Preparing your breakfast the night before offers a quiet sort of luxury. It serves as a gift to your future self; a promise of a slow, enjoyable morning amidst the rush.
This recipe takes the sophisticated flavors of a classic Italian dessert and grounds them in a wholesome, rustic breakfast. The espresso powder infuses the oats with a deep, robust coffee flavor, while the chia seeds create a pudding-like texture. A final dollop of thick Greek yogurt mimics the richness of mascarpone. Waking up to layers of coffee, cocoa, and cream is a beautiful way to start the day.
Prep time: 5 minutes Chill time: 8 hours (or overnight) Yields: 1 serving
The Ingredients
- ½ cup old-fashioned oats
- 1 tsp chia seeds
- ½ tsp espresso powder
- Pinch of salt
- ½ cup milk or unsweetened non-dairy milk
- 1 tbsp maple syrup
- ¼ tsp vanilla extract
- ½ tsp cocoa powder (for dusting)
- ¼ cup plain Greek yogurt
- 1 heaping tsp mini chocolate chips (optional)
Instructions
- Mix the Dry Base: In a jar or container that holds at least 1 ½ cups (a standard Mason jar works perfectly), add the old-fashioned oats, chia seeds, espresso powder, and the pinch of salt. Stir briefly to distribute the spices and seeds.
- Add Liquid: Pour in the milk, maple syrup, and vanilla extract. Stir well, ensuring all the oats are submerged and the espresso powder dissolves into the liquid.
- The Long Soak: Secure the lid tightly. Place the jar in the fridge and allow it to chill overnight, or for at least 8 hours. This time is essential for the oats to soften and the flavors to meld.
- Assemble and Serve: When you are ready to eat, unscrew the lid and give the oats a gentle stir.
- The Tiramisu Finish: To truly capture the essence of the dessert, top the oats with a thick dollop of the plain Greek yogurt. Use a small sieve to dust the cocoa powder generously over the yogurt, and finish with a sprinkle of mini chocolate chips.
Notes from the Kitchen
- The Yogurt: To get that rich, creamy texture similar to mascarpone, use a higher fat Greek yogurt (5% or whole milk) rather than non-fat.
- Meal Prep: These jars will keep well in the refrigerator for up to 4 days. You can make a batch on Sunday night for a week of effortless breakfasts.
- Rum Substitute: If you prefer to skip the alcohol but want the flavor, a drop of rum extract works well, or simply increase the vanilla slightly.
If you’ve found value in these recipes and wish to help keep this little corner of the internet quiet and ad-free, please consider Buying Me a Coffee. Your support keeps the hearth warm and allows me to continue sharing these rustic traditions without the distraction of ads.
Tiramisu Overnight Oats
Wake up to the sophisticated flavors of Italy with these Tiramisu Overnight Oats. Infused with rich espresso and sweetened with maple syrup, this rustic make-ahead breakfast features a "mascarpone" style topping made from thick Greek yogurt and a dusting of cocoa. It is the perfect balance of wholesome nutrition and dessert-like indulgence.
Ingredients
Instructions
Mix the Dry Base:
-
In a jar or container that holds at least 1 ½ cups (a standard Mason jar works perfectly), add the old-fashioned oats, chia seeds, espresso powder, and the pinch of salt. Stir briefly to distribute the spices and seeds.
Add Liquid:
-
Pour in the milk, maple syrup, and vanilla extract. Stir well, ensuring all the oats are submerged and the espresso powder dissolves into the liquid.
The Long Soak:
-
Secure the lid tightly. Place the jar in the fridge and allow it to chill overnight, or for at least 8 hours. This time is essential for the oats to soften and the flavors to meld.
Assemble and Serve:
-
When you are ready to eat, unscrew the lid and give the oats a gentle stir.
The Tiramisu Finish:
-
To truly capture the essence of the dessert, top the oats with a thick dollop of the plain Greek yogurt. Use a small sieve to dust the cocoa powder generously over the yogurt, and finish with a sprinkle of mini chocolate chips.
