Description
This easy Biscoff Overnight Oats recipe combines creamy oats with the unique flavor of Lotus Biscoff spread and fresh raspberries, perfect for a quick, delicious, and indulgent breakfast prepared the night before.
Ingredients
Units
Scale
Overnight Oats
- 1/2 cup rolled oats
- 1 tbsp ground flaxseed
- 1 tbsp natural or greek yoghurt (I used dairy free)
- 1 tsp vanilla extract
- 1 pinch salt
- 1/2 cup milk of choice (I use soya or oat milk)
- 1 tsp maple syrup (optional)
- 1 handful fresh raspberries (mashed with a fork)
Topping
- 1–2 tbsp Lotus Biscoff spread
- 1 tsp coconut oil
- 1/4 1 Biscoff biscuit (for crumbling on top )
Instructions
- Prepare overnight oats: In a medium size bowl, stir together the overnight oat ingredients. Cover and leave for 3 hours or overnight.
- Melt Biscoff spread: Add the biscoff spread to a small bowl or ramekin with the coconut oil, and heat in the microwave for 20 seconds. Stir until its runny.
- Assemble and chill: Layer up the overnight oats with a layer of the mashed raspberries, then top with the melted biscoff mixture. Sprinkle over a little crumbled biscoff biscuit and let the topping set in the fridge for a few minutes to harden. Enjoy!
Notes
- The maple syrup is optional based on your preferred sweetness level.
- Letting the topping set in the fridge helps harden it for a delightful texture contrast.
