Easy Tiramisu Overnight Oats
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Try this easy Tiramisu Overnight Oats recipe for a healthy, delicious, and energizing breakfast! Made with oats, espresso, Greek yogurt, and a touch of cocoa, it’s like having dessert in the morning—packed with protein and flavor. Perfect for meal prep!
Why You’ll Love This Tiramisu Overnight Oats Recipe
- If you’re anything like me, you love combining coffee and overnight oats into a delicious, dessert-like breakfast without refined sugar. I always enjoy my morning coffee, but some days are so busy with school drop-offs for my girls and then my son’s preschool that I don’t get my first sip until 10 AM! Not ideal!
- It tastes like a Tiramisu dessert, but it is healthy – Creamy, slightly sweet, and full of rich coffee flavor. It’s like having tiramisu for breakfast—without the guilt!
- Quick and easy meal prep: Mix, refrigerate overnight, and wake up to a ready-to-eat breakfast—perfect for busy mornings!
- Naturally sweetened – No refined sugar, just a touch of maple syrup for a balanced, wholesome sweetness.
- Customizable – Easily swap ingredients to fit your dietary needs—use plant-based yogurt for a vegan option or add chocolate chips for extra indulgence!
Ingredients and Substitutions
- ½ cup rolled oats – I recommend using rolled oats for a healthier option instead of quick-cooking oats or instant oats.
- ¼!
- ¼ cup Greek yogurt – You can use plain yogurt instead of Greek yogurt, but remember that Greek yogurt is higher in protein and an excellent option for a high protein boost. Be sure to go for plain yogurt, as flavored versions often contain added refined sugar.
- 1 espresso shot (about 1 oz) – If you have an espresso machine, it’s best to make a single shot of espresso—or two, depending on how much energy you need! Alternatively, dissolve 1-2 teaspoons of instant coffee powder in 1-2 tablespoons of warm water.
- 2 tsp pure maple syrup – I don’t recommend using regular sugar in this recipe—maple syrup works great for me. If you prefer, you can use a little honey instead.
- ½ tsp vanilla extract
- Dusting of cocoa powder
How to Make Delicious Overnight Tiramisu Oats
- Prepare the base: Combine the rolled oats, almond milk, Greek yogurt, maple syrup, and vanilla extract in a Mason jar, small bowl, or airtight container. Stir well to combine.
- Add espresso – Pour the espresso shot over the oats and mix thoroughly.
- Chill overnight – Cover and refrigerate for at least 4 hours to allow the oats to absorb the liquid and soften.
- Serve—Before serving, stir the oat mixture a bit. Sprinkle the cocoa powder on top of the oats for the classic Tiramisu touch.
- Enjoy—You can eat it straight from the jar, transfer it to a small bowl, and garnish with additional toppings, such as cacao nibs or dark chocolate shavings.
Quick Tip!
This breakfast provides approximately 11 grams of protein. But if you layer it with extra Greek yogurt, you can boost the protein content even more, making it an even more satisfying and muscle-fueling meal!
Wrapping Up
This Tiramisu Overnight Oats is more than just a delicious, dessert-like breakfast—it’s also a high-protein, energizing meal that will keep you full and satisfied. Thanks to Greek yogurt, rolled oats, and almond milk, it provides an outstanding balance of protein and healthy carbs, making it perfect for busy mornings. Plus, with the added espresso kick, you’ll start your day feeling fueled and refreshed! And what can you ask more on a busy morning?
This recipe is perfect for meal prep—mix everything in the evening, let it sit overnight, and wake up to a ready-to-eat, delicious breakfast. No more stressing over the famous “What’s for breakfast?” question—grab your jar, sprinkle some cocoa powder, and enjoy!
Want more from my delicious breakfast recipes that the whole family will love on busy weekday mornings? Try my popular almond butter and banana overnight oatmeal recipe—you’ll love it!
What’s your favorite make-ahead breakfast? Drop it in the comments below!
Tiramisu Overnight Oats
Video
Ingredients
- ½ cup rolled oats
- ¼ cup almond milk unsweetened
- ¼ cup Greek yogurt
- 1 espresso shot about 1 oz
- 2 tsp pure maple syrup
- ½ tsp vanilla extract
- dusting cocoa powder
Instructions
Prepare the base:
- Combine the rolled oats, almond milk, Greek yogurt, maple syrup, and vanilla extract in a Mason jar, small bowl, or airtight container. Stir well to combine.
- Add espresso – Pour the espresso shot over the oats and mix thoroughly.
Chill overnight:
- Cover and refrigerate for at least 4 hours to allow the oats to absorb the liquid and soften.
Serve:
- Before serving, stir the oat mixture a bit. Sprinkle the cocoa powder on top of the oats for the classic tiramisu touch.
- Enjoy—You can eat it straight from the jar, transfer it to a small bowl, and garnish with additional toppings, such as cacao nibs or dark chocolate shavings.
- Quick Tip: This breakfast provides approximately 11 grams of protein. But if you layer it with extra Greek yogurt, you can boost the protein content even more, making it an even more satisfying and muscle-fueling meal!
Notes
- These are the nutrition facts for 1 serving of this recipe.
- The nutrition information provided is an estimate. It will vary based on the specific ingredients used.
- I recommend using rolled oats for a healthier option instead of quick-cooking oats or instant oats.
- You can swap almond milk for plant-based milk, such as coconut milk, soy milk, oat milk, or any other non-dairy milk. If you tolerate dairy, cow’s milk works too!
- You can use plain yogurt instead of Greek yogurt, but remember that Greek yogurt is higher in protein and an excellent option for a high protein boost. Be sure to go for plain yogurt, as flavored versions often contain added refined sugar.
- If you have an espresso machine, it’s best to make a single shot of espresso—or two, depending on how much energy you need! Alternatively, dissolve 1-2 teaspoons of instant coffee powder in 1-2 tablespoons of warm water.
- I don’t recommend using regular sugar in this recipe—maple syrup works great for me. If you prefer, you can use a little honey instead.
