Tiramisu Overnight Oats (Printable)
Coffee-soaked oats with mascarpone and cocoa, inspired by classic Italian tiramisu flavors.
# What You'll Need:
→ Oats Base
01 - 1 cup rolled oats
02 - 1 cup whole milk or plant-based milk
03 - 1/2 cup plain Greek yogurt
04 - 2 tablespoons chia seeds
05 - 2 tablespoons maple syrup or honey
06 - 1 teaspoon pure vanilla extract
→ Coffee Mixture
07 - 1/4 cup strong brewed coffee, cooled
→ Mascarpone Layer
08 - 1/4 cup mascarpone cheese
09 - 2 tablespoons Greek yogurt
10 - 1 tablespoon maple syrup
→ Toppings
11 - 2 tablespoons unsweetened cocoa powder, for dusting
12 - Dark chocolate shavings, optional
# How-to Steps:
01 - In a medium mixing bowl, combine the rolled oats, milk, Greek yogurt, chia seeds, maple syrup, and vanilla extract. Stir thoroughly until all ingredients are evenly incorporated.
02 - Pour the cooled strong brewed coffee over the oat mixture and fold gently until the coffee is uniformly distributed throughout.
03 - Divide the oat mixture evenly between two jars or airtight containers, pressing lightly to settle the contents.
04 - In a small bowl, blend the mascarpone cheese, Greek yogurt, and maple syrup together until completely smooth and creamy.
05 - Spoon the mascarpone mixture over the oats in each jar, spreading it into an even layer on top and smoothing the surface.
06 - Seal the jars tightly with lids and refrigerate for a minimum of 6 to 8 hours, allowing the oats to absorb the liquid and the flavors to meld together.
07 - Before serving, use a fine mesh sieve to dust the tops generously with unsweetened cocoa powder. Finish with dark chocolate shavings if desired. Serve chilled.
# Expert Pointers:
01 -
- You get all the indulgent flavor of tiramisu without turning on a single burner or waiting for anything to bake.
- The mascarpone layer sitting on top of coffee-soaked oats feels like something you would order at a cafe for twelve dollars.
02 -
- Do not skip the overnight rest because anything less than six hours leaves the oats unpleasantly chewy and the flavors disconnected.
- Dust the cocoa on right before serving rather than the night before, or it will absorb moisture and turn into a thin, muddy layer that loses its visual punch.
03 -
- Use wide-mouth jars so you can get a spoon all the way to the bottom without making a mess on your first eager bite.
- Make a double batch on Sunday night and you have breakfast sorted through Wednesday morning with zero extra effort.