Inspired by the famous Italian dessert, this oatmeal turns breakfast into a real treat! The combination of coffee, cocoa, and Greek yogurt adds a touch of indulgence, while rolled oats and chia seeds boost the fiber content — beneficial for managing high cholesterol and promoting digestive health. It’s a recipe our dietitians recommend as an easy addition to a balanced diet.
Preparation
5
min
Cooking
5
min
Servings
1
Nutrition Facts (per serving)
Calories
440
Fat
11
Carbohydrates
58
Fibre
10
Protein
27
Sodium
145
Ingredients
- 250 ml (1 cup) milk (or plant-based beverage)
- 80 ml (⅓ cup) quick-cooking rolled oats
- 30 ml (2 tbsp) textured vegetable protein (TVP)
- 15 ml (1 tbsp) chia seeds
- 10 ml (2 tsp) maple syrup
- 5 ml (1 tsp) instant coffee powder (or 1 shot of espresso)
Topping:
- 60 ml (¼ cup) 0% M.F. vanilla Greek yogurt
- 10 ml (2 tsp) unsweetened cocoa powder
Preparation
- Place the oats, TVP, chia seeds, and instant coffee powder in a small saucepan. Pour in the milk and maple syrup, then stir well with a spoon.
- Bring to a boil over medium heat, then reduce to low heat. Simmer for 2 minutes, stirring frequently, until the liquid is absorbed and the texture is creamy.
- Transfer the hot oatmeal to a bowl.
- Top with the vanilla Greek yogurt and dust with cocoa powder using a fine-mesh sieve. Serve immediately.
Notes
Keeps for 3 days in the refrigerator in an airtight container. Does not freeze.
Microwave cooking option: In a large microwave-safe bowl, mix the oatmeal ingredients (except the toppings). Cook on high power for 1 minute 30 seconds to 2 minutes. Stir well, top with Greek yogurt and cocoa powder, then serve.
