Stop settling for boring breakfasts! If you want a protein-packed, creamy, and zesty meal prep hack that actually tastes like dessert, you have to try these Lemon Blueberry Overnight Oats. 🥣🍋
Why You’ll Love This Recipe
We all know that mornings can be a whirlwind. Whether you are rushing to get to the office or trying to get the family out the door, breakfast is often the first thing to be sacrificed. These overnight oats are the ultimate solution.
Not only are they prep-ahead friendly, but they are also incredibly satisfying thanks to the high protein content from Greek yogurt and hemp hearts. The combination of bright lemon zest and sweet blueberries creates a refreshing flavour profile that feels like a treat, even on a Monday morning.
The Power of Ingredients
This recipe isn’t just delicious; it’s nutrient-dense.
Oats provide the fiber necessary to keep you full until lunch.
Greek Yogurt is packed with protein, which helps stabilize your energy levels throughout the morning.
Chia Seeds and Hemp Hearts offer a wonderful boost of healthy fats and texture, ensuring you aren’t just eating empty carbs.
Ingredients
180g quick oats
450g plain or vanilla Greek yogurt
600ml milk of choice
40g chia seeds
50g hemp hearts
300g frozen blueberries
2 Tbsp maple syrup
1 tsp vanilla extract
½ tsp salt
50g walnuts, roughly chopped
Juice and zest of ½ lemon
Method
1 Combine: In a large bowl or directly into your serving jars (like a classic Kilner jar), add the oats, milk, yogurt, chia seeds, hemp hearts, maple syrup, vanilla extract, salt, lemon juice, and zest.
2 Mix: Stir everything together thoroughly until the mixture is uniform and the chia seeds are well distributed.
3 Layer: Carefully fold in the frozen blueberries and chopped walnuts. If you are using individual jars, you can layer these for a beautiful aesthetic look.
4 Soak: Seal your jars tightly and place them in the fridge overnight. This allows the chia seeds and oats to soak up the liquid, resulting in a perfect, creamy, and pudding-like texture by morning.
Which fruit combo should I try next? Let me know in the comments below!
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.
We all know the struggle: the morning alarm goes off, you’re short on time, and the idea of making a nutritious breakfast feels like a chore. Enter the Midnight Silk Jar.
It’s the breakfast that tastes like pure decadence but keeps you fuelled and focused all morning long. Plus, it looks absolutely stunning in a Kilner jar—making it the ultimate “grab and go” breakfast for your busy lifestyle.
Why You’ll Love It
This recipe is the perfect balance of rich, dark cocoa and the sharp, bright pop of fresh raspberries. It’s essentially dessert for breakfast, but with a nutritional profile that actually supports your day. The chia seeds and oats provide lasting energy, while the hemp seeds add a lovely, subtle crunch.
What You’ll Need
45g Porridge oats (Jumbo oats work great for texture!)
1 tbsp Chia seeds
120ml Almond drink
1 tbsp Maple syrup
1 tbsp Cocoa powder
A handful of fresh raspberries
Hemp seeds & dark chocolate shavings (for that finishing touch)
The Method
1 Prep the Base: Pop your fresh raspberries into the bottom of your Kilner jar and mash them with a fork to create that vibrant bottom layer.
2 Whisk & Mix: In a separate bowl or directly in the jar, whisk your porridge oats, chia seeds, almond drink, cocoa powder, and maple syrup until it’s perfectly smooth and combined.
3 Layer it Up: Pour your oat mixture over the mashed raspberries.
4 The Fridge Magic: Snap the lid shut and leave it in the fridge overnight. While you sleep, the chia seeds will work their magic, turning the mixture into a creamy, pudding-like consistency.
5 Serve: In the morning, top with extra whole raspberries, a sprinkle of hemp seeds, and a few shavings of dark chocolate.
Pro-Tips for Success
Boost the Protein: Want to turn this into a post-gym meal? Stir in half a scoop of your favourite chocolate protein powder to bring the total protein count to over 20g.
Customise: Don’t have almond drink? Any milk—soy, oat, or dairy—works perfectly!
Texture: If you prefer a thicker consistency, add an extra teaspoon of chia seeds.
