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Tiramisu Overnight Oats (No Protein Powder)

Delicious tiramisu overnight oats in a layered glass jar recipe

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A delicious and easy make-ahead breakfast that captures the classic coffee and cream flavors of tiramisu. Made with simple, wholesome ingredients, it turns a hectic morning into a special occasion. This recipe is naturally dairy-free and requires no cooking.

Ingredients

Scale
  • 1/2 cup old-fashioned rolled oats
  • 1/2 cup strong brewed coffee or espresso, cooled
  • 1/4 cup unsweetened almond milk (or preferred plant-based milk)
  • 1 tablespoon maple syrup
  • 1 tablespoon unsweetened cocoa powder
  • 1/2 teaspoon vanilla extract
  • A tiny pinch of salt
  • 1/2 cup plain, unsweetened vegan yogurt (cashew or coconut)
  • 1 tablespoon maple syrup
  • 1/2 teaspoon vanilla extract
  • Optional: cocoa powder, dark chocolate shavings, crushed espresso beans for topping

Instructions

  1. In a 16-ounce jar, combine rolled oats, cocoa powder, and salt. Stir with a fork to break up any cocoa clumps.
  2. Pour in cooled coffee, almond milk, 1 tablespoon maple syrup, and 1/2 teaspoon vanilla extract. Stir vigorously until smooth and cocoa is fully dissolved.
  3. In a separate small bowl, whisk together vegan yogurt, remaining 1 tablespoon maple syrup, and 1/2 teaspoon vanilla extract until creamy.
  4. Spoon the creamy yogurt mixture over the coffee oat base. Do not stir. Smooth the top with the back of a spoon.
  5. Optionally, dust the top with cocoa powder. Seal the jar and refrigerate for at least 6 hours or overnight.
  6. Before serving, stir gently or eat layer by layer. Add optional toppings if desired.

Notes

Use old-fashioned rolled oats for best texture; quick oats can become too mushy. Ensure coffee is completely cooled before adding to prevent gummy oats. A pinch of salt enhances the chocolate and coffee flavors. Store sealed in the refrigerator for up to 4 days.

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