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Biscoff overnight oats



Deliciously creamy, these Biscoff overnight oats only take a few minutes to prepare and can be made ahead to enjoy throughout the week. Packed with 40g of protein, I've swirled Biscoff through the base mix as well as on top - for a double hit of my favourite ever cookie-spread.


Total time to make : 5 minutes Time to prep : 5 minutes

Time to chill : Overnight - or minimum 3 hours

Servings : 1



Ingredients


50g rolled oats

1 scoop ( ~ 30g) whey protein*

140ml milk*

1 tbsp maple syrup

1/2 tbsp chia seeds

Pinch of salt

2 tbsp Biscoff spread

6 tbsp (~100g) Greek (or any) yogurt


Top with Biscoff crumbs or broken biscuit to serve.


Method

  1. Melt the 2 tablespoons of Biscoff in a small saucepan over a low heat (or ping for 10 - 20 seconds in a mug in the microwave) until it's melted down and runny. Set to one side.

  2. In a small bowl, mix together the rolled oats, whey (if using), milk, maple syrup, chia seeds and pinch of salt. Add in 1 tbsp of the melted biscoff. Stir to mix everything together.

  3. Spoon half of this mixture into the base of a glass (or whatever you're having your overnight oats in). Spoon 3 tbsp of greek yogurt on top and smooth with the back of a spoon against the side of the glass - this is mostly just to look pretty so don't worry about it being perfect! Repeat for another layer, smooth out the top with the back of a spoon.

  4. Pour over the last tablespoon of melted Biscoff as the top layer.

  5. Place in the fridge overnight, or minimum 3 hours for the mixture to thicken. Top with Biscoff crumbs before serving for an added crunchy texture.


Nutritional Information


620 calories

40g protein, 64g carbs, 22g fat



Good to know:

  • Vegetarian. To make this vegan use plant based protein, milk alternative and coconut or soy yogurt.

  • You can multiply the ingredients to create more servings, I usually make 5x for the week in a large bowl then spoon in the yogurt and Biscoff topping before serving.

  • Keep in the fridge for up to 5 days.

  • Use rolled oats here (the whole, jumbo oat kind) rather than instant, quick or 'porridge' oats which have been ground down. Whole oats soak up the liquid in the mixture like a sponge so it's nice and creamy.

  • You can omit the whey or use a plant based alternative.

  • You can use any milk you like, here I used whole milk.

  • Chia seeds are optional but help to create a thicker base by soaking up the liquid. If you're not using them, reduce the milk to 80ml.


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