Tiramisu Overnight Oats – Easy Make Ahead Breakfast with Coffee & Cocoa

A Make Ahead Breakfast That Feels Like Dessert Without the Effort

These Tiramisu Overnight Oats bring together the bold taste of coffee, the softness of soaked oats, and the gentle richness of a yogurt-mascarpone cream.

This is not a sugary shortcut or a novelty spin. It’s a practical and deeply satisfying oats recipe that brings the flavor of tiramisu into your everyday breakfast. You’ll find espresso in the base, a silky mascarpone swirl on top, and a touch of cocoa to finish. It tastes like dessert, but fuels your morning with real substance.

You’ll learn exactly how to layer it right, how to balance the creaminess with the oats, and how to get that coffee flavor to shine without overwhelming the other elements.

What You Can Expect from This Recipe

This is a healthy breakfast with a cozy flavor profile. The oats are soaked overnight in strong coffee and milk, making the texture soft without becoming mushy. A bit of chia helps thicken it slightly more if you like structure in your oats.

The cream layer is where the tiramisu magic happens. Greek yogurt adds tang and protein. Mascarpone adds that unmistakable richness tiramisu needs. The cocoa on top? Non-negotiable. It finishes the bite and makes the whole thing feel composed, almost like a plated dessert.

If you’re doing breakfast meal prep, this is one of the easiest oats recipes you’ll want to keep repeating. I often prep several jars at once and rotate them between this and Peanut Butter Overnight Oats to keep mornings interesting.

Why I Use Espresso Instead of Instant Coffee Powder

Espresso provides depth without bitterness. Brewed coffee works, but espresso gives this dish a bold anchor that keeps the oats from tasting flat. I’ve tried instant granules mixed into milk, and the result often feels muddled.

In my notes, I’ve found that cold espresso pairs better with the dairy in the cream layer. It soaks into the oats cleanly, without curdling or thinning out the texture too much. If you don’t have an espresso machine, strong stovetop moka pot coffee will do.

Greek Yogurt vs. Plant-Based Yogurt: What Changes

I’ve tested both. The dairy version brings a natural tang and a creamier mouthfeel when paired with mascarpone. Plant-based yogurt, especially almond or cashew-based, can sometimes be thinner, depending on the brand. If you’re using a dairy-free version, I recommend reducing the maple syrup slightly to avoid too much sweetness. The mascarpone or vegan cream cheese will already lend creaminess.

If you prefer a dairy-free option, go for a thicker, full-fat vegan yogurt and a good-quality dairy-free cream cheese. That way, the cream layer still holds its body.

Layering Is More Than Just Appearance

Layering changes how you experience the oats. I start with the espresso-soaked oats on the bottom to let that flavor settle into the base. The cream goes on next. This creates contrast in every spoonful. If you mix everything together, the dessert feel disappears. You end up with coffee yogurt with oats in it. That’s not the goal here.

The separation of layers adds balance. You taste the bitter coffee first, then the tangy cream, then the chocolate dusting. Each bite builds. That structure is what makes this recipe different from other healthy breakfast ideas.

Topping It Right: Cocoa and Chocolate Shavings

You only need two things to top these oats: unsweetened cocoa powder and a few chocolate curls. Don’t use sweetened cocoa. It throws the balance off.

Dark chocolate shavings melt slightly into the cream and echo the tiramisu recipe you already love. I like to use a vegetable peeler on a chocolate bar. It takes ten seconds, and the visual reward is worth it.

You can also add a layer of Easy Tiramisu Dip on top if you’re turning this into a weekend brunch jar. It adds more richness and lets you turn this into a dessert-meets-breakfast centerpiece.

The Right Jar Matters

I’ve used tall glass jars and short squat ones. Shorter jars work better. They allow for more even spoonfuls, and the layers stay defined. If you go too tall, you’ll end up chasing the cream around the bottom or smashing the oats just to reach it.

Anything around 8 to 10 ounces does the job well. I usually use glass yogurt pots or wide-mouth mason jars.

Storage and Make Ahead Advice

These oats keep well for three days in the fridge. I’ve made them up to four days ahead, but the cream starts to loosen a bit on the fourth day. If you’re planning to batch prep, keep the toppings off until the night before serving.

You can also prepare just the oat base in advance and layer the cream fresh in the morning if texture matters to you. The base takes minutes, so it’s not a burden to keep the cream separate until you’re ready to eat.

Helpful Comparison: Mascarpone vs. Cream Cheese

I’ve made this with both. Mascarpone is milder, with a smooth, buttery texture that blends naturally with yogurt. Cream cheese adds more tang and firmness. If you want a lighter flavor and a more dessert-like finish, use mascarpone. If you’re looking to cut cost or add more brightness, cream cheese works fine.

You can also split the difference. A tablespoon of each balances richness and structure. That’s what I’ve settled on most mornings. The cream still spoons easily and holds its shape.

Related Recipes You’ll Love

Try White Chocolate Cranberry Tiramisu Cups for a winter version of this flavor combination.

Or check out my go-to Easy Tiramisu Recipe if you want the full dessert with minimal effort.

Share, Save, and Make It Again

If you enjoy recipes that bring comfort, flavor, and practicality into your mornings, this one belongs on your Pinterest board. Save it now so you don’t lose it in the shuffle.

I’d love to hear how yours turned out. Did you use mascarpone or cream cheese? Did you try adding cocoa nibs or crushed espresso beans? Leave a comment and share your tweaks. This space is better when we build it together.

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