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Protein Tiramisu Overnight Oats Recipe

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Do you ever wish breakfast could just magically appear in the morning? Well, with Tiramisu Overnight Oats it can. Just toss oats, chia seeds, and a coffee kick into a jar before bed, and voilà! It’s like having dessert for breakfast, without the hassle.

Let’s make mornings easier!

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Protein Tiramisu Overnight Oats

Why You’ll Love This Healthy Breakfast Recipe

  • The delicious Tiramisu flavor that you love, but without all the work. These overnight oats will taste just like you’re having dessert for breakfast.
  • Easy to make. 10 minutes of prep time is all that’s needed to make this recipe. Your refrigerator will do all of the heavy lifting.
  • High in Protein. With 27 grams of protein, this healthy breakfast recipe keeps you fueled until lunch.
  • High in Fiber. One serving has 10 grams of fiber, which is huge!
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Tiramisu Overnight Oats Ingredients

  • Rolled oats / old fashioned oats (certified gluten-free oats if you’re celiac)
  • Chia seeds
  • Espresso powder
  • Unsweetened almond milk
  • Kosher salt
  • Vanilla protein powder
  • Pure maple syrup
  • 0% plan greek yogurt (fat free)
  • Unsweetened cocoa powder
  • Optional garnishes: chocolate chips, cacao nibs
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Make Your Own Espresso Powder

It’s easy to make your espresso powder. Simply grind beans, you can also use instant coffee.

Tiramisu Protein Overnight Oats Ingredient Substitutions and Variations

Don’t have everything (or like everything) on the ingredient list? Try this instead:

  1. Swap unsweetened almond milk for your milk of choice (cashew milk, oat milk, coconut milk, etc).
  2. Don’t like protein powder? That’s fine, you can leave it out. Add 1/4 teaspoon of vanilla extract to give it a little extra flavor.
  3. Maple syrup can be swapped with honey.
  4. Plain Greek yogurt: you can use honey or vanilla yogurt (just leave out the sweetener as the yogurt will already add sweetness to the oats). You can also use skyr yogurt as another high protein option. Or you do a half mix of yogurt and mascarpone cheese for a true tiramisu with a little less protein.

Rolled oats (old fashioned oats) are best for this recipe, they soak up the liquid giving the oats a creamy texture. Instant, steel-cut, and quick-cooking oats don’t turn out the same.

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Recommended Kitchen Tools

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Storage Tips

These oats will keep in the fridge for 3-4 days (maybe 4-5 but I don’t recommend pushing it, day 3 tastes the best).

I recommend stirring the tiramisu overnight oats before you serve it.

You can layer the greek yogurt layer with the oats layer as I recommend in the recipe card, or you can stir it all together.

Your Overnight Oat Questions, Answered

I don’t recommend it, as it can be mushy. You can make it work if you only have quick oats on hand. Just beware that the texture will be softer.

Brewed coffee doesn’t pack the punch these meal prep oats need. If you do not have espresso powder, you can use instant coffee.

Yes, you can replace it with ground flax seed or omit it altogether. It may be a little liquidy so leave a splash or two of the milk out.

I love warming overnight oats in the microwave, so yes you can. Microwave it for 30 seconds at a time, stirring in between.

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More High Protein Overnight Oats Recipes

I love overnight oats, and there’s getting to be quite the collection here on the blog.

Here are some delicious meal prep oats for you to try for your make-ahead breakfasts:

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Grab your Free copy

23 Meal Prep Overnight Oats Recipe eBook

Protein Tiramisu Overnight Oats

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Want a healthy dessert for breakfast? Try this protein tiramisu overnight oats recipe. Prepare it the night before for a hassle-free, high-protein breakfast option that will keep you fueled and satisfied until lunchtime.
Prep Time 2 hours 5 minutes
Total Time 2 hours 5 minutes
3 servings


  • 1 ½ cups rolled oats
  • 3 tablespoons chia seeds
  • 3 teaspoons espresso powder
  • ½ teaspoon Kosher salt
  • 1 ½ cups unsweetened almond milk
  • 3 sccops vanilla protein powder
  • 3 tablespoons pure maple syrup divided
  • 1 ½ cups plain Greek yogurt 0%
  • 2 tablespoons unsweetened cocoa powder divided for topping
  • Chopped dark chocolate or cacao nibs for topping (optional)


  • Add the oats, chia seeds, espresso powder, salt, milk, protein powder, and 2 tablespoons maple syrup to a sealable bowl. Stir well to combine. Place the lid on and chill in the fridge for at least 2 hours or overnight to set.
    1 ½ cups rolled oats, 3 tablespoons chia seeds, 3 teaspoons espresso powder, ½ teaspoon Kosher salt, 1 ½ cups unsweetened almond milk, 3 sccops vanilla protein powder, 3 tablespoons pure maple syrup
  • In the morning, remove the oats from the fridge and give it a quick stir.
  • Mix the Greek yogurt and the remaining tablespoon of maple syrup in a small bowl until smooth.
    1 ½ cups plain Greek yogurt
  • Layer the overnight oats in 3 glass jars starting with half of the oat mixture. Top the oats with the yogurt mixture. Sprinkle a thin layer of cocoa powder and repeat the layers, finishing with a dusting of cocoa powder and chopped dark chocolate to garnish. Serve immediately.
    2 tablespoons unsweetened cocoa powder, Chopped dark chocolate or cacao nibs


Gluten Free Note
If you are celiac, please ensure that your oats are certified gluten free as there can be a lot of cross-contamination in regular oats.
Rolled oats are best for this recipe, they soak up the liquid giving the oats a creamy texture. Instant, steel-cut, and quick-cooking oats don’t turn out the same.
I like to use plain Greek yogurt for this recipe and add a little maple syrup for sweetness. You can also use vanilla Greek yogurt and omit the maple syrup.
These overnight oats can be made with your milk of choice (almond, whole, coconut, etc).
Don’t have pure maple syrup? You can swap for honey or agave syrup.
I’m using espresso powder for the coffee flavor, I don’t recommend using coffee or cold brew. Don’t have it? Grind beans or try instant coffee.
You can store overnight oats in a covered container or jars in the fridge for up to 4 days. I find they taste best between days 1-3. These are perfect to make on Sunday night and eat throughout the week.
Serving Size
Servings says 3 but it depends on what size containers you use. I am using 13-ounce containers for this recipe.


Serving: 1servingCalories: 392kcalCarbohydrates: 54gProtein: 27gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 5gMonounsaturated Fat: 2gTrans Fat: 0.02gCholesterol: 5mgSodium: 673mgPotassium: 501mgFiber: 10gSugar: 16gVitamin A: 10IUVitamin C: 0.2mgCalcium: 428mgIron: 3mg
AuthorRanda Derkson

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