Ingredients

The following ingredients have 4 Servings
  • 1 cup rolled oats, dry
  • 3 tablespoons Biscoff spread
  • 1 cup plain Greek yogurt ((whole milk variety))
  • ½ cup milk, 2%
  • 1 teaspoon cinnamon
  • maple syrup ((optional, for additional sweetening))
  • 2 tablespoons chocolate chips
  • Biscoff biscuits, whipped cream

Instruction

  • Place the rolled oats, Biscoff cookie spread, yogurt, milk, and cinnamon in a large food processor or high-speed blender. Blend until smooth. (Note: a regular blender may not be strong enough to blend the oats well.) 
  • If the ingredients are sticking to the sides, stop the processor and scrape down the sides with a rubber spatula. Then continue blending until the mixture is uniform. 
  • Taste and sweeten with maple syrup if the mixture isn't sweet enough for you. (I always skip this step.)
  • Stir in the chocolate chips by hand (or use the “pulse” setting on the food processor to add them quickly).
  • Divide the overnight oats mixture between two jars. Put the lids on the jars (or use plastic wrap) and refrigerate overnight. 
  • Right before serving, top the overnight oats with whipped cream and a Biscoff biscuit (if desired). Enjoy chilled.