Plant-based overnight oats
I’ve been doing overnight oats for breakfast for a while now, mixing ingredients from time to time to kill the boredom. I thought it would be fun to take on some well-known desserts and turn them into overnight oats breakfast. Today, my take is on the Italian Tiramisu.
- 1 double espresso
- 1 cup (80g) rolled oats
- 150ml plant milk
- 160g pitteddates
- 100g plant-based natural yoghurt
- 5g cacao powder
Chop the dates and mix with the oats, double espresso, and oats in a container. Stir. Close the lid and let it sit overnight in the fridge to soak.
The next day, top with the natural yogurt and the cacao powder.