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
50g rolled oats
1 scoop ( ~ 30g) whey protein*
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 biscuit to serve.
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 very soft and spreadable. Set to one side.
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.
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.
Pour over the last tablespoon of melted Biscoff as the top layer.
Place in the fridge overnight, or minimum 3 hours for the mixture to thicken. Top with Biscoff crumbs or biscuit before serving for added crunchy texture.
40g protein, 64g carbs, 22g fat
Good to know:
Use rolled oats here (the whole kind) rather than instant, quick or 'porridge' oats which have already been ground. 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 almond.
Chia seeds are optional but help to create a thicker base.
Use any yogurt or coconut/soy yogurt or skip altogether.
Vegetarian. To make DF use plant based protein, milk and yogurt.
You can multiply the ingredients to create more servings, I usually make 5x for the week for a quick breakfast option.
Keep in the fridge for up to 5 days.