Your new favourite breakfast will be these Biscoff Overnight Oats. With gentle spice and caramelised flavour, the Biscoff Spread takes overnight oats to a new height. With just a few minutes of preparation time in the evening, these oats will be ready for you to enjoy in the morning or take on the go. Just combine old-fashioned rolled oats, Biscoff Spread, nutritious chia seeds and milk of your choice. There are few breakfasts easier to prepare or more delicious, as well as being the perfect way to start the day!
1 ¼cups(300 ml) milk – I use almond or oatSee Note 1
¼cupBiscoff spreadSee Note 2
1cup(80 g) old fashioned rolled oats
1tablespoonchia seedsSee Note 3
⅛teaspoonsea salt
Instructions
To a medium bowl, add the milk and Biscoff spread and whisk until combined.(If your Biscoff spread is too thick, or has just come out of the fridge, you can melt it in the microwave for a few seconds or over a bowl of warm water.)
Add in the oats, chia seeds and salt to the milk mixture and stir until evenly combined.
Cover the bowl with clingwrap, or divide the mixture into two glasses or mason jars and cover. Refrigerate for 6 hours or overnight.
Stir well and serve the oats as is, or top with banana slices, yoghurt and an additional drizzle of Biscoff.
Notes
Milk: use milk of your choice. I use almond or oat milk. Add more milk when serving if you prefer a thinner texture.
Biscoff: use storebought or homemade. If your Biscoff is very hard, you can melt it in the microwave for a few seconds or over a bowl of warm water.
Tablespoon: we use a standard Australian tablespoon which is 20 ml (4 teaspoons).
Storage: store in the fridge for up to three days.