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A bowl of chocolate oatmeal topped with cocoa powder, with a spoon scooping out a portion, revealing the creamy texture beneath. The bowl sits on a dark wooden surface.

Tiramisu Oats

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Oats and chia soaked overnight in oat milk and a shot of espresso, layered with honey yogurt and dusted with cacao.
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Prep Time 5 minutes
Cook Time 1 hour 55 minutes
Total Time 2 hours
Servings: 1
Course: Breakfast
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 40 g rolled oats
  • 1 tbsp chia seeds
  • 1 tbsp maple syrup
  • 50 g oat milk
  • 1 shot espresso
  • 1 pinch salt
  • 3 tbsp plain yogurt
  • 2 tbsp honey
  • 1 tbsp cacao powder

Equipment

  • Mixing bowl
  • spoon or silicone spatula
  • Measuring spoons
  • airtight container or jar
  • small bowl for topping

Method
 

Make the Oat Base
  1. Add rolled oats, chia seeds, maple syrup, oat milk, espresso, and a pinch of salt to a mixing bowl.
  2. Stir until fully combined, then check the consistency and add a splash more oat milk if the mixture seems too thick.
Chill
  1. Transfer the mixture to an airtight container or jar, cover, and refrigerate for at least 2 hours or overnight until the oats are fully hydrated and creamy.
Prepare the Topping
  1. In a small bowl, mix the protein yogurt and Manuka honey until smooth.
Assemble
  1. Spoon the yogurt–honey mixture over the chilled oats and spread into an even layer.
  2. Dust generously with cacao powder to finish.
To Plate
  1. Serve directly from the jar or transfer to a bowl and garnish with an additional drizzle of Manuka honey if desired.

Notes

Storage: cover and refrigerate for up to 3 days. Add the yogurt topping just before serving so it stays fresh.

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