These Tiramisu Overnight Oats are a filling breakfast that tastes just like the classic Italian dessert. They’re perfect for meal prep, vegan friendly and will keep well for up to five days.
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Overnight Oats
If you love overnight oats, you’re in the right place. I eat overnight oats for breakfast most days, and I have experimented with a lot of recipes over the past few months. Apple Pie Overnight Oats are my personal favorite because they are creamy and very dense. I love a mix of fruit and creamy flavors, so my next recommendation would be my Raspberry Cheesecake Oats and my Lemon Cheesecake Oats. The recipes that have been the most popular though are Cookie Dough Blended Oats and my Chocolate Smash Top Oats. Both recipes went viral on Instagram and TikTok with over 5 million views each! Blending overnight oats gives them a very thick, batter-like consistency that everybody seems to love and makes them even more dessert-like and decadent. You could also blend the overnight oats mixture for this recipe if you prefer a smooth texture.
My Tiramisu Baked Oats aren’t overnight oats, but they’ve got that same dessert-for-breakfast feel and perfect for a sweet start to the day!
Why You’ll Love This Recipe
- Tastes like dessert but is a filling breakfast.
- Provides a morning caffeine boost with espresso.
- Easy to prepare ahead and is perfect for meal prep and busy mornings.
- Vegan-friendly when using plant-based milk and yogurt. I use soy.
Ingredients You’ll Need
You’ll find the specific quantities for each ingredient listed in the recipe card at the bottom of this post, but for your convenience, here’s a shopping list of everything you’ll need:
- Oats (rolled or quick both work)
- Cacao powder
- Chia seeds
- Chocolate protein powder (optional)
- Salt
- Milk (soy or your preferred type)
- Espresso coffee or strong brewed coffee
- Maple syrup
- Vanilla extract
- Natural yogurt (I use soy but any plain yogurt is fine)
How to Make Tiramisu Overnight Oats
Making Tiramisu Overnight Oats is really simple! Exact measurements can be found in the recipe card at the bottom of this post, or if you’re more of a visual learner like myself, check out this step-by-step guide:
Step One: Add all dry ingredients to a mixing bowl or divide amongst individual jars: oats, cacao, chia seeds, salt and optional protein powder.
Step Two: Mix until dry ingredients are well combined.
Step Three: Add all wet ingredients to the oats mixture: milk, coffee, vanilla and maple syrup to taste.
Step Four: Leave the overnight oats mixture to rest for 5-10 minutes until just firm enough to top with yogurt.
Step Five: Top the partially set overnight oats with yogurt.
Step Six: Sprinkle with extra cacao powder.
Step Seven: Seal and chill in the refrigerator for at least 2 hours before eating. The oats will keep for up to 5 days.
Substitutions
- Milk: You can use any milk you’d like. I prefer soy as it’s plant-based and extra creamy.
- Maple Syrup: Swap with honey, agave, or a sugar-free sweetener.
- Espresso: Substitute with decaf coffee for a caffeine-free version, or replace with extra milk if you’re not much of a coffee person.
Variations
- Mocha Overnight Oats: Add a couple of tablespoons of chocolate chips for a mocha inspired twist.
- Nutty Tiramisu Oats: Mix in two tablespoons of almond, peanut or cashew butter to your overnight oats for an even creamier and thicker consistency.
- Coconut Tiramisu Oats: If you love coconut flavors, try using coconut milk or topping the tiramisu with a sprinkle of desiccated coconut.
Storage
Store your overnight oats sealed in the refrigerator for up to 5 days. I don’t recommend freezing.
Expert Tips
You can use either rolled oats or quick oats for this recipe. Rolled oats will have a slightly chewier consistency. If you’d prefer a thick, batter like consistency, you can also blend the overnight oats mixture for a more pudding-like consistency.
FAQ
Yes, you can substitute instant coffee. Dissolve 2 teaspoons of instant coffee in 1/2 a cup of hot water to replace the espresso.
Yes, you can replace the espresso with decaf coffee or omit it altogether and use more milk instead.
No, the protein powder is optional. It adds a chocolatey flavor, but you can leave it out if you prefer.
Video – Watch Me Make This Recipe
Tiramisu Overnight Oats
Ingredients
- 2 cups rolled oats or quick oats; approx. 180g
- ¼ cup unsweetened cocoa powder sifted; approx. 21g
- ¼ cup chia seeds approx. 37g
- ½ cup chocolate protein powder optional; approx. 48g
- â…› teaspoon salt approx. 0.75g
- 2 cups milk approx. 480ml; I use soy milk, but any milk works.
- ½ cup brewed espresso or strong coffee cooled; approx. 120ml
- 3-4 tablespoons maple syrup to taste; approx. 63–84g
- 1 teaspoon vanilla extract approx. 5ml
- 1 cup plain non-dairy yogurt I use soy; for topping; approx. 227g
- unsweetened cocoa powder for dusting; optional
Instructions
- In a large mixing bowl, combine the oats, chia seeds, protein powder (if using), and salt. Sift in the cocoa powder to remove any clumps and stir to combine.
- Add the soy milk, brewed coffee, vanilla extract, and 3 tablespoons of maple syrup. Stir well to mix. Taste and add the remaining tablespoon of maple syrup if you prefer it sweeter.
- Divide the mixture evenly between four jars or containers. Let sit for 10–20 minutes, or until it thickens slightly and can hold a layer of yogurt.
- Top each serving with a generous spoonful of yogurt and a dusting of cocoa powder.
- Seal and refrigerate for at least 2 hours before eating. Store in the fridge for up to 5 days.
Tine says
this is sooo creamy!! such a nice way to add coffee to my breakfast, and it tastes just like dessert. i’ll definitely be keeping this in my rotation!