Tiramisu puder kakao ja kohviubadega kausis

Tiramisu porridge: a healthy, sweet breakfast

Tiramisu porridge is a great choice when you want something sweet in the morning, but not a heavy slice of cake. Espresso, oat flakes, cocoa and grated zucchini come together to give you a result that is creamy, slightly coffee-flavored and nicely filling.

Why does tiramisu porridge work?

Some recipes sound a little suspicious at first. Zucchini in porridge? Honestly, it may raise an eyebrow the first time. In fact, 125 g of grated zucchini is a rather clever addition here: it adds moisture and volume without taking over the flavor.

The tiramisu idea comes mainly from the espresso, the cocoa and the layered serving. It doesn’t copy the classic dessert one to one, but as a breakfast the direction is clear: coffee-flavored, chocolatey and soft. If ordinary porridge feels gray and boring, this version makes the morning a little more playful.

The original author of the recipe is Paljas Porgand, and its charm lies in its simplicity. There are no complicated techniques. The most important thing is to give the porridge time to sit in the fridge, because that is when the oat flakes soften and the flavors blend.

Tiramisu porridge: ingredients

The amounts below make one generous serving. If you prepare the porridge in the evening, all you need to do in the morning is stir, garnish and eat.

1 shot of espresso
125 g grated zucchini
70 g vanilla almond or soy milk
35 g whole grain oat flakes
1 tbsp Rawsom raw cacao powder
a pinch of Himalayan salt

For garnish, you can use the same flavors that are already in the base of the recipe. That way the bowl doesn’t get too busy and the tiramisu feel stays intact.

Vegeway Peanut Protein
Rawsom raw cacao powder
Rawsom cacao nibs
Coffee beans

How do you make tiramisu porridge?

It’s easy to make, but don’t rush the chilling step. That is what makes the texture better. The oat flakes soak up the liquid and the zucchini melts into the porridge so that you don’t even notice it separately.

Mix all the dry ingredients together and pour in the espresso.
Place in the fridge to set.
After an hour, pour the milk over the porridge and stir gently so that the porridge stays swirled.
Dust a little more cocoa and peanut protein over the top through a sieve, and garnish with cacao nibs and coffee beans.

And now, time to indulge! This is one of those breakfasts that works well even when you’re craving dessert rather than ordinary porridge.

Practical tips for better porridge

If you use a very strong espresso, the porridge will have a distinct coffee flavor. If you want a milder taste, you can let the espresso cool before mixing it in and go easier on the cocoa. The pinch of Himalayan salt is no accident: a touch of saltiness brings out the cocoa and vanilla better.

Grate the zucchini finely. Large pieces can be too noticeable in the porridge, especially if you eat it cold. If the zucchini is very watery, squeeze it lightly, but don’t wring it dry. A little moisture is useful for this recipe.

When making a warm porridge, add water as well when cooking. Stir the vanilla milk in only when serving. This keeps the flavor fresher and the porridge doesn’t get too heavy.

If you make this before a workout, keep in mind that the coffee gives the porridge a more energizing character. If you eat it in the evening, caffeine may disturb some people’s sleep. A simple truth: choose the time based on how your body reacts to coffee.

FAQ: tiramisu porridge

Does tiramisu porridge taste like real tiramisu?

Not quite, because there is no classic cream or ladyfingers here. But the espresso, the cocoa and the layered mixing do give it the familiar direction of tiramisu.