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–+ servings
Tiramisu overnight oats in a glass, with layers of creamy coffee oats, non-dairy yogurt, and cocoa powder on top.

Tiramisu Overnight Oats

By Chloe Martin
Inspired by the classic Italian dessert, these Tiramisu Overnight Oats are what breakfast dreams are made of: layers of creamy coffee oats and dairy-free yogurt, all topped with a dusting of cocoa powder. It’s the ultimate dessert for breakfast with a healthy twist!
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PREP TIME:10 minutes
SOAK TIME:4 hours
TOTAL TIME:4 hours 10 minutes
SERVINGS: 1
COURSE: Breakfast
CUISINE: American

Ingredients
 

  • ½ cup rolled oats
  • ¼ cup non-dairy milk (like almond, soy, or oat)
  • ¼ cup non-dairy yogurt (plain or vanilla, extra for topping)
  • 1 shot (1 ounce or 2 tablespoons) espresso (see notes for substitutions)
  • 1 tablespoon maple syrup (or sweetener of choice, adjust to taste)
  • ½ tablespoon chia seeds
  • ½ teaspoon vanilla extract
  • pinch of salt
  • ½ teaspoon cocoa powder (for dusting)

Instructions
 

  • In a container or mason jar, add oats, non-dairy milk, non-dairy yogurt, espresso, maple syrup, chia seeds, vanilla, and salt. Stir until well combined. Cover and refrigerate overnight or at least 4 hours to thicken.
  • When the overnight oats are ready, alternate the oats with additional yogurt in a jar or glass. Dust the top with cocoa powder using a fine-mesh sieve. Enjoy!

Notes

Espresso substitute: Mix 1 ½ teaspoons instant coffee or instant espresso with 2 tablespoons hot water, or use 2–3 tablespoons strong brewed coffee (decaf works too).
Storage: Store overnight oats in an airtight container or jar in the fridge for up to 5 days. Layer with yogurt and dust with cocoa powder when ready to serve.
Did you make this recipe?Leave a comment below and tag @chloescreativekitchen!