Tiramisu Overnight Oats


5 from 8 votes
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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.

tiramisu overnight oats recipe.

Tiramisu Overnight Oats

5 from 8 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
Tried this recipe?Give us a shout at @thebigmansworld or tag #thebigmansworld!

Disclosure: This post may contain affiliate links. I may earn a small commission for my endorsement, recommendation, testimonial, and/or link to any products or services from this website.

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.

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  1. Oh my YES! I resdiscovered a love for tiramisu at the end of my time in Arg (bloody Italian influence!) SO GOOD. And now I’m back in the UK I actually have these ingredients to try it out! Happy happy days 🙂

    I was a late starter on the coffee front, only when I discovered I could have it with soy/almond milk and without horrible cow’s milk a couple of years ago! Thankfully I discovered it before my final year of uni or else I definitely would have failed 😉

    1. Thank you, Pip- hope you do enjoy it!

      Did you ever have a traditional south American espresso with the condensed milk? Diabetes in a glass.


    I have to admit and apologize that I’m sorry for scrolling immediately to the recipe 🙂 I think it may have been the first time i didn’t OCD read your post in order (but don’t worry i scrolled back to drool over your description) i was just way too excited to find out what was goin ooooonnn all up in that bowl!

    That topping is perfect.. i think it would pair nicely alongside some nut butter (perhaps some mocha almond or chocolate coconut since everything is better with toppings duhh) And I’m allergic to eggs but I’m thinking i can recreate this fluff factor with some chia of some sort!!

    I WILL MAKE IT HAPPEN. Love this and you and this is perfect and i already need to concoct it and can’t wait for the next one bahhhh <33333

    1. How rude, Meredith. I write the commentary at the stop for you. Just for you.

      YES- I didn’t put nut butter because the standard ones would wreck the taste, but a mocha almond or dark chocolate spiked one would be great- or plain chopped nuts! Hm… definitely try with chia seeds!

  3. I’m so happy you posted this!!!! You’ve taunted us with it for long enough! Can’t wait to try it out.
    I am a coffee freak! I started drinking coffee when I was about 13, but enjoyed coffee flavored treats much younger than that. I had an obsession with Arby’s jamocha milkshakes when I was a kid.
    My sister actually makes tiramisu from scratch. It is amazing…. And not healthy at all….but it’s tiramisu so it doesn’t even matter!!

  4. Um Arman where’s the rum.
    I’m going to make this but also cook rum into the oatmeal because why not? The alcohol will cook off anyway 😉
    I think I started drinking… coffee, that is… in college. I was never a fan of just the stuff with some kind of creamer in it until then. Before that it was nasty ass fraps all the time. Then I graduated to lattes. Then to coffee. And now I can even drink it black (if I have to)!

    1. Shh….I added a shot of tia maria but didn’t think it to be blog appropriate.

      Latte’s or flat whites are epic- embrace it!

  5. Guess who’s probably (like 98% sure) going to make these after her long run this weekend? As long as I’m not too tired. But I’m hopeful! These look super yum!
    Anything coffee flavored is right up my alley! LOL I have a coffee flavored recipe today too! 😀
    I started drinking coffee in 10th grade…so I believe i I was 15? It started out as sugar and cream coffee…then I went to all black. Never going back!

    1. I hope you tried it out- it can replenish the energy! I LOVE black coffee..with sweet foods especially haha.

  6. New to your blog.
    I never knew men could be so into cooking healthy:)
    Happy to discover your blog.

    I never liked coffee ever..makes ne one of a kind.
    I used to have a lot of tea though once upon a time.

  7. Um, we are twins today with the egg white oats recipes. Yours is, admittedly and respectfully, far superior to mine in sophistication! I actually didn’t like tiramisu itself (though I love coffee) until a year or two ago when I had an extraordinary version of it. I started drinking coffee (mostly decaf) in 9th grade. I literally remember the cup that taught me to like it.

    1. This is the best. The way you comment is so polished- in the most complimentary way- my English teacher would give you an A 😉

      I hope you’ve lost the de from the caf these days! 😉

  8. Oh look at you go, Arman! I’m not a huge fan of coffee, but I can’t resist it when it’s in a creamy, mousse-y cake with ladyfingers.
    Favorite Italian dessert? Gelato. Duh. What kind of question is that?!

    1. What kind of question IS THAT? Says the girl who goes for soft serve or cold stone. Clearly a gelato fan…clearly.

      Actually, your going to Florida. Please go to Harry Potter world for me. They have expanded.

  9. I wanted nothing to do with coffee until I was probably like 22. Even then, I drank a small cup, if that. Then my son was born and I realized how helpful a pot of coffee would be each morning lol. I live for my few cups a day but will not accept coffee flavored ice creams or foods into my world. Although who knows, maybe if I tried it again, I would like it.

  10. Yep, I prefer the cream on top of the Tiramisu base too!! Who needs those soaked biscuits anyway. The oatmeal sounds really yummy and I like that you make it the night before and don’t call it “over-night oatmeal” 😀

    1. Btw, I like coffee a lot, especially cappuccino with foamy milk! That’s the best part. And don’t mess it up by sprinkling cocoa powder on top of it… Our even chocolate syrup. That’s a total NO GO! I dislike coffee flavoured things though like candy or ice cream. Just doesn’t taste good to me. Tiramisu is the exception haha 🙂

    2. Definitely not overnight oatmeal- no yogurt or raw oats- it is cooked!

      Also, ate an omelette today and I thought of you! Damn I love eggs!

  11. Ok I’m in agreement about the cake part of tiramisu – UNLESS it’s my ma’s version (lady fingers soaked in rum. A lot of rum). May be I soak the oats in rum here… That would be an interesting start to the day 😉

  12. As a coffee lover and avid tiramisu maker (the real deal and variations) I am super stoked about this recipe 😀 Wednesday morning – this is happening my friend! My favorite variation is gingerbread tiramisu. Lovely! The secret lies in really soaking up the base with coffee. It needs to be a little mushy because if not it’s just a boring tasteless bisquit!
    I started drinking coffee at the age of 15. My gateway drug was also cappucchino 🙂 My mum always was okay with that as I had a really low blood pressure and my doctor recommended to have a coffee every now and then. This was clearly opening pandora’s box 😉

    1. I never thought to soak the base in coffee- genius!

      Oh that doctor should be worshipped…..seriously!