Ingredients
Scale
- 2 cups old-fashioned rolled oats
- 1½ cups strong brewed coffee or espresso, cooled to room temperature
- ½ cup milk (dairy or non-dairy)
- 1 cup plain Greek yogurt
- ¼ cup mascarpone cheese (optional but highly recommended)
- 2 tablespoons chia seeds
- 3-4 tablespoons maple syrup or honey (adjust to taste)
- 1 teaspoon vanilla extract
- 2 tablespoons unsweetened cocoa powder (for mixing in)
- Pinch of salt
- For topping: additional cocoa powder for dusting, mini chocolate chips, whipped cream (optional)
Instructions
- Brew and Cool Coffee – Brew 1½ cups of strong coffee or espresso and let it cool completely to room temperature. This is crucial – hot coffee will cook the oats and create the wrong texture. You can speed this up by refrigerating the coffee or adding a few ice cubes (accounting for the melted water in your measurement).
- Mix Dry Ingredients – In a large mixing bowl, combine the rolled oats, 2 tablespoons of cocoa powder, and a pinch of salt. Whisk these together first to ensure the cocoa powder is evenly distributed and doesn’t clump. This step is essential for consistent chocolate flavor.
- Combine Wet Ingredients – In the same bowl, add the cooled coffee, milk, Greek yogurt, mascarpone cheese (if using), maple syrup, and vanilla extract. Whisk everything vigorously until smooth and well combined. The mascarpone should be fully incorporated without lumps.
- Add Chia Seeds – Stir in the chia seeds, mixing thoroughly to distribute them evenly throughout the mixture. They’ll help thicken everything to a perfect pudding consistency.
- Portion into Containers – Divide the mixture evenly among 4 mason jars or airtight containers, each holding approximately 1 to 1½ cups. Use the back of a spoon to press down gently, ensuring all oats are submerged in liquid.
- Refrigerate Overnight – Seal all containers with tight-fitting lids and place in the refrigerator. Allow them to rest for at least 6-8 hours, or overnight, so the oats fully absorb the coffee and develop that signature tiramisu flavor.
- Add Cocoa Dusting – In the morning, use a small sifter or fine mesh strainer to dust the top of each jar with cocoa powder, just like traditional tiramisu. This creates the signature look and adds extra chocolate flavor.
- Stir and Serve – Give your oats a good stir to redistribute everything. Add any additional toppings you like – a dollop of whipped cream, mini chocolate chips, or extra mascarpone. Enjoy cold straight from the fridge. These are traditionally served cold, though you can gently warm them if preferred.
Notes
- Coffee Strength: The stronger your coffee, the more authentic tiramisu flavor. Use espresso or strong French press coffee for best results. Weak coffee creates weak flavor.
- Mascarpone Magic: While optional, mascarpone truly makes these taste like authentic tiramisu. If unavailable, substitute with cream cheese softened with 1-2 tablespoons of heavy cream.
- Sweetness Level: Tiramisu ranges from mildly sweet to quite sweet. Start with 3 tablespoons of sweetener and adjust before refrigerating based on your coffee’s bitterness and personal preference.
- Cocoa Powder: Use unsweetened cocoa powder only. Sweetened cocoa mix will make these overly sweet and won’t taste authentic.
- Adults-Only Version: Add 1-2 tablespoons of coffee liqueur (Kahlua) per serving for authentic boozy tiramisu flavor.
- Prep Time: 10 minutes (plus coffee cooling time)
- Cook Time: 0 minutes (overnight refrigeration)
- Category: Breakfast
- Method: No-Cook, Meal Prep
- Cuisine: Italian
- Diet: Gluten Free
Nutrition
- Serving Size: 1 jar (approximately 1½ cups)
- Calories: 340
- Sugar: 18g
- Sodium: 90mg
- Fat: 11g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 9g
- Protein: 5g
- Cholesterol: 18mg