There’s a reason overnight oats have gained popularity over the last few years. They require zero cooking, take mere minutes to throw together, and they keep well, making them ideal for meal prep. I also like the texture better than store-bought microwave oatmeal, and you can customize the flavors so they never get boring.
These tiramisu overnight oats feel like a decadent treat without the decadence. While you’d likely never think to eat tiramisu for breakfast, the flavors are actually ideal—creamy dairy, espresso, and a touch of cocoa. I love eating these with (you guessed it) coffee.
Tips for the Best Overnight Oats
- For the best texture, be sure to use old-fashioned oats, not quick-cooking oats or steel-cut oats.
- The general rule when making overnight oats is to use 1 part oats to 1 part liquid. I think this ratio can be a tad bit dry, but if you add in a little yogurt as I do, it’s just right.
- Chia seeds are technically optional, but their natural thickening abilities improve the texture.
- If you don’t want to lift a finger the morning of, you can mix the cocoa powder in with the dry ingredients and the yogurt in with the wet ingredients, then top with chocolate chips. It won’t look as pretty, but it’ll taste just as good.
Variations and Substitutions
It’s easy to adjust this recipe to fit various diets. If you’re gluten-free, just make sure to buy gluten-free oats. For a vegan version, use non-dairy milk and vegan yogurt.
If you don’t have espresso powder handy (I highly recommend keeping it on hand for homemade brownies and chocolate cake!), you can omit it and swap 1/4 cup of the milk for brewed espresso, strong coffee, or cold brew.
How To Make a Bigger Batch of Overnight Oats
This recipe is for one single serving or two small servings of overnight oats, but it’s incredibly easy to scale up if you’re making breakfast for the family or want to meal prep for the week. Overnight oats keep well for four days, so you can make four batches on Sunday night and enjoy them all week long.
To scale this recipe up to four jars, I recommend pulling out a small mixing bowl. Combine 2 cups of oats, 1 tablespoon plus 1 teaspoon chia seeds, 2 teaspoons espresso powder, and 1/2 teaspoon salt in a bowl and mix well. Divide evenly between four jars.
In the same bowl, combine 2 cups of milk, 1/4 cup maple syrup, 2 teaspoons dark rum (if using), and 1 teaspoon vanilla. Whisk together, then divide evenly between each jar and screw on the lids. Chill overnight and top each jar with cocoa, yogurt, and chocolate chips just before serving.
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Assemble the overnight oats:
In a jar or container that will hold 1 1/2 cups, add the oats, chia seeds, espresso powder, and salt. Stir together to combine. Add the milk, maple syrup, rum (if using), and vanilla. Stir well and top with a lid.
Place in the fridge and chill overnight, or at least 8 hours. The oats will keep for 4 days refrigerated.
Top and enjoy:
Unscrew the lid and give the oats a stir. Top with a generous dusting of cocoa powder and a big dollop of Greek yogurt. Sprinkle with mini chocolate chips, if desired.
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