Breakfast Tiramisu

Two ten-minute tiramisu breakfast pots, one only partially showing.

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Breakfast tiramisu pots have all the coffee, cocoa and creamy layers you'd expect from tiramisu, but with oats and chia seeds in place of sponge. Lightly sweetened coffee-soaked oats are layered with whipped vanilla cottage cheese, then dusted with cocoa powder. And there's no need to leave them overnight. Just pour hot coffee over the oats and they're ready to eat in ten minutes.

Prep Time10

Cook Time0

Total Time10

Course: Breakfast

Cuisine: British

Keyword: coffee, cottage cheese, oats, quick

Servings: people

Calories: 341kcal

Author: Choclette @ Tin and Thyme

Equipment

350ml clip top jars (affiliate link) optional
mini food processor (affiliate link) optional

Ingredients

80 g rolled oats (porridge oats)
1 tbsp chia seeds
200 ml strong black coffee or weaker if you prefer
2 tbsp date molasses (affiliate link) can use dark maple syrup instead
200 g cottage cheese
1 tsp vanilla extract
2 tsp honey (optional)
1 tsp cocoa powder for dusting (I used cacao powder)

Metric - US Customary

Instructions

Put the oats and chia seeds into a bowl and pour the hot coffee over the top. Add the date molasses and give it a stir. Leave to soak for a few minutes.
80 g rolled oats (porridge oats), 1 tbsp chia seeds, 200 ml strong black coffee, 2 tbsp date molasses (affiliate link)
Whilst the oats and chia seeds are soaking, whip up the cottage cheese. Do this in a mini food processor or with a handheld blender along with the vanilla extract and honey, if using. Blend until completely smooth and creamy.
200 g cottage cheese, 1 tsp vanilla extract, 2 tsp honey
Divide half of the oat mixture between two glasses, jam jars or clip-top jars. Spoon a quarter of the cottage cheese mix over each. Top the cheese with the remaining oats followed by the remaining cheese.
Dust the tops with the cocoa powder and either eat straight away or leave for up to thirty minutes for the tiramisu to settle.
1 tsp cocoa powder

Notes

The pots will keep, covered, in the fridge for four to five days, but for best results, eat within three days.

If making for immediate consumption, ensure you use hot coffee. If you're going for overnight oats, it's fine to use warm or cold coffee.

You’ll find additional tips and info about this recipe in the main body of the post.

Please note: calories and other nutritional information are per serving. They’re approximate and will depend on serving size and exact ingredients used. Please refer to my nutrition disclaimer for further information.

Nutrition