Tiramisu Overnight Oats
Coffee-soaked oats layered with creamy vanilla Greek yogurt and cocoa make an easy make-ahead breakfast inspired by classic tiramisu.
Prep: 10 min · Cook: 0 min · Yield: 2 · Method: No-Cook
Ingredients
- 1 cup (90 g) old-fashioned rolled oats
- 1 cup (240 mL) milk
- 0.5 cup (120 mL) strong brewed coffee, cooled
- 2 tablespoons (24 g) chia seeds
- 2 tablespoons (30 mL) pure maple syrup
- 1 teaspoon (5 mL) pure vanilla extract
- 1 cup (245 g) vanilla greek yogurt
- 2 teaspoons (4 g) unsweetened cocoa powder
Cooking instructions
- Brew the coffee and let it cool completely. In a medium bowl, stir together the rolled oats, milk, cooled coffee, chia seeds, maple syrup, and vanilla until evenly combined. (about 5 min) — Room temperature
- Cover and refrigerate for at least 4 hours, or overnight, until the oats and chia seeds have absorbed the liquid and the mixture is thick and spoonable. Keep refrigerated at 40°F (4°C) or below. (about 240 min) — Refrigerate at 40°F (4°C) or below
- Stir the chilled oat mixture. Spoon half into two glasses or jars, add half of the vanilla Greek yogurt to each, then repeat with the remaining oats and yogurt. (about 5 min) — Chilled
- Dust each serving with cocoa powder and serve cold. For food safety, do not leave the finished oats at room temperature for more than 2 hours, or 1 hour if the temperature is above 90°F (32°C). (about 2 min) — Serve chilled