Tiramisu Overnight Oats
Tiramisu Overnight Oats
Ingredients
For the Overnight Oats
- 1 cup rolled oats
- 3 tablespoons raw cacao powder
- 1 1/2 tablespoons chia seeds
- 1 teaspoon pure vanilla extract
- Pinch pink Himalayan salt
- 3 tablespoons espresso, cooled
- 1 1/4 cups full-fat almond milk
- 2 tablespoons raw honey
For the Topping
- 1/2 tablespoon raw honey
- 1/4 teaspoon pure vanilla extract
- 30 grams vanilla protein powder
- 1 1/2 cups Oikos triple zero vanilla yogurt
- as needed raw cacao powder, for dusting
Instructions
- 1
In a bowl, combine the rolled oats, 3 tablespoons of raw cacao powder, chia seeds, 1 teaspoon of pure vanilla extract, and a pinch of pink Himalayan salt. Mix these dry ingredients thoroughly until well combined.
⏱️ 3 min
- 2
Add the cooled espresso, full-fat almond milk, and 2 tablespoons of raw honey to the dry mixture.
⏱️ 2 min
- 3
Mix all the ingredients well until evenly combined.
⏱️ 2 min
- 4
Transfer the oats mixture into a sealable glass container.
⏱️ 1 min
- 5
To prepare the protein yogurt topping, take a separate bowl and add the Oikos triple zero vanilla yogurt.
⏱️ 1 min
- 6
To the yogurt, add 1/4 teaspoon of pure vanilla extract, 1/2 tablespoon of raw honey, and the vanilla protein powder.
⏱️ 2 min
- 7
Whisk the topping ingredients together until the mixture is smooth.
⏱️ 2 min
- 8
Carefully spread the prepared yogurt mixture over the top of the oats mixture in the glass container.
⏱️ 1 min
- 9
Sift a little more raw cacao powder over the top of the yogurt layer for garnish.
⏱️ 1 min
- 10
Store the tiramisu overnight oats in the fridge for 8 hours or overnight before serving.
⏱️ 480 min
Kitchen Tools
Nutrition Facts (per serving)
Tiramisu Overnight Oats
For the Overnight Oats
- 1 cup rolled oats
- 3 tablespoons raw cacao powder
- 1 1/2 tablespoons chia seeds
- 1 teaspoon pure vanilla extract
- Pinch pink Himalayan salt
- 3 tablespoons espresso, cooled
- 1 1/4 cups full-fat almond milk
- 2 tablespoons raw honey
For the Topping
- 1/2 tablespoon raw honey
- 1/4 teaspoon pure vanilla extract
- 30 grams vanilla protein powder
- 1 1/2 cups Oikos triple zero vanilla yogurt
- as needed raw cacao powder, for dusting
Instructions
- 1
In a bowl, combine the rolled oats, 3 tablespoons of raw cacao powder, chia seeds, 1 teaspoon of pure vanilla extract, and a pinch of pink Himalayan salt. Mix these dry ingredients thoroughly until well combined.
⏱️ 3 min - 2
Add the cooled espresso, full-fat almond milk, and 2 tablespoons of raw honey to the dry mixture.
⏱️ 2 min - 3
Mix all the ingredients well until evenly combined.
⏱️ 2 min - 4
Transfer the oats mixture into a sealable glass container.
⏱️ 1 min - 5
To prepare the protein yogurt topping, take a separate bowl and add the Oikos triple zero vanilla yogurt.
⏱️ 1 min - 6
To the yogurt, add 1/4 teaspoon of pure vanilla extract, 1/2 tablespoon of raw honey, and the vanilla protein powder.
⏱️ 2 min - 7
Whisk the topping ingredients together until the mixture is smooth.
⏱️ 2 min - 8
Carefully spread the prepared yogurt mixture over the top of the oats mixture in the glass container.
⏱️ 1 min - 9
Sift a little more raw cacao powder over the top of the yogurt layer for garnish.
⏱️ 1 min - 10
Store the tiramisu overnight oats in the fridge for 8 hours or overnight before serving.
⏱️ 480 min