Tiramisu Overnight Oats

This recipe came about while doing keyword research into currently popular recipe searches. ‘Tiramisu Overnight Oats’ kept showing up as something people are keen on. Tiramisu? Dessert for breakfast? What a concept! Let’s give that a go!

Two jars of tiramisu overnight oats, foreground in focus, background blurred. two dessert spoons overlapping in foreground.
Tiramisu Overnight Oats

Coffee and Chocolate and vanilla, why not?

This feels like the most food-bloggery recipe I’ve ever made, and perhaps it is, but the recipe testing phase was worth becoming a cliche for. There are many ways to make overnight oats and the concept is easy: soak oats overnight instead of cooking them in the morning. Add things to make it tasty and interesting. Go to bed knowing your breakfast awaits.

With this recipe you’ll even be ok if the coffee machine needs cleaning at 6.30am, because it has built in espresso.

As we don’t want the sugar shakes before work, I’ve taken things quite far from actual tiramisu, while maintaining the mix of flavours and layered textures. Traditional marscarpone cheese is replaced with ricotta and quark for extra protein and instead of the biscuit layer, we have good old rolled oats for fibre. If you can’t get quark, just use ricotta.


Tiramisu Overnight Oats

The combination of bitter chocolate and sweet vanilla layers in this recipe will have you waking up ready to embrace the day. Even better, these overnight oats store well for 3 days in the fridge, so tomorrow is already sorted. Note, the prep time excludes soaking, which takes 1-5 hours.
Prep Time15 minutes
Course: Breakfast
Cuisine: Western
Keyword: overnight oats
Servings: 2 serves
Author: Sara Lake


  • 1 Food processor
  • 1 Mixing Bowl
  • 2 Small glasses (approx 230 ml)


Oats Layer

  • 1 Cup Wholegrain or Jumbo Oats
  • ¾ Cup Plant milk
  • 1 Espresso
  • 2 tsp Raw cacao powder Regular cocoa powder is also fine

Vanilla Layer

  • 1 Cup Quark or Ricotta
  • Cup Greek yogurt
  • 2 Tbsp Maple syrup or other liquid sweetener
  • 1 tsp Vanilla essence
  • 1 Pinch Salt


  • 1 pinch Cardamom powder for dusting
  • 1 Tbsp Ground flaxmeal add to the oats layer to make it more dense and cake-like


  • Combine the oats, cacao powder and flaxmeal if you are using it in a bowl, then add the espresso and milk. Allow to soak until all the liquid has been absorbed. Overnight is best, but at a minimum, 1 hour
  • Put your glasses in the fridge to chill
  • When the oats are ready, put your cheese, yogurt, maple syrup and salt in the food processor and blend until smooth
  • Drain off any residual moisture from the oats and spoon a layer into the bottom of each glass
  • Spoon a layer of vanilla mix on top that and continue, alternating layers until the two mixes are finished
  • Dust with a layer of cardamom powder (optional) and then either eat immediately or seal the top with wrap and pop in the fridge straight away


I used plant milk for the oats for food safety reasons, you could use milk, but keep everything refrigerated and take a day off the storage time. Likewise, chilling the glasses is a food safety step as we are using fresh cheeses.
You can hand mix the vanilla layer, but I find blending removes the slight ‘grittiness’ of the soft cheese and makes it more like the marscapone that would be used in real tiramisu.

Can Tiramisu Overnight Oats be dairy-free?

Yes, yes, of course! Simply replace the dairy yogurt with your favourite plant-based one. I have made this recipe with vanilla soy yogurt and it was *chef’s kiss*. If you’re using a lower protein yogurt, such as coconut, you can mix in some vanilla flavoured plant-based protein powder to boost it.

Tips for Success

There isn’t much that can go wrong with this one, although it can be a bit ‘wet’ if you don’t leave the oats to soak for long enough, or have used too much liquid. That’s not necessarily a terrible thing, it really depends on your personal preference. The optional flaxmeal soaks up water and makes the oats layer firmer, if that’s your thing. I’ve also seen chia seeds added to this layer which does the same thing in a slightly different way.

When it comes to the layers, it’s worth remembering that you don’t actually have to do that. It’s optional. You may want to just put your oats on the bottom and vanilla layer on top and call it good.

In foreground a layered overnight oats breakfast in a glass, with a scooped spoonful of it and held above it. Background, a second glass, blurred, on a wooden tray.

What do you think? Is this a great idea or absolute sacrilege to the holy dessert of tiramisu? I’m still not 100% sure myself, but a good breakfast, is a good breakfast. If you make this, be sure to tag me on instagram, so I can check out your efforts.



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