If your TikTok feed looks anything like mine, it’s currently dominated by one thing: Lotus Biscoff. From cheesecake to iced coffees, the internet’s obsession with Speculoos cookie butter shows no signs of slowing down.
But what if you could justify having that rich, caramelized biscuit flavour for breakfast?
Enter the Biscoff Lava Core Overnight Oats.
Unlike regular overnight oats—which, let’s face it, can sometimes feel a bit like eating wet cardboard—this recipe hides a dramatic, molten Biscoff centre. When you plunge your spoon into the jar, a thick stream of golden cookie butter literally oozes out. Combined with a velvety, cheesecake-inspired yoghurt topping and a crunchy biscuit finish, this feels like an elite dessert but takes less than 5 minutes to prep.
Here is exactly how to make it at home using standard UK measurements.
Why You’ll Love This Recipe
Zero Cooking Required: Just mix, layer, and pop it in the fridge.
The Ultimate “Dessert for Breakfast” Loophole: It tastes incredibly indulgent but is packed with porridge oats and protein-rich Greek yoghurt.
Perfect for Meal Prep: Make it the night before and grab it on your way out the door.
The Ultimate Visual Hook: If you’re a food creator, the “spoon scoop” video format of this recipe is guaranteed engagement gold.
The Ingredients
Before you get started, here is a quick visual layout of everything you’ll need to assemble your jars:
For the Oats Base:
45g Porridge oats (Jumbo or rolled oats work best for texture)
120ml Oat milk (Or your preferred dairy/plant-based milk)
1 tbsp Maple syrup (Honey or agave also works beautifully)
1/2 tsp Ground cinnamon ### For the Hidden “Lava” Core:
1 tbsp Lotus Biscoff spread (Smooth version works best here)
For the Cheesecake Style Topping:
80g Greek yoghurt (Plain or vanilla)
1 tbsp Cream cheese (Softened slightly at room temperature)
A splash of vanilla extract
1 Lotus Biscoff biscuit (Crushed, for that essential crunch)
Step-by-Step Method
1. Mix the Base
In a small bowl or directly inside your jar, combine the porridge oats, oat milk, maple syrup, and cinnamon. Stir thoroughly until all the oats are submerged.
2. Create the Secret Core
Take half of your oat mixture and layer it at the bottom of a clean jar (a classic Kilner jar works perfectly for aesthetic points). Drop a solid tablespoon of Lotus Biscoff spread right into the dead centre of the oats. Do not spread it around—keep it as a concentrated pool.
3. Seal the Lava
Carefully spoon the remaining half of your oat mixture around and over the Biscoff pool, completely sealing it inside. This creates the hidden “lava” chamber.
4. Layer the “Cheesecake” Top
In a separate small bowl, vigorously whisk together the Greek yoghurt, softened cream cheese, and a splash of vanilla extract until smooth and creamy. Smooth this layer evenly over the top layer of oats.
5. Chill and Serve
Pop the lid on your jar and set it in the fridge overnight (or for at least 4 hours). Just before you’re ready to eat, crush up one Biscoff biscuit and sprinkle it over the yoghurt layer.
💡 Pro-Tips for Perfection
The 10-Second Microwave Trick: If you want your Biscoff centre to be extra gooey and molten, remove the metal lid and microwave the jar for exactly 10 to 15 seconds right before diving in. It warms the cookie butter core up into a perfect liquid lava state without heating up the entire jar.
Keep the Biscuit Crunchy: Always add the crushed Biscoff biscuit right before eating. If you put it on the night before, it will absorb the moisture from the yoghurt and lose its signature crunch.
LCChaosandhome 