The first time I made these tiramisu overnight oats I thought I was waking up in an Italian café.
They are coffee-forward, chocolatey, and comforting without any baking or fuss.
This recipe is perfect when mornings are rushed but you still want something that tastes indulgent and keeps you full.
If you like playing with flavors, try my take on berry vanilla overnight oats for a fruit-forward contrast to this tiramisu version.
These oats are also easy to scale and travel well for breakfasts on the go.
Why You’ll Love This Recipe
- Breakfast that tastes like dessert but is made in minutes.
- Caffeine + cocoa for a natural morning pick-me-up.
- No-cook, fridge-based prep that fits any schedule.
- Vegan-friendly and easy to adapt to other dietary needs.
The texture is silky and spoonable, not gloopy.
Rolled oats hydrate overnight into a creamy custard-like base.
Tiny coffee granules bloom in the milk and cocoa so each spoonful has gentle bitter notes balanced by maple sweetness.
Finish with chocolate shavings for crunch and contrast.
“Five stars — I made this for my morning commute and actually looked forward to breakfast. Perfect coffee flavor without being overpowering.” — reader, Jamie
Key Ingredients
Rolled oats
Rolled oats are the foundation here.
Choose old-fashioned rolled oats for the ideal chew and creaminess after soaking.
Quick oats will get too soft and steel-cut oats won’t soften enough overnight unless you pre-cook them.
Almond milk (or milk of choice)
Milk determines creaminess and mouthfeel.
Almond milk is light and pairs well with coffee; whole dairy milk gives a richer, custard-like result.
For highest quality, use unsweetened almond milk and add maple syrup to control sweetness.
Coffee granules
Instant coffee granules dissolve quickly and bloom overnight into the milk.
Use good quality instant coffee or finely ground espresso if you prefer a stronger flavor.
If you want a smoother coffee flavor, dissolve the granules in a tablespoon of hot water before mixing.
Cocoa powder
Dutch-processed cocoa gives a deeper chocolate flavor and darker color.
Natural cocoa is brighter and slightly tangy, which can lift the tiramisu profile.
Use unsweetened cocoa and adjust sugar or maple accordingly.
Full ingredient list
- 1 cup rolled oats
- 2 cups almond milk (or any milk of choice)
- 1 tablespoon coffee granules
- 1 tablespoon cocoa powder
- 1 teaspoon vanilla extract
- 1 tablespoon maple syrup (optional)
- Chocolate shavings or cocoa powder for topping
Step-by-Step Instructions
Step 1: Combine the dry and wet ingredients
In a medium bowl, add the rolled oats, coffee granules, and cocoa powder.
Pour in the almond milk, then add the vanilla extract and maple syrup if using.
Stir vigorously until the cocoa and coffee are evenly distributed in the milk.
Pro Tip: You’ll know the mix is well combined when the cocoa forms no dry pockets and the coffee granules are suspended in the liquid.
Step 2: Portion into jars
Divide the mixture evenly into glass jars or airtight containers.
Leave a little headspace at the top so the oats can expand without overflowing.
Pro Tip: Use 8-ounce jars for single servings. Label with the date to track freshness.
Step 3: Refrigerate overnight
Place the jars in the refrigerator and let them rest for at least 6 to 8 hours.
This chilling time allows the oats to absorb liquid and the flavors to meld.
Pro Tip: If you want a stronger coffee hit, stir once after an hour to help the granules dissolve completely.
Step 4: Stir and finish
In the morning, give each jar a good stir to loosen any settled ingredients.
Top with a generous dusting of cocoa powder or chocolate shavings before serving.
Pro Tip: A few minutes at room temperature will soften chilled oats slightly and bring out the aroma of coffee.
Expert Tips for Success
-
Measure the oats by volume and the milk by a consistent liquid measure.
Slight variations in oats-to-liquid ratio will change texture.
Aim for 1:2 oats to liquid for a creamy, spoonable finish. -
Choose old-fashioned rolled oats rather than quick-cooking for the best texture.
They retain a pleasant bite after soaking and become custardy without turning mushy. -
If you use strong espresso or cold brew instead of instant granules, reduce added sweetener.
Those brews can be concentrated and may raise the overall caffeine and bitterness. -
Sweetness is personal.
Start with 1 tablespoon of maple syrup and add more in the morning if needed.
Liquid sweeteners integrate better than granulated sugar in cold preparations. -
For a silkier mouthfeel, whisk the cocoa with a small amount of hot water first to form a paste.
This prevents clumping and deepens the chocolate flavor. -
Texture adjustments: if your oats feel too thick in the morning, stir in 1–2 tablespoons of milk to loosen them.
If too thin, add a tablespoon of chia seeds and let sit 10 minutes for thickening. -
Equipment matters little, but glass jars with wide mouths make stirring and topping easier.
Use a small whisk or fork to break up any pockets for even flavor distribution. -
Flavor layering: add a thin layer of mascarpone-stirred yogurt at the bottom of the jar for a closer tiramisu mimic.
