Why You’ll Love This Overnight Oats with Tiramisu Flavors

• It tastes like dessert for breakfast. Seriously, the combination of strong coffee, rich cocoa, and a hint of mascarpone creaminess is pure bliss in a jar. It satisfies those sweet cravings in the most wholesome way possible.
• The ultimate grab-and-go convenience. All the work is done the night before. Your future morning-self will thank your past-night-self profusely for this act of kindness. No cooking, no fuss, just open the fridge and enjoy.
• Endlessly customizable to your taste. Not a fan of too much coffee? Use less. Want it sweeter? Add a drizzle of maple syrup. You can play with the layers and ingredients to create your perfect version.
• A fantastic way to use up leftover coffee. Instead of pouring that last bit of morning coffee down the drain, it becomes the star ingredient. It’s a little kitchen hack that feels both thrifty and brilliant.

Ingredients & Tools

• 1/2 cup rolled oats (old-fashioned oats)
• 1/2 cup strong brewed coffee, cooled completely
• 1/4 cup plain Greek yogurt
• 2 tablespoons mascarpone cheese
• 2-3 teaspoons maple syrup or honey, to taste
• 1 tablespoon unsweetened cocoa powder
• 1/4 teaspoon vanilla extract
• A pinch of fine sea salt
• For topping: Dark chocolate shavings, additional cocoa powder, or a dusting of cinnamon.

Tools: A 12-ounce (or similar) jar with a lid, a small whisk or fork, a measuring spoon set.

The key here is using cooled coffee—hot coffee will cook the oats prematurely and create a weird texture. And don’t skip the pinch of salt; it’s the secret weapon that makes all the other flavors pop and taste more rounded, just like in proper tiramisu.

Serves: 1 | Prep Time: 10 minutes | Cook Time: 0 minutes | Total Time: 8 hours (overnight)

Before You Start: Tips & Ingredient Notes

• Cool that coffee! This is the most crucial step. If your coffee is even slightly warm, it will start to “cook” the oats and yogurt, leading to a grainy, separated texture. I often brew a cup specifically for this and let it cool on the counter while I finish dinner.
• Rolled oats are your friend. Stick with old-fashioned rolled oats for the perfect texture. Quick oats will become too mushy, and steel-cut oats won’t soften enough without actual cooking. Rolled oats provide that ideal creamy-yet-substantial bite.
• Mascarpone makes it magical. While you could use all Greek yogurt, the mascarpone is what truly brings the tiramisu essence. It adds a luxurious, rich creaminess that yogurt alone can’t achieve. If you need to substitute, full-fat cream cheese thinned with a splash of milk is the closest alternative.
• Sweeten to your heart’s content. Start with the lower amount of maple syrup. You can always add more after it’s rested, but you can’t take it out! The cocoa powder can be a bit bitter, so find your personal sweet spot.

How to Make Overnight Oats with Tiramisu Flavors

Serving Suggestions

Complementary Dishes

• A simple fruit salad with orange segments — The bright, citrusy freshness cuts through the richness of the oats beautifully, mimicking the classic tiramisu pairing with a shot of orange liqueur.
• A side of crispy prosciutto or turkey bacon — For a more substantial breakfast, the salty, savory crunch provides a fantastic contrast to the sweet, creamy oats.
• A handful of fresh berries on the side — The slight tartness of raspberries or strawberries balances the deep coffee and chocolate notes perfectly.

Drinks

• A tall glass of cold oat milk or almond milk — It continues the creamy theme but keeps the beverage light and refreshing alongside the hearty oats.
• A fresh cup of coffee, obviously! — Double down on the coffee flavor. A hot cup alongside your cold oats is a wonderful contrast in temperatures and intensities.
• A sparkling water with a lemon wedge — The bubbles and citrus act as a palate cleanser, making each bite of the oats taste fresh and new.

Something Sweet

• A small, buttery shortbread cookie — It adds a delightful crunch and a buttery flavor that complements the mascarpone creaminess. You can even crumble it on top for a textural element.
• A few amaretti cookies crumbled over the top — This is the most authentic tiramisu-inspired pairing. The almond flavor of amaretti cookies is a traditional accompaniment that works wonderfully here.
• A drizzle of melted dark chocolate — For the true chocoholic, this takes the dessert-for-breakfast vibe to its logical and delicious conclusion.

Top Mistakes to Avoid

• Mistake: Using hot or warm coffee. This is the number one error. It will cause the dairy to curdle and the oats to become gummy instead of creamy. Patience is a virtue here—let that coffee cool down completely.
• Mistake: Skipping the salt. It might seem insignificant, but salt is a flavor enhancer. Without it, your oats can taste flat and one-dimensional. That tiny pinch makes the coffee and chocolate flavors sing.
• Mistake: Not stirring the creamy base enough. If you have little lumps of mascarpone in your final oats, it’s because you didn’t whisk the initial layer thoroughly. A smooth base ensures a velvety texture throughout.
• Mistake: Refrigerating for less than 6 hours. The oats need time to fully hydrate and soften. If you try to eat it after just a couple of hours, you’ll be disappointed with a crunchy, separated texture. Plan ahead!

Expert Tips

• Tip: Make a double or triple batch for the week. This recipe scales up perfectly. Prepare jars for three or four days ahead of time for the ultimate streamlined morning routine. They’ll keep beautifully for up to 4 days in the fridge.
• Tip: Add a “ladyfinger” layer for fun. For an even more authentic texture, crush one or two crisp ladyfinger cookies (or a plain biscotti) and layer them in the middle with the cocoa powder. They’ll soften slightly but retain a bit of bite.
• Tip: Experiment with extracts. While vanilla is classic, a tiny drop (and I mean tiny!) of almond extract added to the creamy layer can add another dimension of flavor that’s reminiscent of amaretto.
• Tip: For a caffeine-free version, use chicory root coffee or decaf. You still get that deep, roasted flavor without the jolt of caffeine, making it perfect for kids or for an evening treat.

FAQs

Can I make this vegan?
Absolutely! The swaps are quite simple. Use a plant-based Greek-style yogurt (coconut or almond-based work well) and substitute the mascarpone with a vegan cream cheese. For the sweetener, maple syrup is already vegan, so you’re good to go. Just ensure all your dairy alternatives are unsweetened and plain for the best flavor balance. The texture will be just as creamy and delicious.

How long do these oats last in the fridge?
They are best enjoyed within 3 to 4 days. After that, the oats can become a bit too soft and the texture might suffer slightly. Because there’s no cooking involved, it’s a fresh preparation, so I don’t recommend keeping it for a full week. It’s a perfect Sunday-evening prep for your Monday-through-Wednesday breakfasts.

My oats turned out too thick. What can I do?
No problem at all! This can happen depending on the brand of oats or yogurt you use. Simply stir in a splash of your milk of choice (dairy or plant-based) when you’re ready to eat. Stir it in until you reach your desired consistency. It’s much easier to thin them out than to thicken them up, so don’t worry.

Can I use instant coffee instead of brewed?
You can, but the flavor will be different. Dissolve 1 to 1.5 teaspoons of instant coffee granules in 1/2 cup of cold water. The flavor tends to be sharper and more bitter than brewed coffee, so you might need a touch more sweetener to balance it out. Brewed coffee provides a smoother, rounder flavor profile.

Is it okay to eat overnight oats warm?
It’s perfectly safe, though it changes the experience! If you prefer them warm, you can gently heat them in the microwave for 30-60 seconds, stirring halfway through. Be aware that this will melt any chocolate toppings and make the texture even softer. I prefer them cold for that refreshing, pudding-like feel, but warm is a cozy alternative on a cold morning.