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Biscoff baked oats, straight from the oven. There are a few biscoff cookies and a cup of coffee next to the breakfast.

Biscoff Coffee Baked Oats

A warm, cake-like breakfast made with oats, coffee, and Biscoff
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Breakfast
Cuisine American
Servings 2 people
Calories 540 kcal

Equipment

  • Small saucepan
  • mixing bowl
  • Baking dish (small, about 8×6 inches)

Ingredients
  

  • 1 cup rolled oats
  • ½ teaspoon baking powder
  • 1 pinch salt
  • 1 teaspoon ground cinnamon
  • 1 packet instant coffee (or 1 - 1 ½ tsp)
  • ⅔ cup milk (any kind)
  • 1 banana (ripe, mashed)
  • 1 egg (large)
  • 4 tablespoon Biscoff spread (plus extra for drizzling)
  • 3 Biscoff cookies

Instructions
 

  • Preheat the oven to 375°F (190°C).
  • Heat ⅔ cup milk in a small saucepan and stir in 1 packet instant coffee until fully dissolved. Set aside.
  • In a bowl, mix 1 cup rolled oats, ½ teaspoon baking powder, 1 pinch salt, and 1 teaspoon ground cinnamon.
  • Stir in 1 banana and 1 egg until combined.
  • Pour in the warm coffee milk and mix well.
  • Transfer the mixture to a greased baking dish.
  • Dollop 4 tablespoon Biscoff spread into the batter and gently swirl or “hide” them.
  • Spread 3 Biscoff cookies over the top.
  • Bake for 20–25 minutes, until set and lightly golden.
  • Warm some extra Biscoff spread until pourable and drizzle over the baked oats before serving.
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Notes

  • For a stronger coffee flavor, use espresso powder instead of instant coffee.
  • These baked oats are best eaten warm, but leftovers keep well (see FAQ).