Dessert for Breakfast: Decadent Tiramisu Oatmeal Parfait


Sometimes (*all the time), I crave tiramisu. And, when that happens, I may or may not attempt to make a healthier, nutritious and more filling version that I could pass as dessert for breakfast (or even breakfast for dessert, if you’re so inclined). This tiramisu oatmeal parfait is fairly simple – creamy one-minute oats flavored with cold coffee, pure vanilla extract and rum extract, topped with a skyr and ricotta mixture, and sprinkled with cocoa and chocolate chips, all paired with strawberries on the side. SO good and super simple to make – the hardest part is just waiting for the oats to chill before you can devour it all!

Makes 1 Medium Jar

Recipe by © Alysha Melnyk 2018

Kitchen Tools:

Mixing Bowl (Microwave Safe)

Medium Sized Glass Jar with Lid (for chilling/serving ~ *this does chill for 40 minutes in the freezer, so plan accordingly*)

Measuring Cups

Measuring Spoons


*Disclaimer – I am including certain brand names of things I use (just because they are personal favorites of mine), but feel free to use whatever brand you like, is the cheapest, is on sale, what you have on hand, etc.*

1/4 Cup Quick Oats (I used Quaker Quick 1-Minute Oatmeal)

1/2 Cup Stonyfield Whole Milk (or milk of choice)

4 Tablespoons Cold/Chilled Coffee (I just made a cup with my Keurig and stuck it in the refrigerator, then used the rest later for an iced drink haha!)

1/4 to 1 Teaspoon Rum Extract* – This can be omitted if you’re not a rum person, but be warned it is STRONG in flavor so make sure you taste it before adding a large amount. You could use actual rum as well (but would need a larger amount for the same flavor impact).

2 Teaspoons (or more) of Agave Syrup

1/4 Teaspoon Pure Vanilla Extract

1/4 Cup Ricotta (I used Whole Foods 365 Whole Milk Ricotta Cheese)

1/4 Cup Vanilla Yogurt (I used Siggi’s Vanilla Triple Cream Skyr)

*Great for Topping: Sprinkle of cocoa powder, chocolate chips and strawberries.


  1. Combine the quick oats and milk in a microwave safe bowl, then cook in the microwave (mine took around 1.5 minutes).
  2. Remove from microwave, and stir in chilled coffee, rum extract, agave syrup, and pure vanilla extract (*all to taste). Transfer mixture to serving jar (with lid), and place sealed mixture into the freezer to chill. Mine took 40 minutes to cool.
  3. Remove cooled oats from freezer, and top with half-half ricotta/vanilla yogurt mixture.
  4. Sprinkle with cocoa powder, top with chocolate chips, and serve strawberries on the side.
  5. Mix it all together, dig in and enjoy! 🙂

2 Comments Add yours

  1. Sarah E. H. says:

    This sounds AH-MAZE-ING. Have you tried this recipe as overnight oats and/or preserving it for a day after making it? Curious since I’m very much a get-up-as-close-to-work-time-as-possible-to-maximize-sleep person.

    Liked by 1 person

    1. Thank you, Sarah!! You are too kind!! And these can most definitely be made as overnight oats (/they should also keep for a full day!). It’s funny because I debated in my head whether to do it as an overnight oats in the recipe or make it all in the morning haha! Because sometimes I totally forget to do things the night before like I should. Definitely go for it!!! 🙂 And I totally do not blame you on that – all the sleep haha!!! Let me know how it turns out if you make it! 🙂


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