Chocolate Tiramisu Overnight Oats
Chocolate Tiramisu Overnight Oats
Ingredients
For the Overnight Oats
- 2 cups rolled oats
- 1/4 cup chia seeds
- 1/4 cup unsweetened cocoa powder
- 1/2 cup espresso, cooled
- 2 teaspoons vanilla extract
- 1/4 cup honey
- 2 cups almond milk
For the Topping
- 2 cups Greek yogurt
- 2 tablespoons vanilla syrup, optional
- 1 tablespoon sweetener, of choice, optional
- 1 tablespoon unsweetened cocoa powder, for dusting, optional
Instructions
- 1
In a large bowl, combine the rolled oats, chia seeds, and unsweetened cocoa powder. Mix well to ensure all dry ingredients are evenly distributed.
⏱️ 3 min
- 2
Add the cooled espresso, vanilla extract, honey, and almond milk to the dry mixture.
⏱️ 2 min
- 3
Stir all ingredients thoroughly until everything is well combined and there are no dry spots. Make sure the oats are fully submerged in the liquid.
⏱️ 5 min
- 4
Cover the bowl tightly with a lid or plastic wrap and place it in the refrigerator for a minimum of 4 hours, or preferably overnight, to allow the oats to soften and thicken.
⏱️ 5 min
- 5
Once ready to serve, remove the overnight oats from the fridge and give them a good stir. If the mixture is too thick, you can add a splash of almond milk to reach your desired consistency.
⏱️ 2 min
- 6
In a separate small bowl, prepare the yogurt topping. Combine the Greek yogurt with vanilla syrup and your sweetener of choice, if using. Mix until smooth.
⏱️ 2 min
- 7
Divide the prepared overnight oats into serving bowls. Top each serving generously with the sweetened Greek yogurt.
⏱️ 1 min
- 8
Optionally, dust the top of each serving with additional unsweetened cocoa powder for an authentic tiramisu finish before serving.
Kitchen Tools
Nutrition Facts (per serving)
Chocolate Tiramisu Overnight Oats
For the Overnight Oats
- 2 cups rolled oats
- 1/4 cup chia seeds
- 1/4 cup unsweetened cocoa powder
- 1/2 cup espresso, cooled
- 2 teaspoons vanilla extract
- 1/4 cup honey
- 2 cups almond milk
For the Topping
- 2 cups Greek yogurt
- 2 tablespoons vanilla syrup, optional
- 1 tablespoon sweetener, of choice, optional
- 1 tablespoon unsweetened cocoa powder, for dusting, optional
Instructions
- 1
In a large bowl, combine the rolled oats, chia seeds, and unsweetened cocoa powder. Mix well to ensure all dry ingredients are evenly distributed.
⏱️ 3 min - 2
Add the cooled espresso, vanilla extract, honey, and almond milk to the dry mixture.
⏱️ 2 min - 3
Stir all ingredients thoroughly until everything is well combined and there are no dry spots. Make sure the oats are fully submerged in the liquid.
⏱️ 5 min - 4
Cover the bowl tightly with a lid or plastic wrap and place it in the refrigerator for a minimum of 4 hours, or preferably overnight, to allow the oats to soften and thicken.
⏱️ 5 min - 5
Once ready to serve, remove the overnight oats from the fridge and give them a good stir. If the mixture is too thick, you can add a splash of almond milk to reach your desired consistency.
⏱️ 2 min - 6
In a separate small bowl, prepare the yogurt topping. Combine the Greek yogurt with vanilla syrup and your sweetener of choice, if using. Mix until smooth.
⏱️ 2 min - 7
Divide the prepared overnight oats into serving bowls. Top each serving generously with the sweetened Greek yogurt.
⏱️ 1 min - 8
Optionally, dust the top of each serving with additional unsweetened cocoa powder for an authentic tiramisu finish before serving.