Hello lovelies,
tiramisu for breakfast, that sounds almost a little forbidden, doesn't it? This tiramisu porridge tastes exactly like it and is still an honest, filling breakfast. Fine rolled oats simmer in plant milk and espresso, together with cocoa, cinnamon and vanilla. On top I spread a layer of yogurt and dust it with cocoa, just like the original.
If you have never cooked porridge yourself, my guide on how to make oatmeal with the right ratio covers all the basics on oats, liquid and cooking time. For this version you only need 50 gr (1.8 oz.) of oats per person and about 10 minutes at the stove.
The espresso makes the difference
I cook the espresso right along with the oats, so the coffee flavor runs through the whole bowl. If you don't have an espresso machine, simply use strong coffee. Cocoa and cinnamon give the porridge a chocolaty note, and I sweeten it with maple syrup to taste. The cacao nibs at the end are small pieces of roasted cocoa beans. They are not sweet but bitter and crunchy, and they add just the right bite to the soft porridge.
Bringing a dessert to the breakfast table is something I have loved for a long time. My vegan strawberry rhubarb tiramisu is one of our favorite desserts in spring, and exactly this combination of cocoa, cream and strawberries shows up again in this bowl.
By the way, the porridge tastes good warm and cold. On busy days I cook it the evening before, spoon it into a jar and add the yogurt and cocoa only in the morning.
If you are looking for more creamy ideas for your breakfast bowl, try my creamy porridge with cashew milk. I wish you a wonderful start to your day.
