Tiramisu overnight oats are a simple, satisfying and healthy breakfast made with layers of chocolate-espresso soaked oats and a creamy, sweet vanilla yogurt layer. This recipe takes minutes to assemble and makes a delightful, make-ahead morning treat.
Why should you make this recipe
If you enjoy quick, make-ahead breakfasts that still feel indulgent, these tiramisu overnight oats are a great choice. They combine chocolate and coffee flavors with creamy yogurt for a breakfast that feels like a dessert, but delivers fiber and lasting energy.
- Quick and healthy: This recipe takes about 5 minutes to prepare. Mix the ingredients, let the oats soak, and assemble when ready to eat.
- Meal prep friendly: Make a batch at the start of the week and enjoy a filling breakfast for 4–5 days.
- Eggless, customizable and gluten free option: Oats provide fiber and complex carbs. Add chia seeds, milk and sweetener, plus a yogurt layer, to keep you satisfied through the morning.
Ingredients
This tiramisu-style overnight oats recipe uses simple pantry staples, making it easy to prepare for busy mornings or a relaxed weekend breakfast.
Chocolate espresso oats
Oats, chia seeds, unsweetened cocoa powder, salt, espresso or strong coffee, milk, vanilla extract and maple syrup.
Yogurt layer
Thick, creamy yogurt, maple syrup, vanilla extract and cocoa powder for dusting.
Substitutions
Helpful swaps if you need them:
- Oats: Use old-fashioned or rolled oats (or steel-cut soaked longer) for the best texture. Quick oats get mushy. Use certified gluten-free oats if needed.
- Chia or flax: Chia seeds thicken the mixture and add nutrition; flax seeds work too or omit if preferred.
- Cocoa powder: Dutch-processed cocoa offers a richer flavor, but any good unsweetened cocoa works.
- Milk: Any dairy or plant-based milk is fine.
- Espresso/coffee: Use strong brewed coffee or espresso for the most pronounced coffee flavor.
- Sweetener: Maple syrup, honey or agave all work to sweeten the oats and yogurt.
How to make
Follow these easy steps to assemble tiramisu overnight oats.
- Make the chocolate-espresso oats: In a bowl, whisk together oats, cocoa powder, salt and chia seeds. Add milk, cooled espresso, maple syrup and vanilla; stir to combine. Cover and chill in the refrigerator for at least 4–8 hours or overnight so the oats absorb the liquid and set.
- Prepare the yogurt layer: When ready to serve, mix yogurt with maple syrup and vanilla until smooth. You can make this ahead, but store it separately from the oats until serving to keep textures fresh.
- Assemble: Layer the oats and yogurt in serving containers in alternating layers (espresso oats, yogurt, oats, yogurt). Dust the final yogurt layer with cocoa powder just before serving.
How to store and serve
- Store: Keep overnight oats in an airtight container in the fridge for up to 4–5 days. Store the yogurt layer separately if possible to preserve texture until serving.
- Serve: Top with a light dusting of cocoa powder for the classic tiramisu appearance. Add any preferred toppings like chopped nuts, chocolate shavings or a drizzle of extra maple syrup.
M’s expert tips
- Choose the right oats: Rolled or old-fashioned oats give the best texture. Steel-cut oats can work with extra soaking time; quick oats will be softer.
- Use chia or flax: These seeds boost nutrition and create a creamier, pudding-like texture.
- Boost protein: Stir in protein powder, hemp hearts or nut butter to the liquid for a higher-protein breakfast.
- Layer just before serving: Let the oats fully soak before adding the yogurt “mascarpone” layer for optimal texture.
FAQs
Quick oats will soften more than rolled or old-fashioned oats and can become mushy. For best texture, use rolled or old-fashioned oats (or soak steel-cut oats longer).
Yes. Soaking oats can help break down starches and phytic acid, improving nutrient absorption. Oats provide fiber and antioxidants, and adding chia seeds brings omega-3s and extra thickness.
Any milk—dairy or plant-based—works well for soaking overnight oats.
A 1:1 ratio of liquid to oats is a good starting point; adjust for your preferred thickness. Adding chia seeds increases creaminess without extra oats.
Other tiramisu recipes to try
- Tiramisu Brownies
- Tiramisu Cookies
- Tiramisu Cheesecake
- Tiramisu Ice Cream
If you try this Tiramisu Overnight Oats recipe, please rate it and leave a comment. Tag @olivesnthyme on Instagram to share your results.
Tiramisu Overnight Oats Recipe
Equipment
- 2 mixing bowls
- 2 spoons
- 2 serving containers
Ingredients
Chocolate Espresso Oats
- 1 cup (90 g) old fashioned or rolled oats
- 3 tablespoons (18 g) unsweetened or Dutch-processed cocoa powder
- 4 teaspoons chia seeds
- ¼ teaspoon salt
- 1 cup (240 ml) milk
- ¼ cup (60 ml) coffee or espresso, cooled
- 3–4 tablespoons (45–60 ml) maple syrup, to taste
- 1 teaspoon vanilla extract
Yogurt Layer
- 1 cup (226 g) thick, creamy yogurt
- 1–2 tablespoons (15–30 ml) maple syrup, to taste
- 1 teaspoon vanilla extract
- 2 teaspoons cocoa powder, for dusting
Instructions
- Add oats, cocoa powder, salt and chia seeds to a mixing bowl and whisk to combine.
- Stir in milk, cooled espresso, maple syrup and vanilla. Mix well, cover and chill for at least 4–8 hours or overnight.
- When ready to serve, whisk together yogurt, maple syrup and vanilla until smooth. Keep the yogurt separate until serving if possible.
- Layer espresso chocolate oats and yogurt in serving containers (oats, yogurt, oats, yogurt). Dust the top with cocoa powder just before serving.
Notes
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