If you love cookie butter, these Biscoff Overnight Oats were made for you! This recipe is creamy, high in protein, and tastes like dessert. It’s an easy, make-ahead breakfast that strikes the perfect balance between indulgent and wholesome. Whether you're fueling a busy morning or just want something sweet to start your day, this one’s a must-try.

Creamy Biscoff overnight oats in a glass jar with a cookie butter layer, crushed Biscoff cookies around the rim, and a whole cookie on top.

Love cookie butter but want an easy, high-protein breakfast? Then you're in for a treat!

Thick, creamy, and lightly spiced with cinnamon, these overnight oats strike the perfect balance between wholesome and indulgent. They’re topped with a dreamy layer of Biscoff cookie butter and crumbled Biscoff cookies — the ultimate breakfast for cookie butter lovers.

This vegan recipe is easy to make, made with wholesome ingredients, and packed with protein, with just enough cookie butter and cookies for a fun, dessert-inspired touch. It’s the kind of breakfast that feels indulgent while still fueling your day.

If you love the dessert vibe of these oats, you’ll also enjoy my Tiramisu Overnight Oats and Birthday Cake Overnight Oats.

Biscoff overnight oats in a glass jar with a spoon taking a bite, showing the creamy texture and cookie butter topping.

Why You'll Love This Recipe

Packed with Biscoff goodness: Cookie butter lovers will be in heaven.
Quick & easy prep: Simply stir, soak, and top — no cooking required.
High-protein: Made with oats, soy milk, and protein powder, these overnight oats pack about 20 grams of protein to keep you full and satisfied.
Perfect for meal prep: Double or triple the recipe to have breakfast ready for days.

Overhead view of Biscoff overnight oats topped with a layer of cookie butter and crushed Biscoff cookies.

Ingredients & Substitutions

Here’s what you’ll need to make these delicious overnight oats:

Old fashioned rolled oats: Soak up the liquid to create a creamy, slightly chewy texture. These give the best results compared to other types of oats. They also provide complex carbs, fiber, and some protein, making them a great way to fuel your day.
Soy milk: Overnight oats need a liquid component to help them come together and soften. Soy milk adds protein and creaminess, but any dairy-free milk works, like oat or almond milk. Choose unsweetened to avoid extra sugar. I don’t recommend water, as the oats won’t be as creamy.
Dairy-free yogurt: Adds creaminess and a touch of tang to balance the sweetness. Almond, soy, or coconut-based yogurts all work well. Look for low-sugar options, ideally with some protein — I like Silk Unsweetened Vanilla Almond Milk Yogurt. You can skip the yogurt and just use extra milk instead if preferred.
Vegan caramel or vanilla protein powder (optional): Makes the oats more filling and slightly thicker. Caramel-flavored protein pairs beautifully with Biscoff — this caramelized biscuit protein powder is perfect for this recipe. Vanilla protein works too. The recipe uses half a serving; for extra protein, use a full serving and add a splash more soy milk.
Monk fruit sweetener: A natural, sugar-free granulated sweetener that adds just the right touch of sweetness. Adjust to taste, or swap in another sweetener like maple syrup, agave nectar, or stevia.
Chia seeds: Add more fiber and help thicken the oats. Ground flaxseed is a good substitute.
Vanilla extract: Rounds out the flavors and amps up the dessert-like vibe.
Cinnamon: Adds a warming touch that complements the Biscoff cookie butter and cookies.
Salt: Just a pinch balances the sweetness and enhances flavor.
Biscoff cookie butter: Melted on top for a thick, gooey “shell.” Any speculoos cookie butter works.
Biscoff cookie: For the finishing touch, top with a whole or crumbled Biscoff cookie.

Find the full ingredient list with measurements in the recipe card below.

How to Make Biscoff Overnight Oats

Whip up this dessert-for-breakfast in just minutes, then let it chill in the fridge so it’s ready to enjoy in the morning!

Rolled oats, soy milk, dairy-free yogurt, caramel or vanilla protein powder, monk fruit sweetener, chia seeds, vanilla extract, cinnamon, and salt added to a bowl.

Step 1: Add the oats, soy milk, dairy-free yogurt, protein powder, monk fruit sweetener, chia seeds, vanilla extract, cinnamon, and salt to a bowl, container, or mason jar.

Biscoff overnight oats mixture being stirred together with a spoon until combined, ready to be covered and soaked overnight.

Step 2: Stir until well combined. Cover and refrigerate overnight, or for at least 4 hours, to thicken.

