Tiramisu Overnight Oats
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Last Updated on May 19, 2026 by becky
Made with oats, espresso, Greek yogurt, and cold brew coffee, these tiramisu overnight oats capture all of the best flavors of the classic Italian dessert, in the form of a portable breakfast.
Why Make These Tiramisu Overnight Oats?
Tiramisu is a popular Italian dessert comprised of ladyfingers soaked in coffee and alcohol, layered with a sweetened mascarpone cream and finished with a dusting of cocoa powder. (The name comes from the Italian phrase tirami sù, which translates to “pick me up” or “cheer me up.”) You’ll find tiramisu at Italian (and Italian-American) cafés, restaurants, and pasticcerias, served in bowls, jars, or sliced and plated like a sheet cake.
Tiramisu is my all-time favorite dessert (tied, perhaps, with coffee ice cream, coffee éclairs, and opéra cake…sense a theme here?) and you’ll find my all-time favorite tiramisu at Veniero’s Pasticceria in New York City, an East Village institution since 1894. Whenever I’m downtown, I always make time to stop by for a cappuccino and a slice of tiramisu.
In this tiramisu overnight oats recipe, I’ve recreated the classic tiramisu flavors (cocoa powder, coffee, cream, and even a splash of coffee liqueur!) in the form of a jarred, portable breakfast. Like my carrot cake overnight oats and chocolate strawberry overnight oats, this version begins by soaking rolled oats overnight (hence the name!) The next day, the soaked oats are scooped into jars and slathered with a sweetened yogurt-and-cream cheese topping that mimics the texture and flavor of tiramisu’s creamy mascarpone layer. Each bite is creamy, chocolate-y, and packed with coffee flavor, whether you’re eating your tiramisu oats for breakfast or polishing off a jar for dessert. Coffee lovers…this one’s for you!
Ingredients for Making Tiramisu Overnight Oats
To make this tiramisu overnight oats recipe, you’ll need the following ingredients:
- Oats – This recipe requires rolled oats (old fashioned oats). Do not substitute quick oats, instant oats, or steel-cut oats.
- Cocoa Powder – Use regular, unsweetened cocoa powder. Don’t use Dutch processed, or sweetened hot chocolate mix.
- Instant Espresso – Instant espresso enhances the coffee flavor. Espresso powder also works nicely in cookies, brownies, and other baked goods—save the rest of the jar to make my dark chocolate espresso bean cookies, chocolate chip espresso biscotti, or Nutella brownies.
- Oat Milk – I prefer the Oatly brand, but any creamy, unsweetened oat milk will work.
- Cold Brew Coffee – You can use bottled cold brew coffee (I like the Stök brand), cold brew coffee concentrate mixed with water, or an order of cold brew from Starbucks or your favorite local coffee shop. Save the rest to make coffee ice cream.
- Alcohol – A tiny amount of dark rum, coffee brandy, or coffee liqueur mimics the boozy notes of this classic Italian dessert, which stars by soaking ladyfingers in alcohol. Omit for a kid-friendly version.
- Maple Syrup – Maple syrup balances the bitterness of the cocoa and coffee, and sweetens the cream topping. If you don’t care for maple syrup, you can substitute honey or agave nectar to taste.
- Greek Yogurt – Choose plain Greek yogurt, not sweetened or flavored.
- Cream Cheese – I recommend using spreadable cream cheese (UK-style soft cheese) to make the topping. It does not require softening, and blends smoothly with the creamy yogurt.
- Vanilla Bean Paste – Nielsen-Massey, Taylor & Colledge, and Simply Organic make my favorite vanilla bean pastes.
How to Make Tiramisu Overnight Oats
To make these tiramisu overnight oats, start by combining rolled oats, unsweetened cocoa powder, and instant espresso powder in a large bowl. Add oat milk, cold brew coffee, and sweetener, then refrigerate and allow the oats to soak overnight.
To make the cream layer, whisk Greek yogurt, cream cheese, maple syrup, and vanilla bean paste. Scoop the soaked oats into jars or serving dishes. Then, spoon the cream over top. Finish with a dusting of cocoa powder, just like the real thing!
For ingredient quantities, step-by-step instructions and process photos, scroll down to the recipe card below.
Make-Ahead and Serving Suggestions
Store tiramisu overnight oats in the refrigerator for up to 3 days. Add any toppings or garnishes just before serving.
Other overnight oats recipes you might enjoy:
Chocolate Strawberry Overnight Oats
Carrot Cake Overnight Oats
Pumpkin Spice Overnight Oats
And if you do make these, or any of my recipes, don’t forget to tag me @bastecutfold or use the hashtag #bastecutfold on Instagram. I always love to see what you’re making!
Tiramisu Overnight Oats
- Total Time15 minutes (+ chilling time)
- Yield2 10-ounce (300-ml) jars 1x
Made with oats, espresso, Greek yogurt, and cold brew coffee, these tiramisu overnight oats capture the flavors of the classic Italian dessert, in the form of a portable breakfast.
Ingredients
Oats:
100 grams rolled oats (1 cup)
12 grams unsweetened cocoa powder (2 tablespoons), plus more for dusting
1 teaspoon instant espresso powder
120 milliliters oat milk (1/2 cup)
120 milliliters cold brew coffee (1/2 cup)
45 grams maple syrup (3 tablespoons), or to taste
1 teaspoon dark rum, coffee brandy, or coffee liqueur, optional
Cream Topping:
150 grams plain Greek yogurt (5.3-ounce container)
45 grams soft cheese or spreadable cream cheese (3 tablespoons)
15 grams maple syrup (1 tablespoon), or to taste
1/2 teaspoon vanilla bean paste
Instructions
Oats:
In a medium bowl, whisk together rolled oats, cocoa powder, and espresso powder.
Whisk in the oat milk, cold brew coffee, maple syrup, and rum, if using.
Allow mixture to sit at room temperature for 10 minutes, then whisk again. Cover and refrigerate overnight.
Cream Layer:
Stir the oat mixture. Spoon evenly into two 10-ounce jars, allowing a few inches of space at the top.
In a small bowl, whisk together yogurt, cream cheese, maple syrup, and vanilla bean paste.
Spoon cream over oats, dividing it equally between the jars.
Dust with cocoa powder.
Serve immediately, or refrigerate until ready to serve.
