Zero-waste Biscoff overnight oats recipe with mylky

Biscoff Baked Oats

Prep Time: 30 minutes

Servings: 2 portions

Ingredients

• 40 g oats (½ cup)
• Pulp from 1 batch of homemade cashew milk (unstrained)
• 60 g ripe banana (half a banana)
• 2 g baking powder (½ tsp)
• 3 g ground flaxseed or chia seeds (1 tsp)
• 2 Lotus Biscoff cookies (1 crumbled, 1 whole)
• 30 g agave syrup (2 tbsp)
• 5 ml vanilla extract or 1 tsp vanilla powder

Instructions

1. Preheat your oven to 175°C (347°F).

2. Add the cashew milk pulp (don’t strain), oats, banana, agave syrup, and flaxseed to a blender. Blend until everything is combined. Add a splash of your cashew milk and the baking powder, and fold with a spatula.

3. Transfer the mixture to a small oven-safe ramekin.

4. Crumble 1 Lotus cookie on top and place the second one whole as decoration.

5. Bake for 20–25 minutes, until set and golden on top.

Pro tip: drizzle with a little melted Lotus spread on top for the ultimate finish.