5 Minute Vegan Gluten Free Tiramisu Porridge


50g Amisa Pure Porridge Oats

250ml plant-based milk (we used oat milk)

1 tsp instant espresso powder

1 tsp vanilla extract

2 tbsp maple agave syrup, to taste

Pinch of salt

For the topping

1 tbsp plant-based mascarpone cheese (OR 70g silken tofu, 30g Biona Coconut Cream, ½ tsp Biona Lemon Juice – recipe below) 

Slices of fresh orange, to garnish

Plant-based dark chocolate, grated, to garnish

  1. To make the mascarpone (skip this step if you already have a plant-based mascarpone!): Add all ingredients to a food processor and blend until smooth. Transfer to an airtight container and place in the fridge for 2 hours or in the freezer for 15 minutes to thicken.
  2. In a saucepan, combine the oats, salt, vanilla, espresso powder, maple agave syrup and milk. Heat for about 5 minutes, or until all the liquid is absorbed by the oats. 
  3. Remove from the heat and transfer the oatmeal to a bowl. Add a layer of plant-based mascarpone cheese and top with some slices of fresh orange and grated chocolate. Enjoy as a cosy gluten free breakfast on those colder mornings!


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