Tiramisu Overnight Oats
These tiramisu overnight oats are breakfast that tastes like dessert. Creamy coffee-soaked oats, rich chocolate and a layer of soft cream, finished with plenty of grated chocolate.
Tiramisu Overnight Oats
Serves 2
Overnight oats
100g rolled oats
150ml strong coffee, cooled
150ml milk
100g Greek yoghurt
1 tbsp maple syrup
1 tsp vanilla extract
15g cocoa powder
Pinch of fine sea salt
Tiramisu cream
150g mascarpone
150g Greek yoghurt
1.5 tbsp maple syrup or honey
1 tsp vanilla extract
To finish
Cocoa powder, for dusting
Dark chocolate, finely grated, optional
Add the oats, cooled coffee, milk, Greek yoghurt, maple syrup, vanilla, cocoa powder and a pinch of salt to a bowl. Mix thoroughly until combined.
Cover and refrigerate for at least 4 hours, preferably overnight.
For the tiramisu cream, mix the mascarpone, Greek yoghurt, maple syrup and vanilla together until smooth and creamy. You want it thick but spoonable.
Give the overnight oats a good stir. If they're particularly thick, loosen with a splash of milk.
Spoon half the coffee oats into two glasses or jars.
Add a layer of the mascarpone cream, then another layer of oats.
Finish with a generous layer of the tiramisu cream.
Dust generously with cocoa powder and finish with a little finely grated dark chocolate.
Refrigerate until ready to eat.
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