These Biscoff overnight oats with raspberries are a no-cook breakfast made with rolled oats, chia seeds, milk, Greek yogurt, protein powder, Biscoff spread and raspberries. They're meal prep friendly because the oats soften in the fridge, the raspberries melt into the mixture and they take about 5 minutes to prep!
Unlike plain Biscoff overnight oats, this version adds raspberries to cut through the sweetness of the cookie butter and make it feel more balanced. I love fruit in my breakfasts, so this is my Athlete Lunchbox take on the Biscoff oats you see everywhere, with a little more colour, a little more tartness and a lot more ?yes, I can eat this on repeat.?
TL;DR
- Servings: 2 servings
- Prep time: 5 minutes Chill time: 4 hours
- Meal prep: Perfect for meal prep because the oats soften overnight, the protein powder and Greek yogurt make it more filling, and the raspberries add fruit, colour and tartness to balance the Biscoff spread.
- Fridge storage: 4-5 days in an airtight jar (oats will thicken so add extra liquid after sitting)
- Freezer storage: Up to 2 months, although fridge meal prep is better for texture.
- Reheating: Best eaten cold, but you can microwave in 30-second bursts, stirring between each, until warmed through. Add extra milk if the oats are too thick.
- Customise: Swap the yogurt, milk, protein powder, add frozen fruit instead or more/less cookie spread depending on your preferences.
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Why you'll love this recipe
Protein. Like my other 16+ overnight oats recipes, these are high protein - try my lemon blueberry overnight oatmeal and frozen mixed berry oats next.
Convenient. I think overnight oatmeal makes the perfect prepped breakfast. 5 minutes to prepare and then the fridge does the rest.
Raspberries. The raspberries cut through the sweetness of the Biscoff spread and make these taste more balanced than plain cookie butter oats like my biscoff raspberry baked oats combination
Ingredients
Rolled oats. These provide the better texture for overnight oats in comparison to quick oats. If you're not a fan of the texture, try blending like my oreo overnight oats.
Chia seeds. These help with the texture and make it more pudding like. I don't recommend omitting but you can substitute with flaxmeal
Yogurt and milk. You can use a yogurt and milk of your choice. I often use Greek yogurt and soy milk, and my partner uses oat milk and coconut yogurt. Both work well! You can also adjust the quantities depending on how thick you like it.
Raspberries. Depending on what's in season where you are, you can use fresh raspberries, but frozen raspberries will often be more affordable and they'll melt into the oats overnight (which is delish!)
Biscoff. Biscoff (the brand) spread is what I use for this one, but it can sometimes be unaffordable or hard to find. There are other "biscuit" spreads (sometimes called caramel biscuit spread, cookie butter).
Protein powder. Protein powder makes these oats more filling, but it also thickens the mixture, so you may need extra milk depending on the brand.
Please check the recipe card for the full list of ingredients and quantities. See below for substitutions and variations.
Substitutions and variations
Greek yogurt. You can swap Greek yogurt for regular yogurt, vanilla yogurt, coconut yogurt or a dairy-free alternative. Thinner yogurts will make the oats looser, so reduce the milk slightly or add extra chia seeds if needed.
Milk. Any milk will work, including dairy-free options like soy, almond, coconut or oat milk.
Chia seeds. You can swap chia seeds for ground flaxseed if that?s what you have. The texture will be slightly different, but it still helps thicken the oats and stops the raspberry juice from making them too watery.
Raspberries. You can use fresh raspberries, frozen raspberries or frozen mixed berries like in my mixed berry overnight oats. Frozen berries release more juice as they thaw, so they create a stronger berry flavour through the oats.
Biscoff spread. Lotus Biscoff spread gives the most recognisable flavour, but any cookie butter or caramel biscuit spread can be used. If the spread is very thick, microwave it briefly so it stirs through or drizzles properly.
How to make Biscoff raspberry overnight oats
Step 1: Add the rolled oats, chia seeds, protein powder, Greek yogurt, milk, and some of the Biscoff (leave some for topping) to a jar or airtight container.
Step 2: Stir until the protein powder is mixed through and there are no dry pockets of oats or chia seeds at the bottom. This matters because chia seeds clump quickly and protein powder can leave chalky patches if it is not mixed properly.
If using frozen berries, you can add them in now. If using fresh, I like to leave mine until just before eating as I find they go a bit too soft when stored.
