Biscoff Overnight Oats
This recipe turns a favorite fall-inspired cookie flavor into a satisfying breakfast. Stir the ingredients together at night, and the oats thicken in the refrigerator while you sleep.
Ingredients · Servings 4
- 2 cups old-fashioned rolled oats
- 1¾ cups whole milk
- 1 cup whole-milk plain strained yogurt, such as Greek-style
- 4½ teaspoons packed dark brown sugar
- 1 tablespoon ground flaxseed
- 2½ teaspoons vanilla extract
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ¼ teaspoon salt
- 1 tablespoon cookie butter, such as Lotus Biscoff
- 2 crisp cookies, such as Biscoff, crumbled
Method · 8 h 40 min
- Stir 2 cups oats, 1¾ cups milk, 1 cup yogurt, 4½ teaspoons brown sugar, 1 tablespoon flaxseed, 2½ teaspoons vanilla, 1 teaspoon cinnamon, ½ teaspoon ginger, ¼ teaspoon nutmeg and ¼ teaspoon salt together in a large bowl. Cover and refrigerate until the oat mixture has thickened slightly, about 30 minutes.
- Divide the oat mixture among 4 (8-ounce) jars. Cover and refrigerate until thickened, at least 8 hours.
- Before serving, microwave 1 tablespoon cookie butter in a small microwave-safe bowl on High until melted, about 30 seconds, stirring halfway through. Drizzle each serving with ¾ teaspoon melted cookie butter and sprinkle with 1½ teaspoons crumbled cookies. Recipe developed by Jasmine Smith
- Melted cookie butter adds richness, while crumbled cookies give the creamy oats a crisp finish.
- Before serving, microwave 1 tablespoon cookie butter in a small microwave-safe bowl on High until melted, about 30 seconds, stirring halfway through. Drizzle each serving with ¾ teaspoon melted cookie butter and sprinkle with 1½ teaspoons crumbled cookies.
