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Tiramisu Overnight Oats - A Cozy, Dessert-Inspired Breakfast

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Prep Time 10 minutes
Total Time 10 minutes
Servings: 2 servings
Ingredients Method

Ingredients
  

  • Old-fashioned rolled oats (not quick oats)
  • Chia seeds (optional, for thicker texture)
  • Milk of choice (dairy or unsweetened almond, oat, or soy)
  • Plain or vanilla Greek yogurt (or dairy-free yogurt)
  • Espresso or strong brewed coffee, cooled
  • Pure maple syrup or honey
  • Vanilla extract
  • Unsweetened cocoa powder
  • Mascarpone (optional, for a classic tiramisu touch)
  • Pinch of salt
  • Dark chocolate shavings or mini chocolate chips (optional)
  • Cocoa nibs (optional, for crunch)

Method
 

  1. Brew and cool the coffee. Make a shot of espresso or a small amount of strong coffee. Let it cool fully so it doesn’t thin out the oats.
  2. Mix the oat base. In a jar or bowl, combine 1/2 cup rolled oats, 1–2 teaspoons chia seeds, a pinch of salt, 1/2 cup milk, 2–3 tablespoons cooled coffee, 1–2 teaspoons maple syrup, and 1/2 teaspoon vanilla. Stir well so the chia doesn’t clump.
  3. Prepare the “cream” layer. In a separate small bowl, mix 1/3–1/2 cup Greek yogurt with 1–2 teaspoons maple syrup and a tiny splash of vanilla. For a true tiramisu feel, fold in 1 tablespoon mascarpone. Taste and adjust sweetness.
  4. Layer it up. Spoon the oat mixture into a jar. Add the yogurt mixture on top for a layered effect. If you prefer, stir everything together instead for a creamier, uniform texture.
  5. Add cocoa. Dust the top with unsweetened cocoa powder. You can sift it for an even layer. Add a few chocolate shavings or cocoa nibs if you like.
  6. Chill overnight. Cover the jar and refrigerate for at least 4 hours, ideally overnight. The oats and chia will soften and thicken.
  7. Finish and serve. In the morning, give it a quick stir if needed. Top with extra cocoa, a drizzle of maple syrup, or a sprinkle of chocolate chips. Eat cold, or let it sit at room temp for 10 minutes if you prefer it less chilled.