Although this is a breakfast recipe, it tastes a little bit like a healthy tiramisu! It’s a great option to take to work if you layer the oats and yoghurt into small jars or containers and will keep in the fridge for 3-4 days.
- Prep: 5 Minutes
- Portions: Makes 4 serves
Ingredients:
- 1 cup jumbo rolled oats
- 1 cup milk (cow's or unsweetened soy)
- 1 small banana, mashed well
- 1 tbsp almond butter
- 1 tsp vanilla essence
- 2 tsp cocoa or cacao powder + an extra tsp for dusting
- 2 double shots of espresso
- 1 cup plain Greek yoghurt (or soy yoghurt)
Method:
- In a glass or tupperwear container, mix all of the ingredients together except for the greek yoghurt and extra cocoa powder for dusting
- Refrigerate overnight, then spoon into individual jars or small bowls in the morning
- Add 1/4 cup yoghurt to each jar/bowl and smooth to cover the oats
- Dust with the extra cocoa/cacao powder and serve
