Tiramisu Overnight Oats (Printable)

Overnight oats layered with mascarpone, espresso, and cocoa for an Italian-inspired breakfast treat.

# What You’ll Need:

→ 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: ladyfinger biscuit pieces and extra coffee for drizzling

# Directions:

01 - In a medium bowl, combine rolled oats, milk, brewed espresso, chia seeds, maple syrup, and vanilla extract. Stir thoroughly until 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 mascarpone cheese, Greek yogurt, and maple syrup 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 on top.
05 - Cover each jar tightly and refrigerate for at least 8 hours or overnight to allow the oats to absorb the liquid and soften completely.
06 - In the morning, top each jar with dark chocolate shavings and a dusting of cocoa powder. Add ladyfinger pieces and a light drizzle of coffee if desired. Serve chilled, stirring together or scooping through each layer for a true tiramisu experience.

# Expert Suggestions:

01 -
  • You get the full tiramisu experience with zero cooking and almost no cleanup.
  • The mascarpone layer tastes genuinely indulgent but the whole jar comes in around 318 calories.
  • It assembles in ten minutes the night before and breakfast is just waiting for you.
02 -
  • Hot or even warm coffee will partially cook the oats and change the texture so always let it cool first.
  • If you skip the chia seeds the mixture will be noticeably thinner and less pudding-like.
  • For a vegan version use plant milk, coconut yogurt instead of mascarpone, and maple syrup rather than honey.
03 -
  • Use a wide mouth jar so you can get a spoon all the way to the bottom without making a mess.
  • Serve the jar at near room temperature for ten minutes before eating so the mascarpone softens and the flavors open up.

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