Tiramisu Overnight Oats


5 from 9 votes
Jump to Recipe

This post may contain affiliate links. See my disclosure policy.

These tiramisu overnight oats are thick, creamy, and taste like the classic dessert! Make a huge batch to have breakfasts prepared for the week ahead! 

tiramisu overnight oats.

We love our coffee and we love our oatmeal, so why not combine them both to make creamy and delicious overnight oats that taste like tiramisu! 

Why this recipe works

Healthy and filling. A portion of these overnight oats will keep you full and hearty, and energised all day. 

Easy to meal prep: Make up to five servings and have breakfast sorted for the entire week ahead. 

Easily made vegan and gluten free: With just a few simple swaps, you can make this oats diet friendly. 

If you love a Tiramisu cake or the actual dessert, have it for breakfast!

Ingredients needed

  • Rolled oats. Also known as old fashioned oats. While quick oats work, they won’t be as chewy, filling, or satisfying. 
  • Coconut sugar. Adds some sweetness. You can also use sugar or a liquid sweetener, like maple syrup or honey. 
  • Cocoa powder. Dutch processed and unsweetened cocoa powder. For a richer flavor, you can use dark cocoa powder. 
  • Instant coffee. Gives the oats the delicious coffee flavor. Instant coffee dissolves well and leaves nothing gritty. You can also use decaffeinated coffee if you can’t tolerate caffeine. 
  • Milk. I used unsweetened almond milk but any milk works. 
  • Yogurt. Any yogurt works, including Greek or coconut yogurt. I like to use a vanilla flavored one to add sweetness, but any works. 
  • Toppings. For the ultimate tiramisu flavor, add some lightly sweetened cream (or cream cheese) and a dusting of cocoa powder. 

How to make tiramisu overnight oats

Start by adding the oats, coconut sugar, cocoa powder, and sugar in a jar or cereal bowl. Add the milk and yogurt and gently stir everything together. Cover the bowl/jar and refrigerate.

Now, several hours later (or the morning after), give the oats a stir and add more milk if needed. Add your favorite toppings and enjoy immediately.

Dietary swaps and variations

  • Make it gluten free. Use certified gluten free rolled oats or quick oats. 
  • Cut the dairy. Replace the milk and yogurt with dairy free counterparts, like non-dairy milk and soy or coconut yogurt.
  • Add protein to it. Like my protein overnight oats, adding a scoop of protein powder will add some satiety and keep you fuller for longer (along with an extra 20 grams of protein). 
  • Add mix-ins. Chocolate chips, chopped nuts, or even some cookie pieces are all fantastic additions. 
  • Cut the carbs. Make low carb oatmeal but use the same mix-ins. 

Storage instructions

  • To store: Leftovers can be stored in the refrigerator, covered, for up to 5 days. 
  • To make ahead: Make a big batch of the oats in a Sunday night and have breakfast ready for every weekday. 
tiramisu oatmeal.

More breakfast recipes to try

Frequently Asked Questions

Can you put eggs in overnight oats?

While a traditional tiramisu dessert does have eggs in it, the oatmeal version does not need it at all.

Why use chia seeds in overnight oats?

Adding a tablespoon of white or black chia seeds will add fiber, protein, and also thicken the oats.

Can I warm this up?

To make a warm tiramisu oatmeal, prep it as instructed except double the amount of milk and omit the yogurt. Cook as per microwave or stovetop instructions. Fold through your mix-ins. You can also follow my method of heating up overnight oats.

tiramisu overnight oats recipe.

Tiramisu Overnight Oats

5 from 9 votes
These tiramisu overnight oats are thick, creamy, and taste like the classic dessert! Make a huge batch to have breakfasts prepared for the week ahead! 
Servings: 2 servings
Prep: 1 minute
Cook: 1 minute
Total: 2 minutes


  • 1 cup rolled oats
  • 1 tablespoon sugar
  • 2 tablespoons cocoa powder
  • 1/2 teaspoon instant coffee
  • 1 cup milk
  • 1/2 cup vanilla yogurt


  • Add the oats, sugar, cocoa powder, and instant coffee in two small bowls or jars. Add the remaining ingredients.
  • Cover the bowls/jars and refrigerate them for at least 4 hours or overnight.
  • When ready to enjoy, give the oats a mix and add more milk, if needed. Add some toppings and enjoy immediately.


TO STORE: Leftovers can be stored in the refrigerator, covered, for up to 5 days. 
TO MAKE AHEAD: Make a big batch of the oats in a Sunday night and have breakfast ready for every weekday.


Serving: 1servingCalories: 291kcalCarbohydrates: 40gProtein: 13gFat: 8gSodium: 90mgPotassium: 549mgFiber: 6gVitamin A: 224IUVitamin C: 0.5mgCalcium: 283mgIron: 2mgNET CARBS: 34g
Course: Breakfast
Cuisine: American
Author: Arman Liew
Tried this recipe?Give us a shout at @thebigmansworld or tag #thebigmansworld!

Arman Liew

I’m a two time cookbook author, photographer, and writer, and passionate about creating easy and healthier recipes. I believe you don’t need to be experienced in the kitchen to make good food using simple ingredients that most importantly, taste delicious.

You May Also Like

5 from 9 votes (9 ratings without comment)

Leave a Comment

Your email address will not be published. Required fields are marked *

Recipe Rating


  1. I’m totally confused by the need for eggs in this. It sound like you’re just adding them tight into the hot oatmeal which would scramble them and that’s just gross. Are you supposed to add them slowly to temper them and just use them as a thickener?

    1. They add a fantastic cake-like texture, it’s definitely not a scramble. You don’t need to add if you don’t want to 🙂

  2. So I made this one last night for my snack this morning. Pretty good! It was a bit too salty for me last night when I made it so I added a bit of honey. As previously discussed I know you are a fan of salt 🙂 I didn’t add the coffee as when I went to add it the stuff I had was so old that it was an immediate pass! I thought that a Starbucks Via packet would be good. I did end up using some coffee coconut water in place of the milk in the cream cheese topping. Which in turn got me thinking that would be a great sub in place of the milk in the overall recipe. I really liked this one. Will have to try it again with the coffee in it to get the whole effect.

    1. Ohhh I’m sorry! I have a terrible salt tooth. Like….I go through a Costco sized shaker in a year. COSTCO SIZED.

      Oh wow, coffee coconut water? This is intriguing! Please do- Then add a dash of creamer too 😉 Thanks Heather!

  3. This looks amazing. Pinned. I am going to make this to have before my morning run. AAny fruit add in suggestions?

    1. Thanks so much, Regina! 🙂 Hmm…. to be honest, I’m always skeptical about adding fruit to this specific oatmeal because I find it doesn’t pair too well with coffee!

    1. Hi Sophie! The beauty of this is that you don’t need to cook it in the morning- it’s already done the night before 🙂 (I love it that way- it’s like pudding!)

      1. buttttttttt what if you live in Canada…where it can get a *little* cold? Could you mix up all the ingredients and then simply warm it in the pan in the morning? I’d personally really love the pudding effect – but my mother claims that eating something cold in the morning is sacreligious almost!

  4. soooooooooooo I tried it this morning and ………FABULOUS!! Chocolaty, not too sweet, fluffy, absolutely PERFECT . I like mine warm so i heat it up a big, with the cold “icing” its amazing!!

    Thanks arman!! <3 ANother hit!! Can not wait for the black forest one!!

  5. wooooooooooooooah i just saw this. I can NOT wait to try this for breakfast tomorrow!! off to get some hershey powder

See More Comments