These tiramisu overnight oats without chia seeds are soaked in freshly brewed espresso and will give you the energy kick you're longing for. Cover the oats with vanilla yogurt and dust a little cocoa powder on top to make your breakfast taste like a healthy tiramisu. You may also like these cinnamon overnight oats.
Why you'll love this recipe
- This tiramisu overnight oats recipe makes an incredibly delicious plant-based breakfast.
- They are nutritious and will keep you full until your next meal.
- They actually taste like a slice of tiramisu!
- Bonus: these overnight oats naturally contain 8 grams of protein.
Key ingredients and substitutions
Rolled oats basically replace the lady finger biscuits of traditional tiramisu. They are soaked in a blend of coffee and non-dairy milk for that authentic tiramisu flavor. Use gluten-free oats if necessary.
Freshly brewed espresso makes a world of difference in this recipe. You can make it in your espresso machine (1 espresso usually yields ¼ cup) or in a French press. Alternatively, use instant coffee that you dissolve in warm water. Cold brew is another great alternative.
Plant-based milk balances out the coffee flavor. Our milk of choice is rice milk for its neutral flavor and natural sweetness. Soy milk and gluten-free oat milk work great as well.
Maple syrup adds a touch of sweetness to your oats. You can leave it out completely or replace it with agave syrup or another liquid sweetener. If you prefer using brown sugar, we recommend dissolving it in the hot coffee before adding it to the oats.
Cocoa powder is key to making the overnight oats taste (and look) like tiramisu.
Vanilla yogurt makes mimics the mascarpone cream. We highly recommend vanilla-flavored yogurt to make your breakfast taste like a dessert. If you can't find plant-based vanilla yogurt, mix plain yogurt with some vanilla bean paste or a tiny bit of vanilla extract.
Optional add-ins: if you want to make your overnight oats extra special, add a little bit of rum extract (no more than ⅛ teaspoon per serving). Feel free to add in some chocolate chips, chocolate chunks or cacao nibs, too!
- Use rolled oats. Quick oats/porridge oats are cut very thinly (to cook more quickly) and tend to get mushy if left in milk overnight.
- Use freshly brewed espresso if you can.
- Add the yogurt in the morning, right before serving.
Don't forget to read our full guide on overnight oats for all our tips and tricks.
Step-by-step (with pictures)
Make the overnight oats. Add the rolled oats, espresso, plant-based milk maple syrup (if using) and rum extract (if using) to a lidded glass jar. Give it a good stir and let the oat mixture sit in the fridge overnight (or for at least 4 hours).
Stir in some yogurt and decorate. To make your tiramisu oats extra creamy, stir in 2 or 3 tablespoons of yogurt. Add some vanilla yogurt on top of the oats and dust with a fine layer of cocoa powder.
Frequently asked questions
We found that a 1:1 rolled oat to milk ratio per serving works best for overnight oats. The oats are softened and moist but not soggy. You can add ⅛ volume of chia seeds but that is totally optional.
You can use quick oats (also sold as instant oats) but you need to eat your overnight oats within 1 day.
The best glass jar to make overnight oats is an 8 or 16 oz (475 ml) Mason jar. They leave enough room to add yogurt and toppings, while still being able to close the lid. They are super practical if you're eating breakfast on the go on busy mornings.
Overnight oats are one of the best make-ahead breakfast recipes. You can keep them in the fridge for up to 5 days if stored airtightly. We recommend adding yogurt and toppings right before serving.
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Tiramisu Overnight Oats Without Chia Seeds
- 1 Mason jar
- Measuring cups and spoons
- ½ cup (60 g) rolled oats gluten-free
- ¼ cup (60 ml) strong brewed espresso or cold brew, or instant coffee dissolved in warm water
- ¼ cup (60 ml) milk of choice I use unsweetened soy milk
- 1 teaspoon maple syrup
- ⅛ teaspoon rum extract optional
- 2-3 tablespoons yogurt I use vanilla-flavored soy yogurt
- ½ teaspoon cocoa powder
- Add the rolled oats, espresso, plant-based milk, maple syrup and rum extract (if using) to a Mason jar or bowl. Give it a good stir. Close with a lid or cover with film.
- Place in the fridge to set overnight or for at least 4 hours.
- The next morning, stir in some vanilla-flavored plant-based yogurt. Top with more yogurt and dust with cocoa powder.
- Make several jars of overnight oats ahead for the week. You can store them in the refrigerator for 4 to 5 days.
- If using quick oats, eat the overnight oats within 1 day of making.
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