Are you a “prep-the-night-before” person, or a “panic-eat-toast-at-8-AM” person? Let me know in the comments below!
Did you try this recipe? Tag me in your photos and let me know your favourite overnight oat toppings!
Let’s be honest: most of us have the best intentions when it comes to breakfast. We promise ourselves we’ll make something healthy, something nutritious, something that doesn’t just involve grabbing a sad piece of toast on the way out the door. But then the morning alarm goes off, and suddenly, toast feels like an ambitious culinary project.
Enter the game-changer: Biscoff Overnight Oats.
I’m not exaggerating when I say this is the breakfast that actually gets me out of bed. It tastes like absolute dessert, it’s ridiculously easy to make, and it’s the perfect “grab-and-go” solution for busy mornings. If you’ve been looking for a reason to actually enjoy your breakfast, this is it!
Why Everyone is Obsessed
If you’ve spent any time on TikTok or Instagram lately, you’ve probably seen these swirling, decadent-looking jars popping up everywhere. They aren’t just aesthetic—they’re delicious. The “viral” factor comes from that perfect combination of the spiced, caramelized notes of the Biscoff spread against a super creamy, pudding-like oat base. Plus, because you prepare them in a jar the night before, the oats have plenty of time to soak up the milk, creating the most amazing texture.
What You’ll Need
This recipe uses simple, accessible ingredients you likely already have in your pantry or fridge. Here is the breakdown using UK measurements:
45g Porridge oats: Use standard rolled or porridge oats; avoid the instant kind.
120ml Milk: Your favourite dairy, oat, or almond milk works perfectly.
60g Greek-style yogurt: This is the secret to that thick, creamy texture.
1 tbsp Chia seeds: These are essential for helping everything set and adding a boost of fibre.
1 tbsp Biscoff spread: Melt this slightly in the microwave first so it’s easy to work with.
1/2 tsp Vanilla extract: For that extra bit of flavour.
1 Biscoff biscuit: To crumble on top right before you eat it.
The Simple Method
1 Whisk the base: In your jar, whisk together the Greek-style yogurt, melted Biscoff spread, and vanilla extract until it’s nice and smooth.
2 Combine: Add your porridge oats, milk, and chia seeds. Give it a really good stir to make sure everything is incorporated.
3 The “Viral” Swirl: For that pro-level look, take a little extra Biscoff spread and use the back of a spoon to create streaks against the inside walls of the glass.
4 The Wait: Pop the lid on and refrigerate for at least 6 hours, though overnight is definitely best to let those flavours meld.
5 Serve: Just before you dig in, crush that Biscoff biscuit over the top for a satisfying crunch that contrasts perfectly with the creamy oats.
A Little Pro-Tip
If you want to be a master of meal prep, you can make a few of these at once! They stay perfectly fresh in the fridge for up to 4–5 days, meaning your breakfast is sorted for the entire work week. Just remember to keep the crunchy toppings—like your crushed biscuit—separate until the exact moment you’re ready to eat so they don’t lose their snap.
Have you tried the overnight oats trend yet, or are you still team “hot toast”? Let me know in the comments what flavour combinations you’re dying to see next! 👇
If you’ve been scrolling through social media lately, you’ve probably seen everyone obsessing over dessert-inspired breakfasts. And honestly? Same. There is absolutely no reason why we shouldn’t be enjoying the flavours of a luxurious Italian dessert first thing in the morning
Enter these Tiramisu Overnight Oats.
This recipe gives you all the rich, coffee-soaked, creamy goodness of a traditional tiramisu, but it’s packed with protein and complex carbs to keep you full until lunch. It takes less than 5 minutes to prep the night before, meaning you can roll out of bed and immediately dive into breakfast bliss.
Why You’ll Love This Recipe
Zero Cooking Required: Just mix, layer, and chill.
The Ultimate Coffee Kick: It uses real espresso or strong brewed coffee to wake you right up.
Meal-Prep Friendly: Make a few jars on Sunday night and breakfast is sorted for the week.
Healthy but Decadent: It feels like a massive treat, but it’s actually a macro-friendly, wholesome breakfast.
