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Biscoff Cookie Butter Protein Overnight Oats
250 min2 servingsEasy5 / 5
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A decadent, high-protein breakfast that mimics a gourmet cheesecake in a jar. The combination of slow-digesting casein protein, creamy skyr, and spiced Biscoff creates a rich, dessert-like texture that keeps you fueled for hours.
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Recipe Details
Prep10m
Cook0m
Chill240m
Total250m
Servings: 2
Difficulty: Easy
Rating: 5 / 5
Per serving: 1 jar (approx. 350g)
591
Calories
42.3g
Protein
66.1g
Carbs
17.4g
Fat
Estimated from the ingredients. Check the packaging for exact numbers.
Tags:
High ProteinMeal PrepBreakfastDessert-inspired
Ingredients
Base
- 1cupRolled oats(Old-fashioned rolled oats)
- 1cupFat-Free Milk(Can substitute with unsweetened almond or soy milk)
- ½cupSkyr(Nonfat plain, can substitute with nonfat Greek yogurt)
- 2scoopsVanilla Casein Protein Powder(Standard scoop size approx 30g each)
- 2tbspChia Seeds(Black or white)
Garnish
- 2tbspBiscoff Cookie Butter(Divided for mixing and layering)
- 4wholeSpeculoos Cookies(Crushed)
Instructions
Prepare the Oat Base
- 1 In a medium mixing bowl, whisk together the fat-free milk, Greek yogurt/skyr, and vanilla casein powder until perfectly smooth.
- 2 Stir in the rolled oats and chia seeds until well combined.
- 3 Gently fold in 1 tablespoon of the Biscoff cookie butter, creating a slight marble effect rather than fully incorporating it.
Assembly
- 1 Divide the oat mixture equally into two glass jars or airtight containers.
- 2 Drizzle the remaining 1 tablespoon of cookie butter evenly between the two jars.
- 3 Seal and refrigerate for at least 4 hours or overnight.
- 4 Just before serving, sprinkle the crushed Speculoos cookies over the top for crunch.
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