Tiramisu Overnight Oats (Print Version)
Overnight oats layered with mascarpone, coffee, and cocoa for a tiramisu-inspired breakfast.
# What You Need:
→ Base
01 - 1 cup old-fashioned rolled oats (90 g)
02 - 1 cup milk, dairy or plant-based (240 ml)
03 - 2 tbsp brewed espresso or strong coffee, cooled
04 - 1 tbsp chia seeds
05 - 1 to 2 tbsp maple syrup or honey, adjusted to taste
06 - 1 tsp pure vanilla extract
→ Mascarpone Layer
07 - 1/4 cup mascarpone cheese (60 g)
08 - 3 tbsp plain Greek yogurt
09 - 1 tbsp maple syrup or honey
→ Toppings
10 - 2 tbsp dark chocolate shavings or chips
11 - 2 tsp unsweetened cocoa powder
12 - Optional: crushed ladyfinger biscuit pieces and extra coffee for drizzling
# How To Make:
01 - In a medium bowl, combine the rolled oats, milk, brewed espresso, chia seeds, maple syrup, and vanilla extract. Stir thoroughly until all ingredients are evenly incorporated.
02 - Divide the oat mixture evenly between two jars or airtight containers, pressing gently to level the surface.
03 - In a small bowl, whisk together the mascarpone cheese, Greek yogurt, and maple syrup until smooth and creamy with no lumps remaining.
04 - Spoon the mascarpone mixture over the oat base in each jar, spreading it into an even, thick layer on top.
05 - Seal the jars tightly and refrigerate for at least 8 hours to allow the oats to soften and the flavors to meld.
06 - In the morning, top each jar with dark chocolate shavings and a generous dusting of cocoa powder. Add crushed ladyfinger pieces and a light drizzle of espresso if desired. Serve chilled, stirring the layers together or scooping through each one for a true tiramisu experience.
# Expert Tips:
01 -
- It legitimately tastes like dessert for breakfast, but the oats and chia keep you full until lunch without a sugar crash.
- The mascarpone layer feels indulgent and fancy, yet the whole thing takes about ten minutes of effort before you go to sleep.
02 -
- Do not skip chilling for the full eight hours because the oats need that time to soften properly and the flavors need to meld.
- Warm coffee will partially cook the oats and give you a strange texture, so always let it cool completely before mixing.
03 -
- Use espresso that you have brewed fresh rather than instant coffee because the depth of flavor is incomparable and it makes all the difference.
- Let the mascarpone sit at room temperature for ten minutes before whisking so it blends into the yogurt without stubborn lumps.