Tiramisu Overnight Oats

• 45 g rolled oats — Old-fashioned rolled oats
• 190 g unsweetened soy milk — Unsweetened soy milk
• 35 g strong brewed coffee, chilled — Unsweetened brewed coffee
• 12 g natural peanut butter — Natural peanut butter
• 8 g chia seeds — Chia seeds
• 4 g cocoa powder — Unsweetened cocoa powder
• 8 g maple syrup — Pure maple syrup

Method

1. 1Measure ingredients: Whisk the coffee baseMeasure soy milk, brewed coffee, peanut butter, cocoa powder, and maple syrup using the quantities in the ingredient list. Complete any stated draining, chopping, slicing, or drying, and keep these items beside clean equipment.Look for: The named ingredients are measured, prepared, and ready to use.
2. 2Whisk the coffee baseWhisk soy milk, chilled coffee, peanut butter, cocoa, and maple for 45 seconds.45 secLook for: The liquid is uniformly cocoa-brown with no peanut-butter streaks.Safety: Use coffee cooled before mixing and declare soy and peanut.
3. 3Add oats and chiaStir in oats and chia until the ingredients are evenly combined.Look for: The mixture is even and ready for the next action, with no dry pockets.
4. 4Scrape into a clean jarScrape into a clean jar, and press every oat below the liquid.45 secLook for: Oats are evenly suspended with no dry raft.Safety: Use a clean sealable jar.
5. 5Chill overnightCover, making sure the lid or cover is fully secure.Look for: The chill overnight stage is complete and ready for the next action.
6. 6Refrigerate for 8 hoursRefrigerate for 8 hours, then stir for 20 seconds before eating.480 minLook for: Oats are tender and the mixture is thick but spoonable.Safety: Keep at 40°F or colder throughout.