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Tiramisu Overnight Oats

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A delightful fusion of creamy yogurt, bold espresso, California Walnuts and Natural Delights Cacao Pecan Mini Medjools, all infused into perfectly soaked oats for a decadent morning treat.

Recipe by Brit's Bites.

Ingredients

  • Oats
  • ½ cup rolled oats
  • ⅓ cup unsweetened almond milk (or other preferred milk)
  • ½ cup cold brew coffee (⅔ espresso shot)
  • ½ teaspoon vanilla extract
  • 2 tablespoons chia seeds
  • Pinch of salt
  • Yogurt "Mascarpone"
  • ½ cup plain Greek yogurt
  • 1 tablespoon maple syrup (or honey)
  • ¼ cup cold brew coffee (⅓ espresso shot)
  • Toppings
  • Cacao
  • 2 Cacao Pecan Mini Medjools
  • ¼ cup California walnuts, chopped

Preparation

  1. In a bowl, combine the rolled oats, almond milk, cold brew coffee, vanilla extract, chia seeds and salt. Stir well to combine and make sure the oats are submerged in the liquid.
  2. Cover the bowl and refrigerate for at least 4 hours, or overnight for best results.
  3. In a small bowl, whisk together the Greek yogurt, maple syrup and coffee.
  4. In the morning, stir the oat mixture. Divide the oat mixture and yogurt "mascarpone" layer evenly between the jars.
  5. Sprinkle a desired amount of cacao sprinkle over the oat mixture in each jar.
  6. Top each jar the chopped California walnuts and the Cacao Pecan Mini Medjools. Enjoy!

*While Medjool dates are high in natural sugars, they are low on the glycemic index thanks to a balanced amount of soluble fiber. The complex carbohydrates found in Medjool dates are digested at a slower rate, making them a source of dietary fiber and releasing energy to the body over a longer period of time.

A Recipe from:

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