Oat Tiramisu Cups

Instructions

1. Step 1

   Pulse the rolled oats in a blender until they resemble coarse flour.

   Timer: 1 min (fixed)

   Ingredients used: 45.0 gr Rolled Oat

   Cookware: blender

2. Step 2

   Combine the ground oats, almond milk, and espresso in a saucepan. Cook over low heat, stirring continuously, until gently bubbling and thick enough to coat the spatula.

   Timer: 7 min (fixed)

   Ingredients used: 180.0 ml Almond Milk, 50.0 ml Espresso

   Cookware: saucepan, spatula

3. Step 3

   Mash the banana in a mixing bowl until nearly smooth.

   Timer: 2 min (fixed)

   Ingredients used: 1.0 piece Banana

   Cookware: fork, mixing bowl

4. Step 4

   Add the mascarpone and honey to the mashed banana, then stir until evenly blended and creamy.

   Timer: 2 min (fixed)

   Ingredients used: 30.0 gr Honey, 45.0 gr Mascarpone

   Cookware: fork, mixing bowl

5. Step 5

   Divide the cooked oat mixture evenly between two serving glasses and let it cool for 10 minutes.

   Timer: 10 min (fixed)

   Cookware: serving glass, spatula

6. Step 6

   Divide the banana-mascarpone topping between the glasses and spread it over the cooled oat layer.

   Timer: 2 min (fixed)

   Cookware: serving glass, spatula

7. Step 7

   Sift the cocoa powder evenly over both portions.

   Timer: 1 min (fixed)

   Ingredients used: 5.0 gr Cocoa Powder

   Cookware: fine mesh sieve, serving glass

8. Step 8

   Refrigerate the oat tiramisu cups for 30 minutes before serving.

   Timer: 30 min (fixed)

   Cookware: serving glass