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Janelle Carss

Tiramisu Overnight Oats

These high-protein Tiramisu Overnight Oats are decadently delicious! With layers of vanilla yogurt mousse and mocha oats, they're a chocolate and coffee lovers dream dessert, but as a healthy plant-based breakfast!
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Prep Time 10 minutes
Chilling Time 8 hours
Total Time 8 hours 10 minutes
Servings: 2 servings
Course: Breakfast
Cuisine: Canadian
Ingredients Method

Ingredients
  

  • 1 cup rolled oats gluten-free if needed
  • 1 cup unsweetened soy milk soy, almond, oat, etc.
  • 1 tbsp chia seeds
  • 3 tbsp cocoa powder or sub cacao powder
  • 2 tbsp maple syrup or other liquid sweetener
  • 1 packet JostArriba Mushroom Coffee (dissolved in ½ cup hot water) or 1 tbsp instant coffee / ½ cup brewed coffee
  • 1 tsp vanilla extract
  • pinch of salt
Vanilla Protein Mousse
  • 1 cup non-dairy vanilla yogurt (I used Silk protein yogurt)
  • ¼ cup vanilla or unflavoured plant-based protein powder (I used Complement unflavoured protein powder)
  • 1 tbsp maple syrup (optional, if you prefer it sweeter) can sub other liquid sweetener
  • 1 tsp cocoa powder plus, plus 1 extra tsp for dusting

Method
 

  1. In a large mixing bowl, add rolled oats, chia seeds, cocoa powder, salt,  sweetener, soy milk, and coffee. Whisk for a minute or so until fully combined. Cover the bowl with a lid and place it in the fridge for at least 4 hours or up to overnight.
  2. The next day (or 4 hours later), prepare the protein yogurt cream by stirring the yogurt, protein powder, maple syrup and 1 tsp cocoa powder together. You can always add more protein powder to thicken or more yogurt to thin it out.
  3. Serve the overnight oats in layers in a glass mason jar or cup, alternating overnight oats and yogurt layer, finishing with a yogurt later on top. Dust cocoa powder on top and enjoy!
    Store leftovers in the fridge in an airtight container for up to 3 days