Tiramisu Overnight Oats (Printable)
Overnight oats layered with mascarpone, espresso, and cocoa for a tiramisu-inspired breakfast treat.
# What You 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 to 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 Make It:
01 - In a medium bowl, combine rolled oats, milk, espresso or coffee, chia seeds, maple syrup, and vanilla. Stir until evenly mixed.
02 - Divide the oat mixture evenly between two jars or airtight containers.
03 - In a small bowl, whisk together mascarpone, Greek yogurt, and sweetener until smooth and creamy.
04 - Spoon the mascarpone mixture over the oat base in each jar, creating an even, thick layer.
05 - Cover jars tightly and refrigerate for at least 8 hours to allow oats to absorb the liquid and soften.
06 - In the morning, top each jar with dark chocolate shavings and a dusting of cocoa powder. Add ladyfinger pieces and a drizzle of extra coffee if desired. Serve chilled, stirring together or scooping each layer separately.
# Expert Tips:
01 -
- It genuinely tastes like tiramisu but fuels your morning with real fiber and protein instead of a sugar crash.
- Zero cooking required, just ten minutes of assembly before bed and the fridge handles the rest overnight.
02 -
- The oats will continue to absorb liquid over time, so if you are prepping more than a day ahead, add an extra splash of milk before eating to loosen things up.
- Warm coffee straight from the pot will melt the mascarpone layer into a muddy mess, always let it cool completely before mixing.
03 -
- Use a fine mesh sieve to dust the cocoa powder evenly across the top for that professional bakery finish without clumps.
- Let the mascarpone sit at room temperature for ten minutes before whisking, cold mascarpone fights you every step of the way and leaves lumps no matter how hard you stir.