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overnight tiramisu

5.0

(1)

minibatchbaker.com

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Prep Time: 5 minutes

Servings: 2

gluten free overnight oats plant based

Ingredients

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1/2 cup rolled oats ((40 g))1 tbsp instant coffee granules ((7 g))1/2 cup hot water ((120 g))1 scoop vanilla protein powder, divided ((30 g) vegan if desired, but must be flavored/sweet)1 tbsp nut/seed butter ((16 g))1/4 cup any yogurt ((60 g) I use 2% greek yogurt, dairy-free if desired)2 tbsp (nut) milk ((30 g) increase or decrease to desired thickness)cocoa powder to dust

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Instructions

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Step 1

In a bowl or container, mix instant coffee with water, let it cool slightly.

Step 2

Add to this cup the oats, 2/3 of the protein and nut butter, mix, seal and refrigerate at least 4 hours, ideally overnight.

Step 3

When ready to eat (or the night before) make the cream: In another bowl add yogurt, rest of the protein and enough milk to achieve the desired thickness. For me this is about 2 tbsp and it's creamy like mascarpone!

Step 4

Top your coffee oats with the cream and dust with cocoa powder. Dig in!