Description
This BEST Tiramisu Overnight Oats Recipe combines the rich flavors of espresso and cocoa with creamy coconut yogurt for a delicious and healthy breakfast. Perfect for make-ahead meals, this recipe layers oats and a mascarpone-like coconut yogurt mix for a satisfying and indulgent treat without any baking required.
Ingredients
Scale
Overnight Oats
- 1 cup oats (quick oats or old fashioned oats)
- 3 tablespoon unsweetened cocoa powder + more to decorate
- 1½ tablespoon chia seeds
- Pinch of salt
- 3 tablespoon espresso or brewed coffee (equiv. 2 espresso shots), cooled
- 1¼ cups unsweetened almond milk (or other non-dairy milk, like soy)
- 2½ tablespoon pure maple syrup
- 1¼ teaspoon vanilla extract
Mascarpone Layer
- 1 cup coconut yogurt (or yogurt of choice)
Instructions
- Mix Dry Ingredients: In a large bowl, combine oats, cocoa powder, chia seeds, and a pinch of salt to evenly distribute all dry ingredients.
- Add Liquids and Sweetener: Pour in the espresso (or other brewed coffee), almond milk, 2 tablespoons of maple syrup, and 1 teaspoon of vanilla extract. Stir thoroughly until everything is well combined.
- Refrigerate Overnight: Transfer the mixture into an airtight container and refrigerate for 8 hours to allow oats and chia seeds to soak and flavors to meld.
- Prepare Mascarpone Layer: In a small bowl, mix the coconut yogurt with the remaining ½ tablespoon maple syrup and ¼ teaspoon vanilla extract until smooth and creamy.
- Assemble Jars: Remove oats from fridge. In two glass or mason jars, divide half of the oat mixture into each. Add a layer of the coconut yogurt mascarpone, then add the remaining oat mixture followed by the mascarpone layer again for two layers each per jar.
- Decorate and Serve: Sift extra cocoa powder on top and optionally garnish with coffee beans. Serve immediately or chill before eating.
Notes
- Oats: Use any type of oats including steel cut. For gluten-free, ensure they are certified gluten free.
- Sugar Alternatives: Substitute maple syrup with monk fruit, stevia, or erythritol for a sugar-free version.
- Cocoa Powder: Cocoa or cacao powder can be used; carob powder is a good alternative if you dislike cocoa’s bitterness.
- Chia Seeds: Both whole and ground chia seeds work well in this recipe.
- Espresso: Use freshly brewed, instant, or decaf coffee based on preference.
- Coconut Yogurt: Any thick and creamy yogurt can replace coconut yogurt for the mascarpone layer.
- Storage: Refrigerate leftovers in airtight containers for up to 4 days. Store oat mixture and mascarpone separately to keep textures fresh.
