Breakfast — 550 Kcal 🍮 Tiramisu Protein Power Pot

Let's Cook

1. Step 1.

   In a bowl or jar, combine 50 g rolled oats, 8 g chia seeds, 100 ml unsweetened almond milk, and 40 ml cooled espresso. Stir well with a spoon until all the oats are evenly moistened and no dry patches remain, then let the mixture sit at room temperature for 5–10 minutes to soften. For a thicker texture, cover and refrigerate overnight instead.

2. Step 2.

   While the oats soften, in another bowl, mix 200 g 0% Greek yogurt, 30 g vanilla whey protein, and ½ tsp vanilla extract. Stir vigorously with a spoon or whisk until the mixture is thick, creamy, and uniform, with no lumps of protein powder. If it seems too thick to spoon easily, add a splash of almond milk, but keep it spoonable rather than runny.

3. Step 3.

   Once the oats have softened, begin layering in a glass or bowl: start with half the espresso oat mixture, spreading it evenly across the bottom. Then add 40 g sliced banana (about half a small banana) in an even layer, followed by half the protein cream, spreading it gently over the banana.

4. Step 4.

   Repeat with the remaining espresso oats, the rest of the sliced banana, and the remaining protein cream, spreading each layer evenly. Finish the top with 5 g unsweetened cocoa powder, ¼ tsp cinnamon, and a drizzle of 10 g almond butter. If desired, add zero-calorie sweetener to taste.

5. Step 5.

   Refrigerate the assembled pot for at least 10 minutes to allow the layers to set and the flavors to meld, giving it a more authentic tiramisu-style texture. Serve cold.