Decadent Vegan Biscoff Overnight Oats

Alright, folks, let’s talk about a little obsession I’ve stumbled upon – Biscoff overnight oats. I’ve been spotting these recipes everywhere on YouTube, and curiosity finally got the better of me.

Why not give it a go, right? Especially when it looks so simple and quick to make. So, here’s my take on it, but with a twist – a totally vegan version that’s just as delicious.

Trust me, you’re gonna want to try this!

📝 Ingredient Spotlight

To make these Biscoff overnight oats, gather these 6 ingredients:

Biscoff Cookies: The star of the show, these add that signature spiced flavor.

Oats: The foundation for our overnight oats—choose rolled or quick oats depending on your texture preference.

Chia Seeds: These tiny seeds are nutritional powerhouses, adding fiber and omega-3 fatty acids.

Plant-Based Milk: Choose your favorite, whether it’s almond, oat, or soy, to soak the oats and chia seeds.

Biscoff Butter: This luscious spread intensifies the Biscoff essence while contributing a caramel-esque depth.

Dairy-Free Yogurt: Adds creaminess and a touch of tang, making the oats more complex and satisfying.

👩🏻‍🍳 Time to Assemble the Layers

You’ve gathered your ingredients, so now it’s time to whip up this heavenly vegan Biscoff overnight oats treat. Not only is it a feast for your taste buds, but it’s also a breeze to assemble.

Lay the Groundwork

Crush two cookies into fine crumbs to create the scrumptious foundation for your overnight oats.

Mix Those Oats

In another bowl, combine half a cup of rolled oats, half a cup of soy milk, and a tablespoon of chia seeds. The chia adds a textural twist and a nutritional kick.

First Tier

Evenly spread your oat mixture over the cookie crumbs, ensuring it’s well-distributed.

Drizzle to Dazzle

Whisk two tablespoons of Biscoff spread with 1 1/2 tablespoons of soy milk until it’s velvety smooth.

Gracefully drizzle it over the oat layer.

Let It Marinate

Once you’ve got all your layers set, refrigerate the dish. Either leave it overnight to let the flavors harmonize, or if you can’t wait, at least give it two hours.

Velvety Finish

After the oats are set, lavish the layers with generous scoops of vegan yogurt.

Crunch Factor

Add some more crumbled cookies for that extra snap and layer them over the yogurt.

For a final touch, you can top it off with a sprinkle of fresh blueberries for vibrant color and a zesty flavor burst.

💬 FAQs

Can I use a different type of milk instead of soy milk?

Yup, feel free to use your preferred plant-based milk like almond or oat milk.

Just make sure to adjust the consistency, as some milks might be thicker than others (i.e: hazelnut or cashew milk, for instance, tends to be quite thick when compared to soy or oat milk).

What if I can’t find Biscoff cookies? Are there any substitutes?

If you run out of Biscoff cookies, you can use any spiced cookie, like gingersnaps or speculoos, as a substitute to maintain that spiced, caramel flavor.

How long can I store the Biscoff overnight oats?

It is best enjoyed within 2-3 days when stored in the fridge. Beyond that, the texture and flavors may begin to change.

Do I have to use chia seeds?

While chia seeds add a nutritional boost and help with texture, you can skip them if you like. However, you might need to adjust the milk quantity to get the desired oat consistency.

Can this recipe be made in bulk for meal prep?

This recipe actually scales up well. Just make sure you have enough jars or containers for individual servings,as it makes portioning easier.

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vegan biscoff overnight oats

Decadent Vegan Biscoff Overnight Oats

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  • Author: Cláudia Reis
  • Total Time: 10 minutes
  • Yield: 1 1x
  • Diet: Vegan


If you love prepping your breakfast for the next-day, these vegan Biscoff overnight oats are as addictive as they are delicious.


Units Scale
  • 4 Biscoff biscuits
  • 1/2 cup Oats
  • 1/2 cup Soy milk
  • 1 tbsp Chia seeds
  • 2 tbsps Biscoff spread
  • 1 + 1/2 tbsp Soy milk
  • 3/4 tbsps Vegan yogurt
  • Blueberries ((optional))


  1. Crumble 2 biscuits and place them at the bottom of your serving glasses or jars.
  2. In a bowl, combine ½ cup oats with ½ cup soy milk and 1 tablespoon chia seeds. Pour the oat mixture over the crumbled biscuits, creating the second layer.
  3. In another bowl, mix 2 tablespoons of Biscoff spread with 1 ½ tablespoons of soy milk until well combined. Spread this Biscoff mixture over the oat layer.
  4. Place the jars in the refrigerator overnight or for at least 2 hours to allow the flavors to meld.
  5. Once set, add spoonfuls of yogurt on top of the Biscoff layer.
  6. Crumble the remaining 2 biscuits and sprinkle them over the yogurt layer.
  7. For an extra burst of freshness, optionally garnish with fresh blueberries.
  • Prep Time: 10 minutes
  • Category: Breakfast
  • Cuisine: Belgian

🙏🏻 Before you go, I’ve got a favor to ask!

I’d love to get your feedback on this recipe! Feel free to leave a comment below detailing your experience— and let others know how you feel about it!

Of course, you can also ask any questions you may have about the recipe— and we’ll try to respond ASAP.

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