Tiramisu overnight oats are like a smooth, gentle nudge that transforms you from barely awake into a go-getter. An energizing protein bomb that tastes like a delicious dessert from your favorite Italian restaurant. Tiramisu is one of my favorites. That’s why Mareike’s Cozy Corner features this amazing recipe for tiramisu cupcakes.
I use Greek yoghurt for this recipe as it’s like an edible natural health booster. It’s loaded with nutrients like calcium, protein. vitamin B-12, iodine and probiotics. Furthermore it supports your gut health and boosts your metabolism. To benefit from that, make sure not to use any fat reduced versions, but go all in. Your body will thank you. Besides, if you work out and do resistance training, it aids your muscle building process thanks to it’s high protein nature. So in short, it’s a well rounded health food if ever there was one.
At a glance
- Cuisine: Breakfast, healthy meals
- Servings: 1
- Calories per serving: 412 kcal
- Preparation time: 5 min
Ingredients
- 1/2 cup (50 grams) of oats
- 1/4 cup (60 ml) of oat milk
- 3 tablespoons of espresso or strong coffee
- 1 tablespoon of honey
- 1/2 cup (120 grams) of Greek yoghurt (10 percent fat)
- a bit of cacao powder
How to prepare tiramisu overnight oats
Step 1: Mix the oat, oat milk, espresso and honey in a bowl.
Step 2: Top it up with yoghurt as a second layer.
Step 3: Drizzle a bit of cacao on top.
Step 4: Let it sit in your fridge overnight and get really excited in eager anticipation of a super tasty dessert-like breakfast in the morning.
P.S. It doesn’t literally have to be over night. One or two hours are also enough. So if you get up in the morning and make your morning coffee, simply use some of it for the tiramisu overnight oats, then do your morning yoga or whatever else floats your boat and gets you goi
Step 5: Enjoy your delicious tiramisu overnight oats and thereby start your days with bissful happiness.
While you’re at it, don’t forget to check out the other delicious breakfast recipes featured on Mareike’s Cozy Corner.
