Banana Biscoff Overnight Oats (10 Minutes!)

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Breakfast doesn’t need to be dull! These banana Biscoff overnight oats are the perfect combination between healthy but indulgent. They take 5 minutes to put together and will guarantee you a smooth and creamy breakfast you’re excited to wake up to!

Here’s my go-to “dessert” breakfast these past few months: Banana Biscoff Overnight Oats! 🍌

Yep, it tastes like dessert, but no, oatmeal doesn’t have to be boring or bland!

I’m generally pretty health-conscious when it comes to food (not overly strict, just balanced), so most days I stick to a healthy breakfast. That said, I fully enjoy a cheat breakfast once or twice a week and treat myself with some fluffy pancakes or some viennoiseries.

But, as someone with a serious sweet tooth, I love sneaking in a little indulgence now and then. And let me tell you, these Banana Biscoff Overnight Oats are everything! They’re made with oats, yogurt, almond milk, maple syrup, chia seeds, and banana, giving you a high-fiber, high-protein breakfast that feels like a treat.

The magic touch is a thin layer of Biscoff spread on top, finished off with some crushed Biscoff cookies. Because honestly, why stop at good when you can make it great?

Oh, and since we’re using Biscoff here, can we call this Belgian Overnight Oats? 🤣 I grew up in Belgium (home to some really amazing food – check out some of my Belgian recipes) and Biscoff has always been one of my favorites biscuits.

What are overnight oats?

Overnight oats, unlike porridge or cooked oats, are simply oats soaked in liquid and left in the refrigerator overnight before eating. They’re super convenient since there’s no cooking involved.

Back in the day, I used to microwave my oats in the morning. And while I still love a warm bowl of oatmeal, overnight oats are just so much more practical. You can prep everything the night before and not spend even a single second making breakfast in the morning. They’re perfect for busy weekdays when you’re rushing to get ready for work.

What is Biscoff?

Yes! Biscoff is Belgian! These are crispy cookies created in 1932 by the company Lotus. They’re spiced and have a unique caramel flavor. In Belgium, they’re known as speculoos, but for the international market, they were rebranded as Biscoff.

Funnily enough, I only learned the term Biscoff when I saw them abroad! Over the years, though, it seems the company started using Biscoff even in Belgium. Maybe to simplify labeling globally? Either way, I still call them speculoos in French since that’s how I grew up knowing them.

In Belgium, these cookies are often served with coffee or tea. If you haven’t tried dipping them in your coffee yet, you’re missing out, it’s absolutely amazing! ☕

Biscoff cookies have also become a favorite for making cheesecake bases worldwide. If you’re into cheesecake, check out my Pineapple Coconut Cheesecakes or my Mini Heart-Shaped Strawberry Cheesecakes – both use a Biscoff cookie crust.

And because the cookies became so popular, Lotus introduced Biscoff spread! These days, you can find two types: the classic smooth spread and one with cookie chunks mixed in.

Benefits of overnight oats

Oats are already packed with fiber and protein, but did you know overnight oats are even better for you? Soaking them helps break down the starch, making it easier for your body to soak up all those good nutrients. Plus, it lowers the natural acidity in the oats, so they’re gentler on your tummy. Basically, they’re not just easy to make, they’re easy to digest too!

Ingredients

• Banana – I love adding fruit to my overnight oats, and banana is my go-to for this recipe. The flavor pairs perfectly with Biscoff. It’s like they were made for each other! Plus, banana helps give the oats a nice thick texture.
• Old-fashioned rolled oats – Rolled oats (also called old-fashioned oats) are the only type I recommend for overnight oats. They soak up the liquid perfectly, giving you a creamy, chewy texture without going mushy. Instant oats? Nope, they’ll turn into a paste. And steel-cut oats? They’ll stay too hard, so save those for another recipe!
• Chia seeds – I almost always toss chia seeds into my overnight oats. Not only are they packed with fiber, but they also absorb liquid and create this gel-like texture that makes the oats creamy and pudding-like. If you decide to skip them, just cut back on the milk by about 60ml (1/4 cup).
• Greek yogurt – I’m a big fan of adding Greek yogurt to my oats. It’s thicker and creamier than regular yogurt, which takes the consistency to the next level. But if you prefer a thinner texture, feel free to leave it out.
• Maple syrup – Maple syrup is hands down my favorite sweetener for overnight oats. That said, you can swap it for honey, sugar, brown sugar, or even a low-calorie sweetener if that’s more your vibe. When I make salted butter caramel sauce, I sometimes use it to sweeten my overnight oats 😋
• Almond milk – I usually go for almond or coconut milk when making overnight oats. They’re lighter and tastier for everyday use compared to regular dairy milk. But use whatever milk you like, any kind works in this recipe!

Topping:

• Biscoff spread – Here’s the star of this recipe! Melt some Biscoff spread on top of your banana oats. Depending on the size of your containers, you can use more or less to cover the top. A good amount is about 2 tablespoons per serving – enough to get that delicious Biscoff flavor without going overboard (because it’s breakfast, and we still want to keep it on the healthy side).
• Biscoff cookie – This is totally optional, and I don’t add it every time I make this recipe. But when I’m in the mood (or need it for a photo), I love sprinkling some Biscoff cookie crumbs around the edges of my cup for an extra touch!

