Ingredients
Rolled oats
- 100 gram
Chia seed
- 15 gram
Cocoa
- 20 gram
Salt
- 1 pinch
Double shot esspresso
- 45 gram
Milk of choice (I use almond)
- 300 gram
Liquid sweetener of choice (e.g. maple syrup, honey, agave, or sugar-free syrup)
- 30 gram
Vanilla extract
- 1 tsp
Greek yogurt
- 300 gram
Vanilla protein powder
- 1 scoop
Cocoa
- 1 tsp
Accessories you need
-
Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
- • Add chia seeds (15 g), oats (100 g), cocoa powder (20 g) and a pinch of salt to the mixing bowl.
→ Mix 5 sec / speed 3 to combine. Scrape down sides. - • Add espresso (45 g), milk (300 g), liquid sweetener (30 g) and vanilla (1 tsp).
→ Mix 10 sec / speed 4 until smooth and well combined.
• Transfer mixture into jars or a container. Cover and refrigerate at least 4 hours (or overnight) to thicken. - • Clean and dry the bowl.
• Add Greek yogurt (300 g) and vanilla protein powder (30 g).
→ Mix 5 sec / speed 3.5 until creamy and well blended.
(Scrape down sides and mix another 3 sec if needed.) - • Spoon half the oat mixture into jars.
• Add a layer of the Greek yogurt protein mixture.
• Repeat with the remaining oat layer, then top with the remaining yogurt layer.
• Dust with cocoa powder and decorate as desired.
Base
Topping
Assemble
Tip
• Store covered in the fridge for up to 3 days.
• Makes 2 large or 3 medium serves — perfect for meal prep.
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
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