Raspberry & Biscoff Overnight Oats

Introducing my much requested Raspberry & Biscoff Overnight Oats. These, my friends, are a game changer! Trust me. The top layer of Biscoff is very thin (so not too much sugar!), but you still get that delicious taste of lotus biscoff with every bite. You’re going to be making these for the next few months, I assure you…

For the uninitiated, Biscoff is basically the best thing in the world. Imagine the best flavour in the world. Like, literally, the best flavour in the world. It’s this.

And I’ve made it into a breakfast / dessert / snack! It’s not the healthiest breakfast in the world, so I probably wouldn’t be eating it every day – but it’s certainly a lovely ‘treat’ to have every now and then!

Biscoff Overnight Oats

My Delicious Raspberry & Biscoff Overnight Oats: Ingredients

If you’re going to make this delicious Biscoff Overnight Oats recipe, you’ll need the following ingredients…

  1. Rolled Oats: Rolled oats are the base of this overnight oats recipe. They’re full of dietary fibre and complex carbohydrates, which help keep you satiated and provide a slow release of energy.
  2. Ground Flaxseed: Flaxseed adds a HUGE nutritional boost to your oats. It’s a source of plant-based omega-3 fatty acids (which is tough to get if you’re vegan!), fibre, and various vitamins and minerals. It also helps to thicken the oats and create a creamy consistency.
  3. Greek Yogurt (Vegan): Greek yogurt (or a dairy-free alternative in my case) adds creaminess, thickness, and a slight tang to the oats.
  4. Vanilla Extract: Vanilla extract enhances the flavour of the oats, giving them a lovely sweetness without adding excessive sugar. It also provides a warm and inviting aroma to the dish.
  5. Salt: A pinch of salt helps highlight the natural sweetness of the ingredients.
  6. Milk (plant-based): Plant-based milk, like soy or oat milk, adds liquid to the oats and helps soften them during the overnight soaking process. It also contributes to the creaminess and provides a dairy-free alternative.
  7. Maple Syrup (optional): Maple syrup is a natural sweetener that can be added for extra sweetness and flavour. It’s optional, but for those with a sweet tooth, it’s worth giving it a go!
  8. Fresh Raspberries: Mashed fresh raspberries create a fruity and tart layer in the oats, adding more ‘natural’ sweetness and a burst of berry flavour. They also provide vitamins, minerals, and antioxidants.
  9. Lotus Biscoff Spread: This is the star ingredient that gives these overnight oats their distinct Biscoff flavour. It’s sweet, spiced, and has a creamy texture that blends well with the oats.
  10. Coconut Oil: Coconut oil is used in the Biscoff topping to help make the Biscoff spread more spreadable and create a glossy texture.
  11. Biscoff Biscuit: The crushed Biscoff biscuit adds a lovely crunch and an extra layer of Biscoff flavour to the topping.

Biscoff Overnight Oats

How to Make Raspberry Biscoff Overnight Oats

Let’s get started! In a medium bowl, stir together all the overnight oat ingredients until well combined.

Cover and refrigerate for at least 3 hours (or ideally overnight for best texture).

In a small bowl, mash the raspberries with a fork until a spreadable consistency is achieved.

In another small bowl (or ramekin), combine the Biscoff spread and coconut oil.

Microwave for around 20 seconds, or until a runny texture has developed, then stir until smooth and pourable.

To assemble, layer the overnight oats with the mashed raspberry layer, then drizzle the melted Biscoff mixture over the top.

Crumble a Biscoff cookie over the top for added crunch.

Optionally, add toppings like sliced almonds or shredded coconut.

Refrigerate for a few minutes to allow the Biscoff topping to set before serving.

Biscoff Overnight Oats
Biscoff Overnight Oats

Biscoff Overnight Oats

Georgina Burgess
Prep Time 10 minutes
Course Breakfast, Healthy Snack, Snack
Servings 1


For the oats

  • 1/2 cup rolled oats
  • 1 tbsp ground flaxseed
  • 1 tbsp natural or greek yoghurt I used dairy free
  • 1 tsp vanilla extract
  • 1 pinch salt
  • 1/2 cup milk of choice I use soya or oat milk
  • 1 tsp maple syrup optional

For the raspberry layer

  • 1 handful fresh raspberries mashed with a fork

For the Biscoff topping

  • 1-2 tbsp Lotus Biscoff spread
  • 1 tsp coconut oil
  • 1/4 1 Biscoff biscuit for crumbling on top


  • In a medium size bowl, stir together the overnight oat ingredients. Cover and leave for 3 hours or overnight.
  • Add the biscoff spread to a small bowl or ramekin with the coconut oil, and heat in the microwave for 20 seconds. Stir until its runny.
  • Layer up the overnight oats with a layer of the mashed raspberries, then top with the melted biscoff mixture. Sprinkle over a little crumbled biscoff biscuit and let the topping set in the fridge for a few minutes to harden. Enjoy!

Storing Biscoff Overnight Oats

These Raspberry and Biscoff Overnight Oats should last around 2-3 days in the fridge.

Make sure you keep them in an airtight container!

More Amazing Biscoff Recipes

I’ve got quite a few Biscoff recipes on this website – My No Bake Biscoff Truffles, or my Biscoff Baked Oats

But take a look at these Biscoff Dessert Cups! Oh my!!! I’m sure there’s a way to make them Vegan (maybe I’ll write a vegan version of the recipe for these soon).

Why Not Try These?

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