Step 3: Let sit in the fridge for 4 hours or overnight. You'll notice that it thickens up over this time.
Step 4: Top with fresh raspberries and drizzle with biscoff (if too hard, heat in microwave for 10-20 seconds). And of course, the most important - EAT!
Lauren's Top Tips
Warm the Biscoff slightly. A short microwave burst makes Biscoff spread easier to mix or drizzle. This gives you better distribution instead of one stubborn lump of cookie butter.
Use frozen raspberries for meal prep. Frozen raspberries are usually cheaper, last longer and melt into the oats overnight. They also make the oats taste more raspberry-forward.
Meal prepping Biscoff raspberry overnight oats
These Biscoff overnight oats are an easy meal prep breakfast because they combine carbs from the rolled oats, protein from the Greek yogurt and protein powder, and fruit from the raspberries. The Biscoff spread adds the cookie butter flavour, while the raspberries stop it from becoming too sweet for breakfast.
Storing
Store Biscoff raspberry overnight oats in airtight jars or containers in the fridge for 4-5 days. The oats will thicken over time because the rolled oats, chia seeds and protein powder continue absorbing liquid.
If using frozen raspberries, the oats may look more pink or swirled after sitting overnight. That is normal and usually a good thing because the raspberry juice spreads through the jar.
Lauren's Meal Prep Tip
Make 2-3 airtight jars at once, but change the toppings when you eat them. One day you can add some raspberry chia jam, another day crushed Biscoff biscuit, and another day a spoonful of Greek yogurt on top if you want it creamier.
Reheating
Overnight oats are usually eaten cold, but you can warm these if you prefer. Microwave in 30-second bursts, stirring between each, until warmed through.
Add a splash of milk before reheating because the oats thicken in the fridge.
If you want to use protein powder and want to heat them up, I recommend using a vegan protein powder like I do in my baked oatmeal recipes because whey and other types can cause a bit of a funny aftertaste.
Freezing
Freezing is not my first choice for this recipe because yogurt-based overnight oats can separate after thawing and the texture can become softer. They are much better as a fridge meal prep option.
If you do freeze them, use an airtight freezer-safe container and freeze for up to 2 months. Thaw overnight in the fridge, stir well, then add extra milk to bring back the creamy texture.
For a better freezer-friendly shortcut, keep frozen raspberries on hand and prep the oats fresh every few days. It only takes 5 minutes and gives a better texture than freezing the finished jars.
If you want more meal prep information, check out my Meal Prep for Beginners post and my Meal Prep Basics E-Book.
FAQs
You can use cookie butter, biscuit spread or caramel biscuit spread instead of Lotus Biscoff. The flavour will vary slightly, but it will still give the oats that sweet, spiced biscuit flavour.
They are probably too thick because the protein powder, chia seeds and oats absorbed more liquid than expected. Stir in extra milk before eating until the texture is creamy again.
You do not have to, but melting it for 10-20 seconds makes it much easier to stir through or drizzle on top. This is especially helpful if your jar of Biscoff spread is firm.
Other breakfast meal prep recipes you'll like
Or, you can have a browse through my easy breakfast recipes for more delicious eats.
Recipe
Biscoff Overnight Oats with Raspberries
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Equipment
Ingredients
- 1 cup rolled oats , see note 1
- 2 tablespoon chia seeds , see note 2
- 1 ¾ cups milk , see note 3
- ¼ cups Greek yogurt
- ¼ cups protein powder, (vanilla or caramel), optional
- 2 tablespoon Biscoff, + extra for topping
- ½ cup raspberries, see note 4
Instructions
- In a container or 2 jars, combine 1 cup rolled oats , 2 tbsp chia seeds , 1 ¾ cups milk , ¼ cups Greek yogurt , ¼ cups protein powder, 2 tbsp Biscoff Mix well.
- Add ½ cup raspberries on top (and extra biscoff if you want).If you've made in a single container, I recommend separating into 2 now so they're easy grab-and-go in the morning.note - if using fresh raspberries and you want them plump, I recommend waiting to add until you want to eat.
- Let set for 4 hours (preferably overnight).
athletelunchbox
The combination of biscoff and raspberry is probably one of my favourites (so why not have it for breakfast!) If you made this recipe and loved it as much as I do, please leave a comment and rating!