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5-Minute Biscoff Overnight Oats (No Blender) - Creamy, Cozy, and Effortless

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Prep Time 5 minutes
Total Time 5 minutes
Servings 1 servings

Ingredients
  

  • Rolled oats (old-fashioned; not instant or steel-cut)
  • Milk of choice (dairy, almond, oat, or soy)
  • Greek yogurt (or dairy-free yogurt for a vegan option)
  • Biscoff spread (cookie butter)
  • Maple syrup or honey (optional, for extra sweetness)
  • Vanilla extract (optional, but lovely)
  • Salt (a pinch to balance sweetness)
  • Chia seeds (optional, for thickness and fiber)
  • Ground cinnamon (optional, boosts the spiced cookie flavor)
  • Biscoff cookies (optional, for topping)

Instructions
 

  • Grab a jar or bowl: A 12–16 oz jar is perfect for one serving.
  • Mix the wet ingredients: Add 1/2 cup milk, 1/4 cup Greek yogurt, 1–2 tablespoons Biscoff spread, 1–2 teaspoons maple syrup or honey, 1/4 teaspoon vanilla, and a pinch of salt. Stir until smooth. If the Biscoff is stiff, warm it for 10–15 seconds to loosen.
  • Add the dry: Stir in 1/2 cup rolled oats and 1 teaspoon chia seeds (if using). Add a pinch of cinnamon.
  • Adjust texture: For creamier oats, add a splash more milk. It should look slightly loose—the oats will thicken overnight.
  • Chill: Cover and refrigerate for at least 4 hours, ideally overnight.
  • Serve: In the morning, stir and top with crumbled Biscoff cookies, a drizzle of extra Biscoff, sliced banana, or a handful of berries.