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Dipping a wooden spoon in a small glass jar with overnights oats and creamy Lotus Biscoff spread and cookie as a topping.

Biscoff Overnight Oats

  • Author: Bianca
  • Prep Time: 5
  • Total Time: 5
  • Yield: 1 1x
  • Category: breakfast
  • Method: fridge
  • Cuisine: American
  • Diet: Vegan


Indulgent, creamy, and vegan, these Lotus Biscoff Overnight Oats are a perfect make-ahead breakfast. This breakfast is delicious and satisfying and is made with rolled oats, chia seeds, and protein powder. 



Lotus Biscoff Topping

Overnight Oats



  1. In a jar/bowl, combine the rolled oats, chia seeds, ½ crumbled Biscoff cookie and protein powder.
  2. Next, add soy yogurt, almond milk, and salt. Stir until everything is well combined. If desired, add a tablespoon of maple syrup for added sweetness and mix again.
  3. Cover the jar/ bowl and refrigerate overnight or for at least 4 hours.
  4. In the morning, stir the mixture and add almond milk if it’s too thick.
  5. Mix 2 tablespoons of almond milk with the Lotus Biscoff spread until the spread is a bit more runny. Feel free to use more almond milk if you prefer a runnier consistency as a topping.
  6. Drizzle the spread with the remaining half of a crumbled Lotus cookie over the oats. 
  7. Optional: serve with an extra Lotus Biscoff cookie.


  • Use old-fashioned rolled oats, as they will soften but maintain a firm texture. Thinly rolled or quick-cooking oats are also suitable but may provide a softer, gooier texture. 
  • You can use any other type of milk or yogurt for this recipe, but it will influence the flavors.
  • Overnight oats can be stored in the fridge for up to 5 days in an airtight container.


  • Serving Size: 1
  • Calories: 485
  • Sugar: 14.2g
  • Fat: 13.6g
  • Carbohydrates: 50g
  • Fiber: 6.9g
  • Protein: 14g

Keywords: breakfast, overnight oats, biscoff overnight oats,