High-Protein Tiramisu Blended Oats
Creamy, coffee-rich, and packed with protein, this High-Protein Tiramisu Blended Oats tastes like dessert but works perfectly as a nourishing breakfast or post-workout meal prep. Inspired by the classic Italian tiramisu, it has layers of silky mocha blended oats, a velvety vanilla protein cream, and a crisp dark chocolate shell that snaps with every spoonful!
Takes 20 minutes
Serves 4
Ingredients
The Blended Oat & Coffee Base
- 150 g Rolled oats
- 50 g Defatted peanut flour
- 24 g 2 tbsp Chia seeds
- 1 tbsp Cocoa powder
- 200 ml Plant-based milk
- 225 ml Strong black coffee cooled
- 50 ml approx. 3–4 tbsp Maple syrup (to taste)
- 1 tsp Vanilla extract
- Pinch of salt
The High-Protein Cream Layer
- 350 g Plain coconut yogurt
- 40 g Vanilla pea protein powder or unflavored pea protein + an extra splash of maple syrup
- 1 –2 tbsp Plant milk only if needed to smooth out the protein powder
The Crisp Chocolate Shell
- 50 g Dark chocolate 70% or higher
- 1 tsp Coconut oil
Instructions
Blend the oat base
- Process the oats, peanut flour, chia seeds, cocoa, coffee, and milk until smooth. In a high-speed blender, combine the 150g oats, 50g peanut flour, 24g chia seeds, 1 tbsp cocoa powder, 250ml plant milk, 225ml cooled coffee, maple syrup, vanilla extract, and a pinch of salt. Blend on high for 45–60 seconds until completely smooth and pourable, then divide equally among 4 jars or glasses.
Fortify the coconut yogurt
- Whisk the pea protein powder directly into the coconut yogurt until velvety. In a medium bowl, combine the 400g coconut yogurt and 40g pea protein powder. Whisk vigorously until the protein powder is completely integrated and no dry lumps remain. If the mixture becomes too thick or chalky, whisk in 1–2 tablespoons of plant milk until it reaches a smooth, spreadable custard consistency.
Layer the cream
- Spoon the protein-packed vanilla yogurt over the mocha oat base. Gently divide the fortified coconut yogurt mixture among the 4 glasses, smoothing it out with the back of a spoon to create a flat, distinct white layer on top of the blended oats.
Melt the chocolate topping
- Melt the dark chocolate with coconut oil in short microwave bursts. Break the 50g dark chocolate into a small microwave-safe bowl and stir in 1 tsp of coconut oil. Microwave in 20-second intervals, stirring thoroughly between each burst, until the chocolate is completely melted, glossy, and liquid.
Seal and set
- Spread a thin layer of melted chocolate over each jar and chill until firm. Pour the melted chocolate evenly over the yogurt layer in each of the 4 glasses, tilting the jars to ensure the chocolate coats the surface completely to the edges. Place the jars in the fridge for 10 minutes to let the chocolate shell harden into a satisfying snap, or store them overnight for a quick morning breakfast.
