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What do breakfast and brothels have in common? Tiramisu, of course! If you’re cocking your head and saying “huh” right now I. first, recommend you go look up the origin of this delectable Italian dessert and then come back and make this vegan, Tiramisu Overnight Oats!
This spin on the classic sweet treat is just as sweet but far more nourishing. Loaded with protein and fiber, the “cream” layer is made up of silken tofu, rolled oats, chia seeds, and even a vegetable! Sweetened with a touch of maple syrup, this breakfast with satisfy your sweet tooth while also keeping you full and ready to take on the day.
You’ll also be ready to get up and at’em with the caffeine boost (seriously, go look up the origin of tiramisu). Usually tiramisu is made with ladyfingers dunked in coffee, but...ain’t nobody got time to make homemade vegan ladyfingers for breakfast. What do you think this is? A food blog?? So instead, I used biscoff cookies, soaked them in strong coffee, and layered them throughout the overnight oats. And, sorry Italian harletts, I think it’s better. Sorry, not sorry.
If you happen to have vegan ladyfingers on hand, feel free to use those though! Or any sweet biscuit of your choice.
This is also the perfect meal prep breakfast. After just a quick whizz in the blender, a few dunks, and assembling, you’ll have breakfast ready for the week! You’ll be able to have your breakfast and morning coffee all in one, portable jar. Plus, it looks super cute and will make all your coworkers jealous. And what’s better than that?
If you love tiramisu, you’re going to love this breakfast. And if you’re going to make love, you’ll also love this recipe. Seriously, just go look up where the originally dessert came from, would you?
If you make this recipe or any others on my blog, tag me in a photo on Instagram @figisisters . I would love to see your recreation!
Recipe
Makes about 3 servings
Ingredients:
85 g - Rolled Oats
250 g - Frozen Cauliflower Florets - Optional
1 x 15 oz Package - Silken Tofu
40 g - White Chia Seeds*
42 g - Maple Syrup - Sub liquid sweetener of choice
250 ml - Brewed, Room-Temperature Coffee - Use decaf if desired
12 - Lotus Biscoff Cookies - Sub sweet biscuit of choice, use gf if needed
40 g - Cacao Powder - For dusting, sub cocoa powder
1 tsp - Vanilla Extract
¼ tsp - Kosher Salt
Instructions:
Add cauliflower to a microwave safe bowl with 1-2 tbsp of water. Microwave for 3-4 minutes or until just cooked through*.
Add cauliflower, tofu, maple syrup, vanilla, and salt to a blender. Blend until completely smooth.
In a bowl, add oats and chia seeds. Pour blender mixture over the oats and stir until well combined. Cover and allow to chill in the fridge for at least 1 hour.
When ready to assemble, dunk the biscoff cookies in the coffee and add to the bottom of your bowl or meal prep container. Add a layer of oats, followed by another layer of dunked cookies, followed by another layer of oats.
Store in the fridge for up to 3 days.
When ready to serve, dust with a generous layer of cacao powder and enjoy!
*Notes:
You can use black chia seeds but the color will be affected.
Be careful not to overcook the cauliflower or you will be able to taste it.