Creamy, sweet Biscoff Porridge is the perfect early morning pick me up and will keep tummies nice and full until lunchtime.
Only 4 ingredients are needed, and in less than 10 minutes you can be tucking into a delicious warming bowl of Biscoff oatmeal.
This amazing Biscoff porridge is one of our favourite weekend treat breakfasts. It's sweet, creamy and utterly divine (check out my Biscoff flapjacks too for a quick and easy grab-and-go breakfast option!).
You can easily make it dairy-free and vegan by substituting cow's milk for oat or almond milk, which also makes it a great post-sleepover breakfast for the kids and their friends (some of whom have dairy intolerances or are vegan).
Don't forget that all-important drizzle of melted Biscoff spread on top of the porridge to make it extra luxurious!
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✔️ Why should you try it?
- Quick & easy
- Keeps tummies full until lunchtime
- Sweet & creamy
- Can be made vegan
- Add optional extra's like dried fruit and nuts
🥘 Ingredients
- Porridge Oats - rolled oats are best for this Biscoff porridge.
- Milk - use cow's milk or a dairy-free alternative such as oat or almond milk.
- Biscoff Spread - the smooth variety is best for this recipe.
- Banana - adds colour and texture to the porridge but can be left out or replaced with other fruit.
🔪 Instructions
The recipe card with ingredient quantities and detailed instructions can be found at the bottom of the post
One: Place the oats and milk in a pan and bring to a boil. Immediately turn the heat down to low and continue to cook for 3-4 minutes, stirring often, until the porridge is creamy.
Two: Take the porridge off the heat and stir in the Biscoff spread. Mix until it is melted.
Three: The porridge will thicken up quite a bit so add more milk at this point and stir until you reach your desired consistency.
Four: Drizzle with melted Biscoff spread and top with sliced banana.
🍴 Serving suggestions
Cookie Butter Oatmeal Porridge is very filling, so I usually serve it with nothing more than a glass of fresh orange juice, which helps cut through the creaminess of the porridge.
A fresh fruit platter would be a good option if you wanted to make the porridge stretch further.
📖 Variations
- Use almond or oat milk instead of cow's milk to make the porridge vegan-friendly.
- Top the cookie butter Biscoff porridge with fresh berries instead of sliced banana. Raspberries, strawberries, and blueberries would all work well.
- Sprinkle over seeds and chopped nuts for added crunch and texture.
- Add a pinch of cinnamon to bring out that cookie butter flavour.
- Reduce the calories and forget that drizzle of melted Biscoff spread at the end.
- For a less sweet porridge try my creamy peanut butter porridge instead.
🥡 Storage
For the best taste and texture, porridge (oatmeal) should be eaten fresh, as soon as it is made. Leftovers can be reheated in the microwave but I advise adding more milk before doing so.
❓ FAQS
Oatmeal and porridge are one and the same thing – it’s what you get when you add milk or water to rolled oats and cook them. In the UK we call it porridge, in the United States they call it oatmeal.
Fresh fruits such as raspberries, blueberries and strawberries, seeds, chopped nuts, nut butters, and cinnamon all make great porridge flavourings.
Biscoff spread is vegan-friendly. It’s always worth double-checking though, as ingredients can change over time.
😋Related recipes
More delicious breakfast recipes!
- Peanut Butter Granola
- Scotch Pancakes
- Peanut Butter and Banana Muffins
- Air Fryer Breakfast Frittata
- Slow Cooker Porridge
🍽️ More family-friendly recipes
Tried this recipe? Please leave a ⭐️⭐️⭐️⭐️⭐️ star rating in the recipe card below!
Recipe
Biscoff Porridge
Ingredients
- 70 g Oats rolled oats
- 350 ml Milk
- 2 tbsp Biscoff Spread
For the topping
- 50 ml Milk you may not need all of it
- 1 Banana sliced
- 2 tbsp Biscoff Spread melted in the microwave for 10 seconds
Instructions
- Place the oats and 350ml of milk in a pan and bring to a boil. Immediately turn the heat down to low and continue to cook for 3 -4 minutes, stirring often, until the porridge is creamy.
- Take the porridge off the heat and stir in the Biscoff spread. Mix until the Biscoff spread is melted.
- The porridge will thicken up quite a bit so start adding the 50ml of extra milk specified in the topping ingredients until you reach your desired consistency. You might find you only need 20ml to get the porridge just how you like it.
- Spoon the porridge into 2 bowls and top with sliced banana and drizzle with the melted Biscoff Spread.
Notes
- Use almond or oat milk instead of cow's milk to make the porridge vegan-friendly.
- Top the cookie butter Biscoff porridge with fresh berries instead of sliced banana. Raspberries, strawberries, and blueberries would all work well.
- Sprinkle over seeds and chopped nuts for added crunch and texture.
- Add a pinch of cinnamon to bring out that cookie butter flavour.
- Reduce the calories and forget that drizzle of melted Biscoff spread at the end.
- For a less sweet porridge try my creamy peanut butter porridge instead.
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Marie-Charlotte Chatelain
OHHHHH my goodness this looks super amazing! I love cookie butter so much ! This might be my new favorite comfort food breakfast
Sharon
This is a wonderful breakfast! The Biscoff you love with lots of healthy oats to get your day started.
Beth
This looks amazing and perfect for breakfast! I love that you can make it dairy free, so perfect for my daughter! Excited to give this a try this morning!
Toni
My kids really loved it! And they can't wait for me to make it again!
Michelle
Omg. I think I'll be eating this every morning from now until forever!