Tiramisu Overnight Oats

Thick and creamy coffee flavoured oats with a Greek yogurt mascarpone.

Course Breakfast, Dessert

Cuisine Italian

Keyword chia seeds, oats, overnight oats

Prep Time 20

Soaking 5

Total Time 5 20

Servings - 3

Calories 451kcal

Author Lauren

Ingredients

Tiramisu Overnight Oats

1 cup rolled oats, works with other oat types
2 tbsp chia seeds
1 tbsp cocoa powder, unsweetened
1 1/3 cup milk, preferably low / reduced fat
1 tbsp instant coffee (Note 3)
3 tsp maple syrup
1 tsp vanilla extract

Greek Yogurt Mascarpone

1/3 cup Greek yogurt preferably low / reduced fat (Note 4)
1/3 cup ricotta cheese, preferably low / reduced fat (Note 4)
1 tsp maple syrup
1/2 tsp vanilla extract

Other

extra cocoa powder, unsweetened (for dusting)

Cups - Metric

Instructions

Tiramisu Overnight Oats

Add the rolled oats, chia seeds, and cocoa powder to a bowl and stir well to mix.
In a jug or bowl, add the milk and instant coffee. Stir with a fork until the coffee granules / powder has dissolved. Then add the maple syrup and vanilla extract and stir to mix.
Pour the coffee milk into the bowl with the oats and chia seeds and stir well to mix. Taste the milk and adjust as needed.
Cover the bowl in cling wrap and place the oats in the fridge to soak overnight.

Greek Yogurt Mascarpone

In a medium bowl, add the Greek yogurt, ricotta cheese, maple syrup and vanilla extract. Mash with a fork until combined.
Cover the bowl with cling wrap and place the Greek yogurt mascarpone in the fridge until the oats are ready.

Assembling the Tiramisu Overnight Oats

In a small glass jar or canister, add a layer of the Tiramisu Overnight Oats. Smooth the oats with a spoon so the layer is even. Then add a layer of the Greek yogurt mascarpone, followed by another layer of oats. Add another thin layer of the Greek yogurt mascarpone and smooth it out with the back of your spoon.
Dust the top of the jarred Tiramisu Overnight Oats with the extra cocoa powder.
Serve your Tiramisu Overnight Oats or store them in the fridge.

Notes

Health benefits - Details regarding the benefits of oats and other ingredients in this recipe are in the post above.
Other cooking methods & instructions with photos - Detailed in the post above.
Coffee - If using espresso, substitute 1/3 of the milk with 1/3 cup espresso.
Ricotta & Greek yogurt - Increase the ricotta and Greek yogurt to 1/2 a cup each if dividing this recipe into 3 serves.
Canisters - I used these canisters from Kmart, which can hold a very generous serving.
Storage - The overnight oats layer will last in the fridge in an airtight container for up to 5 days. If making a batch for few days, I recommend keeping the mock mascarpone separate. As deli or fresh ricotta may spoil quicker than your oats. You can also freeze the Tiramisu Overnight Oats for up to 2 months. I recommend not freezing the Greek yogurt mascarpone. Freezing will likely affect the texture of the Greek yogurt and ricotta.
Diabetes friendly - Switch the maple syrup for a sugar free version or other low calorie sweetener.
Gluten free – Be sure to use gluten-free certified oats or alternative grains like barley, amaranth, rice flakes, or even gluten-free weetbix. It's important to note that oats in Australia cannot be certified as gluten-free. Commercial brands of oats are often contaminated with wheat gluten during processing.
Vegan / dairy free – Swap the milk, yogurt and ricotta for plant-based varieties. Or you can substitute the ricotta with silken tofu.
Measurements - A reminder that all measurements in this recipe were made using Australian cups (250ml) and tablespoons (20ml).
Nutrition - Calculated per serve, assuming 2 very generous serves.

Nutrition