It’s well known that breakfast is one of the most important meals of the day, as it provides the energy we need to face the day! After experimenting with strawberry and beetroot overnight oatmeal, today I want to offer you an incredibly more exciting version with a tiramisu flavor! So if you love coffee, you absolutely cannot miss it! Here, the oat flakes are dissolved not just in plant-based milk but also in espresso coffee! Additionally, chia seeds are added, but considering they are often not easily found in our supermarkets, you can omit them and increase the oats to still achieve a creamy pudding. Anyway, let this preparation rest overnight to be served the next morning. It will be practical and handy if you’re always in a hurry in the morning, as you only need to take it out of the fridge and enjoy it! No added sugars, I haven’t sweetened anything in the recipe, but I am used to drinking bitter coffee, so according to your habits, add a teaspoon of sugar to the espresso before it cools completely! Its genuineness and strong satiating power will make this breakfast dessert very balanced and satisfying! Plus, it will be truly irresistible once you dig in with a spoon, thanks to the cocoa and plant-based milk topping, which can be prepared in just one minute! Try it for breakfast or as a mid-morning snack to take with you to the office, ensuring a strong sense of satiety and a burst of energy for your day!
If you like to vary and are attentive to what you eat from the first meal of the day, also try these fantastic alternatives:
- Difficulty: Easy
- Cost: Economical
- Rest time: 12 Hours
- Preparation time: 10 Minutes
- Portions: 1Person
- Cooking methods: No Cooking
- Cuisine: English
- Seasonality: All Seasons
Ingredients
- 1/3 cup whole grain oats
- 2 1/2 tsp chia seeds
- 1 coffee cup coffee (espresso)
- 1/4 cup plant-based milk
- 2.1 oz 2% Greek yogurt (or plain yogurt)
- 1 tbsp unsweetened cocoa powder
- 3 tbsp plant-based milk
Tools
⚠ IN THIS RECIPE THERE ARE ONE OR MORE AFFILIATE LINKS. The products I recommend are the same ones I use in my recipes; buying them through my blog helps support me and my work, while it won’t cost you anything extra!
- 1 Coffee Maker
- 1 Coffee Cup
- 1 Jar
- 1 Spoon
- 1 Lid
- 1 Bowl
- 1 Teaspoon
- 1 Spatula
Steps
The night before, start by preparing a good espresso coffee, for this preparation you will only need a small cup, and let it cool down.
In a glass jar or glass, combine the oat flakes and chia seeds, then pour the plant-based milk and finally the now cold coffee.
Stir with a teaspoon to mix all the ingredients and cover the surface with the plain yogurt.
Separately, create the final topping: in a small bowl, work the cocoa with plant-based milk.
You should obtain the consistency of a fluid yet thick cream.
Pour it into the jar as the final layer and distribute evenly, using a spatula. Close the jar lid and refrigerate to rest and solidify overnight.
The next morning, open the fridge, unscrew the lid, and your spoon dessert for a healthy and genuine breakfast is ready!
And voilà…the overnight oatmeal tiramisu is ready to be enjoyed!
Bon Appétit from La Cucina di FeFè!
Storage
👉The overnight oatmeal tiramisu can be stored in the fridge for up to 3-4 days.
Tips, Notes, Variations, and Suggestions
🔵If you love the sweet and salty contrast, try adding to the topping 1 teaspoon of peanut butter and 1 of grated coconut.
🔵If coffee is not a flavor you love but you want to try this preparation, I recommend using a teaspoon of instant coffee with a bit of water or a teaspoon of barley malt, always diluted, or the most popular versions of barley and coffee, and barley and cocoa (you can find both versions in well-stocked supermarkets).
🔵If you wish, you can sweeten your coffee with a teaspoon of sugar or add one of honey or agave syrup directly to the yogurt you will use for the preparation.
FAQ (Frequently Asked Questions)
How can this preparation be made completely vegan?
You just need to substitute the Greek or plain yogurt with the same amount of plant-based white yogurt (such as Valsoia or Sojasun)
