Writer and expert2 years ago

These Tiramisu-inspired Overnight Oats are a creamy, chocolate & maple recipe with a touch of coffee, sandwiched in your non-dairy creamy yoghurt of choice. Healthier than the dessert; full of fibre and plant-based proteins from oats and keeping your sugar low GI, just the way we like it.

Prep-time: 10 minutes + refrigerate for 12hrs.

Servings: 3

Ingredients for the rolled oats mixture:

150 g of rolled oats
1 tbsp + 1tsp of chia seeds
4 tbsp + 1tsp of cocoa powder
60 g of BONRAW Organic Fine Maple Sugar
270 g of oat milk
180 g of coffee
30 g of water
1 tsp + ½ tsp of brandy (or vanilla syrup if you wish to have alcohol-free)

Ingredients for the layers:

360 g of vegan yoghurt
25 g of BONRAW Organic Fine Maple Sugar
Vegan dark chocolate bar (for dark chocolate shavings)
Cocoa powder

Method:

To begin, prepare the coffee. Preferably from an Italian Moka machine, or you can use instant coffee. When the coffee is ready, pour it into a bowl, let it cool and then add 30 g of water.
Once the coffee is cold, add to a mixing bowl 150 g of rolled oats, 1 tbsp + 1 tsp chia seeds, 4 tbsp + 1 tsp cocoa powder, 60 g of Organic Fine Maple Sugar, 270 g of oat milk, 180 g of coffee and 1 tsp + ½ tsp of brandy (alcohol-free option: vanilla syrup).
Whisk for 1-2 minutes or until the mixture is fluffy and combined. Cover the bowl with a lid and place it in the fridge to chill overnight.
The following morning, whisk 360 g of vegan yoghurt and 25 g of Organic Fine Maple Sugar together.
Prepare the layers of your overnight oats by alternating between your oats, yoghurt mixture, cocoa powder, and vegan dark chocolate shavings.
Finish with the yoghurt coated in cocoa powder and vegan dark chocolate shavings. Repeat the same process for other servings.
Store any leftovers in the fridge inside an airtight container for up to 3 days.