Description
A delicious and easy-to-make Biscoff Overnight Protein Oats recipe that combines rolled oats, almond milk, Greek yogurt, and Biscoff cookie butter for a creamy, protein-packed breakfast. This no-cook meal prep option is perfect for busy mornings and features a delightful cinnamon and vanilla flavor with crunchy cookie toppings.
Ingredients
Base Ingredients
- 1 cup old fashioned rolled oats
- 1 cup almond milk (unsweetened, plain or vanilla, or any milk of choice)
- ⅔ cup non-fat Greek yogurt (or low-fat, plain or vanilla)
- ¼ cup vanilla protein powder
- 1 pinch salt
- 1 teaspoon vanilla extract
- ⅛ teaspoon cinnamon (more or less to taste)
- 2 tablespoons hemp hearts (shelled hemp seeds)
Toppings
- 2 tablespoons Biscoff cookie butter (plus 1 tablespoon extra for drizzling)
- 2 Biscoff cookies (or speculoos, crumbled)
Instructions
- Combine Ingredients: In a medium bowl, stir together all the base ingredients—rolled oats, almond milk, Greek yogurt, vanilla protein powder, salt, vanilla extract, cinnamon, and hemp hearts—until the mixture is smooth and well combined.
- Refrigerate Overnight: Cover the bowl with a lid or plastic wrap and place it in the refrigerator overnight or for a minimum of 5 hours to allow the oats to soak and absorb the liquid, thickening the mixture.
- Serve and Top: After soaking, remove the oats from the fridge, give them a good stir, and divide into two servings. Top each portion with crumbled Biscoff cookies and a drizzle of extra Biscoff cookie butter. Enjoy immediately.
Notes
- You can substitute almond milk with any other preferred milk, such as dairy or oat milk.
- For a vegan version, replace Greek yogurt with a plant-based yogurt alternative.
- Adjust cinnamon to taste for more or less spice.
- Protein powder type can be adjusted based on dietary preferences—whey, plant-based, etc.
- Soaking the oats for longer than 5 hours (up to 12 hours) can improve texture.