This adds tang and richness while keeping the recipe simple. -
Taste at every stage when testing.
Because this is a no-cook recipe, you can tweak the balance of coffee, cocoa, and sweetener before chilling. -
If you like inspired combos, check tips from our brown sugar overnight oats recipe for alternate sweetening strategies.
Those techniques apply well to tiramisu oats.
Storage & Freezing
Fridge storage
Store covered jars in the refrigerator for up to 4 days.
The oats will continue to soften slightly each day.
For best texture, consume within 48–72 hours.
Freezer storage
These overnight oats do freeze well for longer storage.
Leave 1 inch of headspace in freezer-safe jars to allow expansion.
Freeze for up to 1 month for best flavor.
Thawing and reheating
Thaw overnight in the refrigerator.
If you want them warm, microwave for 30–45 seconds and stir, adding a tablespoon of milk if needed.
Alternatively, warm gently in a saucepan over low heat, stirring constantly to avoid scorching.
Tips for reheating texture
Reheated oats will be softer than freshly chilled.
Add some fresh milk or a spoonful of Greek yogurt after warming to recreate creaminess.
Variations & Substitutions
Mascarpone twist
Stir 2 tablespoons of mascarpone or cream cheese into each jar before sealing.
This adds tang and richness that makes the oats feel more like classic tiramisu.
Protein boost
Add a scoop of vanilla or chocolate protein powder to the milk before mixing.
This increases satiety and turns breakfast into a post-workout meal.
Caffeine-free version
Replace coffee granules with 1 teaspoon of chicory powder or omit them entirely.
Add an extra half teaspoon of vanilla and a touch more cocoa to deepen flavor.
Cake-batter or dessert-inspired variations
If you want to play with sweetness or nostalgic flavors, try techniques from the cake batter overnight oats recipe for colorful mix-ins and frosting-like toppings.
Those ideas adapt well to chocolate and coffee bases.
Frequently Asked Questions
Q: Can I use quick oats instead of rolled oats?
A: Yes, but quick oats absorb liquid faster and will become very soft.
If you prefer a spoonable, almost pudding-like texture, quick oats work.
If you want some bite and a layered mouthfeel, stick with old-fashioned rolled oats.
Q: How strong will the coffee flavor be?
A: The coffee intensity depends on your granules and how much you use.
One tablespoon of instant gives a noticeable but balanced coffee flavor when paired with cocoa.
Use less if you are sensitive to caffeine or stronger if you prefer a pronounced espresso taste.
Q: Is this recipe vegan and gluten-free?
A: It can be fully vegan if you use plant milk and maple syrup.
To make it gluten-free, choose certified gluten-free oats because cross-contamination can occur during processing.
Q: Can I add layers like mascarpone or yogurt to mimic tiramisu?
A: Absolutely.
A layer of mascarpone-thinned yogurt creates the creamy, tangy layer found in classic tiramisu and pairs beautifully with the coffee-soaked oats.
Q: How can I prevent the coffee from tasting grainy?
A: Dissolve the coffee in a tablespoon of hot water before mixing with the milk.
This step ensures the coffee integrates smoothly and no granules remain untouched.
Final Thoughts
This tiramisu overnight oats recipe gives you coffee-forward comfort without any hands-on morning prep.
It’s easy to adapt and scales well for meal prep or last-minute guests.
Please leave a star rating in the recipe card below and pin this to Pinterest if you loved it.
Conclusion
For another take on tiramisu-style oats, see this rich version from The BEST Tiramisu Overnight Oats – Vancouver with Love, which emphasizes intense coffee layers.
If you want a tried-and-tested kitchen-tested method, compare notes with Tiramisu Overnight Oats – Simply Recipes for variations and serving ideas.
For a higher-protein approach, check the protein-packed variation at Tiramisu Overnight Oats (30g+ Protein) – Eating Bird Food.
Tiramisu Overnight Oats
Ingredients
Base Ingredients
- 1 cup rolled oats Use old-fashioned rolled oats for best texture.
- 2 cups almond milk (or any milk of choice) Unsweetened almond milk recommended.
- 1 tablespoon coffee granules Use good quality instant coffee or finely ground espresso.
- 1 tablespoon cocoa powder Dutch-processed cocoa gives a deeper flavor.
- 1 teaspoon vanilla extract
- 1 tablespoon maple syrup (optional) Adjust sweetness to taste.
Toppings
- to taste chocolate shavings or cocoa powder For serving.
Instructions
Preparation
- In a medium bowl, add the rolled oats, coffee granules, and cocoa powder.
- Pour in the almond milk, then add the vanilla extract and maple syrup if using.
- Stir vigorously until the cocoa and coffee are evenly distributed in the milk.
- Divide the mixture evenly into glass jars or airtight containers, leaving a little headspace at the top.
Refrigeration
- Place the jars in the refrigerator and let them rest for at least 6 to 8 hours.
Serving
- In the morning, give each jar a good stir to loosen any settled ingredients.
- Top with a generous dusting of cocoa powder or chocolate shavings before serving.