The Ingredients (UK Measurements)
Here is everything you need to grab from the cupboard and fridge to make one single-serve pudding pot.
For the Oat Base:
45g porridge oats (rolled oats work best for texture)
1 tbsp chia seeds (essential for getting that thick, pudding-like consistency)
60ml strong brewed coffee or espresso (make sure it has cooled down slightly)
120ml milk of choice (oat, almond, or dairy milk all work beautifully)
1 tbsp maple syrup (or honey/agave)
1 tsp vanilla extract
For the Cream Layer:
80g vanilla Greek yoghurt (For an authentic twist, you can mix 1 tbsp of mascarpone cheese straight into plain Greek yoghurt instead!)
In a bowl or directly into your jar, combine the porridge oats, chia seeds, cooled coffee, milk, maple syrup, and vanilla extract. Stir thoroughly to make sure the chia seeds are well distributed and don’t clump together.
2. The First Chill
Pop the lid on your container and place it in the fridge for at least 4 hours, though overnight is ideal. This gives the oats and chia seeds time to soak up all that glorious coffee flavour and thicken up.
3. Whip the Cream Layer
In a small separate bowl, mix your vanilla Greek yoghurt (or your yoghurt and mascarpone blend) with a teaspoon of maple syrup until perfectly smooth.
4. Layer and Assemble
Take your chilled oats out of the fridge. Smooth the sweet yoghurt mixture evenly over the top of the oats to create that iconic distinct white layer.
5. The Grand Finale
Right before you grab your spoon, grab a small sieve and dust the top generously with cocoa powder.
💡 Top Tip: Don’t dust the cocoa powder on the night before! It will absorb moisture from the yoghurt layer in the fridge and go a bit soggy. Always dust it fresh right before you eat.
Variations & Substitutions
Boost the Protein: Stir half a scoop of vanilla or blonde-chocolate protein powder directly into the oat base before chilling (you may need to add an extra splash of milk if it gets too thick).
Make it Vegan: Use a plant-based milk (like soy or oat) and swap the Greek yoghurt for a thick vanilla coconut or soy yoghurt.
Extra Indulgence: Grate a little bit of dark chocolate over the cocoa powder layer for an extra bit of crunch and luxury.
If you tried this recipe, let me know how you liked it in the comments below! Don’t forget to tag me in your breakfast photos on Instagram and TikTok.
These jars are fab for oats on the go so no spillages on the way to work or college
This post may contain affiliate links, which means I may earn a small commission if you purchase through them — at no extra cost to you. As an Amazon Associate, I earn from qualifying purchases
If you are firmly of the belief that breakfast should taste like dessert, welcome to your new obsession.
We’ve all had standard overnight oats. They’re practical, they’re healthy, and let’s be honest—sometimes they’re a little bit boring. This recipe is the exact opposite of boring. This is a rich, velvety, ultra-creamy White Kinder Bueno Overnight Oats jar, complete with a crackable chocolate shell that makes waking up the best part of your day.
If you love the iconic, milky, hazelnut cream filling of a classic Kinder Bueno, this recipe recreates that exact flavor profile using a few simple ingredients. It’s perfect for meal prep, takes less than 5 minutes to whip up, and feels like an absolute cheat meal.
Why You’ll Love This Recipe
That Satisfying Chocolate Crack: The melted chocolate top hardens in the fridge, giving you a perfect ASMR “spoon crack” moment before you dive into the creamy layers.
The Secret Ingredient: By using a white chocolate hazelnut spread instead of traditional Nutella, you get that authentic, milky Kinder filling taste.
Meal-Prep Friendly: Whip it up tonight in less than 5 minutes, and breakfast is ready to grab and go all week.
Ingredients You’ll Need
Here is everything you need to grab from your pantry to assemble these dream jars.
The Creamy Oat Base
Porridge Oats (40g): Rolled oats work best for absorbing the liquid without becoming mushy.
Chia Seeds (1 tbsp): The secret to getting that thick, pudding-like texture.
Milk of Choice (120ml): Almond, oat, or dairy milk all work perfectly.
Honey or Maple Syrup (1 tbsp): For just a touch of natural sweetness.
