What about a vegan tiramisu overnight oatmeal with that magical, addictive contrast between the white, creamy cashew & yogurt layer and the chocolate & coffee bites?
Delicious and yeah, even healthy!
And the best part is that you can put it together in no time in the evening and have it ready to eat in the morning!
This overnight oat is truly one of those breakfasts that make you jump out of your bed! A tiramisu-ISH (I’m Italian, and for me, the REAL tiramisu is only one!) coffee and chocolate oatmeal ready for you in the fridge.
Super easy to make, you’ll need to remember to soak the cashews for half-day or overnight.
So if you plan to prepare this oatmeal in the evening before bed, you might start soaking the cashews in the morning.
Prepare the cashews and yogurt cream first.
Rinse the soaked cashews and place them in a small blender together with the coconut oil, the milk, and the other ingredients. Process until you get a sort of thick smoothie. If you have a Vitamix, of course, use it!
For the oatmeal, mix oat, chia seeds, a pinch of salt, milk, freshly made espresso and instant coffee powder in a bowl.
Now pour some of the coffee oatmeal in a mason jar, dust with cocoa powder, pour some of the white cream and finish with the cocoa.
Don’t worry if the layers get slightly mixed up, especially in the central part: it’s going to be even more delicious!
With this recipe, you get two big portions of about 1 cup each or four smaller ones.
Once you have filled all your jars, place them in the fridge, and leave them overnight.
This delicious, vegan tiramisu oatmeal can be conserved well in the fridge for up to 3 days.
VEGAN TIRAMISU OVERNIGHT OATMEAL
makes 2 big or 4 small portions
For the cashew/yogurt cream
- 3/4 cup (115 g) of cashews, soaked for 5 to 6 hours or overnight
- 1/4 cup of coconut oil
- 1/3 cup of plant-based milk *
- 2 tablespoons of maple syrup **
- 2 tablespoons of dairy-free yogurt (almond, soy, coconut)
- a pinch of salt
For the mocha oatmeal
- 1 cup (100 g) of fine rolled oat ***
- 2 tablespoons of chia seeds
- 3/4 cup of plant-based milk
- 1/3 cup of fresh, strong espresso coffee
- 1 teaspoon instant coffee powder (facultative: it’s an extra kick!)
- 1 tablespoon of maple syrup **
- a pinch of salt
- Unsweetened cocoa powder
* You might add some more to reach the right, creamy consistency. It also depends on the texture of the milk.
** I don’t have a sweet tooth at all so taste and add more maple syrup if you need more sweetness!
*** I always use a Swiss fine rolled oat that I find at my local grocery store. It’s not a quick oat though: the grains are broken instead of being whole. If you don’t find it, pulse the regular rolled oat in a food processor a couple of times.
1. Rinse well the soaked cashews and place them together with the milk and the coconut oil in a high-speed blender. If you don’t own one, use a small blender or food processor: it will work just as well! Add the maple syrup, the pinch of salt and the yogurt. Process until nice and creamy. If needed, add some more milk.
2. Make a strong espresso: I used my Italian Moka coffee machine (what else!?).
3. In a bowl mix oat, chia seeds, milk, coffee, coffee powder, salt, and maple syrup.
4. Divide the mocha oatmeal in 2 medium-sized (about 1 cup) or 4 small mason jars, generously dust the cocoa powder on the top using a strainer, then top with the cashew yogurt cream.
Finish by dusting some more cocoa powder on the top.
5. Cover the mason jars and leave your tiramisu oatmeal in the fridge overnight to firm up.