Tue, 21 July 2026
All the indulgence of tiramisu, without the mascarpone-induced nap. Creamy silken tofu, rich
espresso, and hearty oats come together for breakfast that's packed with plant protein, fiber and
enough coffee to help get the day moving. Prep it the night before and wake up ready to go.
- Serves 2
Ingredients:
Coffee Oats
• 90g rolled oats
• 2 tbsp chia seeds or ground flaxseed (or both)
• 125ml unsweetened soy milk or your preference
• 125ml freshly brewed espresso or strong black coffee, cooled
• 1 tbsp maple syrup, or to taste
Tiramisu Cream
• 200g silken tofu
• 1 tbsp maple syrup
• Juice of ½ lime
• ¼ tsp sea salt
To Finish
• 1–2 tsp cocoa powder, for dusting
• Berries + nuts of chocie (optional)
Alternative: Chocolate + Peanut Buter
Replace the coffee with double milk, add a tbsp cocoa and tbsp of peanut to the mix.
Method:
1. In a large container or two individual jars, stir together the oats, chia seeds, soy milk, coffee
and maple syrup until well combined. If you prefer a loose consistency, add an extra splash
of soy milk.
2. Add the silken tofu, maple syrup, lime juice and salt to a blender and blitz until silky smooth
and creamy.
3. Cover both mixtures and refrigerate for at least 4 hours, or preferably overnight.
4. To serve, spoon the tiramisu cream generously over the coffee oats and finish with a light
dusting cacao powder. Top with Berries, nuts or both if you like.
