Tiramisu Overnight Oats


Here’s an easy treat to make breakfast a little more interesting! A favorite dessert transformed into an ideal, no-cook start to your day!


  • 1 1/2 cups (80 g) rolled oats
  • 2 Tbsp cocoa powder, plus more for dusting
  • 1/2 cup (100 ml) brewed espresso or very strong coffee
  • 3/4 cup + 1 1/2 Tbsp (200 ml) oat milk
  • 1 tsp vanilla extract
  • Pinch flaky sea salt
  • 6 Tbsp maple syrup
  • 1 cup (250 ml) vegan yogurt
  • 3/4 ounce (20 g) vegan dark chocolate


  1. In a bowl, combine the oats, cocoa powder, espresso, oat milk, vanilla extract, salt and 3 Tbsp maple syrup. 
  2. Divide the oats between two jars or glasses, making sure there’s an extra two inches of empty space in the jar on top of the oats. 
  3. In a separate bowl, whisk together the yoghurt and remaining 3 Tbsp maple syrup. Top the jars with the yoghurt and place in the fridge overnight. 
  4. Before serving, dust the top of each jar with cocoa powder and use a microplane to grate some dark chocolate over the top.



As with a tiramisu, it all comes down to how great your coffee is. For this recipe, try to use the best espresso you can get hold of. If you don’t have an espresso machine, brew some strong coffee with a coffee percolator or cafetiere.


The real magic happens when you dust the top of the oats with cocoa and chocolate. Save this step until the next day, when you’re ready to serve.


For the yogurt layer, it’s fine to use sweetened, vanilla flavored yogurt if you have a sweet tooth. If not, an unsweetened yogurt will work great too, but be sure to whisk in the maple syrup beforehand.

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