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A jar of biscoff overnight oats has crumbled cookies on top with raspberries, chocolate chips, and a Biscoff cookie.
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Vegan Biscoff Overnight Oats

Make the most delicious breakfast with this dairy-free Biscoff Overnight Oats recipe. Add crumbled cookies on top and inside of overnight oats to make every bite the best!
Course Breakfast
Cuisine American
Diet Vegan
Prep Time 5 minutes
Cook Time 5 minutes
Resting Time 1 hour
Total Time 10 minutes
Servings 2 servings
Calories 294kcal
Author Marly McMillen

Ingredients

  • ½ cup plain vegan yogurt
  • 1 cup unsweetened almond milk, vanilla flavored
  • 1 tablespoon maple syrup
  • 1 cup rolled oats
  • 4 Biscoff cookies
  • optional toppings: more cookie crumbles, fresh fruit, chocolate chips
Cups - Metric

Instructions

  • In a bowl, combine the vegan yogurt, almond milk, and syrup. Stir until smooth.
  • Place Biscoff cookies in a bag and crush with a rolling pin until they crumble into a fine, sand-like consistency.
  • In a separate bowl, stir together the oats and cookie crumbles. Pour the yogurt mixture into the oat mixture.
  • Cover the bowl and refrigerate for at least an hour, up to overnight.
  • To serve, transfer to individual serving containers. Serve as is or top each serving with more cookie crumbles, chocolate chips, and fresh fruit.

Notes

Place Biscoff cookies in a bag and crush with a rolling pin until they crumble into a fine, sand-like consistency.

Nutrition

Calories: 294kcal | Carbohydrates: 51g | Protein: 8g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Sodium: 251mg | Potassium: 218mg | Fiber: 5g | Sugar: 12g | Vitamin A: 0.3IU | Vitamin C: 7mg | Calcium: 268mg | Iron: 3mg