I feel I’m rather late to the party with overnight oats. Oatmeal makes quite a regular appearance as my breakfast choice but I’ve always had it freshly cooked or microwaved – never in the form of overnight oats, until rather recently. Curiosity eventually got me to try out this concept and might I say I really enjoyed this extra option of eating oats! As you would expect from me, it’s not anything fruity or super health food concept. I’ve just got to add a little indulgence to it and you just can’t go wrong with a little dash of Biscoff to sweeten it up! Here come the Biscoff overnight oats, the mini jars of joy to look forward to power up the mornings.
Overnight oats are such lifesavers because you can prep beforehand and simply eat straight out from the fridge in the morning. Literally no fuss required and it makes busy mornings so much easier. There are so many flavour combos you can play around with as well! Don’t fancy Biscoff? You can play around with the likes of Nutella, Peanut Butter, and many more.
Some Common Questions on Overnight Oats
Basically, you leave your oats to soak in liquid, usually milk, for hours/overnight. The oats would then soften, soak up the liquid, and break down into a creamy porridge-like texture.
The minimum time would be 2 hours.
Overnight oats typically last up to 5 days in the fridge.
Rolled oats are generally used. Avoid using instant oats as they are much smaller in size and would end up dissolving into the liquid instead of giving you the perfect creamy texture.
Chia Seeds are the “secret ingredient” to help to create that creamy texture! They act as a thickening agent and gel up the liquid to form this almost gelatinous texture.
How to make Biscoff Overnight Oats
- Rolled Oats
- Chia Seeds – as thickening agent
- Honey – the sweetener
- Biscoff Spread
- Milk – use any milk of your choice. I normally use regular semi-skimmed milk
- Biscoff Biscuits – crushed for topping
The rolled oats, chia seeds, and milk will form your oatmeal base. Essentially, just mix everything together except for the crushed Biscoff biscuits. Then close the lid the simply leave it in the fridge for a few hours or overnight.
As for the jars pictured, they’re simply sauce jars from the supermarket that I use for cooking. I kept the jars, washed them up and removed the labels to reuse.
Biscoff Overnight Oats
- 50 g Rolled Oats
- 1 tbsp Chia Seeds
- 2 tbsp Honey
- 40 g Biscoff Spread
- 1 cup Milk
- 2-3 pieces Biscoff Biscuits crushed, for topping
- Mix everything, except for the Biscoff Biscuits, in a jar. Cover with lid and keep in the fridge for at least 2 hours, ideally overnight.50 g Rolled Oats, 1 tbsp Chia Seeds, 2 tbsp Honey, 40 g Biscoff Spread, 1 cup Milk
- Top with crushed Biscoff Biscuits when serving.2-3 pieces Biscoff Biscuits
- Use rolled oats instead of instant oats. This is because instant oats are much smaller in size and would end up dissolving into the liquid instead of giving you the perfect creamy texture.
- 2 hours is the minimum time for overnight oats to be ready. Ideally, you can prep this the day/night before and leave them overnight in the fridge so that it is ready for the morning.
- Overnight oats can last up to 5 days in the fridge.
- Chia seeds act as a thickening agent and help to create a creamy texture. If you don’t have chia seeds, put in less milk (roughly ¼ cup less).
- You can use any milk of your choice.
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Hi, have you calculated the calories for this?
Hi Sarah! The estimated calories are on the recipe card 🙂