High Protein Biscoff Overnight Oats (~30g Protein!) – Easy Make-Ahead Breakfast

Biscoff just makes everything better. I started making these High Protein Biscoff Overnight Oats for hectic mornings when I need something filling and easy to prep ahead. After a few test batches, I realized swirling the Biscoff throughout the oats instead of only adding it on top and adding 3 cookies inside the oat mixture like the viral Japanese Biscoff cheesecake created the best version. It gives you cookie butter flavor in every bite instead of just the first few spoonfuls.

These overnight oats are packed with around 30g of protein, take about 10 minutes to make and work so well for meal prep. I usually prep a few jars at once so breakfast is already waiting in the fridge during the week.

They’re creamy, filling, have the perfect little crunch from the cookies on top, and honestly feel like something you’d grab from a café instead of meal prep from your own fridge.

If you love Biscoff as much as I do, you have to try my High-Protein, No-Bake Biscoff Cheesecake Cups next. They’ve got 18g of protein each and taste like dessert. Or if you want something a little more classic, my full size Biscoff Cheesecake is high protein, no bake and delicious.

Key Ingredients Notes & Substitutions

Here’s a look at the main ingredients and easy substitutions. * For exact measurements and instructions, scroll down to the recipe card.

• Oats
  Rolled, sprouted and quick oats all work well for creamy overnight oats. I love using the One Degree Organic Sprouted Rolled Oats because they are gluten and glyphosate free.
• Greek Yogurt
  Greek yogurt adds extra creaminess and protein. Plain or vanilla both work well. For a dairy-free version, use a thick dairy-free yogurt.
• Protein Powder
  Vanilla protein powder gives these oats a sweet cookie-like flavor, but unflavored works too. If your protein powder tends to get gummy overnight, use half a scoop protein powder and add collagen instead.
• Chia Seeds
  Don’t skip these — they help thicken the oats overnight and create the perfect creamy consistency.
• Biscoff Spread & Cookies
  This adds the rich caramelized cookie flavor throughout the oats. Slightly warming the spread before mixing helps it swirl easily. Schar & ChocZero brands have gluten-free options if needed.
• Maple Syrup
  Adds natural sweetness and balances the tanginess from the yogurt. Can sub date paste, honey or your favorite sweetner.
• Almond Milk
  Almond milk keeps these extra creamy, but oat milk, dairy milk, or coconut milk all work well too.
  
  

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What to Serve With Biscoff Overnight Oats

These oats are filling on their own, but they pair especially well with:

• Fresh strawberries or banana slices
• Cold brew coffee or protein iced coffee
• Homemade Granola for added crunch
• Hard boiled eggs for extra protein
• Smoothies or green juice

Pin Recipe

High Protein Biscoff Overnight Oats

Creamy high protein Biscoff overnight oats made with oats, Greek yogurt, protein powder, chia seeds, and swirls of cookie butter for an easy meal prep breakfast.

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Rate

Prep Time 10 minutes minutes

Cook Time 0 minutes minutes

Chilling Time 4 hours hours

Total Time 4 hours hours 10 minutes minutes

Serving Size 1 Serving

Calories: 480kcal

Equipment

• 1 Mason Jar
• 1 Measuring cups and spoons
• 1 Wide-Mouth Funnel optional

Ingredients

Base:

• 1/2 cup oats I like to use Sprouted one degree organic oats because they are gluten and glyphosate free
• 1/2 cup unsweetened almond milk or milk of choice
• 1/2 cup plain Greek yogurt
• 1 scoop unflavored or vanilla protein powder or collagen
• 1 tbsp chia seeds
• 1 tbsp maple syrup
• 1/2 tsp vanilla extract
• Pinch of salt
• 3 whole biscoff cookies to stick inside the oats and let sit overnight
• 2 tbsp Biscoff spread melted

Toppings:

• 2 Biscoff cookies crushed
• Extra drizzle of Biscoff spread
• Pinch of cinnamon

Instructions

Mix the Base:

• In a jar or container with a lid, combine the oats, milk, Greek yogurt, protein powder, chia seeds, maple syrup, vanilla extract, and salt. Stir very well until the protein powder is completely incorporated and there are no lumps remaining.
  1/2 cup oats, 1/2 cup unsweetened almond milk or milk of choice, 1/2 cup plain Greek yogurt, 1 scoop unflavored or vanilla protein powder or collagen, 1 tbsp chia seeds, 1 tbsp maple syrup, 1/2 tsp vanilla extract, Pinch of salt
  

Add the Biscoff:

• Melt the Biscoff spread in the microwave in 10 second increments or using the double boil method and stir into the oats. Then stick 3 whole Biscoff cookies into the oat mixture.
  2 tbsp Biscoff spread, 3 whole biscoff cookies to stick inside the oats and let sit overnight
  

Chill Overnight

• Put the lid on or cover the jar and refrigerate overnight or for at least 4 hours.
  

Add Toppings in the Morning

• In the morning, stir the oats. If they seem too thick, add a splash of milk. Top with crushed Biscoff cookies, an extra drizzle of Biscoff spread, and a pinch of cinnamon before serving.
  2 Biscoff cookies, Extra drizzle of Biscoff spread, Pinch of cinnamon
  

Notes

• If the oats feel too thick in the morning, stir in a splash of milk before serving. Overnight oats continue soaking up liquid as they sit.
• Some protein powders can make overnight oats thick or gluey overnight. If that happens, use half a scoop of protein powder and add collagen instead for a smoother texture. Whey-casein blends usually thicken the most.
• Don’t skip the chia seeds. They help the oats set properly and give them that thick, creamy texture without needing extra oats.
• Stir the protein powder into the milk and yogurt really well before chilling. Small clumps seem fine at first, but they get more noticeable overnight.
• Rolled oats give the best texture for overnight oats. Quick oats get much softer and steel cut oats stay too chewy unless they soak longer.
• Add the crushed Biscoff cookies right before serving so they stay crunchy instead of soft overnight.
• For even more protein and creaminess, try blending in ¼ cup cottage cheese with the Greek yogurt.

Approximate macros per serving:

Calories: ~480 | Protein: ~28-32g | Carbs: ~52g | Fat: ~14g

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