Tiramisu Overnight Oats

My kitchen smelled like an espresso bar at six in the morning, and honestly, that is exactly the kind of chaos I live for. I had leftover mascarpone from a weekend tiramisu experiment and a jar of oats staring at me from the pantry. Somewhere between those two things, breakfast magic happened.

I brought these to a brunch potluck once and watched three people ask for the recipe before they even finished their first bite. One friend now makes them every single Sunday as a weekly ritual, which is the highest compliment a jar of oats can receive.

Ingredients

• Rolled oats (1 cup): Use old fashioned rolled oats here, not quick oats, because they hold their texture beautifully after a long overnight soak.
• Milk (1 cup): Dairy or plant based both work, though oat milk adds a lovely natural sweetness that complements the coffee.
• Plain Greek yogurt (1/2 cup plus 2 tbsp): This is your creaminess workhorse, split between the oat base and the mascarpone layer for balance.
• Chia seeds (2 tbsp): They thicken everything into that luxurious pudding consistency and add a quiet nutritional boost.
• Maple syrup or honey (2 tbsp plus 1 tbsp): Divided between the base and the topping, maple syrup brings a warmth that honey cannot quite match here.
• Vanilla extract (1 tsp): A small amount but it rounds out the coffee bitterness in a way you will notice if you forget it.
• Strong brewed coffee, cooled (1/4 cup): Espresso is ideal but any strong brew works, just make sure it is completely cooled so it does not cook the yogurt.
• Mascarpone cheese (1/4 cup): This is what transforms regular overnight oats into something that tastes genuinely like tiramisu.
• Unsweetened cocoa powder (2 tbsp): For dusting on top, use a fine mesh sieve to get that classic tiramisu finish.
• Dark chocolate shavings (optional): A handful on top adds crunch and makes the whole thing feel a little more indulgent.

Instructions

Build the oat foundation:

In a medium bowl, stir together the oats, milk, yogurt, chia seeds, maple syrup, and vanilla until everything looks evenly combined and slightly creamy.

Add the coffee:

Pour the cooled coffee over the oat mixture and stir gently. Take a quick taste here because this is where the tiramisu flavor starts to come alive.

Divide into jars:

Spoon the mixture evenly between two jars or lidded containers, pressing down gently so the oats are fully submerged in liquid.

Whip the mascarpone layer:

In a small bowl, blend the mascarpone, remaining yogurt, and remaining maple syrup until completely smooth and spreadable.

Layer it on:

Spoon the mascarpone mixture over the oats in each jar, smoothing the top into an even layer that seals everything underneath.

Refrigerate overnight:

Cover both jars tightly and tuck them into the fridge for at least six to eight hours. This patient wait is when the oats soften and the flavors melt into each other.

Finish and serve:

Just before eating, dust the tops generously with cocoa powder using a fine sieve. Add chocolate shavings if you are feeling generous, then eat chilled straight from the jar.

Save

There is something deeply satisfying about opening the fridge in the morning and finding breakfast already waiting, layered and beautiful. It feels like a gift from last night you to today you.

Storage and Make Ahead

These jars keep beautifully in the refrigerator for up to three days, though the texture is at its peak on day one or two. I usually make a double batch on Sunday evening so Monday and Tuesday mornings require zero thinking. If the oats absorb too much liquid by day three, a splash of milk and a quick stir bring everything back to life.

Swaps and Variations

Coconut yogurt and a vegan cream cheese stand in perfectly for the mascarpone if dairy is not your friend. A friend of mine folds in crushed espresso soaked ladyfingers before refrigerating and swears it elevates the whole thing to actual tiramisu territory. You can also swap maple syrup for agave or a pinch of stevia if you prefer less sugar in your mornings.

Tools and Prep Notes

You really only need a couple of bowls, a spoon, measuring cups, and jars with tight lids to pull this off. A fine mesh sieve makes the cocoa dusting look professional with almost no effort.

• Wide mouth jars are easier to eat from and layer into than narrow ones.
• Write the date on the lid with a marker so you remember which batch to eat first.
• Taste the coffee before adding it, because a bad brew will haunt the entire jar.

Save

A jar of tiramisu overnight oats on a Tuesday morning makes the whole week feel a little more special. That is really all the reason you need to make them tonight.

Recipe FAQs

→ Can I make tiramisu overnight oats without coffee?

Yes, you can replace the brewed coffee with an equal amount of chocolate milk, almond milk, or even a teaspoon of instant cocoa mix dissolved in water for a different flavor profile.

→ How long do tiramisu overnight oats last in the fridge?

They stay fresh for up to 3 days when stored in airtight jars. The oats may thicken over time, so you can stir in a splash of milk before eating if desired.

→ What can I substitute for mascarpone cheese?

Cream cheese works as a direct substitute with a slightly tangier result. For a dairy-free option, blended soaked cashews or vegan cream cheese paired with coconut yogurt works well.

→ Do I need to cook the oats before soaking them overnight?

No cooking is required. Rolled oats soften naturally as they absorb the milk and yogurt mixture during the overnight soak, yielding a creamy texture by morning.

→ Can I use quick oats instead of rolled oats?

Quick oats will work but produce a softer, less textured result. Steel-cut oats are not recommended unless pre-cooked, as they require longer soaking than overnight to become tender.

→ Is this dish served cold or warm?

Tiramisu overnight oats are served chilled straight from the refrigerator. The cold temperature enhances the dessert-like quality, similar to traditional tiramisu.