Tiramisu Overnight Oats

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This tiramisu overnight oats recipe is creamy, coffee-flavored, and packed with over 30 grams of protein! It's a delicious make-ahead breakfast that tastes like dessert.

Prep Time10

Soak Time4

Total Time4 10

Course: Breakast

Cuisine: American

Diet: Gluten Free, Vegetarian

Servings:

Author: Brittany Mullins

Ingredients

½ cup old-fashioned rolled oats
1 scoop (25-30g) vanilla protein powder I used Truvani
½ cup unsweetened almond milk or milk of choice
½ cup cold brew coffee or chilled brewed coffee
½ Tablespoon chia seeds
1-2 teaspoons maple syrup
½ teaspoon vanilla extract
Pinch of sea salt

For the "mascarpone" layer

¼ cup plain Greek yogurt
1 teaspoon maple syrup

For topping

Cocoa powder

Instructions

In a jar or bowl, combine oats, almond milk, cold brew, protein powder, chia seeds, maple syrup, vanilla, and salt. Stir well to combine.
Cover and refrigerate overnight or for at least 4 hours to let the oats soak and thicken.
When ready to enjoy, make the mascarpone layer. In a small bowl, stir together the Greek yogurt and maple syrup until smooth.
After the oats have soaked, give them a stir and add any additional milk if the mixture becomes too thick while soaking. Layer with the yogurt "mascarpone" mixture on top. Dust with cocoa powder. Enjoy immediately!

Notes

Storage: Store leftovers in an airtight container in the fridge for up to 4 days. If meal prepping, keep the yogurt topping and cocoa powder separate until ready to serve.
Protein powder tips: Plant-based protein powders tend to absorb more liquid, so if you're using whey, beef or a non-vegan protein powder, start with ¼ cup milk and add more as needed to reach your desired consistency.
Use decaf: Sensitive to caffeine or making this for kids? Feel free to use decaf cold brew or brewed coffee.
Make it vegan: Use a thick dairy-free yogurt and a plant-based protein powder to keep this recipe fully vegan.

Nutrition