Tiramisu Overnight Oats (Printable Version)
Overnight oats with mascarpone, coffee, and cocoa—tiramisu flavors in a nourishing breakfast jar.
# What You Need:
→ Base
01 - 1 cup old-fashioned rolled oats (90 g)
02 - 1 cup whole milk or plant-based milk (240 ml)
03 - 2 tablespoons brewed espresso or strong coffee, cooled
04 - 1 tablespoon chia seeds
05 - 1 to 2 tablespoons maple syrup or honey, adjusted to taste
06 - 1 teaspoon pure vanilla extract
→ Mascarpone Layer
07 - 1/4 cup mascarpone cheese (60 g)
08 - 3 tablespoons plain Greek yogurt
09 - 1 tablespoon maple syrup or honey
→ Toppings
10 - 2 tablespoons dark chocolate shavings or dark chocolate chips
11 - 2 teaspoons unsweetened cocoa powder
12 - Optional: crumbled ladyfinger biscuit pieces and extra espresso for drizzling
# How-To:
01 - In a medium mixing bowl, combine the rolled oats, milk, cooled espresso, chia seeds, maple syrup, and vanilla extract. Stir thoroughly until all ingredients are evenly incorporated.
02 - Divide the oat mixture evenly between two serving jars or airtight containers, dividing it equally.
03 - In a small bowl, whisk together the mascarpone cheese, Greek yogurt, and maple syrup until the mixture is completely smooth and creamy with no lumps remaining.
04 - Spoon the mascarpone cream mixture over the oat base in each jar, spreading it into an even, thick layer on top.
05 - Seal the jars tightly with lids and refrigerate for at least 8 hours or overnight to allow the oats to absorb the liquid and soften.
06 - In the morning, top each jar with dark chocolate shavings and a generous dusting of cocoa powder. Add crumbled ladyfinger pieces and a light drizzle of espresso if desired. Serve chilled—stir everything together or enjoy each creamy layer separately for an authentic tiramisu experience.
# Expert Tips:
01 -
- It genuinely tastes like tiramisu but you can eat it at seven in the morning without a single sideways glance from anyone.
- The overnight chilling transforms ordinary oats into something impossibly creamy, so you wake up to a breakfast that feels like someone else did all the hard work for you.
02 -
- Hot coffee poured directly into the oat mixture will partially cook the oats and give you a strange, gummy texture, so always let it cool completely first.
- The oats will look too liquidy when you first mix them, but trust the chia seeds and overnight resting time to work their magic by morning.
03 -
- Use a vegetable peeler on a cold bar of dark chocolate to get beautiful, delicate curls that melt slightly into the cold oats.
- Let the mascarpone sit at room temperature for ten minutes before whisking, because cold mascarpone fights back and leaves you with frustrating little lumps.