Breakfast Banoffee Tiramisu

Name: Breakfast Banoffee Tiramisu
Yield: 1 to 2
Cuisine: Oats

No, you’re not dreaming – this is a Breakfast Banoffee Tiramisu!

Cooking Time 5 minutes

Skill Level Medium

Serves 1 to 2

Preparation Time 1 hour

THE CAKE LAYER

2 tbsp oat flour (Mornflake Superfast Oats blended)

1 tbsp vanilla whey protein powder

1/4 tsp baking powder

Pinch of salt

Milk/water

THE CARAMEL

2 tbsp smooth almond butter

1 tbsp maple syrup

THE YOGHURT ‘CREAM’

4 tbsp yoghurt

Optional: splash of sweetener of choice

TO ASSEMBLE

2 shots of brewed espresso

1 banana

Cocoa powder

Creamy Superfast Oats

12 x 500g pack

Other pack sizes are available

Begin to prep this one hour before serving, or the night before.
First, make your cake layer – add all your dry ingredients to a microwave-safe bowl, mixing well.
Add a splash of milk/water a bit at a time until you have a cake batter consistency.
Add some parchment paper to a microwave-safe plate, then spread your cake batter over the plate & microwave at 600W for two minutes.
Remove your cake layer from the microwave and leave to cool.
Next, brew your espresso, mix your yoghurt with your sweetener of choice, and mix the ingredients for the caramel together.
When ready to assemble, slice your banana into rings 1cm thick. Add a layer of your yoghurt to the bottom of your serving dish/ bowl, then break up some of your cake layer and add that to the top of the yoghurt. Pour over some of your brewed espresso, then top with your banana slices, caramel & another layer of yoghurt to finish.
Dust the top with cocoa powder, then refrigerate for at least one hour, or overnight.

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12 x 500g pack

Other pack sizes are available