Biscoff Protein Overnight Oats (Edit recipe)

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If you love cookie butter, these Biscoff Overnight Oats were made for you! This recipe is creamy, high in protein, and tastes like dessert. It’s an easy, make-ahead breakfast that strikes the perfect balance between indulgent and wholesome. Whether you're fueling a busy morning or just want something sweet to start your day, this one’s a must-try.

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PREP TIME

10 minutes

COOK TIME

—

INGREDIENTS

11

Serves: 1

Ingredients

0.5 cup Oats, Rolled
0.5 cup Soy Milk, or milk of choice, more as needed
0.25 cup Coconut Milk Yogurt, or yogurt of choice
2 - 4 Tbsp Caramel Biscuit Plant Protein - Naked Harvest, any vanilla or caramel-flavored protein powder will work, see notes
2 - 3 tsp Pure Maple Syrup, or sweetener of choice, to taste
0.5 Tbsp Chia Seeds
0.5 tsp Vanilla Extract
0.5 tsp Cinnamon, Ground
1 pinch Salt
1 Tbsp Biscoff Cookie Butter - Lotus Biscoff, for topping
1 Biscoff Classic Cookies - Lotus Biscoff, for topping

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Combine all ingredients except the toppings in a container or mason jar. If you're using the higher amount of protein powder, then increase the soy milk to 3/4 cup. Add more sweetener to taste, as needed.
Cover with a lid and place in the fridge overnight (or at least 4 hours) to let the oats soak and thicken.
The next morning (or when ready to eat), give the oats a stir. If the mixture seems too thick, you can stir in an extra splash of soy milk. Smooth out the top into an even layer.
Heat cookie butter in a small bowl in the microwave for 30 seconds, or until melted. Pour on top of the oats and spread into an even layer. Place in the freezer for 5-10 minutes to let the cookie butter thicken. Remove from the freezer and top with a whole or crumbled Biscoff cookie. Enjoy!

Notes

Depending on how much protein you want, use 2 to 4 tablespoons of protein powder. If you go with the higher amount, increase the soy milk to 3/4 cup. You can also stir in an extra splash right before serving if the consistency feels too thick. Storage: Store overnight oats in an airtight container or mason jar in the fridge for up to 5 days. Top with the cookie right before serving so it stays crunchy.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	782
Fat:	22 g
Carbohydrates:	103 g
Protein:	37 g
Cholesterol:	0 g
Sodium:	862 mg
Fiber:	24 g
Sugars:	22 g
Sugar Alcohol:	0 g
Calculated for total recipe.