Print
Description
A high-protein twist on classic tiramisu, this no-bake overnight oats recipe combines coffee-soaked oats with a creamy Greek yogurt and cream cheese topping, dusted with cocoa powder for a delicious breakfast or dessert.
Ingredients
- 2 cups whole milk
- 1/2 cup espresso or strong brewed coffee, cooled
- 6 tablespoons maple syrup or honey, divided
- 2 1/2 teaspoons vanilla extract, divided
- 2 cups old-fashioned rolled oats
- 8 teaspoons chia seeds
- 2 ounces cream cheese, softened and cubed
- 1 (5.3-ounce) container vanilla Greek yogurt
- Cocoa powder, for dusting
Instructions
- In a large measuring cup or bowl, whisk together the milk, cooled espresso or strong coffee, 1/4 cup of the maple syrup, and 1 1/2 teaspoons of the vanilla extract.
- Divide this liquid mixture evenly among four jars or airtight containers.
- To each container, add 1/2 cup of old-fashioned rolled oats and 2 teaspoons of chia seeds. Stir well, ensuring the oats are fully submerged in the liquid.
- Cover the containers and refrigerate for at least 4 hours, or ideally overnight, to allow the oats to soften and thicken.
- In a separate medium bowl, whisk the softened cream cheese until smooth and free of lumps.
- Add the vanilla Greek yogurt, the remaining 2 tablespoons of maple syrup, and the remaining 1 teaspoon of vanilla extract to the cream cheese. Whisk until the mixture is completely smooth and creamy.
- Once the oats have chilled, spoon the prepared yogurt mixture over the oats in each container, spreading it into an even layer.
- Just before serving, dust the top of each tiramisu overnight oats with a sprinkle of cocoa powder.
Notes
- This recipe is high in protein thanks to the Greek yogurt and chia seeds.
- For a dairy-free version, substitute with plant-based milk, yogurt, and cream cheese.
- Store in the refrigerator for up to 3 days.