Tiramisu Overnight Oats

A jar filled with layers of creamy dessert, cocoa powder, and coffee beans on top, sits on a white surface with cocoa powder and coffee beans scattered around. Another similar jar and a white cup are in the background.

5 from 4 votes

Wake up to these creamy and indulgent Tiramisu Overnight Oats—all the cozy flavors of your favorite Italian dessert in a wholesome breakfast. Easy to prep the night before, customizable, and delicious with a dusting of cocoa.

Prep Time5

Total Time5

Course: Breakfast, Dessert, Snack

Cuisine: American

Keyword: gluten-free, vegan

Servings: servings

Calories: 313kcal

Author: Lora

Ingredients

1 cup oats quick oats or old fashioned oats
2 Tablespoons unsweetened cocoa powder + more to decorate
2 Tablespoons chia seeds
¼ teaspoon sea salt
3 Tablespoons espresso or brewed coffee equiv. 2 espresso shots, cooled
1¼ cups unsweetened almond milk or other non-dairy milk, like soy
4 Tablespoons pure maple syrup
2 teaspoons vanilla extract
1 cup unsweetened greek yogurt or dairy-free yogurt of choice

Instructions

In a large bowl, combine the oats, cocoa powder, chia seeds, and a pinch of salt. Give it a good stir so everything is evenly mixed.
Pour in the espresso (or your favorite coffee), milk, 2 tablespoons of maple syrup, and 1 teaspoon of vanilla. Mix until the oats are fully coated and everything looks rich and chocolatey.
Transfer the mixture to an airtight container and refrigerate for at least 4 hours, or overnight if you want the flavors to really meld.
Meanwhile, make the “mascarpone” cream: in a small bowl, stir together the coconut yogurt with the remaining maple syrup and vanilla until smooth.
When you’re ready to assemble, take the oats out of the fridge and spoon half the mixture into two glasses or jars. Add a layer of the mascarpone cream, then repeat once more so you have two layers of oats and cream in each jar.
Dust the tops generously with cocoa powder, and if you’d like, finish with a few coffee beans for that true tiramisu touch. You could also serve with ladyfinger cookies.

Video

Notes

Coffee strength: Use strong espresso for the best tiramisu flavor. If you prefer less intensity, swap for brewed coffee. I used espresso. I chilled it in the fridge before assembling the oats.
Sweetness: Adjust the maple syrup or sweetener to taste—tiramisu is usually lightly sweet, so don’t overdo it.
Mascarpone layer: Traditional tiramisu uses mascarpone. For a lighter or dairy-free version, coconut yogurt or Greek yogurt works well. If you used sweetened, the overall flavor of these overnight oats will be much sweeter.
Texture: Chia seeds help thicken the oats, but you can leave them out if you prefer a looser texture.
Make-ahead: These oats keep well in the fridge for up to 3 days. Wait to dust with cocoa powder until serving.
Protein boost: Stir in protein powder or add a scoop of Greek yogurt to make it a higher-protein breakfast.
Serving tip: Assemble in clear jars or glasses so you can see the layers—it makes them feel more like the real dessert.

Nutrition