Tiramisu Overnight Oats

What the heck is this?

So I was having a serious dilemma the other night – do I want tiramisu for breakfast? YES. Is that socially acceptable? Probably not. Then it hit me – what if I turned my favorite Italian dessert into overnight oats?! The result is this ridiculously good breakfast that tastes like you’re being naughty, but is actually packed with good stuff. It’s got that coffee kick to wake you up, the creamy mascarpone thing going on, and just enough sweetness to make Monday mornings suck less. Basically, it’s dessert for breakfast without the guilt trip.

Why You’ll Love This Recipe

Look, I’m not saying these overnight oats will change your life, but… they might:

• You prep them the night before when you actually have energy (unlike at 6 AM).
• They taste SERIOUSLY like tiramisu. Not “vaguely reminiscent of” but “holy cow that’s tiramisu in a jar.”
• You get actual coffee in your breakfast, which is like a two-for-one deal.
• They’re surprisingly filling and keep you going till lunch (no 10 AM stomach growls during your meeting).
• They’re customizable depending on how virtuous or indulgent you’re feeling.
• You can make a batch for the whole week in like 10 minutes on Sunday night.
• They’re fancy enough for brunch but easy enough for regular Tuesdays.
• That caffeine + protein combo is basically breakfast perfection.

The Good Stuff You’ll Need

For the Base:

• 1 cup rolled oats (not instant or steel-cut – they don’t soak right)
• 1 cup strongly brewed coffee, cooled (or cold brew if you’re fancy like that)
• 1/4 cup milk (any kind works – I use oat milk but cow’s milk is creamier)
• 2-3 tablespoons maple syrup or honey (depending how sweet you like things)
• 1 tablespoon chia seeds (optional but they make it pudding-like)
• 1 teaspoon vanilla extract (the real stuff makes a difference here)
• Pinch of salt (trust me, it makes the sweet stuff taste better)

For the Cream Layer:

• 1/2 cup mascarpone cheese (room temperature makes it easier to work with)
• 1/2 cup Greek yogurt (the full-fat kind is best, but use what you have)
• 2 tablespoons maple syrup or honey
• 1 teaspoon vanilla extract

For Topping:

• Cocoa powder for dusting (the good dark stuff, not the sweet hot chocolate mix)
• Dark chocolate shavings (just run a vegetable peeler down a chocolate bar)
• Optional: Crushed amaretti cookies or ladyfingers if you’re feeling fancy

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Let’s Do This

Night Before Prep (10 minutes tops):

1. Brew your coffee and let it cool completely. Nobody wants hot coffee cooking their oats weird. If you’re using cold brew, you’re already ahead of the game.
2. Mix the base: In a bowl, combine oats, cooled coffee, milk, maple syrup/honey, chia seeds, vanilla, and salt. Stir it up real good. The mixture will look too liquidy, but the oats will soak it all up overnight and become magical.
3. Make the cream layer: In another bowl, whisk together the mascarpone, Greek yogurt, maple syrup/honey, and vanilla until smooth. If your mascarpone is cold and lumpy, zap it in the microwave for like 10 seconds to soften it up.
4. Layer it up: Now for the fun part! Grab some jars or containers (I use 8 oz mason jars because I’m basic like that). Put half the oat mixture divided between your containers. Then add a layer of the cream mixture. Then the rest of the oats. Then top with more cream. Or just swirl it all together if you’re not trying to impress anyone with layers.
5. Seal and refrigerate: Put the lids on and stick them in the fridge. Go to bed knowing breakfast is handled.

Morning Of (30 seconds):

1. Dust with cocoa: Take your jar out of the fridge, sprinkle generously with cocoa powder using a small sieve or tea strainer for that professional look.
2. Add chocolate: Sprinkle some chocolate shavings on top. If using cookie crumbles, add those too.
3. Devour: Grab a spoon and dig in. I like mine cold straight from the fridge, but if you hate cold breakfast, let it sit out for 10 minutes first.

Serving Suggestions

• If you’re eating this at home, serve it in a cute glass so you can see all the layers. Instant breakfast upgrade.
• Need extra protein? Add a spoonful of almond butter swirled in or some chopped nuts on top.
• Taking it to work? The jar method is perfect. Just don’t forget a spoon (I’ve made this mistake more times than I’d like to admit).
• For brunch, set up a “topping bar” with different options: chocolate covered espresso beans, crushed cookies, toasted hazelnuts, fresh berries, extra maple syrup…
• This pairs weirdly well with some fresh berries on the side to cut the richness.
• If you’re having one of those mornings, a shot of Kahlúa mixed into the coffee part is… an option. I’m not judging.

Switch It Up

Got the basic idea but want to experiment? I’ve done the testing for you:

• Mocha Madness: Add 1 tablespoon of cocoa powder to the oat mixture and use chocolate protein powder instead of vanilla.
• Nutty Professor: Add 2 tablespoons of hazelnut butter to the cream layer and top with chopped hazelnuts for a Nutella-like experience.
• Caramel Macchiato: Use caramel syrup instead of maple syrup and add an extra shot of espresso to the coffee.
• Vegan Version: Use dairy-free yogurt and vegan cream cheese instead of mascarpone. Still delicious, I promise.
• Protein Powerhouse: Add a scoop of vanilla protein powder to the oat mixture. Breakfast that keeps you full until 2 PM!
• Spiced Tiramisu: Add a pinch of cinnamon, cardamom, and nutmeg to the oat mixture for a chai-like twist.

Meal Prep Magic

• These keep well in the fridge for up to 4 days, so you can totally make a batch on Sunday for the whole week.
• The cream layer might separate a tiny bit after day 2, but just give it a stir and it’s good as new.
• If you’re meal prepping, keep the cocoa powder and chocolate shavings separate and add them right before eating to maintain that fresh look.
• The oats will continue to soften over time, so if you like a chewier texture, you might want to make smaller batches more frequently.
• These actually freeze surprisingly well! Freeze in individual portions without the toppings, then thaw overnight in the fridge.

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Questions People Actually Ask

Q: Can I make this without coffee if I don’t like coffee?
A: I mean, you CAN, but then it’s not really tiramisu, is it? But for real, you could use chai tea or hot chocolate instead for a different flavor profile altogether.

Q: I don’t have mascarpone cheese. Now what?
A: In a pinch, mix cream cheese with a splash of heavy cream and a bit of extra sweetener. It’s not identical but gets you close enough to the creamy dreamy vibe.

Q: How strong should the coffee be?
A: Strong. Like, double-strength strong. The oats will dilute the flavor, so you want to start with coffee that makes you raise your eyebrows when you taste it.

Q: Can I use instant coffee?
A: Totally! Dissolve about 2 tablespoons of instant coffee in 1 cup of cold water. If you’re really in a hurry, you can even just mix the instant coffee powder right into the oat mixture.

Q: My oats came out too soggy/too dry. Help?
A: Oats are weirdly personal – some like them soupy, some like them thick. If they’re too wet, add more oats or chia seeds next time. Too dry? Add a splash more milk in the morning or increase liquid in your next batch.

Q: Can I heat these up in the morning?
A: You can warm the oat layer gently in the microwave, but add the cream layer after heating or it’ll melt into a weird mess. Personally, I think they’re better cold, just like real tiramisu.

Q: Is this healthy?
A: I mean, it’s oatmeal with some dairy and coffee. It’s definitely healthier than actual tiramisu for breakfast. There’s protein, fiber, whole grains… but I’m not a nutritionist, just someone who likes to eat dessert for breakfast and not feel terrible after.

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