Tiramisu for breakfast?! Sign me up! My Tiramisu Overnight Oats recipe brings this classic and decadent dessert to your breakfast table. It’s creamy, dreamy, rich and will leave you feeling satisfied. Let’s normalize dessert for breakfast but with a healthier spin!
Oats, milk, espresso, maple syrup and vanilla combine to create the spongy base for this delicious treat! Like lady fingers, the oats soften and absorb the coffee-infused milk. Greek Yoghurt is then sweetened with some maple syrup and layered over top. The result, layer upon layer of creamy and decadent goodness! A final dusting of cocoa powder is all you need to give this breakfast dish its signature tiramisu taste and look!
Rise and Shine! My Tiramisu Overnight Oats makes for the perfect busy morning breakfast and an ideal meal for when you don’t feel like cooking! Simply prep these overnight oats the night before and get ready to indulge in the morning. It's that simple! Although, this dish is best served for breakfast, it works equally well as a mid-afternoon snack or a guilt-free dessert! So, let me show you how it’s done. Grab a spoon and come and cook with me!
For more quick and easy breakfast ideas, try my Pizza Egg Muffins, 4-Ingredient Chia Seed Pudding or Breakfast Quesadilla recipes!
Prep Time: 10 minutes
Cook Time: 0 minutes
Total Time: 10 minutes
Serves: 2
Ingredients:
1 cup quick oats
1 cup unsweetened milk of choice (See Notes below)
1 shot espresso (1 oz.) (See Notes below)
2 Tbsp maple syrup, divided
1 tsp vanilla extract
1 cup Greek yoghurt
1/2 Tbsp cocoa powder
A few coffee beans, as garnish (optional)
Instructions:
Brew a shot of espresso, set it aside and slightly cool.
To a medium-sized food storage container (with a lid), add the oats, milk, espresso, 1 Tbsp maple syrup and vanilla extract and mix until fully incorporated. Cover and refrigerate overnight, to allow the mixture to thicken and the flavours to meld.
To a small bowl, add the Greek yoghurt and the remaining 1 Tbsp maple syrup and mix until combined.
Grab 2 small mason jars, glasses or dessert bowls. Spoon 1/4 of the oatmeal mixture into each, distributing the mixture evenly throughout. Top each with a 1/4 cup of sweetened Greek yoghurt. Then, repeat the process with another layer of the oat and yoghurt mixtures.
Using a fine meshed sieve, dust the cocoa powder over top. Garnish with coffee beans (optional) and serve and enjoy!
Notes:
There Are A Variety of Milk Options Out There: Almond milk is my go-to in this recipe given it’s creamy texture and richness. But, you can simply substitute it with an unsweetened “milk” of choice, such as oat or dairy (2% or whole milk). They all work beautifully here!
I Don’t Have Espresso?!: If you don’t have an espresso machine at home, do not fret! Here’s a simple espresso-like substitute - Simply dissolve 1 tsp of instant coffee in 3 Tbsp of hot water. Let it slightly cool and add it to the oat and milk mixture.
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