Description
I’ve never been much of a breakfast person, but one thing that really helps is prepping breakfasts that are more like feel-good treats that just so happen to be totally wholesome & filling too. These Tiramisu Overnight Oats completely fit the bill!
Inspired by the flavors & textures of creamy-dreamy tiramisu, these lightly sweetened overnight oats are laced with toasty espresso & have the littlest bit of tang from Greek yogurt & mascarpone cheese. After an overnight rest in the refrigerator, the oats get deliciously creamy, soaking up all of that tiramisu-inspired flavor.
For an extra-special finishing touch, I top the tiramisu oats with a quick mascarpone cream & a light dusting of cocoa powder. Then, simply grab & go – meal prep breakfast at its finest!
These oats are naturally gluten-free & vegetarian, plus they’re very easily adaptable based on the staples you keep stocked in your pantry. Be sure to check out the blog post, above, for plenty more tips & guidance to get you started. ♡ Happy cooking!
Ingredients
- 1 cup Bob’s Red Mill Organic Protein Oats or classic old-fashioned rolled oats
- 2 tablespoons chia seeds
- 1 cup milk of choice (dairy, almond milk, oat milk, etc.)
- ½ cup plain Greek yogurt
- 2 tablespoons mascarpone cheese
- 2-3 tablespoons pure maple syrup
- 1 teaspoon pure vanilla extract
- 1 teaspoon espresso powder or instant coffee
- for serving: mascarpone whipped cream (below), cocoa powder
for the mascarpone whipped cream:
- ¼ cup heavy cream
- 2 tablespoons mascarpone cheese
- optional: 1-2 tablespoons plain Greek yogurt (see Recipe Notes)
- 1 tablespoon pure maple syrup
- ½ teaspoon pure vanilla extract
Instructions
- Mix the overnight oats: To a large bowl, add the milk, Greek yogurt, mascarpone cheese, maple syrup, vanilla extract, & espresso powder or instant coffee. Whisk to combine well. Add the oats & chia seeds & stir well to combine.
- Prep the mascarpone whipped cream: To a second large bowl, add the heavy cream, mascarpone cheese, Greek yogurt, maple syrup, & vanilla extract. Whisk to combine well, breaking down the yogurt & mascarpone cheese a bit. Fit a hand mixer with the whisk attachment, then whip on medium-high speed until medium peaks form, 3-4 minutes.
- Chill: Transfer the overnight oats & mascarpone whipped cream to separate airtight containers. Cover & set in the refrigerator to chill until the oats have absorbed most of the liquid & are tender enough to chew easily, at least 2 hours or up to overnight.
- Serve: To serve, transfer ¼ of the tiramisu overnight oats mixture (approx. 1 cup) to a small glass or jar. Spread ¼ of the mascarpone whipped cream mixture (approx. 2-3 tablespoons) over top. Finish with a light dusting of cocoa powder. Enjoy!
Notes
- Jess’ Tips & Tricks:
- Greek yogurt: I always make this tiramisu overnight oats recipe as written, using plain Greek yogurt, pure maple syrup, & vanilla extract. If you prefer, feel free to use your favorite vanilla Greek yogurt, in which case you can omit the additional maple syrup & vanilla extract. I also always use one of the single-serve 5.3-ounce cups of yogurt, which is just over ½ cup, so I fold any remaining yogurt into the whipped cream. If you don’t have any remaining yogurt, feel free to omit from the whipped cream.
- Serving suggestions: I like to serve these tiramisu overnight oats in a small jar or glass. I spoon 1 cup of oats into an 8-ounce glasss/jar, then top with a little whipped cream & finish with a dusting of cocoa powder – pretty!
- Storage: Tiramisu overnight oats & mascarpone whipped cream will keep, stored in airtight containers in the refrigerator, for up to 5 days. For best results, store the oats & cream separately.