What oats to use for overnight oats?

ROLLED OATS! As mentioned before, rolled oats (aka old-fashioned oats) are the best option for overnight oats. They soak up the liquid perfectly without getting mushy, and they hold a nice chewy texture where you can still feel the grains.

Instant or quick oats are too finely processed and will break down in the liquid, resulting in a wet, soggy mess. Definitely not what we want.

Steel-cut oats, on the other hand, are thickly chopped oat kernels that usually need to be cooked. They’re not ideal for soaking overnight, as they stay too hard.

Overnight oats ratio

The oats:milk ratio I use is 1:1 in terms of volume (not metric measurements). So for one serving, I typically use 1/2 cup of oats and 1/2 cup of milk.

In my cooking, I mix metric and cup measurements depending on what’s easiest for each ingredient. Since overnight oats are quick to make and don’t require precise measurements, I prefer using cups and spoons instead of a scale.

That said, the oats:milk ratio can vary based on a few factors:

• If you’re using water instead of milk, I recommend reducing the liquid by 1/4 unless you prefer a thinner consistency.
• If you skip chia seeds, reduce the liquid by 1/4. Chia seeds soak up liquid and help create that creamy, thick texture.
• If you skip Greek yogurt (or regular yogurt), decrease the liquid by 1/4 as well, unless you want a thinner consistency.

Benefits of chia seeds

The main reason I love using chia seeds in my overnight oats is that they give the oats a rich, creamy, pudding-like consistency.

But aside from that, chia seeds are packed with minerals, fiber, omega-3 fatty acids, and antioxidants. They help reduce cholesterol (which is great for me, since I have a genetic predisposition for high cholesterol), promote heart health, and can also aid in weight loss. The fiber and protein in chia seeds keep you feeling full for longer, which is perfect if you’re watching your diet.

Step-by-step instructions

1. In a bowl, mix together mashed banana, oats, chia seeds, Greek yogurt, maple syrup and almond milk.

2. Transfer to cups, jars or any small container of your choice – this recipe makes 2 servings.
3. Place the Biscoff spread in a microwave bowl, and microwave on high for 30 seconds or until melted.
4. Pour the melted Biscoff spread over the oats and swirl it around so that it covers the entire surface of your bowl/cup.

5. Crush one Biscoff cookie and sprinkle the crumbs on top of the Biscoff spread (optional).

6. Refrigerate overnight or for at least 4 hours.

Variations

Overnight oats are super customizable! Here are some ideas to switch things up:

• Add any nuts you like.
• Swap almond milk for dairy milk or any other milk of your choice.
• Replace the banana with fruits like strawberries or raspberries (which pair great with the Biscoff flavor).
• If you prefer regular yogurt, you can use that instead of Greek yogurt. You can also try flavored yogurts like vanilla, but just make sure it complements the Biscoff spread.
• You can swap maple syrup for honey, sugar, brown sugar, or any sweetener you prefer.

Overnight oats are perfect for various dietary preferences.

• To make them vegan, just replace the yogurt with a plant-based alternative. Biscoff cookies and spread are naturally vegan!
• For a gluten-free option, ensure you use certified gluten-free oats (since regular oats might be processed in facilities that handle wheat). Keep in mind that Biscoff cookies contain wheat flour, so you’d need to find a gluten-free cookie spread.

How to store and reheat?

Overnight oats should be kept in the fridge and will last up to 4 days, but I usually recommend consuming them within 2-3 days for the best texture. The longer they sit, the wetter they’ll get.

Best containers to store

• Any type of glass or plastic container that has a lid on. I have one of these containers and this container is the one I use the most, especially when I used to have my overnight oats in the office. Both of these options are perfect because not only do they have a lid to be carried around. They also have another compartment to add granola, dried fruits, or anything you want to add last minute to keep their crunch.
• Mason jars – These mason jars are great to pour your overnight oats in. Close the lid and bring them to work or school.
• Bowl – When I’m home, sometimes I would just pour my overnight oats into a bowl and cover it with plastic wrap.

Can I heat up overnight oats?

Overnight oats are meant to be eaten cold, but if you prefer them warm, just pour them into a microwave-safe bowl and heat them up for about 1 minute.

Emma’s tips

• Use old-fashioned rolled oats – They’re the best choice for a creamy, slightly chewy texture.
• If you prefer a thinner oatmeal consistency, just add a splash of milk, reduce the amount of yogurt, or skip the chia seeds.
• These overnight oats are super quick to prep and last up to 4 days in the fridge. You can make a big batch and have breakfast ready for the whole week.
• Adjust the amount of Biscoff spread based on the size of your container and how thick you want the cookie layer.
• For breakfast on the go, pour your overnight oats into glass or plastic containers with lids.

More recipes using Biscoff?

• Honeycomb-Shaped Pineapple Coconut Cheesecakes
• Mini Heart-Shaped Strawberry Cheesecakes