If you love tiramisu then this overnight oats spin on the famous dessert is just the breakfast for you. These tiramisu overnight oats are incredibly creamy, refreshing and have an amazing coffee-chocolate taste. What better way to have your morning coffee then by simply adding it to your morning meal. It’s a great way to save some time in the morning since you prepare the coffee part of the meal an evening before.
These overnight oats are prepared really fast. Prepare the bottom layer the night before. Soak oats in espresso shot, along with some plant based milk, maple syrup for the sweetness and some vanilla for that really delicious taste. Pop the oats in the refrigerator to soak overnight.
The next morning top your soaked oats with vegan greek yoghurt and sprinkle a generous amount of cocoa powder on top. With just a couple of minutes of work in the morning you have your morning coffee and your breakfast ready!
Who needs an indulgent dessert when you can have a healthy version that’s just as delicious first thing in the morning? These overnight oats have an indulgent feel but are a healthy meal with a decent amount of protein.
Have you made this recipe? Let me know in the comments below. I would love to hear your feedback.
More delicious breakfast oats recipes:
- Vegan Bircher Muesli with Silken Tofu
- Biscoff Caramelised Banana Overnight Oats
- Peanut Butter Caramelised Banana Porridge (or with Vegan Nutella, Biscoff Spread)
- Oat Bran Porridge with Caramelised Pear
Tiramisu Overnight Oats (V, GF)
Ingredients
- 2 (60 ml) espresso shots
- 360 ml (1 1/2 cups) unsweetened plant based milk of choice
- 30 ml (2 tbsp) maple syrup
- 200 g porridge oats I used Nairns Gluten Free Scottish Porridge Oats
- 1/8 tsp vanilla powder
- 400 g vegan greek yoghurt I used Sojade
- 5 g (2 tsp) cocoa powder to dust on top
Instructions
- Make 2 espresso shots (each should be around 30 ml) and pour them into two bowls.
- Pour 180 ml of plant based milk into each bowl (if your espresso shot was bigger or smaller in ml, add or reduce plant based milk accordingly).
- Add also 1 tbsp of maple syrup to each bowl. Mix everything together well.
- Pour 100g of oats into each bowl. Mix together.
- Add also 1/16 tsp of vanilla powder to each bowl. Mix everything together well.
- Cover the bowls and put them in the refrigerator to soak over night.
- In the morning top each bowl with 200g of vegan greek yoghurt.
- Dust the top with cocoa powder over the sieve and serve.
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