Tiramisu Overnight Oats (Printable)
Coffee-infused oats with mascarpone and cocoa, prepped the night before for a creamy Italian-inspired breakfast.
# What You'll Need:
→ Base
01 - 1 cup (90 g) old-fashioned rolled oats
02 - 1 cup (240 ml) milk (dairy or plant-based)
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 (60 g) mascarpone cheese
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, extra coffee for drizzling
# Directions:
01 - In a medium bowl, combine the rolled oats, milk, brewed espresso or coffee, chia seeds, maple syrup or honey, and vanilla extract. Stir until evenly incorporated.
02 - Divide the oat mixture evenly between two jars or airtight containers, smoothing the surface.
03 - In a small bowl, whisk together the mascarpone cheese, Greek yogurt, and maple syrup or honey until smooth and creamy with no lumps remaining.
04 - Spoon the mascarpone mixture over the oat base in each jar, spreading it into an even, thick layer.
05 - Cover the jars securely and refrigerate for at least 8 hours or overnight to allow the oats to soften and flavors to meld.
06 - In the morning, top each jar with dark chocolate shavings and a dusting of unsweetened cocoa powder. Add ladyfinger pieces and an extra drizzle of coffee if desired. Serve chilled—stir together or enjoy each layer separately for a true tiramisu experience.
# Expert Tips:
01 -
- The mascarpone layer sets into something so thick and luxurious that you will forget you are eating oats and not actual tiramisu.
- Everything assembles in ten minutes the night before, which means zero morning effort and a breakfast that feels like someone made it for you.
02 -
- Do not skip the chilling time or rush it with the freezer, because the oats need those full eight hours to absorb the liquid and soften into something truly creamy rather than chewy.
- I once used hot espresso straight from the machine and it slightly cooked the oats on contact, giving them a gummy texture, so always let your coffee cool to at least room temperature first.
03 -
- Let the mascarpone sit at room temperature for ten minutes before whisking, because cold mascarpone fights back and leaves stubborn lumps that no amount of stirring will smooth out.
- Use the best espresso you can find, since the coffee flavor is concentrated and any bitterness or staleness will come through clearly in the finished oats.