I have been eating overnight oats for breakfast for years. They are quick to prepare, convenient and delicious! These overnight oats are my favourite breakfast at the weekend, when I still want to eat healthily but feel like being a little more indulgent. The creaminess of the oats and the caramelised biscuit flavour of biscoff pair perfectly. The result is a comforting, indulgent yet relatively healthy bowl of oat pudding goodness.
Why you will love these biscoff overnight oats
- Quick – It will take you no longer than 5 minutes to prepare these biscoff overnight oats for breakfast the next morning
- Texture – Soaked oats are cool, comforting and creamy. We top the oats with crushed biscoff biscuits for a little bit of crunch
- Health benefits – The base of this dish is oats, which its widely known are incredibly healthy for us. Oats are high in the fibre beta-glucan, which is said to help lower cholesterol. Oats are also rich in antioxidants and help to reduce inflammation in the body. Oats are a particularly great breakfast option for people who want to lose weight, because they slow digestion and help to suppress the appetite. You can read more about this in an article written by the Harvard School of Public Health
- Plant based – This recipe is vegan, great for people wanting to reduce their meat and dairy consumption. However, the recipe still works great if you choose to us dairy milk instead of plant based milk.
Video tutorial
Ingredient notes
- Oats – Try to use rolled oats for this recipe. Rolled oats are steamed and rolled before being packaged, so they soften nicely when soaked. Steel oats are usually larger in size, and may not get soft enough after soaking. Instant oats will become too mushy when soaked
- Chia seeds – Chia seeds are those tiny black seeds that originate from South America. Chia seeds are optional in this recipe, but they are help to create a more creamy texture. They are also very good for you. Chia seeds are high in fibre and are anti inflammatory
- Milk – I like to use Oatly oat milk because I love the taste of it, but you can use any milk you like.
- Biscoff spread – The pièce de résistance is of course the Lotus biscoff spread itself. You can use smooth or crunchy, I like to use the smooth one. Invented in Belgium, biscoff spread is widely available in large shops in the UK.
How to get perfectly creamy biscoff overnight oats
Overnight oats can easily end up too thick or too thin. Somewhere in between is probably the safest bet to please most people. I prefer my overnight oats to be creamy, and not too thick. This recipe will yield perfectly creamy biscoff overnight oats. If you would like it to be even thinner, just add more milk and mix well before serving.
FAQ
Soak your overnight oats for at least 4 hours, or ideally overnight.
Overnight oats are typically eaten cold, after being soaked in milk for several hours. They are an ideal make-ahead breakfast that you can prepare the night before, and grab on your way out the door in the morning.
You can heat up your oats in the microwave if you would prefer them warm. Just add a little more milk to your oats, then heat in short bursts in the microwave for a total of 2 minutes, checking and adjusting the consistency as you go.
Make sure you soak your oats for enough time, which should be at least 4 hours but ideally overnight.
Use rolled oats for the ideal texture. Steel oats may still be tough after soaking, and instant oats will probably be too mushy.
It’s also important to get the right ratio of oats to milk. For one portion, I would suggest 40g oats to 125ml milk. You can always add more milk to your oats before serving if they are too pasty. If the oats are too wet after soaking, try stirring in some muesli or granola before serving.
Store your overnight oats for up to 2 days in the fridge. Double the quantity for the next 2 mornings’ breakfasts.
Tips when making biscoff overnight oats
- Use rolled oats to achieve the ideal texture for your biscoff overnight oats.
- Mix the biscoff paste well into the overnight oats mix. Use the back of the spoon to get rid of any big lumps.
- Use a kitchen scale to make sure your ratio of oats to milk is correct, to ensure a creamy bowl of overnight oats in the morning.
- Top your biscoff overnight oats with a drizzle of biscoff paste and some crunchy biscoff pieces for more caramel flavour and to mix up the texture
More easy breakfast ideas…
Eggless banana chocolate chip muffins
Biscoff Overnight Oats
- Total Time: 4 hours 5 minutes
- Yield: 1 bowl 1x
- Diet: Vegan
Description
A comforting, indulgent and delicious bowl of overnight oats flavoured with caramel biscuit flavoured biscoff spread.
Ingredients
- 40g oats
- 10g chia seeds
- 10g biscoff spread
- 125ml milk
Instructions
- Place all of the ingredients in a bowl
- Mix well, ensuring that the biscoff spread is thoroughly combined into the milk. The mixture should turn a light brown shade. Use the back of your spoon to break down the biscoff spread
- Cover and place in the fridge for at least 4 hours, or ideally overnight
- The oats will be thick and creamy when they are ready. Enjoy your biscoff overnight oats cold straight out of the fridge.
Notes
- Prep Time: 5 minutes
- Cook Time: 4 hours
- Category: Breakfast
- Method: No cook
- Cuisine: British
Nutrition
- Serving Size: 1 bowl
- Calories: 310
- Sugar: 8.5g
- Carbohydrates: 41g
- Protein: 8.1g
Keywords: biscoff overnight oats
Leave a Reply