Easy Tiramisu Overnight Oats (Gluten-Free, Vegan)
Coffee lovers, you’ll love these easy tiramisu overnight oats! Filled with rich coffee flavor and sprinkled with cocoa powder, you can prep this so quickly, and it makes a delicious breakfast, sweet snack or light dessert! Totally gluten-free and vegan too.
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Coffee Lovers, This One’s For You!
I grew up with a love for tiramisu, and living in Italy in 2022 for a year certainly cemented the position tiramisu had as top contender among my favorite desserts.
There’s just something about the coffee-flavored dessert combined with a dusting of cocoa powder that makes tiramisu so delicious.
And today, we’re taking the delicious tiramisu flavor and making overnight oats – by soaking rolled oats in milk that’s mixed with coffee and sweetened with maple syrup. And then topping it off with a creamy yogurt topping and then sprinkling it with cocoa powder!
Whether you have it as a make-ahead breakfast for busy mornings, a sweet snack betweel meals or a healthier dessert, I know you’ll enjoy it anyway!
Why You’ll Love the Recipe:
- Simple Ingredients: The handful of ingredients required for making these healthy overnight tiramisu oats are easily accessible at the local grocery store!
- Very Easy to Make: Incredibly simple to make, prep time is just 10 minutes, then let the refrigerator take care of the rest!
- Totally Gluten-Free, Dairy-Free & Vegan: The best part is that this overnight oats recipe is 100% gluten-free, dairy-free and vegan, which means that even those with Celiac disease or gluten or lactose intolerances, or those on a vegan diet can enjoy it without issues!
Ingredients You’ll Need + Recipes Notes/Substitutions:
Here’s a quick overview of the ingredients required for making this tiramisu overnight oats recipe.
(For exact measurements, please scroll down to the printable recipe card at the bottom of this post.)
- Old-Fashioned Oats: For overnight oats, old-fashioned rolled oats are the best because they become tender and creamy after soaking in the liquid overnight, and still has enough texture for chewiness. Quick-cooking oats tend to become a little too mushy after soaking, while steel cut oats may remain too firm even after soaking. If you are Celiac or gluten-intolerant, make sure to use certified gluten-free oats.
- Chia Seeds: I like adding a bit of chia seeds for binding the ingredients together as well as adding more fiber.
- Maple Syrup: I used maple syrup as a natural sweetener. You may also use another liquid sweetener of choice (agave nectar if you prefer, or honey if you are not vegan).
- Vanilla Extract: I like adding a bit of vanilla extract for extra flavor. However, feel free to leave it out if you aren’t a fan of vanilla.
- Coffee:Â Make sure to use coffee that has been cooled. You can either brew your own coffee from coffee grounds, or use instant coffee powder (both will work to give the coffee flavor). Do not use sweetened coffee.
- Milk: I like using an unsweetened version of my homemade almond milk. However, feel free to use other types of unsweetened dairy-free milk of choice (such as cashew milk, rice milk, oat milk, coconut milk etc). Alternatively, if you are not lactose-intolerant or vegan, go ahead and use regular whole milk instead.
- Cocoa Powder: Make sure to use unsweetened cocoa powder.
- Yogurt: I used dairy-free vanilla yogurt (or coconut yogurt) to keep this recipe dairy-free. However, if you are not lactose-intolerant, you may also use regular Greek yogurt or mascarpone cheese (use the latter for a richer texture).
How to Make Tiramisu Overnight Oats (Step by Step):
Prepare Oat Mixture and Layer the Oats:Â In a bowl or jar, combine rolled oats, chia seeds, maple syrup, vanilla extract, brewed coffee, and unsweetened almond milk. Stir well to combine. Sprinkle a little cocoa powder at the bottom of your serving jars. Pour in half of the oat mixture between the 4 jars, then dust with 1 tablespoon of cocoa powder. Repeat with the remaining oats and cocoa powder. Cover and chill in the refrigerator for at least 4 hours or overnight to allow the oats to absorb the liquid and flavors.
Prepare Yogurt Layer:Â In the morning, mix the dairy-free vanilla yogurt with maple syrup and vanilla extract. Spread it evenly over the oat mixture.
Spread Yogurt Mixture Over Oat Mixture: Spread the prepared yogurt mixture evenly over the oat mixture.
