Description
A creamy, no-bake twist on classic tiramisu, these overnight oats combine rolled oats with espresso, maple syrup, and a yogurt topping for a make-ahead breakfast that’s indulgent yet easy.
Ingredients
- For the Oat Base:
- 2 cups old-fashioned rolled oats (not quick-cooking or steel-cut)
- 1 tablespoon + 1 teaspoon chia seeds
- 2 teaspoons espresso powder
- 1/2 teaspoon salt
- 2 cups milk (dairy or non-dairy)
- 1/4 cup maple syrup
- 2 teaspoons dark rum (optional)
- 1 teaspoon vanilla extract
- For the Topping:
- 1 cup plain Greek yogurt
- 1 tablespoon maple syrup
- 1/2 teaspoon vanilla extract
- Cocoa powder, for dusting
- Mini chocolate chips (optional)
Instructions
- In a mixing bowl, combine the rolled oats, chia seeds, espresso powder, and salt. Stir these dry ingredients together thoroughly.
- In a separate bowl or liquid measuring cup, whisk together the milk, maple syrup, optional dark rum, and vanilla extract.
- Pour the wet mixture over the dry oat mixture and stir well to combine, ensuring all oats are submerged.
- Divide the mixture evenly into four jars or airtight containers. Secure with lids.
- Refrigerate overnight, or for at least 8 hours, to allow the oats to soften and the pudding to set.
- The next morning, prepare the creamy topping: In a small bowl, combine the Greek yogurt, maple syrup, and vanilla extract. Whisk until smooth.
- Before serving, give the chilled oat mixture a stir. Spoon a generous dollop of the prepared Greek yogurt topping over each serving.
- Finish by dusting generously with cocoa powder and, if desired, a sprinkle of mini chocolate chips for an extra touch of decadence. Serve cold.
Notes
- Use non-dairy milk and yogurt to make this recipe vegan.
- The dark rum adds authentic tiramisu flavor but can be omitted for an alcohol-free version.
- Store in the fridge for up to 3 days.