Biscoff Oatmeal

5 from 17 votes

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.

Prep Time5

Cook Time20

Total Time25

Course: Breakfast, Dessert

Cuisine: American

Servings: serving

Calories: 446kcal

Author: Agnieszka

Ingredients

⅓ cup rolled oats
⅓ cup water
½ 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

Optional toppings:

½ banana sliced
1 sliced strawberry
1 biscoff cookie crushed or whole
½ teaspoon hemp seeds
2 teaspoons Biscoff cookie butter warmed up in microwave for drizzling.

Instructions

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.

Notes

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.

Nutrition