Biscoff Overnight Oats (Protein Recipe)

Creamy Biscoff overnight oats with 22g of protein per serving. Made with gluten-free oats, chia seeds, vanilla protein powder, and Lotus Biscoff cookie butter — the make-ahead breakfast that tastes like dessert.

Biscoff overnight oats are a no-cook breakfast made by mixing oats, chia seeds, protein powder, and milk in a jar, refrigerating overnight, then topping with melted Lotus Biscoff spread and crumbled Biscoff cookies. One serving packs 22g of protein and tastes like a cookie butter cookie in oat form — perfect for meal prep or anyone who wants dessert for breakfast.

Lotus Biscoff is a Belgian speculoos cookie with caramelized brown sugar and cinnamon notes. The brand makes both the original biscuit and a creamy cookie butter spread — both go into these oats for double the flavor. The chia seeds thicken the oats overnight, and the protein powder turns this from a dessert-style breakfast into something that actually keeps you full.

If you love this recipe, also try my Cookies and Cream Overnight Oats, Dubai Chocolate Protein Overnight Oats, or Chocolate Peanut Butter Overnight Oats next.

Ingredients You’ll Need

(Full measurements in the recipe card at the bottom of the post.)

• Old-fashioned rolled oats — these give you the best texture. Quick oats work too but go softer. Steel-cut oats won’t work — they need cooking. Use certified gluten-free oats if you need them.
• Chia seeds — these absorb the liquid overnight and thicken the oats. They also add fiber and healthy fats. Flax seeds work as a 1:1 swap.
• Vanilla protein powder — I use 1UP Nutrition Vanilla Isolate (code BAILS saves 20%). Any whey or plant-based vanilla protein works. The protein powder is what pushes this to 22g of protein and adds creaminess.
• Almond milk — has the most neutral flavor here. Cashew, coconut, oat, soy, or regular cow’s milk all work. Choose whichever fits your dietary needs.
• Lotus Biscoff spread (cookie butter) — the star of the show. Any cookie butter brand works (Trader Joe’s makes one). Melt it briefly to make it drizzle-able.
• Lotus Biscoff cookies — crumbled on top right before eating for the crunch. Don’t add them at the start or they’ll go soft.

How to Make Biscoff Overnight Oats

1. Mix the base. Add the oats, chia seeds, protein powder, and almond milk to a bowl or mason jar. Stir well until the protein powder is fully dissolved.
2. Refrigerate for 1 hour minimum. This lets the chia seeds start absorbing liquid and prevents the cookie butter from sinking.
3. Melt the Biscoff spread. Heat for 15-20 seconds in the microwave until pourable.
4. Pour the melted Biscoff over the oats and swirl gently with a spoon. Crumble one Biscoff cookie around the edges.
5. Refrigerate overnight (or at least 4 hours) to fully set.
6. In the morning — give a quick stir, top with another crumbled Biscoff cookie for crunch, and eat.

Tips for the Best Texture

1. Use rolled oats, not steel-cut or quick oats. Rolled oats absorb liquid evenly and stay slightly chewy. Steel-cut won’t soften without cooking. Quick oats go too mushy.
2. Mix the protein powder before adding the cookie butter. Protein powder clumps if you add it last. Stir it into the milk first so it dissolves completely.
3. Melt the Biscoff spread before layering — 15-20 seconds in the microwave. This makes it pourable and lets you create that beautiful swirl. Cold Biscoff just sits in a clump.
4. Adjust the milk to your texture preference. This recipe is on the thicker side. If you like thinner oats, add an extra ¼ cup of milk in the morning.
5. Add Biscoff cookies at the end. Crumble them on top right before eating. If you add them at the start, they soften into mush. Adding at the end keeps the signature Biscoff crunch.
6. Want it warm? Microwave the oats for 60-90 seconds in the morning. The flavor reads more “cookie butter cookie” warm and more “creamy dessert” cold. Both work.

Mix-In Variations

• Greek yogurt swirl (reader favorite): Mix 1 tablespoon of melted cookie butter with 2-3 tablespoons of plain Greek yogurt before stirring into the oats. Pushes the protein up another 10g+ and adds creaminess. A reader-tested tip from the comments.
• Banana Biscoff: Slice ½ banana on top before refrigerating
• Chocolate Biscoff: Stir 1 tablespoon of cocoa powder into the base, or use chocolate protein powder
• Apple cinnamon Biscoff: Stir 1 teaspoon of cinnamon into the base + top with diced apple
• Extra protein boost: Add 2 tablespoons of cottage cheese to the base before mixing — pushes protein over 30g per serving
• Vegan version: Use plant-based protein powder and any non-dairy milk
• Lower sugar: Skip the cookie + cut the cookie butter to 1 tablespoon — drops sugar significantly while keeping the Biscoff flavor

How to Store and Meal Prep

• Fridge: Store sealed overnight oats in mason jars for up to 4 days. Add the Biscoff cookie topping right before eating to keep the crunch.
• Meal prep tip: Make 4-5 jars at once on Sunday for the whole week. Stir each one and add fresh cookie crumbles before eating each morning.
• Best containers: Wide-mouth mason jars (16 oz), meal prep containers with screw lids, or any airtight container that fits a single serving.
• Don’t freeze — the texture suffers when thawed.

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4.69 from 38 votes

Biscoff Overnight Oats (Protein Recipe)

Creamy Biscoff overnight oats with 22g of protein per serving. Made with gluten-free oats, chia seeds, vanilla protein powder, and Lotus Biscoff cookie butter — the make-ahead breakfast that tastes like dessert.

Prep Time10 minutes mins

Additional Time4 hours hrs

Total Time4 hours hrs 10 minutes mins

Course: Overnight Oats

Cuisine: American

Servings: 1 serving

Calories: 465kcal

Author: Bailey Campbell

Cook ModePrevent your screen from going to sleep

Ingredients 

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• ½ cup certified gluten free oats
• 1 tsp chia seeds
• ½ scoop vanilla protein powder I love using 1Up Nutrition Vanilla Isolate Protein Powder – great for sensitive stomachs – use code BAILS at checkout to save 20%
• ½ cup almond milk
• ¼ cup Lotus Biscoff spread
• 1 Lotus Biscoff cookie

Instructions

• Add all oat ingredients to a bowl or mason jar. Stir well and refrigerate for minimum one hour.
• Melt Biscoff Spread and pour over prepared oats. Crumble a Biscoff cookie around the edges. Then put back in fridge overnight to set.
• In the morning grab and go!

Notes

I love Vanilla Ice Cream protein powder by 1UP Nutrition. You can use code BAILS at checkout for 20% off all products.

Nutrition

Serving: 1serving | Calories: 465kcal | Carbohydrates: 68g | Protein: 22g | Fat: 13g | Saturated Fat: 3g | Polyunsaturated Fat: 8g | Cholesterol: 3mg | Sodium: 167mg | Fiber: 10g | Sugar: 14g

The nutrition information provided is calculated based on industry-standard software and should be used as a general guide only. The information may vary depending on ingredient substitutions, cooking techniques, and individual serving sizes. It is the responsibility of the reader to ensure the accuracy and appropriateness of the nutritional information provided. Always consult a qualified healthcare provider for personalized medical or nutritional advice.

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More Overnight Oats Recipes

• Strawberry Cheesecake Overnight Oats
• Blueberry Cheesecake Overnight Oats
• Lemon Cheesecake Overnight Oats
• Caramel Apple Overnight Oats
• Cinnamon Overnight Oats
• Oreo Overnight Oats

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