Greek Yogurt (2 tbsp): This is non-negotiable for achieving maximum creaminess and adding a nice protein boost.
White Chocolate Hazelnut Spread (1 tbsp): Warmed up slightly so it mixes easily. Look for this in the spread aisle at your local supermarket (Tesco, Morrisons, and M&S all make incredible versions!).
The Layer & Topping
White Hazelnut Spread (1 tbsp): For a hidden surprise layer in the middle.
Milk Chocolate (30g): Melted down to create the hard top shell.
Coconut Oil (1 tsp): Mixed into the melted chocolate to make it beautifully glossy and easier to crack with a spoon.
White Kinder Bueno (1 piece): The ultimate finishing touch.
Step-by-Step Instructions
Step 1: Mix the Base
In a small mixing bowl or directly inside your glass jar, combine the porridge oats, chia seeds, milk, honey, Greek yogurt, and 1 tablespoon of the white hazelnut spread. Stir vigorously until everything is completely smooth and well combined.
Step 2: Create the Hidden Layer
Pour half of your oat mixture into the bottom of a clean, clip-top glass jar. Take your extra tablespoon of white hazelnut spread and smooth it evenly over the oats. Pour the remaining half of the oat mixture right on top.
Step 3: Melt the Chocolate Shell
Break your milk chocolate into a microwave-safe bowl, add the teaspoon of coconut oil, and microwave in 20-second bursts, stirring in between, until completely melted and smooth.
Step 4: Assemble and Chill
Pour the melted chocolate over the top layer of oats, tilting the jar slightly to ensure it creates an even, edge-to-edge seal. Press a fresh piece of White Kinder Bueno gently into the center of the wet chocolate.
Pop the lid on and place it in the fridge overnight (or for at least 4 hours) to let the oats thicken and the chocolate shell set rock-solid.
💡 Pro-Tip for the Perfect Crack: If the chocolate shell feels a bit too hard straight out of the fridge, let the jar sit on the counter for 3 to 5 minutes before eating. The chocolate will soften just enough to give you that perfect, satisfying spoon-crack without smashing the glass!
Frequently Asked Questions
Where can I find white hazelnut spread?
Most major supermarkets now stock a white chocolate hazelnut spread right next to the regular chocolate spreads. Brands like Nutoka, Morrisons, and various imported brands offer a “milky hazelnut” paste that perfectly mimics the inside of a Kinder Bueno.
Can I make this high-protein?
Absolutely! Simply swap out the standard Greek yogurt for a high-protein vanilla yogurt, or stir half a scoop of your favorite vanilla or white chocolate protein powder directly into the oat base before layering. You may just need to add an extra splash of milk if the protein powder makes it too thick.
If you tried this White Kinder Bueno Overnight Oats recipe, make sure to leave a comment below and let me know how satisfying your chocolate shell crack was! Don’t forget to tag me in your breakfast creations on socials.
If you are looking for a breakfast that feels like a cheat meal but keeps you fueled, full, and focused for hours, you just found it.
This Peanut Butter and Jelly Overnight Oats recipe takes the nostalgic, comforting flavors of a classic PB&J sandwich and transforms them into a creamy, nutrient-dense breakfast jar. By layering a quick, warm raspberry compote with thick Greek yogurt and hearty oats, you get a beautiful parfait-style meal prep that is ready the second you wake up.
Let’s dive into how to make it!
Prep Time & Yield
Prep Time: 10 minutes
Cook Time: 5 minutes
Chill Time: 6+ hours (Overnight)
Yield: 2 Servings
Ingredients You’ll Need
Ingredient Quantity Notes Raspberries 150 g Fresh or frozen work perfectly Rolled Oats 100 g Use old-fashioned rolled oats, not instant Chia Seeds 25 g Packed with fiber and omega-3s Greek Yogurt 150 g Plain or vanilla for a protein boost Whole Milk 150 ml Or any plant-based milk of choice Smooth Peanut Butter 2 Tbsp Divided between the two containers Runny Honey 4 tsp Divided (for the oats and the final drizzle)
Step-by-Step Instructions
Step 1: Make the Quick “Jam”
Place a small saucepan over medium heat. Add the raspberries to the pan. If you are using fresh berries, splash in 2 tablespoons of water to help them break down. Heat for approximately 5 minutes, stirring occasionally, until the fruit collapses into a glossy, jammy consistency. Remove from the heat and set aside to cool. (Pro-tip: Reserve a small handful of whole berries right at the start to use as a fresh topping later!)
