Tiramisu Overnight Oats

ByJanelle Carss

These high-protein Tiramisu Overnight Oats are decadently delicious! With layers of vanilla yogurt mousse and mocha oats, they’re a chocolate and coffee lover’s dream dessert, but as a healthy plant-based breakfast!

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Ingredients & Inspiration

Everyone and their goldfish probably knows all about overnight oats: been there, done that, yawn, next please. It’s true that even I sometimes have felt a little bit bored of overnight oats and find it hard to get as excited about making them as I used to (like 10 years ago when they were all the rage).

But then I remember why they were and still are so dang popular… overnight oats can be so delicious, healthy and satisfying as a breakfast! But you know what my one disappointment always was with them? They just never had enough protein in them. And as someone who likes to eat a pretty high-protein plant-based diet, I figured it was time to give my best go at making an overnight oats recipe that was ridiculously delicious, nourishing, craveable and high in protein. Welcome to the world, Tiramisu Overnight Oats!

Here’s a rundown of the mostly whole food, plant-based ingredients you’ll need:

  • rolled oats
  • chia seeds
  • cocoa powder
  • maple syrup
  • soy milk
  • instant coffee or mushroom coffee (I use JostArriba for maximum brain-boosting benefits!)
  • vanilla
  • salt
  • dairy free vanilla yogurt (I use Silk protein yogurt)
  • vanilla or unflavoured vegan protein powder (I use Complement)

How to Make Tiramisu Overnight Oats

Since the traditional tiramisu dessert is made from several layers of creamy decadence, we’ll be making our Tiramisu Overnight Oats in a similar way: one part mocha oats, one part creamy vanilla protein mousse.

  1. In a large mixing bowl combine the rolled oats, chia seeds, cocoa powder, salt,  sweetener, almond milk, and coffee until well incorporated. Cover and refrigerate overnight.
  2. The next day, prepare the protein yogurt cream by combining the non dairy yogurt, protein powder, maple syrup and cocoa powder until a thick, mousse-like cream has formed.
  3. Assemble the overnight oats in layers: to a jar or glass cup add a layer of the oats, then a layer of the mousse; repeat each layer one more time, finishing with a layer of the mousse on the top.
  4. Lightly dust the top with cocoa powder, serve and enjoy!

Layers of Answered Prayers

If layers of melt-in-your-mouth creamy mousse and thick, rich chocolaty oats doesn’t sound like a dream come true for breakfast to you…then I guess you can fire me! Jokes aside, these Tiramisu Overnight Oats are one of my favourite ways to sneak in extra protein, fibre and brain-boosting coffee goodness into my day. I hope you fall in love with them as much as I have!

If you’re new to mushroom coffee or coffee alternatives and are looking to replace your morning cuppa with something that actually makes you feel your best (no crash, jitters, anxiety, gut rot) you’ll love JostArriba! If you want to try my favourite coffee alternative JostArriba by Eightbillion, you can use my code STEAMYVEGAN to save 20% off your first order (including subscriptions!).

Loved this recipe? You might enjoy my Fudgy Protein Cookies, Brownie Protein Bars, or my Cacao Orange Granola!

Lastly, if you made this recipe and decide to share it on Facebook or Instagram, don’t forget to tag me @SteamyVegan and use hashtag #SteamyVegan! I seriously love seeing what you’re cooking up!

Janelle Carss

Tiramisu Overnight Oats

These high-protein Tiramisu Overnight Oats are decadently delicious! With layers of vanilla yogurt mousse and mocha oats, they're a chocolate and coffee lovers dream dessert, but as a healthy plant-based breakfast!
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Prep Time 10 minutes
Chilling Time 8 hours
Total Time 8 hours 10 minutes
Servings: 2 servings
Course: Breakfast
Cuisine: Canadian
Ingredients Method

Ingredients
  

  • 1 cup rolled oats gluten-free if needed
  • 1 cup unsweetened soy milk soy, almond, oat, etc.
  • 1 tbsp chia seeds
  • 3 tbsp cocoa powder or sub cacao powder
  • 2 tbsp maple syrup or other liquid sweetener
  • 1 packet JostArriba Mushroom Coffee (dissolved in ½ cup hot water) or 1 tbsp instant coffee / ½ cup brewed coffee
  • 1 tsp vanilla extract
  • pinch of salt
Vanilla Protein Mousse
  • 1 cup non-dairy vanilla yogurt (I used Silk protein yogurt)
  • ¼ cup vanilla or unflavoured plant-based protein powder (I used Complement unflavoured protein powder)
  • 1 tbsp maple syrup (optional, if you prefer it sweeter) can sub other liquid sweetener
  • 1 tsp cocoa powder plus, plus 1 extra tsp for dusting

Method
 

  1. In a large mixing bowl, add rolled oats, chia seeds, cocoa powder, salt,  sweetener, soy milk, and coffee. Whisk for a minute or so until fully combined. Cover the bowl with a lid and place it in the fridge for at least 4 hours or up to overnight.
  2. The next day (or 4 hours later), prepare the protein yogurt cream by stirring the yogurt, protein powder, maple syrup and 1 tsp cocoa powder together. You can always add more protein powder to thicken or more yogurt to thin it out.
  3. Serve the overnight oats in layers in a glass mason jar or cup, alternating overnight oats and yogurt layer, finishing with a yogurt later on top. Dust cocoa powder on top and enjoy!
    Store leftovers in the fridge in an airtight container for up to 3 days

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