Tiramisu Overnight Oats with Coffee and Yogurt

Tiramisu Overnight Oats

These tiramisu-inspired oats soak in milk and cooled coffee instead of cooking. Cocoa mixed into the oats makes dark, creamy bands that alternate with lightly sweetened Greek yogurt in two clear jars. A cocoa dusting finishes each white yogurt top.

Chill the oats until they are thick enough to support the yogurt—usually 4 to 6 hours, though overnight gives them a creamier texture. Assemble the layers after soaking so the dark and white bands stay distinct.

Ingredients for Tiramisu Overnight Oats

• 1 cup old-fashioned rolled oats (80g)
• 3/4 cup milk (180g), plus more if needed after chilling
• 1/2 cup strong brewed coffee, cooled (120g)
• 2 teaspoons chia seeds (8g)
• 1 tablespoon unsweetened cocoa powder for the oats, plus 2 teaspoons for dusting (9g total)
• 2 tablespoons maple syrup, divided (40g), plus more to taste if needed
• 1/2 teaspoon vanilla extract, divided
• 3/4 cup plain thick Greek yogurt (180g)
• 4 to 6 whole roasted coffee beans, for garnish; remove before eating

How to Make Tiramisu Overnight Oats

1. Mix the oats: In a medium bowl or lidded container, stir together the oats, milk, cooled coffee, chia seeds, 1 tablespoon cocoa powder, 1 tablespoon maple syrup, and 1/4 teaspoon vanilla. Stir until no dry cocoa remains and the chia is evenly dispersed. Taste the mixture and add a little more maple syrup if the coffee and cocoa taste too bitter.
2. Chill: Cover and refrigerate for 4 to 6 hours, preferably overnight. If convenient, stir again after 20 to 30 minutes to break up any chia clumps. Begin checking at 4 hours: the oats should be creamy and softened, with a little chew and no liquid pooling at the bottom.
3. Prepare the yogurt: Stir the Greek yogurt with the remaining 1 tablespoon maple syrup and 1/4 teaspoon vanilla. If the chilled oats are too stiff to spoon into layers, stir in milk 1 tablespoon at a time until they are thick but spoonable.
4. Layer the jars: Divide about half the oat mixture between two clear, wide-mouth 12- to 16-ounce jars. Spoon half the yogurt over the oats, then repeat with the remaining oats and yogurt. Each jar should have two dark oat bands and two white yogurt bands, with yogurt on top.
5. Finish and serve: Just before serving, sift or sprinkle the remaining 2 teaspoons cocoa over the yogurt tops. Place 2 or 3 whole coffee beans in the center of each jar. Serve cold and remove the beans before eating.

How to Keep the Layers Distinct

Use thick yogurt and wait until the oats have absorbed their liquid before assembling the jars. Spoon each yogurt layer gently against the inside of the glass, then spread it without stirring into the oats. The edges need not be perfectly straight; the dark and white bands should simply remain visible.

For another layered breakfast, try Cinnamon Roll Overnight Oats.

Coffee and Oat Choices

Old-fashioned rolled oats soften while keeping a little chew. Quick oats will give a softer texture that is less suited to distinct layers, and untreated steel-cut oats are not a direct substitute.

Cool the brewed coffee before mixing it with the oats and chia. To use instant coffee, dissolve it in water to make 1/2 cup prepared coffee, then cool it; dry granules alone cannot replace the recipe’s coffee liquid. The same amount of cooled strong decaf coffee also works. For dairy-free jars, use plant milk and a thick plain dairy-free yogurt.

Make-Ahead and Storage

Keep the oat base covered in the refrigerator for up to 3 days. For the clearest layers, store the yogurt separately and assemble the jars near serving time. Assembled jars can also be covered and refrigerated, though the bands may soften.

Add the cocoa and coffee beans just before serving so the cocoa stays powdery. These oats are meant to be served cold. Freezing the layered jars is not recommended because thawing may change the texture of the oats and yogurt.

Nutrition

Approximate nutrition per jar: 335 calories, 19g protein, 7g fat, and 52g carbohydrates. Per 100g: about 110 calories, 6g protein, 2g fat, and 17g carbohydrates. Estimates are based on two jars made with 2% milk and plain nonfat Greek yogurt; brands and any extra milk or maple syrup will change the values.