Tiramisu Overnight Oats

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.

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.

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Tiramisu Overnight Oats

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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.

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