Ingredients
Scale
- 1/2 cup old-fashioned rolled oats (certified gluten-free if needed)
- 1 tablespoon chia seeds
- 1 scoop (approx. 30g) vanilla or chocolate protein powder
- 1/4 cup strong brewed espresso or cold brew concentrate (chilled)
- 1/2 cup unsweetened almond milk (or milk of choice)
- 1/2 teaspoon vanilla extract
- 1 tablespoon maple syrup or honey (optional)
- 1/2 cup non-fat Greek yogurt (for the “cream” layer)
- 1 teaspoon unsweetened cocoa powder (for dusting)
- A few coffee beans or dark chocolate shavings for garnish
Instructions
- In a mason jar or a small glass container, combine the rolled oats, chia seeds, and protein powder. Stir these dry ingredients together to ensure the protein powder doesn’t clump. Pour in the chilled espresso, almond milk, vanilla extract, and your sweetener of choice. Stir vigorously until everything is well incorporated. The chia seeds will help thicken the mixture into a pudding-like consistency overnight.
- In a separate small bowl, whisk the Greek yogurt until it is smooth. If you want an extra protein boost, you can fold in a tablespoon of vanilla protein powder here as well. This layer mimics the traditional mascarpone filling of a tiramisu. For a sweeter topping, add a drop of stevia or maple syrup to the yogurt and stir well.
- Smooth out the top of the oat mixture in your jar. Spread the Greek yogurt mixture evenly over the oats to create a distinct white layer. Seal the jar with a lid and place it in the refrigerator for at least 4 hours, though overnight is best for the best texture. Right before serving, use a fine-mesh sieve to dust the top with a generous coating of cocoa powder. Add chocolate shavings or coffee beans if you want that extra “viral” aesthetic.
- Cook Time: 10 minutes