Craving something sweet for breakfast? This biscoff porridge is perfect if you fancy something dessert-like but still somewhat healthy for breakfast! This porridge recipe is easy to make, warm, creamy and sweet with drizzles of biscoff spread and fresh fruits and is a great way to start the perfect morning and keep your belly satisfied until lunchtime!
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Biscoff on nice warm porridge is one of my go-to favorite breakfasts – it’s sweet, creamy, melty and caramelly, just the right breakfast when I want to eat dessert in the morning! I didn’t even like porridge before I moved to London, but now it’s one of my favourite breakfast staples.
One of the great things about porridge is it’s easy and quick to make, and you only need 3 main ingredients for this lotus biscoff porridge recipe. You will be enjoying a delicious bowl of hearty and warm biscoff oatmeal in less than 10 minutes!
Can you put biscoff spread in porridge? Yes, 100%! That’s what we are doing here. And if you are not used to making your porridge vegan, don’t worry, by switching cow’s milk with plant milk such as soy, oat, almond, hemp milk, etc. you can easily make it dairy-free and completely vegan. If you think porridge made with plant milk tastes bad, please try this recipe! It will change your whole porridge game massively.
Another great thing about this recipe is it’s sweet but also healthy with lots of fibre from the oats, flaxseed and fruits on top. If you want to make your breakfast even healthier, serve it with fresh fruits. Porridge is best eaten fresh for the perfect creamy texture, but leftovers can be heated up in the microwave with a dash of plant milk and served again!
Recipe overview – why you’ll love this vegan biscoff porridge recipe
- Level: Easy
- Taste: Caramelly biscoff
- Texture: Creamy
- Diet: Plant-based, dairy-free, eggless, and nut-free
- Time: 10 mins
- Occasion: Breakfast and more
Main ingredients and substitutions
Porridge oats: I love using old fashion rolled oats for my porridge! I like the chewy and chunky texture in my porridge but you can use other types of oats like quick oats or steel-cut oats too. If you are gluten-free, use your favourite gluten-free oats! My go-to brand is Bob’s Redmill, they have all types of oats.
Plant milk: I like using all sorts of plant milk for my porridge. For the creamiest texture, use soy milk. For light and nutty flavour, use almond milk or any other nut milk. And use oat milk for an extra oaty flavour!
Biscoff spread: This porridge recipe is sweetened with biscoff spread! Biscoff spread is made of biscoff biscuits and it tastes like caramel cinnamon cookies. I add a pinch of salt to balance the sweetness of the spread and it turned out so good!
Ground flaxseed: I added ground flaxseed for extra nutrition and to make the porridge thick and creamy.
Other ingredients: salt
*I use bone char-free sugars for all of my recipes. I cover the topic in my article Vegan Baking 101. Go to the “Is sugar vegan?” section to learn more!
Recommended equipment for this recipe
Saucepan: I used my favourite medium-sized saucepan to make this recipe. This recipe is for 1 person so if you are adjusting the amount to the number of people you are serving, use a bigger saucepan depending on the number of people.
Large wooden spoon: I used my wooden spoon to stir the porridge.
*The ingredient list and measurement for this recipe can be found in the recipe card at the bottom.
How to make vegan biscoff porridge
Step 1: Add all the ingredients to a saucepan
This recipe is super easy with only a few steps! First, add all the ingredients to a saucepan.
Step 2: Cook on medium then low heat
Cook on medium heat and bring to boil, then turn the heat down to low heat and cook further for 5-6 mins while stirring consistently. Resist the urge to keep cooking on medium heat! The key to perfect porridge is not to rush. Cook slowly and gently! If you want to thinner consistency, add more plant milk or filtered water.
Step 3: Serve
Once the porridge is nice and creamy, pour into a bowl and top with your favourite fruits, biscoff biscuits, and drizzle some more melted biscoff spread. Enjoy!
Expert tips and tricks
You can’t rush a good bowl of porridge
This is a quote I came across in Pret in London. You can’t rush a good porridge! And it’s so true. You might be tempted to cook your porridge on medium heat to make the process faster, but if you do this the porridge oats won’t be cooked thoroughly inside and they are too tough to chew. Cooking slowly and gently on low heat makes sure that the oats are cooked perfectly for the best result!
Use steel-cut oats for extra chunky porridge
The best consistency of porridge is different person to person, and if you like extra chunky oats, try using steel-cut oats! They are a less processed form of oats and extra chunky. Here’s a tip, because steel-cut oats are chunkier than rolled oats, presoak them overnight in filtered water the day before you are cooking. This will make the cooking process a little faster! Steel-cut oats also absorb more liquid, so add a dash more of plant milk or filtered water when cooking.
Add more liquid for a thinner consistency
If you are a fan of thinner porridge than thick and creamy, adjust the amount of plant milk. Add more of it at the cooking stage or after pouring the porridge into a bowl, like you do with cereal. You can also add filtered water if you prefer.
Q and A
Is biscoff vegan?
Biscoff is vegan! Yaaaaay. But honestly you don’t need to be vegan to enjoy this delicious bowl of porridge, they are for every porridge lover out there!
Want to master the basics of vegan baking?
Check out Vegan Baking 101 – the beginner’s guide to vegan baking for you to become an excellent vegan baker and familiar with the basics of vegan baking, ingredients, and techniques with useful tips!
You will LOVE this recipe because it’s:
- easy to make
- sweet and delicious
- perfect for breakfast or snack
Please leave a comment and rate this recipe in the comment section below if you like this recipe! Let me know and tag me @thechestnutbakery on Instagram too. Thank you for making my recipe, friends!