Description

With the flavour of a favourite dessert, these Tiramisu Protein Oats 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 nutritious oats. Can you think of any better breakfast?

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

Ingredients

Units Scale

1/2 cup rolled oats
1 cup unsweetened almond milk
1 Banana (frozen or fresh for warm oats, fresh if overnight)
1 tbsp chia seeds
1 pinch of salt
1/2 soy milk
1/2 cup 0% fat greek yoghurt
1 scoop protein powder (vanilla works well)
1/2 cup Amaretti (or savoiardi biscuits)
1 small cup of espresso (or 1 tsp instant espresso powder mixed with 6 tbsp hot water)
1 tsp almond extract
1 tsp cocoa powder

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Instructions

If using instant espresso powder, dissolve 1 teaspoon of instant espresso powder in 6 tablespoons of hot water.
Add the almond extract to the espresso.
Lay your biscuits into the bottom of your jars or bowl(s), drizzle with 2 tbsp of the espresso mix.

For the 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.

For the warm 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.

Both versions:

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

For the overnight oats:

Fold it into the Greek yogurt. Add 2 tbsp of the espresso mix. Stir in the protein mix. Add to your jar with the soaked Amaretti.
Cover and refrigerate overnight.

For the warm oatmeal:

Fold half of the protein mix into the greek yoghurt.
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.