Tiramisu Overnight Oats (Printable)
Coffee-infused oats with mascarpone and cocoa, prepped the night before for a creamy breakfast treat.
# What You'll Need:
→ Base
01 - 1 cup old-fashioned rolled oats (90 g)
02 - 1 cup milk, dairy or plant-based (240 ml)
03 - 2 tbsp brewed espresso or strong coffee, cooled
04 - 1 tbsp chia seeds
05 - 1–2 tbsp maple syrup or honey, to taste
06 - 1 tsp pure vanilla extract
→ Mascarpone Layer
07 - 1/4 cup mascarpone cheese (60 g)
08 - 3 tbsp plain Greek yogurt
09 - 1 tbsp maple syrup or honey
→ Toppings
10 - 2 tbsp dark chocolate shavings or chips
11 - 2 tsp unsweetened cocoa powder
12 - Optional: ladyfinger biscuit pieces and extra coffee for drizzling
# How-To Steps:
01 - In a medium bowl, combine rolled oats, milk, cooled espresso or strong coffee, chia seeds, maple syrup, and vanilla extract. Stir until evenly incorporated.
02 - Divide the oat mixture evenly between two serving jars or airtight containers, pressing gently to level the surface.
03 - In a small bowl, whisk together mascarpone cheese, Greek yogurt, and maple syrup or honey until smooth, creamy, and free of lumps.
04 - Spoon the mascarpone mixture over the oat base in each jar, spreading it into an even, thick layer.
05 - Seal the jars tightly and refrigerate for at least 8 hours or overnight, allowing the oats to absorb the liquid and soften completely.
06 - In the morning, finish each jar with dark chocolate shavings and a light dusting of cocoa powder. Add ladyfinger pieces and a drizzle of extra coffee if desired. Serve chilled—stir everything together or enjoy each creamy layer separately.
# Expert Advice:
01 -
- It genuinely tastes like tiramisu but fuels your morning with real sustenance and protein.
- You do all the work the night before in about ten minutes, then wake up to something magical.
02 -
- Do not skip the overnight rest, because the oats need that full eight hours to become creamy rather than chalky and stiff.
- Adding hot coffee directly to the oats can partially cook them and create an odd texture, so always let it cool first.
03 -
- Use a shallow jar rather than a deep one so the mascarpone layer is proportionate to the oat base in every spoonful.
- A tiny pinch of sea salt in the oat base makes the coffee flavor pop in a way you will notice immediately.