Description
A simple recipe for make-ahead overnight oats featuring Biscoff cookie butter flavor.
Ingredients
Scale
- 1/2 cup rolled oats
- 1 tablespoon chia seeds
- 1 tablespoon Biscoff cookie butter
- 1/2 cup milk (dairy or non-dairy)
- 1/4 cup Greek yogurt (plain or vanilla)
- 1 teaspoon maple syrup or sweetener (optional)
- 1 Biscoff cookie, crushed (for topping)
Instructions
- Combine the rolled oats, chia seeds, Biscoff cookie butter, milk, Greek yogurt, and sweetener (if using) in a jar or container.
- Stir all ingredients together until the cookie butter is mostly mixed in.
- Cover the container and refrigerate for at least 6 hours, or preferably overnight.
- In the morning, stir the oats well. If the mixture is too thick, add a splash more milk.
- Top with the crushed Biscoff cookie before serving.
Notes
- You can adjust the amount of milk to reach your preferred consistency.
- For a richer flavor, warm the Biscoff cookie butter slightly before mixing it in.
- Add a dash of cinnamon for extra spice.
- Prep Time: 5 min
- Cook Time: 0 min
- Category: Breakfast
- Method: No Cook
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 25
- Sodium: 250
- Fat: 18
- Saturated Fat: 5
- Unsaturated Fat: 13
- Trans Fat: 0
- Carbohydrates: 50
- Fiber: 8
- Protein: 18
- Cholesterol: 10
Keywords: Biscoff, overnight oats, breakfast, make ahead, chia seeds, quick breakfast