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A clear glass serving dish with layered tiramisu overnight oats.

Tiramisu Overnight Oats

These tiramisu overnight oats are creamy and delicious, with a hint of coffee, chocolate, cinnamon, and vanilla. The absolute BEST part of this recipe, though, is that it makes a whole batch so you'll have a wonderful, healthy breakfast to eat on all week! You can also make them with dairy, plant-based, or vegan ingredients.
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Author Kori Butler
Prep Time 15 minutes
Total Time 8 hours 15 minutes
Course Breakfast
Cuisine American
Servings 6
Calories 262 kcal

Ingredients
  

  • 2 cups old-fashioned oats
  • 2¼ cups nonfat unsweetened Greek yogurt or coconut yogurt (nonfat vanilla may be used, reduce the vanilla extract to 1 teaspoon)
  • 1½ cups unsweetened oat milk (Use any milk of choice)
  • ⅓ to ½ cup honey (alternative sweeteners can be used; adjust overall sweetness to your taste preferences)
  • 2 tablespoons chia seeds
  • 1 to 2 teaspoons espresso powder (adjust to your preferred coffee taste)
  • 3 teaspoons unsweetened cocoa powder
  • 2 teaspoons vanilla extract
  • 1 teaspoon cinnamon
  • ¼ teaspoon kosher salt

Instructions
 

  • In a medium sized mixing bowl whisk together all of the ingredients.
    Mixing all the overnight oat ingredients together in a glass bowl then stirring.
  • Transfer the mixed oats to an airtight container and refrigerate for at least 8 hours. See notes below to adjust the consistency and flavors if needed.
    Overnight tiramisu oats in a glass bowl with a lid ready to refrigerate.

Kori's Tips

For more helpful hints, substitution ideas, cooking tips, and other delicious recipes check out the post above! 
VARIATIONS AND TIPS: 
  • You won't be able to substitute an exact 1 to 3 teaspoons of any other coffee than the espresso powder. I tried using brewed coffee, instant coffee granules, and a French roast coffee powder, but none had the same taste and consistency as the espresso powder.
  • Any favorite sweetener may be used - a sugar-free substitute, brown sugar, regular sugar, honey, agave, or even maple syrup if you'd like.
  • To make it higher in protein:  use Greek yogurt and chia seeds. A small amount of protein powder or collagen powder may be used, but it will change the taste as well as the overall consistency and thickness.
  • To make it plant-based and vegan: use coconut yogurt. It is runnier so you will need to use 2 cups instead of 2¼ cups.
  • To reduce fat: use nonfat yogurt and nonfat milk of choice. Depending upon your milk of choice, it may affect the final consistency of the oats, a runnier milk like nonfat will make the oats looser.
SERVING SUGGESTIONS: 
  • Since this makes a whole batch, you can choose to keep it all in one bowl or transfer to individual serving containers to grab and go all week. 
  • For a special occasion or if you're feeling fancy, layer the oats with sweetened vanilla yogurt. Top with a dollop of yogurt, chocolate shavings, and a sprinkle of cinnamon! 

Nutrition

Serving: 1cupCalories: 262kcalCarbohydrates: 45gProtein: 13gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 1gTrans Fat: 0.01gCholesterol: 4mgSodium: 154mgPotassium: 275mgFiber: 5gSugar: 23gVitamin A: 124IUVitamin C: 0.2mgCalcium: 211mgIron: 2mg
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