Tiramisu Overnight Oats

 

I’ve never jumped on the overnight-oats bandwagon yet - I have always liked my oats hot, microwaved in the morning! - but this is good enough I might just change my mind. It’s definitely worth adding in to the breakfast rotation at least!

A note on the ingredients for the gluten free friends:

I use Bob’s Red Mill gluten free oats. My preference is the Old Fashioned Rolled Oats. I don’t have any trouble with oats; some celiacs do still have trouble with them.

DeLallo Instant Espresso Powder is the one I found labeled Gluten Free.

Hershey’s unsweetened cocoa powder, ditto. 

Yogurt is a bit easier to find gluten free - just be careful of oat gum in the low fat and no fat varieties! I am using Walmart’s Great Value brand here; it was labeled.

TIRAMISU OVERNIGHT OATS

The night before, mix up: 

1/2 C oats

1/2 C milk

2 T vanilla Greek yogurt, and 

1/2 t espresso powder. 

Cover this and leave in the fridge until morning. 

In the morning, when you’re ready to eat, top with:

3 T vanilla Greek yogurt, and

1/2 t unsweetened cocoa powder.

Voila! Breakfast is ready, simple as that.