Tiramisu Overnight Oats (Print Version)

Coffee-soaked oats with mascarpone and cocoa for a creamy Italian breakfast.

# What You'll Need:

→ Oats Base

01 - 1 cup rolled oats
02 - 1 cup milk (dairy or plant-based)
03 - 1/2 cup plain Greek yogurt
04 - 2 tablespoons chia seeds
05 - 2 tablespoons maple syrup or honey
06 - 1 teaspoon 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)

# Directions:

01 - In a medium bowl, combine rolled oats, milk, Greek yogurt, chia seeds, maple syrup, and vanilla extract. Stir until evenly incorporated.
02 - Pour the cooled brewed coffee over the oat mixture and stir gently until fully blended.
03 - Spoon the oat mixture evenly between two jars or airtight containers.
04 - In a small bowl, blend mascarpone cheese, Greek yogurt, and maple syrup together until smooth and creamy.
05 - Spread the mascarpone mixture over the oats in each jar, smoothing the surface evenly.
06 - Seal the jars with lids and refrigerate for a minimum of 6 to 8 hours, allowing the oats to soften and flavors to meld.
07 - Before serving, use a fine mesh sieve to dust the tops generously with cocoa powder. Add dark chocolate shavings if desired. Serve chilled.

# Expert Tips:

01 -
  • The mascarpone layer on top feels like genuine tiramisu, but you are eating oats with protein and fiber for breakfast.
  • Zero cooking required, and the overnight soak transforms basic pantry staples into something genuinely luxurious.
02 -
  • If you dust the cocoa powder on before refrigerating, it will absorb moisture overnight and form a dark paste instead of the pretty powdery layer you want.
  • The oats need the full six hours minimum to soften properly, and anything less than that will leave you with a slightly gritty texture that no amount of mascarpone can fix.
03 -
  • Use espresso that has been chilled in the fridge rather than room temperature coffee, because cold espresso blends into the oats more evenly and firms up faster in the refrigerator.
  • Sprinkle a tiny pinch of flaky sea salt over the mascarpone layer before the cocoa, because salt makes the coffee and chocolate flavors taste twice as intense.

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