Biscoff spread is a creamy, spreadable version of the Biscoff cookie, made from finely ground speculoos cookies. It has a caramelized spiced flavor reminiscent of cinnamon and brown sugar.

What could I use if I don’t have Biscoff?

The product called ‘cookie butter’ at Trader Joe’s is a near identical substitute. Granola butter is another very popular and delicious option. If you don’t have access to any of those you could use peanut butter, almond butter, cashew butter or sunflower seed butter. If your nut butters are unsweetened you may want to consider adding 1-3 teaspoons maple syrup or honey. Biscoff is the sweetener in this recipe so without it, the result will be less sweet.

How could I make this for meal prep?

I have two ideas. 1) double the recipe and make four individual ramekins or 2) double or triple the recipe and bake in a 8x8 baking dish at 350 degrees for 28-30 minutes or until a toothpick entered comes out clean. Slice into squares and store in an airtight container.

What type of protein powder do you like?

For this recipe I like vanilla protein powder and my go-to brands are Orgain or Premier Protein .

How can I make this vegan?

For a vegan version, use a non-dairy milk and replace the egg with a flax egg or egg replacer. To make a flax egg, whisk together one tablespoon ground flaxseed with 2 tablespoons warm water and let sit for five minutes.

Biscoff Baked Oats (aka cake for breakfast!)

Name: Biscoff Baked Oats
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Cuisine: American
Ingredients: 1 cup rolled oats; 1 ripe banana; 1 egg; ½ cup milk of choice; ¼ cup protein powder (optional, but makes this meal more balanced!); ½ teaspoon baking powder; ½ teaspoon cinnamon; Pinch of sea salt; 2 tablespoons Biscoff spread; Extra biscoff, melted, for drizzling (optional, but recommended); 2 Biscoff cookies, crumbled (optional, but do it)

Description

Soft, cake-like texture, melty Biscoff drizzle and crunchy cookie crumbles is going to make you fall in love with this easy breakfast (or dessert!)

Ingredients

Units Scale

1 cup rolled oats
1 ripe banana
1 egg
1/2 cup milk of choice
1/4 cup protein powder (optional, but makes this meal more balanced!)
1/2 teaspoon baking powder
1/2 teaspoon cinnamon
Pinch of sea salt
2 tablespoons Biscoff spread
Extra biscoff, melted, for drizzling (optional, but recommended)
2 Biscoff cookies, crumbled (optional, but do it)

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Instructions

Blend: In a blender or blender cup combine the oats, banana, egg, milk, protein powder, baking powder, salt and cinnamon and blend until smooth.

Pour and swirl: Pour batter into two 8oz greased, oven-safe ramekins. In a small bowl, warm the two tablespoons of biscoff spread in the microwave for about 20 seconds, until softened. Spoon one tablespoon into each of the ramekins and use a toothpick to swirl it into the batter.

Bake: Bake for 20 minutes, or until a toothpick inserted comes out clean.

Drizzle and crumble: Warm another 1-2 teaspoons Biscoff spread in a small bowl for 15-25 seconds in the microwave until melty and drizzle it over the baked oatmeal. Crumble on one Biscoff cookie per ramekin.

Cry happy breakfast tears: Grab yourself a cup of tea or mug of coffee and DIG IN.

Notes

Air-fryer instructions: You can bake this in an air fryer at 350 degrees for 12-15 minutes. The heat is more intense in an air-fryer so start conservatively and add a few more minutes if needed.

See above blog post for ingredient substitution ideas and answers to frequently asked questions.

Nutrition information is an estimate and may vary slightly.

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Nutrition

Serving Size: 1/2 recipe (1 ramekin)
Calories: 483
Sugar: 16.3 g
Sodium: 319.5 mg
Fat: 8.5 g
Carbohydrates: 66.9 g
Fiber: 6.7 g
Protein: 28.8 g
Cholesterol: 97.7 mg