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 old-fashioned rolled oats approx. 85g
1 cup milk approx. 240ml; I use unsweetened soy milk, but any milk works.
1 tablespoon chia seeds
1 tablespoon maple syrup
1 teaspoon vanilla extract
1 shot espresso or 1 teaspoon instant espresso powder mixed with 2 tablespoons hot water; approx. 1 oz or 30ml
¼ teaspoon cinnamon
⅛ teaspoon table salt
1 tablespoon smooth nut butter cashew or almond butter.

1 cup plain yogurt approx. 230 g; I use soy or coconut yogurt, but any thick Greek-style yogurt works
1 scoop vanilla protein powder optional; approx. 30g
½ tablespoons maple syrup approx. 10g
1 tablespoon cocoa powder for dusting

In a blender, add rolled oats, milk, chia seeds, maple syrup, vanilla extract, espresso (or the espresso-powder mixture), 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.

Store in the fridge for up to 4 days. Do not freeze