White Chocolate n'Biscoff Shell Topped Oats White Chocolate n'Biscoff Shell Topped Oats
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Prep 15 minutes
Total 15 minutes
Serves
US | Metric
Ingredients
For the oatmeal:
  • 45 g Porridge Oats
  • ½ tsp Chia Seeds
  • 1 tbsp Maple Syrup/Sweetener
  • 200 ml Almond Milk
For the chocolate shell:
  • 15 g White Chocolate
  • 6 g Coconut Oil
  • 1 tsp Biscoff Spread
Toppings:
  • Biscoff Chocolate
  • Chocolate Soy Krispies

White Chocolate n'Biscoff Shell Topped Oats

White Chocolate + Biscoff with oats? Bring you all the classic overnight oatmeal combo! Shell top overnights are the perfect + quick option for an on-the-go breakfast which I can assure you isn't boring!

1) Start by making your oatmeal layer - combining porridge oats, chia seeds, maple syrup and milk into a microwave safe bowl and microwave for around 2 minutes until slightly thickened. You want the oatmeal to be slightly runny still, as the oats will absorb the liquid when sitting overnight. If ncececcery, add any additional milk.


2) Once microwaved, transfer to a ramekin/separate bowl and leave to sit to cool slightly. Meanwhile, prepare the chocolate shell topping. Combine chocolate of choice, biscoff spread and coconut oil and microwave to melt.


3) Pour the chocolate/biscoff + coconut oil mix over your oatmeal. Spread out this layer, keeping it fairly thin. I like quite a thin layer of chocolate, as you get the perfect crack topping! Leave this to sit in the fridge to harden overnight.


4) Finally top with some biscoff chocolate, soy krispies and crumbled biscoff biscuits the next morning + enjoy!

White Chocolate n'Biscoff Shell Topped Oats White Chocolate n'Biscoff Shell Topped Oats
favorite
print
like

White Chocolate n'Biscoff Shell Topped Oats

White Chocolate + Biscoff with oats? Bring you all the classic overnight oatmeal combo! Shell top overnights are the perfect + quick option for an on-the-go breakfast which I can assure you isn't boring!

Prep 15 minutes
Total 15 minutes
Serves
US | Metric
Ingredients
For the oatmeal:
  • 45 g Porridge Oats
  • ½ tsp Chia Seeds
  • 1 tbsp Maple Syrup/Sweetener
  • 200 ml Almond Milk
For the chocolate shell:
  • 15 g White Chocolate
  • 6 g Coconut Oil
  • 1 tsp Biscoff Spread
Toppings:
  • Biscoff Chocolate
  • Chocolate Soy Krispies

1) Start by making your oatmeal layer - combining porridge oats, chia seeds, maple syrup and milk into a microwave safe bowl and microwave for around 2 minutes until slightly thickened. You want the oatmeal to be slightly runny still, as the oats will absorb the liquid when sitting overnight. If ncececcery, add any additional milk.


2) Once microwaved, transfer to a ramekin/separate bowl and leave to sit to cool slightly. Meanwhile, prepare the chocolate shell topping. Combine chocolate of choice, biscoff spread and coconut oil and microwave to melt.


3) Pour the chocolate/biscoff + coconut oil mix over your oatmeal. Spread out this layer, keeping it fairly thin. I like quite a thin layer of chocolate, as you get the perfect crack topping! Leave this to sit in the fridge to harden overnight.


4) Finally top with some biscoff chocolate, soy krispies and crumbled biscoff biscuits the next morning + enjoy!