Tiramisu Overnight Oats
Indulge in a guilt-free version of your favorite dessert with these Tiramisu Overnight Oats! Crafted with hearty rolled oats, rich cacao, and a creamy protein-packed yogurt layer, this delightful breakfast will have you waking up excited. Just mix, chill, and savor the sweet coffee-infused goodness that’s both wholesome and satisfying!
Prep
15
min
Cook
0
min
Serves
2
people
Level
beginner
📝 Ingredients
Serves 2🥛Dairy & Eggs(2)
- 1 1/4 c full-fat almond milk (300 ml)
- 1 1/2 c Oikos triple zero vanilla (360 ml)
🫙Pantry Staples(6)
- 2 tbsp raw honey (30 ml)
- 1/2 tbsp raw honey (7.5 ml)optional
- 1 c rolled oats (240 ml)
- 30 g vanilla protein powder (1.06 oz)
- 1 tsp pure vanilla extract (5 ml)
- 1/4 tsp pure vanilla extract (1.25 ml)optional
🧂Spices & Seasonings(1)
- Pinch of pink Himalayan salt
📦Other(3)
- 3 tbsp raw cacao powder (45 ml)
- 1 1/2 tbsp chia seeds (22.5 ml)
- 3 tbsp espresso, cooled (45 ml)
Nutrition (per serving)
Calories
534
Protein
38g
Carbs
67g
Fat
14g
👨🍳 Instructions
- 1
Mix the dry ingredients in a bowl until well combined.
- 2
Add the espresso, almond milk, 2 tablespoons raw honey, and 1 teaspoon vanilla extract. Mix well.
- 3
Transfer to a sealable glass container.
- 4
To make the protein yogurt topping, whisk the vanilla extract, 1/2 tablespoon raw honey, and protein powder into the yogurt.
- 5
Spread this yogurt mixture over the top of the oats mixture.
- 6
Sift a little more cacao powder over the top.
- 7
Store in the fridge for 8 hours or overnight.
💡 Pro Tips
- ✓Cool your espresso to exactly 45°F before mixing into oats to prevent heat from accelerating hydration and creating a mushy texture within 4 hours instead of 8.timing45°F|8-hour set time
- ✓Use a 1:1.25 ratio of oats to liquid (1 cup oats to 1.25 cups total liquid) because chia seeds absorb 10x their weight in water, and cacao powder adds 0.3g absorption per tablespoon—without adjustment, you'll exceed 65% moisture and get pudding instead of spoonable oats.ingredient1:1.25 ratio|65% moisture threshold
- ✓Layer the yogurt topping only after 6 hours of refrigeration, not immediately, because the oat mixture continues to hydrate and expand; adding yogurt too early creates a dense, compressed middle layer that won't absorb the espresso flavor.timing6-hour delay before topping
- ✓Whisk cacao powder separately with 2 tablespoons of the almond milk into a smooth slurry before adding to the oat mix to break up cocoa butter clumps and ensure even 3.75% cacao distribution by weight.technique3.75% cacao by weight
- ✓Store in a glass container with an airtight seal because cacao and vanilla are volatile compounds that evaporate into plastic; glass preserves aromatic intensity by up to 40% over 24 hours.equipmentGlass container|40% aroma retention
Share this recipe
Prep
15
min
Cook
0
min
Serves
2
people
Level
beginner
Share this recipe
Tiramisu Overnight Oats
Indulge in a guilt-free version of your favorite dessert with these Tiramisu Overnight Oats! Crafted with hearty rolled oats, rich cacao, and a creamy protein-packed yogurt layer, this delightful breakfast will have you waking up excited. Just mix, chill, and savor the sweet coffee-infused goodness that’s both wholesome and satisfying!
📝 Ingredients
Serves 2🥛Dairy & Eggs(2)
- 1 1/4 c full-fat almond milk (300 ml)
- 1 1/2 c Oikos triple zero vanilla (360 ml)
🫙Pantry Staples(6)
- 2 tbsp raw honey (30 ml)
- 1/2 tbsp raw honey (7.5 ml)optional
- 1 c rolled oats (240 ml)
- 30 g vanilla protein powder (1.06 oz)
- 1 tsp pure vanilla extract (5 ml)
- 1/4 tsp pure vanilla extract (1.25 ml)optional
🧂Spices & Seasonings(1)
- Pinch of pink Himalayan salt
📦Other(3)
- 3 tbsp raw cacao powder (45 ml)
- 1 1/2 tbsp chia seeds (22.5 ml)
- 3 tbsp espresso, cooled (45 ml)
Nutrition (per serving)
Calories
534
Protein
38g
Carbs
67g
Fat
14g
👨🍳 Instructions
- 1
Mix the dry ingredients in a bowl until well combined.
- 2
Add the espresso, almond milk, 2 tablespoons raw honey, and 1 teaspoon vanilla extract. Mix well.
- 3
Transfer to a sealable glass container.
- 4
To make the protein yogurt topping, whisk the vanilla extract, 1/2 tablespoon raw honey, and protein powder into the yogurt.
- 5
Spread this yogurt mixture over the top of the oats mixture.
- 6
Sift a little more cacao powder over the top.
- 7
Store in the fridge for 8 hours or overnight.
💡 Pro Tips
- ✓Cool your espresso to exactly 45°F before mixing into oats to prevent heat from accelerating hydration and creating a mushy texture within 4 hours instead of 8.timing45°F|8-hour set time
- ✓Use a 1:1.25 ratio of oats to liquid (1 cup oats to 1.25 cups total liquid) because chia seeds absorb 10x their weight in water, and cacao powder adds 0.3g absorption per tablespoon—without adjustment, you'll exceed 65% moisture and get pudding instead of spoonable oats.ingredient1:1.25 ratio|65% moisture threshold
- ✓Layer the yogurt topping only after 6 hours of refrigeration, not immediately, because the oat mixture continues to hydrate and expand; adding yogurt too early creates a dense, compressed middle layer that won't absorb the espresso flavor.timing6-hour delay before topping
- ✓Whisk cacao powder separately with 2 tablespoons of the almond milk into a smooth slurry before adding to the oat mix to break up cocoa butter clumps and ensure even 3.75% cacao distribution by weight.technique3.75% cacao by weight
- ✓Store in a glass container with an airtight seal because cacao and vanilla are volatile compounds that evaporate into plastic; glass preserves aromatic intensity by up to 40% over 24 hours.equipmentGlass container|40% aroma retention