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
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*)
*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.
- Combine the quick oats and milk in a microwave safe bowl, then cook in the microwave (mine took around 1.5 minutes).
- 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.
- Remove cooled oats from freezer, and top with half-half ricotta/vanilla yogurt mixture.
- Sprinkle with cocoa powder, top with chocolate chips, and serve strawberries on the side.
- Mix it all together, dig in and enjoy! 🙂
2 Comments Add yours
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.
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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! 🙂