Breakfast tiramisu pots

This recipe makes 4, so these are the best healthy thing to meal prep for breakfast and snacks in the week.

You can make these in 4 separate pots, or if you have self restraint, and are capable of only eating one portion at once, make it in a baking tray/ glass Tupperware, which will fit 4 servings in.

Recipe, makes 4 pots;

THE CAKE LAYER
10 dates
1 1/2 cup milk
1 heaped cup oats
45g whey protein powder (I used vanilla)
1/4 tsp baking powder
1/4 tsp bicarbonate of soda

THE CREAM
6 tbsp plain greek yogurt
2-3 tbsp syrup, or sweetener
1/2 tsp vanilla

PER POT
4-5 tbsp brewed americano
2 tbsp your cream
Dusting of cocoa powder

Method

1. Preheat your oven to 170°C.

2. Add everything for the cake layer to a blender - you may want to just add a cup of milk to start, and add more if it struggles to blend.

3. Pour your cake batter into your 4 ramekins, or into your glass baking dish, then bake for 12-15 minutes in the ramekins, or 15-18 in the baking dish, or until they’re risen, and golden brown.

4. Leave the cakes to cool, then brew your coffee (make an americano, but a short one - not too much water), and mix your cream ingredients together.

5. If you’ve made your cakes in ramekins, scrape off the tops, so you have a flat surface, then add 4-5 tbsp coffee over the surface of each one, coating them evenly, so the coffee seeps all the way through.

6. If you’ve used a baking dish, prick the whole surface of your cake with a fork, then drizzle your coffee over.

7. Top each pot with your cream, and smooth out - if you’ve used a baking dish, just smooth the cream over the whole thing.

8. Top with a dusting of cocoa powder, then refrigerate for at least 30 mins.

9. Serve for breakfast, or as a snack.

Notes + Variations:

You can quite easily make these vegan, although I’d say that whey protein is essential for the texture, but vegan protein will work.