Description
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.
Ingredients
Scale
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