Tiramisu Overnight Oats (Printable)
Overnight oats layered with mascarpone, espresso, and cocoa for a tiramisu-inspired breakfast treat.
# What You Need:
→ Oat 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 - 1–2 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 Make:
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 jars or airtight containers, pressing gently to level the surface.
03 - In a small bowl, whisk together the mascarpone cheese, Greek yogurt, and maple syrup until the mixture is silky smooth and free of lumps.
04 - Spoon the mascarpone cream over the oat base in each jar, spreading it into an even, thick layer to mimic the mascarpone topping of classic tiramisu.
05 - Seal the jars tightly and refrigerate for at least 8 hours, allowing the oats to absorb the liquid and soften into a creamy consistency.
06 - In the morning, finish each jar with dark chocolate shavings and a light dusting of cocoa powder. Add crumbled ladyfinger pieces and a drizzle of espresso if desired. Serve chilled — stir everything together or enjoy each layered bite separately.
# Expert Tips:
01 -
- You get the indulgence of tiramisu with the satisfaction of a real breakfast that keeps you full until lunch.
- The mascarpone layer sets into something almost pudding like overnight, and that first spoonful in the morning is genuinely exciting.
02 -
- Do not skip the chilling time because the chia seeds need those full eight hours to work their thickening magic and the oats need time to soften properly.
- Warm coffee will make your mascarpone layer melt and run into the oats, which still tastes fine but ruins that gorgeous分层effect you want.
03 -
- Use a shallow jar rather than a tall narrow one because you get a better ratio of mascarpone to oats in every single bite.
- Brew your espresso the night before while you are making the jars and let it cool while you prep everything else so you are not waiting around.