Last Updated on August 5, 2026 by Tanya
These creamy Vegan Tiramisu Overnight Oats are like a dessert but for breakfast! They have everything you love about the classic Italian dessert—creamy, rich, and full of coffee flavour.
Tiramisu has always been one of my favourite desserts, so turning it into a breakfast felt like a bit of a win. The espresso and cocoa layered through creamy oats genuinely capture that same rich, coffee-forward flavour, minus the layers of ladyfingers and mascarpone. It’s become one of my favourite prep-ahead breakfasts — I make a batch on a Sunday and it feels like starting the week with dessert!
Ingredients
- Rolled Oats– Old-fashioned rolled oats are best for overnight oats—they soften nicely without becoming mushy. Avoid quick oats (too soft) or steel-cut oats (too chewy unless pre-cooked).
- Chia Seeds– Chia seeds add thickness and a pudding-like texture while boosting omega-3 content!
- Brewed Coffee– Espresso shots if you have an espresso machine, alternatively cooled brewed coffee also works.
- Plant-Based Milk– Any unsweetened dairy-free milk works here—almond, oat or soy. Try my nut milk recipe here!
- Maple Syrup-Maple syrup complements the coffee and cocoa flavours with a caramel-like sweetness. You can substitute with agave, date syrup, or your preferred liquid sweetener.
- Vanilla Extract– Adds warmth and enhances both the oat base and the cream layer.
- Coconut Yoghurt– Rich, creamy, and slightly tangy—coconut yogurt makes a great stand-in for the mascarpone layer in traditional tiramisu. Greek-style plant-based yoghurts also work well if you prefer something thicker. Any thick, non-dairy yogurt will work, but coconut yogurt adds that rich, creamy element reminiscent of mascarpone.
- Cocoa Powder– A must-have tiramisu topping. Unsweetened cocoa powder dusted on top gives that classic bitter-sweet finish.
If you love blended oat pots try out my strawberry blended oats recipe here!
FAQs
Yes — decaf coffee or espresso works just as well if you want to avoid the caffeine, without losing the tiramisu flavour.
Yes — any thick, plain, unsweetened plant-based yoghurt works. Coconut yoghurt gives the richest, most mascarpone-like texture, but soy or almond yoghurt are good alternatives.
Store in an airtight container or jar in the fridge for up to 3 days. Add the cocoa powder dusting just before eating rather than in advance.
Yes — this recipe doubles or triples easily. Layer into individual jars for a few days’ worth of grab-and-go breakfasts.
A minimum of 4 hours is enough for the oats and chia seeds to thicken properly, though overnight gives the best texture and allows the coffee flavour to develop further.
Related
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Ingredients
For oats layer
- 1 cup rolled oats
- 3 tablespoon Cocoa powder
- 2 tablespoon Chia seeds
- 3 tablespoon Maple syrup
- 2 espresso shots Or 3 tablespoon brewed coffee
- 1 ¼ cup plant-based milk
For 'cream' layer
- 1 cup coconut yoghurt
- 1 tablespoon maple syrup
- 1 teaspoon vanilla extract
To serve
- A dusting of cocoa powder
Instructions
- Mix the oats: In a jar or container, stir together rolled oats, cocoa powder, chia seeds, maple syrup, espresso shots (or filtered coffee), and plant-based milk. Mix well.
- Chill: Cover and refrigerate overnight (or at least 4 hours) until the oats and chia seeds absorb the liquid and thicken.
- Make the cream layer: In a small bowl, mix coconut yoghurt with maple syrup and vanilla until smooth.
- Assemble: In a jar or glass, layer your coffee oats and coconut cream. Repeat layers.
- Dust with cocoa powder just before serving.
