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 is what’s become my go-to “dessert” breakfast these past months! Banana Biscoff Overnight Oats! Yep, it tastes like dessert! And no, oatmeal doesn’t need to be bland!

When it comes to food I’m usually health conscious (not overly though, just the right amount) so I try to have a healthy breakfast most days and allow myself a cheat day breakfast – such as my fluffy pancakes or some viennoiseries – once a week and once over the weekend.

But as a sweet-toothed person, every now and then I love adding a touch of indulgence to my breaky. And I’m telling you, these Banana Biscoff Overnight Oats are THE DEAL!! They combine oats, yogurt, almond milk, maple syrup, chia seeds and banana for a high-in-fiber and protein breakfast. Then, I topped it up with a thin layer of Biscoff spread and a few Biscoff cookie sprinkles, just because why make something good when you can make it great? 🙂

And since we use Biscoff in this recipe, can we call it Belgian overnight oats? You’ll probably have read that I grew up in Belgium with a ton of amazing food and Biscoff is one of them.

What are overnight oats?

Overnight oats as opposed to porridge or cooked oats are oats that you just soak into liquid and leave in the refrigerator overnight before eating. They’re quicker to make since there’s no cooking time involved.

Long ago, I used to cook my oats in the microwave in the morning. While I still do love warm oatmeal, overnight oats are just much more convenient since I can prep everything in advance and not even spend 1 single second making breakfast. Perfect for weekdays when you’re in a hurry getting ready for work.

What is Biscoff?

Yes! Biscoff is Belgian : ) They’re Belgian cookies created in 1932 by the company Lotus. They’re crisp, made with spices and have a sort of caramel flavor. In Belgium, they’re called “speculoos” but were rebranded as “Biscoff” for the foreign market. I’ve actually only heard of the “Biscoff” term when I first saw them abroad.

But these past years, it seems like the company adopted the Biscoff term even in Belgium (perhaps to make it uniform and more streamlined when printing their labels?). Anyhow, I’ll keep calling them speculoos in French since this is how I know them! They existed here way before being exported.

In Belgium, you often serve them with coffee or tea. If you haven’t yet, try dipping them in your coffee, it’s just FANTASTIC!

They also became popular for making cheesecake bases all around the world. Check out my Pineapple Coconut Cheesecakes and my Mini Heart-Shaped Strawberry Cheesecakes. I use a Biscoff cookie base in both of them.

Given how popular the Biscoff cookies became, Lotus then invented the Biscoff spread. Nowadays you’ll see two types: the regular one and the one with some cookie chunks in it.

Benefits of overnight oats

Oats are a great source of fiber and protein but overnight oats actually have even more benefits than cooked oats. Soaking them allows the starch to break down helping the oats to absorb more nutrients. The soaking process also reduces the natural acid present in the oats. Hence overnight oats encourage better absorption of nutrients and easier digestion for your body.

Ingredients

• banana – I like to add fruits to my overnight oats. In this recipe, I used a banana because the Biscoff and banana flavors are like… a perfect match! The great thing about using some banana in your overnight oats is that it helps reach a thicker texture.
• old-fashioned rolled oats – rolled oats are also called old-fashioned oats. I recommend using this type of oats ONLY if you’re making overnight oats. They allow for a creamy and chewy texture without getting mushy or soggy. Soaking instant oats will result in a soggy texture just like a paste. On the other hand, steel-cut oats are not appropriate for soaking, they’ll remain too hard.
• chia seeds: I almost always add chia seeds to my overnight oats. Chia seeds not only provide extra fibers but they absorb liquid and turn it into a sort of gel giving your oats a creamy, pudding-like texture. If you omit them, decrease milk by 60ml / 1/4 cup.
• Greek yogurt – I also add Greek yogurt to all of my overnight oats. It’s richer than regular yogurt giving your oats a thicker consistency. But, if you like a thinner consistency, you can skip Greek yogurt.
• maple syrup – maple syrup is my fav sweetener to add to overnight oats. But you could replace it with honey, sugar, brown sugar or even some lower-calorie sweeteners.
• almond milk – when making overnight oats, I either use almond milk or coconut milk. We all know dairy milk isn’t the most healthy to have on an everyday basis and overall I prefer the taste and consistency almond or coconut milk brings to my oats. But, any type of milk will work in this recipe.

