2 TSP Lotus Biscoff Spread (or other smooth style cookie butter spread), use less or more to taste – melted
  • To Serve (optional): 7.75 grams / 1 Lotus Biscoff Cookie (or other speculoos cookie) – crumbled

Instructions

  1. Make the Oats Base: In a medium bowl, wide-mouthed mason jar or meal prep container, combine the oats, protein powder and chia seeds. Mix to combine. Add the yogurt, almond milk and maple syrup and mix well to evenly combine until smooth and thick.
  2. Stir in the strawberries. Gently stir in the chopped strawberries. Avoid overmixing so that they don’t start to break down.
  3. Make the Biscoff drizzle: Melt the Biscoff spread by placing the jar in the microwave and heating on high for 25-30 seconds. (Be sure to remove all the foil first!) Drizzle the melted Biscoff on top of the oats mixture.
  4. Refrigerate: Cover (note 3) and refrigerate for at least 4 hours or overnight for the best creamy texture.
  5. To Serve: Uncover when ready to eat and top with a Biscoff cookie. You can either crumble the cookie (recommended) or place the whole cookie in the bowl. Then enjoy!

Equipment

Notes

  1. Old Fashioned Rolled Oats. Use gluten-free rolled oats if needed. I highly recommend using creamy style oats for the best thick and ultra-creamy texture. My favorite brand for creamy style oats is Red Tractor. Avoid using steel cut oats as they’ll need a longer time to soften and have a chewier and denser texture. Quick cooking/instant oats will dissolve in the liquid and become soggy since they are so small. They aren’t preferred for overnight oats.
  2. Salted Caramel Protein Powder. Protein powder adds thickness and creaminess to overnight oats apart from boosting the protein content. I made this recipe with Rule 1 Lightly Salted Caramel Protein Powder which is a whey based. You can use vanilla protein powder too instead. Free to use a whey, whey casein blend, or plant-based protein powder. If using a whey casein or plant-based protein powder, use 118ml / ½ cup almond milk as they both tend to absorb more liquid than whey protein powders.
  3. Cover with foil or cling wrap. If using a bowl or container without a lid, cover by tightly wrapping a small sheet of aluminum foil or cling wrap around the rim. This will work fine if making 1 serving the night before consuming. If making multiple servings/meal prepping, use any container with a lid such as a bowl, mason jar or meal prep container to ensure freshness after 1-2 days.
  4. Make it without the protein powder. If you don’t want to use protein powder, add 2-3 tablespoons more oats, ½ teaspoon caramel extract or 1 tablespoon sugar-free caramel syrup (I like Torani brand), ¼ teaspoon each of ground cinnamon and ginger, and a small pinch of fine sea salt to yield a similar salted caramel flavor for the oats base.
  5. Meal prep option. These oats will last for up to 3-4 days in the fridge if stored properly in sealed airtight containers. However, hold off on drizzling the melted Biscoff spread and addding the crumbled cookie until just ready to eat. The Biscoff spread will harden and change color in the fridge the longer it is stored so it’s best to add it just before eating if making ahead for more than 1 day. You can triple or quadruple the ingredients as needed. Make the oats base in a large mixing bowl and stir in the chopped strawberries. Divide evenly into jars or containers with lids then cover and refrigerate. In the morning, drizzle the melted Biscoff spread on top and top with the crumbled Biscoff cookie just before eating.
  6. See ‘Variations’ section in the post above if you’d like to customize these overnight oats.

Nutrition

Find it online: https://thatspicychick.com/biscoff-overnight-oats/