Tiramisu Overnight Oats


5 from 10 votes
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Revamp your breakfast routine with my creamy tiramisu overnight oats recipe! Perfect for making ahead, it tastes exactly like the classic dessert.

Hungry for more oatmeal recipes? Try my chocolate oatmeal, protein oatmeal, overnight steel cut oats, and apple pie oatmeal next.

tiramisu overnight oats.

Craving the flavor of tiramisu but need a breakfast-appropriate recipe? You’re going to love my tiramisu oats.

It’s the best of both worlds, with the chocolatey espresso flavor of tiramisu plus the satiating powers of oats. It’s basically dessert for breakfast, but actually healthy. 

Table of Contents
  1. Why I love this recipe
  2. Ingredients needed
  3. How to make tiramisu overnight oats
  4. Arman’s recipe tips
  5. Storage instructions
  6. More healthy breakfast recipes to try
  7. Tiramisu Overnight Oats (Recipe Card)

Why I love this recipe

  • Healthy and filling. The mornings I have overnight oats are the mornings I feel like I can take over the world!
  • Easy to meal prep. Make up to five servings and have breakfast sorted for the entire week.
  • Easy to modify. Make it vegan or gluten-free, or serve it warm if that’s your thing. 
  • Tastes like the real deal. Traditional tiramisu is layered with coffee-soaked cookies, mascarpone, and cocoa powder. I use healthy breakfast ingredients to create the same rich flavor and gorgeous texture. 

Ingredients needed

  • Rolled oats. Also known as old fashioned oats. While quick oats can work, they have a mushier texture. Use certified gluten-free oats if needed. 
  • Sugar. I used coconut sugar, but you can use regular sugar, brown sugar substitute, or a liquid sweetener like maple syrup or agave nectar. 
  • Cocoa powder. Dutch-processed and unsweetened cocoa powder. For a richer flavor, you can use dark cocoa powder. 
  • Instant coffee powder. Gives the oats a delicious coffee flavor and dissolves easily, leaving no gritty texture behind. You can also use caffeine free coffee if needed.  
  • Milk. I used unsweetened almond milk, but oat milk or coconut milk both works. 
  • Yogurt. I used vanilla yogurt, but plain Greek yogurt or coconut yogurt works just as well. 
  • Toppings. For the ultimate tiramisu flavor, add some lightly sweetened cream (or cream cheese) and a dusting of cocoa powder. 

Find the printable recipe with measurements below.

How to make tiramisu overnight oats

Step 1- Mix. In two small bowls or jars, combine the oats, sugar, cocoa powder, and instant coffee. Add the remaining ingredients minus the toppings and stir to combine. 

Step 2- Chill. Cover the bowls and refrigerate them for at least 4 hours or overnight.

Step 3- Serve. Mix the oats and add more milk if needed. Serve with toppings and enjoy!

tiramisu overnight oats in a jar.

Arman’s recipe tips

  • Swap the coffee. If you don’t like the taste of coffee, swap the instant coffee for a drizzle of almond butter. It won’t have the exact same flavor, but it’ll be creamy and delicious nonetheless!
  • Serve it warm. If you prefer warm oats, you have two options. Either add the dry ingredients to your bowl and top with hot milk or make overnight oats and microwave them for one minute in the morning. 
  • Make layers. For a more traditional tiramisu ‘look,’ mix the yogurt and maple syrup separately, then layer each mason jar with oats, yogurt, more oats, yogurt, and a dusting of cocoa powder.
  • Make tiramisu protein overnight oats. Add one scoop of your favorite vanilla or chocolate-flavored protein powder. 
  • Enhance the flavor. Add one teaspoon of vanilla extract or a pinch of sea salt. 

Storage instructions

To store: Leftovers can be stored in the fridge in an airtight container 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 healthy breakfast recipes to try

tiramisu overnight oats recipe.

Tiramisu Overnight Oats

5 from 10 votes
Revamp your breakfast routine with my creamy tiramisu overnight oats recipe! Perfect for making ahead, it tastes exactly like the classic dessert.
Servings: 2 servings
Prep: 1 minute
Cook: 1 minute
Total: 2 minutes


  • 1 cup rolled oats
  • 1 tablespoon coconut sugar or any sweetener of choice
  • 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 milk and vanilla yogurt and mix well.
  • 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.

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  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

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