• In a large bowl or container, place the oats, chia seeds, brown sugar, and cinnamon. Stir to evenly combine the dry ingredients. Set aside.
• In a small microwave-safe bowl, add the Biscoff spread and microwave it for 10-20 seconds until creamy and liquid.
• Add the creamy lotus spread in the oat bowl with the remaining liquid ingredients: milk, and vanilla extract, and whisk to combine evenly.
• Close the container with a lid or piece of wrap. Refrigerate for at least 6 hours or overnight.

Serving

• The next day, serve in two glass mason jars. Add a teaspoon of melted Biscoff spread at the bottom of the jar if you like. Then, top up with the overnight oatmeal mixture and add more melted spread on top.
• Serve with a crumble of Biscoff cookies for a touch of crunch.

Storage

• Store leftovers in a sealed container in the fridge for up to 3 days or freeze for up to 1 month and thaw in the fridge overnight.