These tiramisu overnight oats are made with layers of chocolate espresso oats, coconut yogurt and dusted with cocoa powder. A perfect make-ahead breakfast! Naturally vegan and gluten-free.
We all love oatmeal.
And that's why I wanted to transform them into these oh-so-delicious but healthy tiramisu overnight oats!
Layers of rich, chocolatey espresso oatmeal and decadent coconut yogurt 'mascarpone' make these oats seem like dessert, but in reality they're actually healthy.
Oats are high in fibre, protein and various vitamins and minerals, so they're a great minimal effort breakfast on busy mornings.
Give them a try - you won't regret it!
Benefits of overnight oats
Great meal prep breakfast - You can make a double batch so you have breakfast for days.
Hassle-free - Assemble all ingredients the night before, leave them to soak and that's it! For these tiramisu oats, you're just additionally adding coconut yoghurt to make the 'mascarpone' layer.
Good source of fibre and protein - And aside from this, there are many health benefits of eating oats. If you add extra protein to this recipe (see suggestions below) it'll keep you full for hours.
Oats - I like using old-fashioned oats as they have a chewier texture than quick cook/instant oats, but any kind will work. (For a gluten free option, be sure to use gluten free oats!)
Cocoa powder - Gives the oats a rich chocolate taste. You can use cocoa or cacao powder (cacao is just raw cocoa). You could also use carob if preferred.
Chia seeds - These help to bind the overnight oats. I like to use whole chia seeds, but ground will work too - the texture just might be slightly different.
Espresso/coffee - I like using espresso because it has a strong flavour. However, if you don't have an espresso machine, freshly brewed or instant coffee works fine. You can use decaf if preferred.
Milk - I prefer oat milk, almond milk, coconut milk or soy milk, but any type of milk will work! You could also use water, it just won't have a creamy texture.
Maple syrup - Adds a rich taste. Any other liquid sweetener will work too.
(For a sugar-free option, try using monk fruit, stevia, xylitol or erythritol.)
Vanilla - Totally optional (I know how expensive vanilla can be) but it rounds the flavour of the oats out a little more.
Coconut yogurt - I find coconut works better than non-dairy plain yogurt for the 'mascarpone' as it's thick and creamy, like Greek yogurt.
Not a coffee fan? Try these...
Chocolate banana overnight oats - Switch espresso for 1 small mashed banana (ensure banana is fully mashed before adding to oats).
Chocolate almond butter overnight oats - Switch espresso for approx. ¼ cup almond butter.
(You may need to add a little more milk with these substitutions if your oats look dry.)
Alternatively, try my Cookie Dough Overnight Oats.
How to make tiramisu overnight oats
In a large bowl, mix together oats, cocoa powder, chia seeds and salt.
Add espresso (or instant coffee), milk, 2 tablespoon of maple syrup and 1 teaspoon vanilla extract (reserve remaining ½ tablespoon maple syrup and ¼ teaspoon vanilla for later in recipe).
Mix together thoroughly until well combined.
Cover bowl, or pour into food storage container with lid and refrigerate for 4-8 hours.
Meanwhile, make 'mascarpone' layer, by adding coconut yoghurt and remaining ½ tablespoon maple syrup and ¼ teaspoon vanilla extract to a small bowl. Stir until well combined.
Remove overnight oats from fridge, and spoon about ¼ of the mixture into each jar, forming a layer.
Follow this with a layer of coconut yoghurt mascarpone in each.
Then repeat these steps once more (so you have two layers of each in both jars).
Sift over cocoa powder, and decorate with coffee beans if desired.
See how to make this tiramisu overnight oats recipe step-by-step.
Don't be tempted to add more liquid! (Unless your overnight oats are really dry.) It's better to have slightly thicker overnight oats than runnier, as you want your oats to form sturdy layers in the jar so the yoghurt doesn't sink into them.
Don't be tempted to add more sweetener. 2 tablespoons of maple syrup may not look like much, but it makes these espresso overnight oats nicely sweet! You can always drizzle more over at the end if you need to.
Store any uneaten overnight oats in an airtight container in the fridge for up to 4 days.
It's best to store oat mixture and coconut yoghurt separately until needed, as they tend to mix eventually if put together.
How to make these into tiramisu protein overnight oats
Add any of the following to make these into high protein overnight oats:
Protein powder - I love using unflavoured pumpkin seed protein or hemp protein as they don't have much taste or texture.
Hemp hearts - Sprinkle a spoonful of hemp hearts on top of your overnight oats, or add them to the mixture itself.
Nut butter - Add almond, peanut, hazelnut or cashew butter butter to the mixture, or drizzle it on top.
Yes! Overnight oats are healthy, and contain high amounts of fibre and moderate protein. They also contain various vitamins and minerals, including magnesium, copper and iron. They make a great, energy-sustaining breakfast.
You can use any type of oats for overnight oats - quick cook, slow cook, or steel cut. Personally I like to use slow cook rolled oats as I find they have a satisfying chewiness.
More oatmeal recipes
The Best Tiramisu Overnight Oats (Healthy)
- 2 small mason jars or glass jars
- 1 cup oats (quick oats or old fashioned oats)
- 3 tablespoon unsweetened cocoa powder + more to decorate
- 1½ tablespoon chia seeds
- Pinch of salt
- 3 tablespoon espresso or brewed coffee (equiv. 2 espresso shots)
- 1¼ cups unsweetened almond milk (or other non-dairy milk, like soy)
- 2½ tablespoon pure maple syrup
- 1¼ teaspoon vanilla extract
- 1 cup coconut yogurt (or yogurt of choice)
- In a large bowl, mix together oats, cocoa powder, chia seeds and salt.
- Add espresso (or other coffee), milk, 2 tablespoon maple syrup and 1 teaspoon vanilla (reserve remaining ½ tablespoon maple syrup and ¼ teaspoon vanilla for later).
- Mix together thoroughly.
- Cover bowl, or pour into airtight container and refrigerate 4-8 hours.
- To make 'mascarpone', add coconut yogurt and remaining ½ tablespoon maple syrup and ¼ teaspoon vanilla extract to a small bowl. Stir to combine.
- Remove overnight oats from fridge, and spoon about ¼ of the mixture into each jar, forming a layer.
- Follow this with a layer of 'mascarpone', then repeat these steps once more (so you have two layers of each in both jars).
- Sift over cocoa powder, and decorate with coffee beans if desired.
Nutrition per serving
If you’ve tried this tiramisu overnight oats recipe, please leave a comment or tip for others below.