Step 2: Mix the Oat Base
In a large mixing bowl, combine the rolled oats, chia seeds, Greek yogurt, whole milk, and 2 teaspoons of the honey. Stir everything together thoroughly until the yogurt and milk are fully incorporated and the chia seeds are evenly distributed.
Step 3: Layer and Assemble
Grab two jars or meal-prep containers.
The Base Layer: Divide half of your cooled jammy raspberries equally between the two containers, smoothing them into an even layer at the bottom.
The Middle Layer: Divide the oat mixture evenly between the containers right on top of the jam, levelling the top gently with a spoon.
The Top Jam Layer: Repeat with the remaining half of the raspberry mix, spreading it over the oats.
The Finishes: Spoon 1 tablespoon of smooth peanut butter into each container. Top with your reserved handful of raspberries and drizzle the remaining 2 teaspoons of honey over the top.
Step 4: Chill and Serve
Seal your containers tightly with their lids and place them in the fridge overnight (or for at least 6 hours). This gives the oats and chia seeds time to expand and absorb the liquid, creating an incredibly thick, pudding-like texture.
In the morning, just grab a spoon, stir it up (or eat it layer by layer), and enjoy!
Shopping
These jars are great for overnight oats and come with a seperate container for toppings, nuts fruit etc
This post may contain affiliate links, which means I may earn a small commission if you purchase through them — at no extra cost to you. As an Amazon Associate, I earn from qualifying purchases
High-protein apple and peanut butter overnight oats are honestly one of the best ways to start your day.
They’re creamy, crunchy, slightly sweet, and packed with all the good stuff your body needs in the morning. The combo of creamy peanut butter, tangy Greek yogurt, and juicy apples gives these oats the perfect balance of protein, fibre, and flavour. Plus, they’re ridiculously easy to prep—just mix everything the night before, pop it in the fridge, and wake up to a ready-made breakfast that tastes amazing and keeps you full for hours.
Why You’ll Love Them
• The ultimate make-ahead breakfast—prep once, enjoy all week!
• Full of protein and fibre to fuel your morning and support digestion.
• Deliciously creamy and naturally sweet, with a little crunch from fresh apple. • Totally customisable—use your favourite apples or switch up the toppings.
Ingredients • 2 small apples – I used Granny Smiths • 180g porridge oats • 500ml unsweetened soy milk (or your preferred milk) • 180g plain Greek-style yogurt • 4 tablespoons smooth natural peanut butter • 2 tablespoons pure maple syrup • 1 tablespoon vanilla extract • ¼ teaspoon salt • ⅛ teaspoon ground cinnamon
Lemon juice
Method Step 1: Prep the Apples Chop one of your apples into bite-sized pieces – sprinkle with lemon juice to stop browning
Step 2: Mix It All Together In a medium bowl, whisk together the oats, soy milk, yogurt, 3 tablespoons of peanut butter, maple syrup, vanilla, salt, and cinnamon until smooth and creamy. Stir in your chopped apple.
Step 3: Chill Out Cover your bowl or divide the mixture into jars, then refrigerate overnight—or for at least 8 hours. The oats will soak up all that creamy goodness while you sleep.
Step 4: Serve and Top It Off In the morning, give your oats a quick stir and portion them out. Slice the second apple for extra crunch, swirl through the remaining peanut butter, and add your favourite toppings—berries, pumpkin seeds, and coconut flakes are my go-tos.
Final Touch
Think of these oats as your morning power-up. Each serving packs 20g of protein, 8g of fibre, and a healthy dose of good fats. You get long-lasting energy, stable blood sugar levels, and a happy gut—all while eating something that feels like dessert! They’re great cold straight from the fridge, or warm them gently if you fancy something cozier. I like making a few jars on Sunday night so breakfast is completely sorted for the week—zero effort, maximum yum.
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