Vegan Tiramisu Overnight Oats
Ingredients
- 1 cup oats quick oats or traditional oats
- 3 tbsp unsweetened cocoa powder
- 1½ tbsp chia seeds
- Pinch of salt
- 3 tbsp espresso coffee equiv. 2 espresso shots, cooled
- 1¼ cups unsweetened almond milk or soy
- 2½ tbsp pure maple syrup
- 1¼ tsp vanilla extract
- 1 cup coconut yogurt or yogurt of choice
Instructions
- In a large bowl, mix together oats, cocoa powder, chia seeds and salt.
- Add espresso or instant coffee, milk, maple syrup and vanilla (reserve remaining ½ tbsp maple syrup and couple of drops vanilla for later).
- Mix together thoroughly.
- Cover bowl or pour into airtight container and refrigerate 4-8 hours.
- For the 'mascarpone', add coconut yogurt and reserved maple syrup and vanilla extract to a small bowl. Stir to combine.
- Remove overnight oats from fridge, and spoon about ¼ of the mixture into each jar, forming a layer.
- Layer up with vegan mascarpone, then repeat these steps once more so you have two layers of each in both jars.
- Sift over cocoa powder and decorate with coffee beans or strawberries
Notes
- Try almond, soy or oat milk for different textures.
- Whole chia seeds are fine, but ground will give more of the mousse like consistency.
- Swap regular coffee for decaf or leave it out for a kid-friendly version.
- Use any liquid sweeteners such as maple, agave or rice malt syrup for a natural sweetness boost.
- Top with nuts or cacao nibs for added texture.
- Any plant-based yogurt or dairy works well for the tiramisu oats.
- Stir in a scoop of protein powder to make it a post-workout meal.
- Refrigerate uneaten overnight oats in an airtight container for up to 4 days. It's best to store oat mixture and coconut yoghurt separately, as they ferment if stored together.