Biscoff Oatmeal is a fun way to serve your morning porridge and enjoy the highly addictive Biscoff cookies in a healthy way. It is made with rolled oats, chia seeds, the iconic biscoff cookie and it is naturally sweetened with banana.
1/3 cup rolled oats
1/3 cup water
1/2 cup almond milk (or plant milk of choice)
2 teaspoons chia seeds
1 Biscoff cookie (or a different brand Speculoos cookie)
½ small banana
½ teaspoon cinnamon
½ sliced banana, 1 sliced strawberry, 1 Biscoff cookie(whole or crushed), ½ teaspoon hemp seeds, 2 teaspoons Biscoff cookie butter, warmed up in the microwave for drizzling
- Crush the Biscoff cookie into crumbs.
- Mash the banana until mostly smooth.
- In a small pot combine oats, mashed banana, crushed cookie, chia seeds, water and plant milk.
- Bring to boil, then lower the heat to low and cook together stirring often until the oatmeal reaches your preferred consistency, 10-20 minutes. If it seems too dry, add another splash of water or milk towards the end of cooking and stir until bubbly.
- Serve with your favorite toppings.
If you don’t have any bananas, you can sweeten the oatmeal with a bit of maple syrup, honey or coconut sugar.
You don’t need to add chia seeds if chia is not your thing.
For more spice, you can season your porridge with additional spices: nutmeg, dried ginger and dried cloves (in very small amounts)
My recipe suggests using one crumbled Biscoff cookie to flavor the oatmeal and one whole one on top. But, if you prefer, crush both cookies and add them to the oats. It will give the oatmeal a more distinct flavor.
If you prefer creamier oatmeal, you can swap the water with more plant milk. Or, you can use all water and skip the milk all together.
The nutritional value below is for oatmeal without toppings.
- Category: breakfast, dessert
- Cuisine: American
Keywords: biscoff oatmeal, biscoff porridge, how to make biscoff porridge