March 8, 2012

Biscoff Oatmeal Pudding

Has anyone heard of Biscoff Spread?!  

Has anyone ever eaten Biscoff Spread?!

If not, after reading today's post you will be ready to jump in your car, head to your nearest grocery store, and raid their stock!  

So what exactly is this spread that I am so excited about?  Biscoff Spread is "Europe's alternative to peanut butter."  In addition:

  • Biscoff Spread  is made with Original Lotus Biscoff Cookies.
  • The main ingredient is Biscoff - made with over 57% Biscoff cookies.
  • It has a creamy and smooth structure with the consistency of peanut butter.
  • There are no artificial colors, flavors, or preservatives in the spread.
  • It is free of nuts (for those with allergies)!
  • Biscoff Spread is vegan(!). (source)

Since picking up my first jar of Biscoff Spread on Monday, I have eaten 1-2 servings of the delicious stuff every day.  I have spread it onto a rice cake, dipped an apple into it, served it atop chocolate cake, and this morning I processed it into my overnight oats!

Sorry for the poor picture quality, I haven't figured out the best lighting sights in our new home...I'm not a professional photographer by any means, so this might take me a bit.  Bare with me over the next few posts until my photography improves!

Now, what was I talking about?!  Oh yes, processing Biscoff into my overnight oats.
As a result of processing half of the oats with the Biscoff Spread, the result is creamy and smooth like pudding.  It's like eating dessert for breakfast...and it's healthy!  Who can resist that?!

Biscoff Overnight Oats
Serves 1

1/2 C oats
pinch of salt
2 stevia packets (or 2 T sugar)
1/4 tsp cinnamon
1 1/2 C water (or milk)
1/4 tsp almond extract
2 T Silk Original creamer (or milk)
1-2 T Biscoff Spread (I used 1 1/2 T)
1 T shredded coconut
2 T raisins


  • Place the oats, salt, stevia, cinnamon, water, and almond extract in a medium saucepan.
  • Bring to a boil, then reduce heat to low and allow to simmer for 5-7 minutes.
  • Pour the oatmeal mixture into a medium Tupperware container and refrigerate overnight to thicken.
  • In the morning, place half of the oatmeal mixture into your food processor.
  • Add the creamer and Biscoff Spread to the processor.
  • Process until smooth.
  • Pour the processed oatmeal into the other half of the overnight oats, and stir to incorporate.
  • If you prefer warm oats, heat them at this time.
  • Garnish with the shredded coconut and raisins.
  • Serve immediately...and feel free to lick your bowl clean (I won't tell!).

Next time - a return to the Carnival Magic!  I still have to share several things with you from our cruise, including:

  • our day in Jamaica;
  • a snorkel and private beach party in Mexico; and
  • Dancing with the Cast.

Question of the Day:

What is your breakfast of choice (i.e. oatmeal, cereal, toast, pancakes, french toast, scrambled eggs, etc.)?  

If I get some feedback from you all, I would like to come up with several yummy recipes that suit your tastes to share on the blog!

Ally and Bo


  1. As a general rule I like hot oatmeal with a little milk and whatever fruit is in season. Occasionally I like a big breakfast of bacon and eggs and GRITS!!!

    1. that's an idea Mom! Maybe I can come up with a yummy grits recipe to share on wheels are already turning!