Garnish & Serve:Â Sprinkle the top generously with cocoa powder before serving. Enjoy this healthy breakfast recipe!
Dish by Dish Tips/Tricks:
- What Oats to Use for Overnight Oats: Old-fashioned rolled oats are the best because they become tender and creamy after soaking in the liquid overnight, and still has enough texture for chewiness. Quick-cooking oats tend to become a little too mushy after soaking, while steel cut oats may remain too firm even after soaking. If you are Celiac or gluten-intolerant, make sure to use certified gluten-free rolled oats.
- Meal Prep: You can prepare the oat mixture ahead of time, and only top it with the yogurt mixture and cocoa powder when ready to eat.
Other Gluten-Free Oat Recipes You’ll Love:
Gluten-Free Breakfasts to Enjoy:
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Easy Tiramisu Overnight Oats (Gluten-Free, Vegan)
- Total Time: 4 hours 10 minutes
- Yield: 2 servings 1x
- Diet: Gluten Free
Description
Coffee lovers, you’ll love these easy tiramisu overnight oats! Filled with rich coffee flavor and sprinkled with cocoa powder, you can prep this so quickly, and it makes a delicious breakfast or light dessert! Totally gluten-free and vegan too.
Ingredients
- 1 cup gluten-free old-fashioned rolled oats
- 4 tablespoons chia seeds
- 2 tablespoons maple syrup (adjust to taste)
- 1 teaspoon vanilla extract
- 2/3 cup brewed coffee (cooled)
- 1 cup unsweetened almond milk
- 2 tablespoons unsweetened cocoa powder (for layering)
- 2/3 cup dairy-free vanilla yogurt
- 1 teaspoon maple syrup
- 1 teaspoon vanilla extract
- 2 tablespoons cocoa powder (for dusting)
Instructions
- Prepare Oat Mixture: In a large bowl or jar, combine rolled oats, chia seeds, maple syrup, vanilla extract, brewed coffee, and unsweetened almond milk. Stir well to combine.
- Layer the Oats: Sprinkle a little cocoa powder at the bottom of 4 serving jars. Pour in half of the oat mixture between the 4 jars, then dust with 1 tablespoon of cocoa powder. Repeat with the remaining oats and cocoa powder.
- Chill Until Ready: Cover and chill in the refrigerator for at least 4 hours or overnight to allow the oats to absorb the liquid and flavors.
- Prepare Yogurt Layer: In the morning, mix the dairy-free vanilla yogurt with maple syrup and vanilla extract.
- Spread Yogurt Mixture Over Oat Mixture: Spread the prepared yogurt mixture evenly over the oat mixture.
- Garnish & Serve: Sprinkle the top generously with cocoa powder before serving. Enjoy chilled!
Notes
Oats: For overnight oats, old-fashioned rolled oats are the best because they become tender and creamy after soaking in the liquid overnight, and still has enough texture for chewiness. Quick-cooking oats tend to become a little too mushy after soaking, while steel cut oats may remain too firm even after soaking. If you are Celiac or gluten-intolerant, make sure to use certified gluten-free rolled oats.
Chia Seeds: I like adding a bit of chia seeds for binding the ingredients together as well as adding more fiber.
Maple Syrup: I used maple syrup as a natural sweetener. You may also use agave nectar if you prefer, or honey if you are not vegan.
Vanilla Extract: I like adding a bit of vanilla extract for extra flavor. However, feel free to leave it out if you aren’t a fan of vanilla.
Coffee: Make sure to use coffee that has been cooled. You can either brew your own coffee from coffee grounds, or use instant coffee (both will work to give the coffee flavor). Do not use sweetened coffee.
Milk: I like using an unsweetened version of my homemade almond milk. However, feel free to use other types of unsweetened dairy-free milk (such as cashew milk, rice milk, oat milk, etc). Alternatively, if you are not lactose-intolerant or vegan, go ahead and use regular milk instead.
Cocoa Powder: Make sure to use unsweetened cocoa powder.
Yogurt: I used dairy-free vanilla yogurt to keep this recipe dairy-free. However, if you are not lactose-intolerant, you may also use mascarpone cheese instead for a richer texture.
- Prep Time: 10 mins
- Cook Time: 4 hours
- Category: Breakfast
- Method: Chilling
- Cuisine: American
