Tiramisu-Inspired Overnight Oats: The 2-Minute Breakfast That Tastes Like Dessert and Works Like a Protein Shake

You want breakfast that hits like a treat, fuels your morning, and doesn’t wreck your macros? This is it. Tiramisu vibes—espresso, cocoa, creamy layers—but in a jar you can meal-prep in under five minutes.

No oven, no drama, no “I’ll just grab a pastry” regret. Make it at night, wake up to something that tastes sinful and behaves saintly. If coffee and dessert had a responsible child, these overnight oats are it.

Why You’ll Love This Recipe

• Dessert flavor, breakfast discipline: It’s tiramisu without the sugar crash.

  You’ll get espresso, cocoa, and creamy mascarpone vibes with actual nutrition.

• Zero-cook convenience: Stir, chill, eat. That’s the whole playbook.
• Meal-prep friendly: Make a batch for the week, stack in the fridge, and feel like you’ve got your life together.
• Protein-forward: Greek yogurt and optional protein powder give you staying power so you’re not raiding the pantry by 10 a.m.
• Customizable: Dairy-free? Sugar-free?

  Extra coffee? There’s a tweak for every preference without losing the tiramisu energy.

What Goes Into This Recipe – Ingredients

• Rolled oats: 1/2 cup per serving (old-fashioned; not quick oats).
• Milk of choice: 1/2 cup (dairy, almond, oat, or soy).
• Strong brewed coffee or espresso: 2–3 tablespoons, cooled. Decaf works too.
• Plain Greek yogurt: 1/3 cup (for creaminess and protein).
• Mascarpone or cream cheese: 1–2 tablespoons (optional, for true tiramisu richness).
• Chia seeds: 1 teaspoon (for thickness and fiber).
• Maple syrup or honey: 1–2 teaspoons, to taste.
• Vanilla extract: 1/2 teaspoon.
• Unsweetened cocoa powder: 1–2 teaspoons (plus extra to dust on top).
• Pinch of sea salt: Enhances flavor; don’t skip.
• Optional add-ins: 1 scoop vanilla or unflavored protein powder; dark chocolate shavings; cacao nibs; a dash of rum extract for classic tiramisu flair.

Instructions

1. Brew and cool your coffee. You want it at room temp so it doesn’t cook the oats and turn things weirdly gummy.
2. Make the “cream” base. In a bowl, whisk Greek yogurt, mascarpone (or cream cheese), vanilla, a pinch of salt, and sweetener until smooth.

   If using protein powder, whisk it in here to prevent clumping.

3. Build the oat mixture. In a separate bowl or jar, add oats, chia seeds, milk, and coffee. Stir until everything is evenly soaked.
4. Layer like tiramisu. Spoon half the oat mixture into a jar, add a layer of the cream base, dust with cocoa. Repeat with remaining oats and cream.

   Finish with a generous cocoa veil on top. A few dark chocolate shavings? Chef’s kiss.

5. Chill. Cover and refrigerate at least 4 hours, preferably overnight.

   This is where the magic (and the thickening) happens.

6. Serve. Eat cold, or let sit at room temp for 10–15 minutes if you prefer it a bit softer. Add a splash of milk if it’s thicker than your vibe today.

Storage Tips

• Fridge life: Keeps 3–4 days in airtight jars. The flavor deepens by day two—like actual tiramisu.
• Batching: Mix the dry ingredients in bulk and portion wet ingredients nightly if you like max freshness.
• No freezing: The texture gets grainy and sad.

  Not worth it.

• Travel hack: Use leakproof jars and dust cocoa right before eating to keep the top pretty.

Health Benefits

• Steady energy: Oats provide complex carbs and beta-glucan fiber for slow-release fuel—no crash, no drama.
• Protein power: Greek yogurt and optional protein powder help with satiety and muscle recovery. Morning wins matter.
• Healthy fats: Mascarpone adds richness; chia seeds contribute omega-3s and thickening power with actual purpose.
• Lower sugar, higher satisfaction: You control sweetness. It tastes indulgent without the dessert debt.
• Micronutrient bonus: Cocoa brings antioxidants; coffee offers polyphenols and a focus kick (decaf still counts for flavor).

What Not to Do

• Don’t use steel-cut oats. They won’t soften enough overnight and you’ll regret every bite.
• Don’t add hot coffee. It messes with texture and can make the yogurt split.

  Patience, champ.

• Don’t skip the salt. A tiny pinch makes everything taste more “tiramisu,” less “sad mocha.”
• Don’t over-sweeten. The cocoa and coffee need a little bitterness to feel authentic. Balance beats sugar-bomb.
• Don’t drown it in liquid. Soupy oats = smoothie in denial. Start with the listed amounts; adjust after chilling.

Different Ways to Make This

• Dairy-free: Use coconut or almond yogurt, plant milk, and skip mascarpone.

  Add 1–2 teaspoons cashew butter for creaminess.

• High-protein: Add a full scoop of vanilla whey or plant protein and an extra 2 tablespoons milk to keep it smooth.
• Low-sugar: Use monk fruit or stevia to taste. Opt for unsweetened milk and yogurt.
• Extra coffee-forward: Replace half the milk with coffee and add a dash of rum or almond extract for tiramisu drama (no hangover, FYI).
• Nutty crunch: Top with toasted sliced almonds or hazelnuts. Texture = satisfaction.
• Dessert jar: Layer with crushed espresso biscuits or gluten-free cookies.

  Not as macro-friendly, but YOLO moments exist.

FAQ

Can I make this without coffee?

Yes. Use more milk and add 1/2 teaspoon extra vanilla plus a pinch of instant espresso powder substitute like chicory or a coffee-free roasted barley drink. Or skip coffee entirely and lean into cocoa and vanilla for “hot chocolate” oats.

What if I only have quick oats?

They’ll work, but the texture will be softer and less chewy.

Use slightly less liquid (reduce milk by 1–2 tablespoons) and definitely chill overnight to keep it from turning mushy.

How do I avoid chalky texture with protein powder?

Whisk protein into the yogurt first with a splash of milk until smooth, then fold into oats. Choose a fine, high-quality powder and avoid over-sweetened blends that fight the coffee flavor.

Is mascarpone necessary?

No, but it’s the secret to that classic tiramisu luxury. If you skip it, add a little extra yogurt and a teaspoon of cashew or almond butter to mimic body.

Can I eat it warm?

You can.

Heat gently in the microwave in 20–30 second bursts, stirring between, and add a splash of milk. Just know warmed cocoa can taste slightly more bitter—sweeten to taste.

How do I scale for meal prep?

Multiply everything by 4–5 and mix in a large bowl. Portion into jars so each serving gets both oat and cream layers.

Dust cocoa right before eating to keep it pretty.

What’s the best cocoa to use?

Unsweetened Dutch-process cocoa gives a smoother, “bakery” flavor. Natural cocoa is brighter and a touch sharper. Both work; go with what you’ve got.

My Take

This recipe is the cheat code for mornings.

It feels like you hacked dessert and made it work for your goals—fast, satisfying, and surprisingly elegant for something made in a jar. The coffee-cocoa combo delivers café-level flavor without a single line at a register. IMO, the mascarpone takes it from “good oats” to “wow, who made this?” And that’s the point: minimal effort, maximum payoff.