Creamy oats layered with Greek yogurt, espresso, cocoa, vanilla, and a light dusting of cacao for a rich tiramisu feel without being too heavy.
By james
Servings
2
1 cup Rolled oats
1 cup Greek yogurt (full-fat)
0.5 cup Milk
0.5 cup Espresso (cooled)
3 tbsp Mascarpone
2 tbsp Maple syrup
1 tsp Vanilla extract
1 tbsp Unsweetened cocoa powder
2 tsp Chia seeds
1 pinch Pinch of fine sea salt
1 tsp Dutch-process cacao powder (for dusting)
Calories
467 kcal
Protein
24g
Carbs
56g
Fat
17g
Fiber
8g
Sugar
15g
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Oat Base
1. In a medium bowl, combine the rolled oats, milk, cooled espresso, cocoa powder, chia seeds, half the maple syrup, vanilla extract, and a pinch of sea salt. Stir well until the cocoa is fully dissolved and everything is evenly combined.
1 cup Rolled oats,
0.5 cup Milk,
0.5 cup Espresso (cooled),
1 tbsp Maple syrup,
1 tsp Vanilla extract,
1 tbsp Unsweetened cocoa powder,
2 tsp Chia seeds,
1 pinch Pinch of fine sea salt
2. In a separate small bowl, whisk together the Greek yogurt, mascarpone, and the remaining maple syrup until smooth and creamy. This is your tiramisu cream layer.
1 cup Greek yogurt (full-fat),
3 tbsp Mascarpone,
1 tbsp Maple syrup
Layering & Chilling
3. Divide half of the espresso oat mixture between two jars or glasses. Spoon half the mascarpone cream over each portion, spreading it into an even layer. Top with the remaining oat mixture, then finish with the rest of the mascarpone cream.
4. Cover the jars and refrigerate overnight, or for at least 6 hours, to allow the oats to fully hydrate and the layers to meld together.
Serving
5. Just before serving, use a fine-mesh sieve to dust an even layer of Dutch-process cacao powder over the top of each jar for the classic tiramisu finish. Serve cold.
1 tsp Dutch-process cacao powder (for dusting)
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By james
