Biscoff Overnight Oats (Vegan)

Overnight oats in a glass jar, topped with crumbled Biscoff biscuits and a whole biscoff biscuit. Jar sitting on a gre board with crumbs and a biscuit scattered around.

5 from 1 vote

Biscoff Overnight Oats (Vegan)

Packed full of protein & fibre, these Biscoff Overnight Oats will become your new breakfast favourite! They are so delicious you will feel like you are having dessert for breakfast!

Prep Time5

Chilling Time8

Total Time8 5

Course: Breakfast

Cuisine: American, english

Servings: serving

Calories: 526kcal

Author: Lauren Woodger

Equipment

Mason jar optional

Ingredients

50 g jumbo porridge oats substitute for GF if required
2 tablespoon biscoff spread
2 teaspoon chia seeds
160 ml milk plant based or regular
1 lotus biscoff biscuit crumbled
1 teaspoon vanilla extract optional

Metric - Us Customary

Instructions

Place the oats in a bowl and add the dairy free milk.
Place the rest of the ingredients except the lotus biscuits into the bowl and stir until fully combined.
Transfer the oats to a mason jar or airtight container and refrigerate overnight.
Take the chilled oats from the fridge - adding a little more milk if you prefer the texture a little wetter. Sprinkle with crushed lotus biscuits and tuck in!

Notes

Make It Gluten Free - Use gluten free oats instead of normal oats. You can either make your own gluten free biscoff spread or use a caramel spread and add ½ teaspoon of cinnamon to it to re-create that Biscoff spice. Lotus don’t officially do a gluten free version of the biscuit but these Dr Schar Gluten Free Spekulatius biscuits are the closest alternative. (Link in the main post)
Make It Dairy Free / Vegan - Biscoff spread is vegan so that makes it also dairy free. Just be sure to use a dairy free milk and you are good to go.
Chia Seed Substitutions - You can replace the chia seeds with a spoonful of vanilla flavour protein powder or large tablespoon of plain yoghurt. Greek, soya or coconut yoghurt work well.

Tips & Tricks

You may like to warm the biscoff spread in the microwave for 10 or so seconds to soften it a little. This will make it easier to stir into the oats.
Make the oats in batches to save even more time. They will keep in the fridge for 2-3 days.
Although the oats will be ready after 4 hours, do try to leave them overnight if you can. This will really give them time to soak into the milk and create a more creamy texture.

Please note this recipe hasn't been tested in US measurements.

Nutrition