Overnight oats in a glass jar with melted Biscoff cookie butter being spread on top.

Step 3: The next morning (or when ready to serve), give the oats a stir. If they’re too thick, add a splash of soy milk and stir again to loosen the mixture. Smooth out the top into an even layer.

Crushed Biscoff cookie sprinkled over the cookie butter layer on overnight oats.

Step 4: Melt the cookie butter in a small bowl in the microwave for 20-30 seconds, then pour it over the oats and spread into an even layer all the way to the edges. Pop in the freezer for a few minutes to let the cookie butter thicken and form a “shell.” Top it all off with a whole or crumbled Biscoff cookie and enjoy!

Chloe's Tips

Use the right type of oats. Old fashioned rolled oats give the best results. You can use instant or quick-cooking oats, but they’ll create a softer, mushier texture that’s less chewy than rolled oats. I don’t recommend steel-cut oats for this recipe — they don’t absorb liquid the same way and will result in overnight oats that are too chewy rather than creamy.
Let the cookie butter set. After adding the melted cookie butter layer to the overnight oats, place them in the freezer for 5-10 minutes to thicken, similar to a chocolate magic shell but softer. Or skip the freezer if you like warm, melty cookie butter!
Serving ideas: These overnight oats pair well with fruits like sliced banana, strawberries, blueberries, or raspberries, or nuts like almonds or pecans.

Creamy, high-protein Biscoff overnight oats topped with cookie butter and crushed cookies.

How to Store & Meal Prep

These overnight oats keep well in an airtight container or jar in the fridge for up to 5 days, making them perfect for meal prep. If you make the oats in a bowl, just cover it tightly with plastic wrap — though they may only stay fresh for a couple of days if not fully sealed.

I usually double, triple, or even quadruple the recipe so I have an easy, healthy breakfast ready to grab throughout the week. If you’re making a big batch, you can add the cookie butter layer to them all at once, after the oats have soaked for 4 hours or overnight. Top with the cookie right before serving so it stays crunchy.

Frequently Asked Questions

This recipe is balanced with complex carbs and fiber from oats, protein from soy milk and protein powder, and healthy fats from chia seeds and dairy-free yogurt. The Biscoff cookie butter and cookies add just enough indulgence to make it feel like a treat without being a full-on dessert — and no, the Biscoff does not “cancel out” the health benefits of the oats and other ingredients!

Not as written, since the Biscoff cookie butter and cookies contain gluten. You can swap them for gluten-free versions — some brands make speculoos-style cookie butter and cookies that are GF.

Did you try this recipe?

Let me know what you thought by leaving a ⭐ star rating and comment below and sharing it on Instagram or Facebook!

Thank you!

–Chloe

Biscoff Overnight Oats

By Chloe Martin

Print recipe Pin recipe

PREP TIME:10

SOAK TIME:4

TOTAL TIME:4 10

SERVINGS:

COURSE: Breakfast

CUISINE: American

Ingredients

½ cup old fashioned rolled oats
½ cup soy milk (or other dairy-free milk)
¼ cup dairy-free yogurt (like almond, soy, or coconut-based yogurt)
2 tablespoons (about 15g or ½ serving) vegan caramel or vanilla protein powder (optional)
2-3 teaspoons monk fruit sweetener (or sweetener of choice, to taste)
½ tablespoon chia seeds
½ teaspoon vanilla extract
½ teaspoon cinnamon
pinch of salt
1 tablespoon Biscoff cookie butter for topping
1 Biscoff cookie for topping

Instructions

In a container or mason jar, add oats, soy milk, dairy-free yogurt, protein powder, monk fruit sweetener, chia seeds, vanilla extract, cinnamon, and salt. Stir until well combined.
Cover and refrigerate overnight or at least 4 hours.
The next morning (or when ready to eat), give the oats a stir. If the mixture is too thick, add a splash of soy milk and stir again. Smooth out the top into an even layer.
Heat the cookie butter in a small bowl in the microwave for 20-30 seconds, until melted. Pour it over the oats and spread into an even layer. Place in the freezer for 5-10 minutes to let the cookie butter thicken. Remove from the freezer and top with a whole or crumbled Biscoff cookie. Enjoy!

Notes

Storage: Store overnight oats in an airtight container or mason jar in the fridge for up to 5 days. Add the cookie butter layer once the oats have soaked, and top with the cookie right before serving so it stays crunchy.

Did you make this recipe?Leave a comment below and tag @chloescreativekitchen!