Tiramisu Overnight Oats

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

1. 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.
2. 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.
3. 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.
4. Assemble and Serve: When you are ready to eat, unscrew the lid and give the oats a gentle stir.
5. 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.

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