OVERVIEW

Preparation

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  Coarsely chop the hazelnuts. Mix the oat flakes with the almond puree, espresso, milk, chopped hazelnuts (except for some for decoration) and salt in a bowl. Divide the oatmeal mix between 4 glasses (approx. 440 ml each) and chill for approx. 30 minutes.
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  Meanwhile, peel and slice the bananas. First layer ¼ banana each on the oat flakes mix, then top each with ¼ Exquisa ZERO Latte Macchiato flavour. Dust the tiramisu with cocoa, decorate with the remaining hazelnuts and serve.