Tiramisu Overnight Oats (Print version)
Coffee-infused oats layered with mascarpone cream and dark chocolate for a breakfast treat.
# Ingredient List:
→ Oat Base
01 - 1 cup old-fashioned rolled oats (90 g)
02 - 1 cup milk, dairy or plant-based (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 chips
11 - 2 teaspoons unsweetened cocoa powder
12 - Optional: crushed ladyfinger biscuit pieces and extra coffee for drizzling
# How To Make It:
01 - In a medium bowl, combine the rolled oats, milk, cooled espresso or coffee, chia seeds, maple syrup or honey, and vanilla extract. Stir until evenly incorporated.
02 - Divide the oat mixture evenly between two serving 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 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 - Seal the jars or containers and refrigerate for at least 8 hours to allow the oats to absorb the liquid and soften fully.
06 - In the morning, finish each jar with dark chocolate shavings and a dusting of unsweetened cocoa powder. Add crushed ladyfinger pieces and a light drizzle of coffee if desired. Serve chilled, stirring the layers together or scooping through each one for a classic tiramisu experience.
# Expert Advice:
01 -
- It tastes exactly like tiramisu but you can eat it for breakfast without a single ounce of guilt.
- Everything comes together in ten minutes the night before, and the fridge does all the heavy lifting while you sleep.
02 -
- Do not skip the chia seeds or your oats will be soupy and sad by morning, which I learned the hard way on a very disappointing Wednesday.
- Let the coffee cool completely before mixing it in, because hot liquid will start cooking the oats and give you an odd gummy texture.
03 -
- Use a microplane to shave the chocolate directly over the jar right before serving because it melts into the cream in the most beautiful way.
- The mascarpone layer spreads easiest if you let it sit at room temperature for ten minutes before whisking.