Tiramisu Blended Oats

Savor the rich flavors of Tiramisu Blended Oats, a creamy blend of oats, coffee, and cocoa that brings dessert to breakfast.

Course Breakfast

Cuisine American

Prep Time 5

Chilling Time 2

Total Time 2 5

Servings serves

Calories 458kcal

Author Liz Douglas

1 cup rolled oats approx. 89g
1 cup unsweetened soy milk or any plant-based milk; approx. 240ml
1 tbsp chia seeds approx. 10g
1 tbsp maple syrup or to taste; approx. 21g
1 tsp vanilla extract
1 shot espresso or 1 teaspoon instant espresso powder mixed with 2 tablespoons hot water; approx. 1 oz or 30ml
¼ tsp cinnamon approx. 0.5g
⅛ tsp salt approx. 0.75g
1 tbsp cashew butter or almond butter; approx. 16g

In a blender, add rolled oats, soy milk, chia seeds, maple syrup, vanilla extract (or espresso powder mixture), espresso (if using), cinnamon, salt, and cashew or almond butter. Blend until smooth and creamy.
Let the blended oat mixture sit for 1–2 minutes to thicken slightly.
In a small bowl, whisk together the vegan yogurt, protein powder (if using), and maple syrup until smooth.
In two serving jars or glasses, alternate layers of the blended oats and the yogurt mixture.
Cover and refrigerate for at least 2 hours, or overnight for best texture.
Before serving, dust the top with cocoa powder. Keeps in the fridge for up to 3 days.