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. I am a coffee lover too, i too sometimes can be snobbish about it, but its my THING and I love coffee, all different types, so when its not good I get upset. ALSO, tiramisu is one of my alll tie favs, SO win win!!! YUMM

    1. You and me both, Cait- seriously, Melbourne and Sydney pride themselves on their coffee- you need to come here and try it out for yourself!

  2. As a coffee & oatmeal lover, I NEED a bowl of this STAT…come make some for me? The idea of making tiramisu scares me but I think I can handle making this recipe..looks divine, Arman…and it’s a good thing your recipes are legit i.e. no false advertising! Have you ever tried coffee chip ice cream? It’s heavenly! As for favorite Italian desserts, gelato gets my vote without a doubt!

  3. Bravo Arman! Loving the sound of this. I refer to coffee as my hug in a mug.. liquid gold has a classier ring to it though hah! Aahh tiramisu <3; I don't have it enough.. at least now I've got easy access to a form of it though 😀 . I recall attending a party where homemade tiramisu ice cream was served..jumping jiminy crickets – it was heavenly!
    My Dad is(!) totally the same way with speaking to the opposite gender. Its like, by conversing I'll presumely end up married and gone any minute 😆 .
    I need to thank you from the depths of my oatmeal loving soul for the ruling of sticking oatmeal in the fridge overnight for your recipes. I don't know what transpires, but I'm contemplating a visit from fairies that amps up the fluff and taste 😀 .

    1. Thank you Ms. J- hope things are going well with you! Seriously, the overnight method is the best- more to come! 😉

  4. Haha this totally goes with what you posted the other day about deceptive advertising…you clearly say this is HEALTHY and not a tiramisu twin. This reminds me of so many other foods you didn’t think you were allowed to eat/drink growing up that now is totally normal…coffee, vodka pasta sauce, wine….all the good things in life 🙂

    1. Hahahaha. This tastes like lies. Make it.

      Vodka pasta sauce- can you believe Australia hasn’t even jumped on that bandwagon yet? Fail again, Australia.

  5. I LOVE coffee, but unfortunately I am so sensitive to caffeine so I avoid it for the most part. Mainly because I think it is unfair for people if I hyper chat their ears off after that caffiene hit. Tea does me nicely now and a bit of cacao – that is about as stimulant as I can go haha.
    My Gran’s favourite pudding was Tiramisu – she would have loved this brekky 🙂

    1. NOOOOOOOOOO. Sydney and Melbourne are famous for coffee..I will convert you. Too bad. Decaf doesn’t count.

      Naw, I love how you mention your gran and the word pudding. Best word ever.

  6. Oh coffee, I love you! my new favourite drink is coconut milk with espresso – yum! And I love dark chocolate with espresso coffee through it!

    Don’t tend to go for coffee flavoured things as I find they don’t actually taste of coffee! But like the idea of adding coffee to oats!

    1. Ohhh…I love dark chocolate covered beans- so delicious! I need to try the bulletproof style coffee!

  7. i am not an oatmeal fan (I enjoy solid food…though oatmeal isn’t bad I’m just enjoying other things more currently) but I found when I used unsweetened cocoa, I needed to add about 10 million cups of sweetener. LOL, it’s probably worse than the just buying sweetened cocoa at that point. Anyways, you know I enjoy my coffee so yeah…that’s that.

  8. At what age did you start drinking coffee? – Not yet. I know, I know… I’m actually trying to get onto the matcha train to have a kind-of replacement with similar wake-up characteristics. Oddly enough, I -do- like coffee-flavoured foods [hello, ice cream] and even chocolate-covered coffee beans occasionally. If I was still eating eggs I’d be all up for tiramisu, too. Only I agree that too strongly coffee-soaked lady fingers weren’t a favourite of mine. But the mascarpone part made up for that… mmmmhh-ascarpone.

    1. Funny story- My mum thought chocolate covered coffee beans didn’t contain coffee…then she stayed up all night. Lesson learnt.

  9. Holy yum!! I only recently started enjoying tiramisu (unlike you, I was never a fan of coffee-flavoured foods, especially not coffee ice cream!) and this looks incredible.

    1. Thank you, Tara- although I saw a cheeky iced coffee today by Almond Breeze- we better get that here!

  10. I WAS NEVER ALLOWED TO ORDER IT EITHER. Coffee=the devil haha but now that I’m obsessed. Also, that topping looks divine. Yes, divine. Happy Friday! ..errr….weekend!

    1. Haha, look at us now- buying it every single day. Please have an iced coffee for me- Iced coffee in Australia is 98% sugar.

  11. So we all know how I feel about coffee, but I LOVE coffee flavoured desserts. Tiramisu, coffee ice cream…it’s all good. Apparently, I just like my coffee evened out with fat and sugar…so I’d probably be ok with the whipped-cream fancy Starbucks coffees.
    Although favourite Italian dessert: Tartufo. I’ve only had it a few times, but it is incredible.

  12. Favorite Italian dessert is gelato, hands down. BUT I also greatly enjoyed tiramisu so I definitely need to try this! I was actually going to make your cake batter pudding the other morning, until I realized it had to be prepared the night before. And I haven’t remembered to do it yet! Now I’ve got to decide which version to try first…
    I’ve always enjoyed the smell of coffee, but I could never understand actually drinking it because I thought it tasted nasty lol. I’m just now beginning to experiment with decaf versions of it though… the flavored ones aren’t too bad. 😉

    1. Haha, that’s like my sister- she loves the smell but NOT the taste! I hope you did have one while in Italy 😉

  13. GOING TO MAKE THIS FOR BREAKFAST TOMORROW!! Except I need to get instant coffee first… this looks amazing Arman, great job!! (Also thanks for not lying about what it is haha)

  14. I second coffee as liquid gold. It is the nectar of the gods!!!! My mom makes a super delicious tiramisu from an italian espresso maker we have (still trying to figure out how to steal that from them) and it’s basically the best thing ever. Coffeeee <3.

    And in breakfast form?! Sign me up!

    1. Wow- from an espresso maker? That would be amazing. And if any blogger appreciates coffee it is you…miss 4 shots during study time!

  15. this better taste like dessert! haha jk. But i have no doubt it will. I could eat an endless bowl of this right now!