Tiramisu Overnight Oats (Printable)
Coffee-infused oats with mascarpone and cocoa for a creamy Italian-inspired breakfast ready after overnight chilling.
# What You 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)
# Steps:
01 - In a medium bowl, combine the rolled oats, milk, Greek yogurt, chia seeds, maple syrup (or honey), and vanilla extract. Stir thoroughly until all ingredients are evenly incorporated.
02 - Pour the cooled strong brewed coffee over the oat mixture and stir until fully blended.
03 - Divide the oat mixture evenly between two jars or airtight containers, spreading it into an even layer.
04 - In a small bowl, blend the mascarpone cheese, Greek yogurt, and maple syrup together until smooth and creamy.
05 - Spoon the mascarpone mixture over the oats in each jar, spreading it into an even layer on top.
06 - Cover the jars securely with lids and refrigerate for a minimum of 6 to 8 hours (preferably overnight) to allow the oats to soften and the flavors to meld together.
07 - Before serving, use a fine mesh sieve to dust the tops generously with unsweetened cocoa powder. Add dark chocolate shavings if desired. Serve chilled.
# Expert Advice:
01 -
- It tastes like dessert but fuels you like a proper breakfast, which feels like getting away with something wonderful.
- The mascarpone layer on top makes you feel like you are eating something from a Roman cafe rather than meal prepping on a Tuesday night.
02 -
- Do not skip the overnight soak because the oats need that full time to absorb the coffee and milk properly, and anything under six hours will leave them chewy in an unpleasant way.
- Letting the coffee cool completely before adding it is non negotiable because warm coffee will slightly cook the yogurt and create a grainy texture you cannot fix.
03 -
- Use a fine mesh sieve to dust the cocoa powder and tap it gently rather than shaking hard, because a light even layer looks dramatically better than clumpy patches.
- The mascarpone layer spreads more easily if you let it sit at room temperature for ten minutes before assembling, especially if your fridge runs cold.