Tiramisu Protein Oats Two Ways

With the flavour of a favourite dessert, these Tiramisu Protein Oats Two Ways are exactly what you need to motivate you to get out of bed: Strong coffee mixed with almond over crunchy Amaretti. Layered with a creamy mix of fat free Greek yoghurt and plant milk with protein powder. And, of course, creamy, nutritious oats. Can you think of any better breakfast?

 

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• Why You Will Love This
• The Ingredients
• The Process
• Meal Prep

Why You Will Love This 

Warm Oatmeal or Overnight Oats, your choice

I’m giving you two versions here: Overnight Tiramisu Protein Oats and warm ones, for those winter days. Or us in Ireland, who might get one day of summer, if we are lucky.

Healthier and 25g Protein

After my weight loss journey, I really missed Tiramisu. But how do I make it healthy?

Luckily I found that Protein powder, especially my favourite from “MyProtein” (not sponsored or affiliated) adds fantastic creaminess, if pre-mixed with soy milk and stirred into anything that needs a bunch of protein, sweetness and flavour. Using this trick here was perfect to add to both layers of yoghurt and the oats.

All the Goodness of Oats

Because this is oat based, with all their benefits, it makes for a fantastic breakfast (or dessert), keeping you full for hours and utterly satisfied.

The Ingredients

• Apart from the obvious oats and, in my case, plant based milk for both lower calories and to keep it lactose free, I’m adding banana for fruit content and sweetness.
• Chia seeds for extra nutrition and creaminess.
• The protein powder for creaminess and sweetness. Extra protein comes from the fat free Greek yoghurt, which also acts similar to mascarpone, when mixed with said powder and soy milk.
• The protein powder and banana together also mean, we won’t need to add sugar, leading to lower calories.
• Now for the cookies: Savoiardy biscuits would be classic, but I felt a bit of added crunch would be lovely. So I chose to use Amaretti as base. They do get soft when soaked with the espresso, but, especially in the warm version, keep a hint of a bite. If you can’t find them, Savoiardy biscuits/ladyfingers will do just fine.
• You could absolutely take this over the top and closer to real tiramisu by adding Amaretto, ideal as dessert really, but I’ve used almond extract here. Mixed into the espresso, it will add a stunning flavour throughout all the layers.

The ingredients for both versions, cold and warm, are the same. I only use fresh banana for the overnight oats and frozen, because I wanted to use them up, for the warm one.

The Process

Both versions:

First make your espresso or strong instant coffee mix. Add the almond extract to it and stir. That mixture will be divided between all three layers. About 2 tbsp are drizzled over whichever biscuits you are using, lining the bottom of your jar or bowl.

Note:

This makes either one large portion or 2 smaller. Divide accordingly if you choose 2. The whole portion will be about 16 oz.

While the biscuits are soaking up all the lovely flavour, mix the protein powder with the soy milk, so it gets really creamy, like custard. Put to the side.

Tiramisu Overnight Oats:

In a mixing bowl combine the rolled oats, Chia seeds and a pinch of salt. Add the unsweetened almond milk and. Mix well. Stir in 2 tbsp of the espresso.

Mash a fresh banana for overnight version and mix into the oats.

Fold it into the Greek yogurt. Add the remaining espresso mix. Stir in the protein mix. Add to your jar with the soaked Amaretti. Cover and refrigerate overnight.

I first attempted to keep the yoghurt separate, but as it needs to be stirred before eating, that’s not very effective.

Warm Tiramisu Oatmeal:

In a saucepan* combine the rolled oats, Chia seeds and a pinch of salt. Add the unsweetened almond milk and. Mix well. Stir in 2 tbsp of the espresso.
Either mach a fresh banana, or using frozen banana in the warm oats, no need to mash. Add to the oat mixture and stir.

Mix the protein powder with the soy milk for a custard like consistency.

Fold half of the protein mix into the greek yoghurt.

Cook the Oats

Boil your oats on medium heat for about 5-6 minutes, stirring regularly.

When they have soaked up most of the liquid and the banana has melted into the mixture, add the other half of the protein mix and stir. Lower the temperature a bit more and let it warm up very gently, stirring, so the oats absorb more of the liquid and get really creamy.
DO NOT let this come to a boil anymore, or your protein might become grainy.

Now start layering: Spoon half the Greek yoghurt mix over the biscuits. Followed by oats. Spoon the remaining yoghurt on top.

Assemble the warm Oatmeal:

Spoon half of the Greek yoghurt mix over the biscuits. Follow up with oats. Add the remaining yoghurt and finish with a dusting of cocoa powder. Garnish with extra Amaretti if you like. 

Serve Tiramisu Overnight Oats:

Stir the oat portion of your jar well before serving. Try not to stir in the soaked biscuits (unless you want to of course). Dust with some cocoa powder.

Note: I have 0.75 portions in this large jar, because I’m greedy. They will not bubble up as the half jars above would suggest, if seen before this full jar. One portion makes about 16oz and I plain did not have any jar that fit perfectly.

Decide you won’t share these and if anyone wants them, they have to try and get past you first.

Meal Prep

The overnight oats will happily keep in the fridge for up to 3 days and only get creamier over time.
The warm version is best eaten right away.

Here are some other delicious oatmeal recipes:

Cherry Bakewell Protein Oats

Apricot Almond Protein Oats

Pumpkin Protein Oatmeal with Apple and Salted Caramel Pumpkin Seeds

Apple Cinnamon Protein Oatmeal

Now I’d love to hear from you in the comments!

Have you tried this? Did you enjoy it?
What other recipes would you like to see?

If you enjoyed this recipe, please share. It helps me a lot.