Topping:

• Biscoff spread – here’s the star of this recipe! Melt some Biscoff spread on top of the banana oats. According to how wide or narrow your containers/jars/glasses are, you can use more or less of the spread to cover the top surface. A good in-between to actually taste the Biscoff flavor but not exaggerate (because it’s breakfast and we want to keep it healthy) is to use 2 tablespoons per serving.
• Biscoff cookie – this is optional and I don’t add it every single time I make this recipe, just to keep things healthy. But every now and then when I feel like it (and for the purpose of photographing this recipe) I sprinkle some Biscoff crumbs around the edges of my cup.

What oats to use for overnight oats?

ROLLED OATS! As mentioned before, rolled oats (aka old-fashioned oats) are the best type of oats to use in overnight oats. They can be soaked without getting mushy, they hold a chewy texture in which you can still feel the grains.

Instant or quick oats are too finely processed and will disappear into the liquid. That will in turn give you a wet and soggy result. Not what we want.

Steel-cut oats on the other hand are thickly chopped oat kernels. They usually have to be cooked and are not appropriate for soaked overnight oats.

overnight oats ratio

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

In all of my cooking, I personally use a mix of metric and cup measurements. I pick whatever is the easiest for each specific ingredient. Since overnight oats are something quick to make and quantities don’t need to be EXACT, I don’t use any scale but rather use cups and spoons.

However the oats:milk ratio you use will depend on several factors:

• If using water instead of milk, I recommend reducing the liquid ratio by 1/4. Unless you like a thinner consistency.
• If skipping chia seeds, I also recommend reducing the liquid ratio by 1/4. Chia seeds absorb liquid and help create a thick and creamy consistency.
• If skipping Greek yogurt (or regular yogurt), also decrease the liquid ratio by 1/4 unless a thin consistency is what you’re after.

Benefits of chia seeds

The main reason I like to use chia seeds so much when making overnight oats is that they give my oats a rich, creamy, pudding-like consistency.

But other than that, if we look at the nutrition side, chia seeds are rich in minerals, fiber, omega-3 and antioxidants. They reduce cholesterol (perfect for me who genetically have high-level cholesterol), promote heart health and also encourage weight loss (for those on a diet) since the fiber and protein have you satiated for longer.

How To Make these banana biscoff overnight oats?

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 can be customized in so many ways. Here are some ideas:

• Add any type of nuts.
• Substitute the almond milk with dairy milk or any other type of milk.
• Substitute the banana with another fruit such as strawberries, raspberries (these go really well with the Biscoff flavor also).
• Substitute Greek yogurt with regular yogurt or you can even use vanilla-flavored yogurt or any other flavor of your choice. If you keep the Biscoff spread in this recipe, just make sure you do not add any flavor that wouldn’t match with Biscoff.
• Maple syrup can also be replaced with honey, sugar, brown sugar or any type of sweetener.

Because overnight oats are healthy and so easily customizable, I noticed a lot of people with a particular diet such as vegan or gluten-free usually love overnight oats as breakfast.

• To make it vegan, it’s quite easy, just swap the yogurt for a plant-based alternative. Biscoff cookies and Biscoff spread are naturally vegan as they’re free from milk, eggs and any animal products.
• To make it gluten-free, make sure you use gluten-free oats. Typically oats don’t contain any wheat however they may be processed at facilities that also process other wheat products. So it’s always best to check for the third-party certification mark on your box of oats. On the other hand, Biscoff cookies do contain wheat flour, so you will need to find an alternative cookie spread.

How To Store and Reheat?

Overnight oats have to be refrigerated and will last up to 4 days however I like to consume mine within 2 to 3 days at maximum. The longer they sit in the refrigerator, the wetter the texture will be.

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?

Typically overnight oats are made to eat chilled but if you’d rather have them warm, you can pour them into a microwave-safe bowl and heat them up for 1 minute.

Emma’s Tips

• Use old-fashioned rolled oats – this is the best type of oats to get the perfect creamy and slightly chewy texture.
• If you like a thinner oatmeal consistency, add a splash of milk, reduce the amount or omit yogurt or skip chia seeds.
• These overnight oats are so quick to prep and they hold for up to 4 days in the refrigerator meaning that you can prepare a big batch and have breakfast ready for the entire week.
• Adjust the amount of Biscoff spread according to how wide/narrow your container is and according to how thick you want the cookie layer to be.
• To have your breakfast on the go or out of home, pour your overnight oats into glass or plastic containers with lids.

More recipes using Biscoff? Try these!

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

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