Tiramisu Porridge: The Healthy Breakfast That Looks Like a Dessert (Fit & Quick)
I have to admit that before today, I never liked that baby food-like texture typical of porridge! However, its satisfying, nutritious, and beneficial properties for our gut microbiota pushed me to try it in many ways, but without results! In the end, I found an excellent compromise by turning it into an oven-baked cake. Then the breakthrough! After several attempts to make myself like it, I finally discovered the perfect combination! So, if you also dream, like me, of starting your day with all the taste of a light and nutritious solution, the Tiramisu Porridge is the recipe that will change your mornings! It’s the perfect meeting between the creaminess of oat flakes and the unmistakable aroma of coffee and cocoa.
Why is Tiramisu Porridge the ideal breakfast?
This “fit” version of tiramisu is not only a joy for the palate but a real powerhouse of virtues!
Thanks to the fibers of whole grain oats, you’ll avoid blood sugar spikes typical of overly sugary breakfasts, keeping you full until lunch. Moreover, by using soy yogurt for the top layer, you’ll get a richness of probiotic bacteria beneficial for your intestinal health and an ideal protein content for muscle recovery. Just prepare it the night before in less than 5 minutes. In the morning, you’ll only need to take it out of the fridge, add a sprinkle of cocoa, and enjoy your gourmet “treat.”
The secret for the perfect texture
To achieve that “cake” effect typical of tiramisu, the trick is to balance the liquid part (coffee and plant-based milk) with the oat flakes. And if you use certified oats, you can get a version that is not only vegan but also gluten-free!
Whether you’re an athlete looking for a post-workout recharge or simply a foodie mindful of your figure, this porridge will transform your breakfasts. Get ready to change your mind and dive your spoon into layers of sheer goodness!
Other healthy and nutritious breakfast or snack ideas that might interest you:
- Difficulty: Easy
- Cost: Cheap
- Rest time: 12 Hours
- Preparation time: 5 Minutes
- Portions: 1 Piece
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
⚠ THIS RECIPE CONTAINS ONE OR MORE AFFILIATE LINKS. The products I recommend are the same ones I use in my recipes; purchasing them through my blog helps support me and my work, and it won’t cost you anything extra!
- 1 1/2 oz whole grain oat flakes
- 1/2 cup oat milk
- 4 tablespoons soy yogurt
- 1/2 coffee cup coffee
- 1 tablespoon agave syrup (level)
- to taste unsweetened cocoa powder
Tools
- 1 Saucepan
- 1 Wooden Spoon
- 1 Coffee Maker
- 1 Bowl
- 1 Spoon
- 1 Jar
- 1 Sieve
Steps
Preparing tiramisu porridge is really easy and quick: in a saucepan, pour the oat flakes and add all the plant-based milk. Turn on low heat and heat well.
After 5′, stirring occasionally, the oats will have absorbed a good part of the milk and softened, then turn off the heat and let it cool.
In the meantime, make an espresso coffee without sweetening. Half a cup will suffice, but if you love the aroma of coffee, you can add the remaining half to the oat base. I’ve already tried it and it’s amazing.
Once the coffee has cooled, add half of it to a bowl along with 3 tablespoons of soy yogurt.
Add the agave syrup and mix.
In a few seconds, you will have a semi-liquid and homogeneous coffee cream.
You are ready to layer your porridge: in a glass jar with a lid, pour half of the now cold oats, level well, then add half of the coffee cream on top, then repeat the operation until all ingredients are used up. Close with the lid and put in the fridge overnight.
The next morning, unscrew the jar lid, sprinkle with unsweetened cocoa powder and serve.
And voila… tiramisu porridge is ready to be enjoyed!
Bon Appetit from La Cucina di FeFè!
Storage
👉The storage of the Tiramisu Porridge is one of its strengths, making it the king of meal prep for breakfast. Being an overnight oat, resting is crucial for its consistency.
The porridge keeps perfectly in the refrigerator for 2-3 days. Use a glass jar with an airtight seal. Glass better preserves the freshness of the yogurt and coffee layers compared to plastic.
If you plan to consume it after 48 hours, keep the yogurt layer and cocoa sprinkle separate and add them only at the moment of eating. This will prevent the oats from absorbing too much moisture from the yogurt, keeping the textures well distinct.
Tips, notes, variations, and suggestions
🟣 The aesthetics of the preparation are part of the experience. To prevent the unsweetened cocoa from becoming a “dark and moist layer,” add the cocoa just a moment before diving in with your spoon.
🟣For those who consume animal derivatives, the layering remains identical, but the main characters change:
Replace the soy yogurt with Greek yogurt, preferably with 2% fat. The plant-based milk can also be easily replaced with cow’s milk.
🟣If you’re vegan but don’t like soy yogurt, try replacing it with a coconut cream (the solid part of the coconut milk can kept in the fridge).
🟣If you want to take it to the office, create a layer between the yogurt and cocoa with hazelnut granules or cocoa nibs; this will keep the cocoa dry and add an amazing crunchy touch.
🟣For an extra touch: add a teaspoon of almond butter to the oat base for an unexpected roundness of flavor.
FAQ (Frequently Asked Questions)
1. Can I make it the same morning without waiting all night?
Yes, certainly, but consider that the overnight version (prepared the night before) allows the coffee aromas to blend better with the oats.
2. How can I make the Tiramisu Porridge more protein-rich?
For a protein boost suitable for athletes, you can use Greek yogurt 0% fat or Skyr for the white layer. Or add a scoop of protein powder (vanilla or chocolate flavor) into the oat and coffee mixture. Finally, mix in a teaspoon of chia seeds, which, in addition to proteins, add Omega-3 and make the porridge denser.
3. How long does it last in the fridge?
Tiramisu Porridge is perfect for meal prep. It keeps in an airtight jar for up to 2-3 days. The advice is to add the final sprinkle of unsweetened cocoa only when consuming, to prevent the moisture from the yogurt from making it dark and wet.
4. Can I use instant or decaffeinated coffee?
Certainly. Moka coffee offers the most intense aroma, but instant coffee is a quick and effective solution. If you’re sensitive to caffeine, decaf coffee or barley are great alternatives to enjoy this breakfast even in the evening as a light dessert.
