Make-Ahead Tiramisu Overnight Oats

Tiramisu Overnight Oats take all the coffee-and-cocoa goodness of the classic dessert and turn it into a breakfast you can grab straight from the fridge. No cooking, just a few minutes of stirring the night before.

You get creamy oats soaked in strong coffee, a thick mascarpone layer that sets up while you sleep, and a dusting of cocoa on top. It feels like a small luxury, but takes almost no effort.

What Makes These Oats So Good

The first spoonful reminds me of a latte meeting tiramisu. The oats soak up cold brew coffee so they taste like your morning cup, while the mascarpone cream adds a rich, silky layer that keeps things from feeling too virtuous.

A dusting of unsweetened cocoa brings the bitterness that balances the sweetness, just like the dessert. When I want a breakfast that feels like a treat but still keeps me full through the morning, this is the one I reach for.

Ingredients

• 1/2 cup rolled oats: old-fashioned oats give the best chewy texture.
• 1/2 cup milk: any milk works; whole milk makes it creamiest.
• 1/4 cup strong brewed coffee: cooled to room temperature, or use instant espresso dissolved in water.
• 1 tablespoon maple syrup: or honey.
• 1/2 teaspoon vanilla extract.
• Pinch of salt.
• 1/4 cup mascarpone cheese: softened, or use cream cheese plus 2 tablespoons plain Greek yogurt.
• 2 tablespoons milk: to loosen the mascarpone.
• 1 teaspoon maple syrup: for the cream layer.
• Unsweetened cocoa powder: for dusting.

Variations / Substitutions

• Make it dairy-free: use coconut milk and a thick vegan cream cheese. The oats stay creamy and the layers hold.
• Decaf coffee: swap in decaf for the same rich flavor without the caffeine.
• Add a crunchy layer: crumble a few ladyfingers between the oats and cream for authentic tiramisu texture.
• Extra chocolate: stir a teaspoon of cocoa powder into the oat mixture for double the chocolate hit.

Creamy Make-Ahead Chia Seed Pudding is next on our list if these overnight oats are your kind of breakfast.

How To Make Tiramisu Overnight Oats

Step 1: Stir Together the Oats

In a bowl or a lidded jar, combine the 1/2 cup rolled oats, 1/2 cup milk, 1/4 cup cooled coffee, 1 tablespoon maple syrup, 1/2 teaspoon vanilla extract, and a pinch of salt. Stir for about 30 seconds until everything is evenly mixed. The mixture will look thin and soupy, but the oats will absorb all that liquid overnight.

Step 2: Whisk the Mascarpone Cream

In a separate small bowl, whisk together the 1/4 cup mascarpone, 2 tablespoons milk, and 1 teaspoon maple syrup until smooth and spreadable, about 20 seconds. You want a thick but pourable cream with no lumps, so make sure the mascarpone is softened before you start.

Step 3: Layer the Jars

Spoon half of the oat mixture into an 8-ounce jar or glass. Dollop half of the mascarpone cream on top and use the back of a spoon to spread it into an even layer without pushing it into the oats. Repeat with the remaining oats and cream to form two distinct layers. Cover and refrigerate for at least 6 hours, or overnight.

Step 4: Dust with Cocoa and Serve

Right before eating, dust the top generously with unsweetened cocoa powder. If you want a little extra crunch, add a sprinkle of dark chocolate shavings or cocoa nibs. Serve cold straight from the fridge, and spoon through the layers while they are still distinct.

A Few Notes Before You Start

• Use cooled coffee, not hot, so the oats don’t take on a cooked taste before they chill.
• Let the mascarpone sit at room temperature for a few minutes before whisking to avoid lumps.
• If your jar is narrow, spread the cream layer gently with the back of a teaspoon so the layers stay visible.
• The oats will keep in the fridge for up to 4 days; just stir and dust with fresh cocoa before serving.

Scale up for more jars:

Keeping Leftover Oats Fresh

• Refrigerate: store sealed in the jar you made them in, or transfer to an airtight container, for up to 4 days. The oats will soften a bit more but the flavor deepens. The cream may separate slightly; just give it a stir.

Frequently Asked Questions

Do I need to use a glass jar?

No, any container with a lid works, but a clear jar shows off the pretty layers.

Can I stir everything together instead of layering?

Yes, the flavor will be the same. Stir the mascarpone cream into the oat mixture before chilling, then top with cocoa in the morning.

Why did my oats not thicken?

Make sure you are using rolled oats, not instant or steel-cut, and give them the full 6+ hours in the fridge to absorb the liquid.

Can I use chai instead of coffee?

Absolutely. Steep a strong chai, let it cool, and use it in place of the coffee for a spiced twist.

Tiramisu Overnight Oats Recipe

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Prep Time 5 minutes mins

Total Time 5 minutes mins

Servings: 1 servings

Calories: 515

Ingredients Method Notes

Ingredients

  

• 1/2 cup rolled oats
• 1/2 cup milk
• 1/4 cup strong brewed coffee, cooled
• 1 tablespoon maple syrup
• 1/2 teaspoon vanilla extract
• Pinch of salt
• 1/4 cup mascarpone cheese, softened
• 2 tablespoons milk
• 1 teaspoon maple syrup
• Unsweetened cocoa powder, for dusting

Method

 

1. Stir together the oats, 1/2 cup milk, coffee, 1 tablespoon maple syrup, vanilla, and salt in a bowl until mixed, about 30 seconds.
2. Whisk the mascarpone, 2 tablespoons milk, and 1 teaspoon maple syrup in a small bowl until smooth, about 20 seconds.
3. Spoon half the oat mixture into a jar, top with half the cream, repeat the layers, cover, and refrigerate at least 6 hours.
4. Dust generously with cocoa powder, add chocolate shavings if using, and serve cold.

Notes

The oats need at least 6 hours to soak, so prep them the night before. The mascarpone cream will thicken as it chills. For a portable breakfast, use a lidded jar and dust the cocoa on right before you walk out the door.