Breakfast
Tiramisu Protein Overnight Oats
Creamy coffee overnight oats with a smooth vanilla topping and a dusting of cocoa. A little tiramisu feeling at breakfast, with no protein powder needed.
Why You’ll Love This Recipe
Coffee, vanilla cream and a little cocoa on top. These oats have that lovely tiramisu flavor in a breakfast you can make the night before. The coffee-soaked oats turn soft in the fridge, while the creamy topping makes the whole thing feel a little more special than your usual breakfast.
Cottage cheese and Greek yogurt bring the protein, so there’s no powder to buy or stir in. Make the two portions before bed, let the fridge do its part, and tomorrow’s breakfast is already waiting. Just add the cocoa and grab a spoon.
Simple Ingredients
The rolled oats soften in cooled coffee and yogurt, with a little maple syrup and vanilla to round out the flavor. For the topping, the cottage cheese gets blended with the remaining yogurt until it’s smooth and creamy.
That quick blend is worth it. You want a soft vanilla layer to spoon through with the coffee oats, rather than little cottage cheese curds in each bite. The cocoa goes on just before eating for that familiar tiramisu finish.
Best Ways to Enjoy It
Take your spoon through both layers so you get the creamy topping with the coffee oats. They’re especially good together. Add the cocoa just before eating, and enjoy both portions within two days, following the storage notes below.
If you prefer decaf, that works here too. You still get the coffee flavor and the same make-ahead breakfast.
Before you begin
Makes two generous portions, approximately 12.3 oz / 350 g each. Have your brewed coffee cooled before mixing, and allow at least 8 hours in the fridge for the oats to soften.
A Few Helpful Tips
- Cool the brewed coffee before mixing so the dairy stays cold.
- Scrape down the blender as you make the topping; stop when the cottage cheese cream is smooth.
- Wait until just before eating to dust on the cocoa.
Tools That Make This Easy
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From fridge to breakfast in the same bowl
The Pyrex 2-US-cup (473 mL) glass bowls with lids have a wide opening for adding the cream and getting your spoon through both layers. Each holds 2 US cups (473 mL), within the recipe’s container-size range. The three-pack gives you the two bowls needed here and a spare, and breakfast stays covered in the fridge until you’re ready for it.
Two clean jars or covered bowls of the right size work just as well if you already have them. Use your small blender or food processor for the topping and keep the rest of the prep simple.
Tiramisu Protein Overnight Oats
Active Time
10 mins
Total Time
8 hrs 10 mins
Servings
2
Approximate times. Includes at least 8 hours of chilling. Start with cooled brewed coffee.
Estimated nutrition per jar, including the maple syrup, vanilla and cocoa. Ingredient brands and label rounding affect these estimates.
Calories
375
Protein
32g
Carbs
50g
Fat
5g
Allergens: Contains milk. Use certified gluten-free rolled oats if needed and check the other ingredient labels.
Ingredients
Both systems are shown; the toggle changes their order. US equivalents are approximate. Metric amounts are the recipe reference. Ounces (oz) measure weight; fl oz measures volume. Use level US measuring spoons.
- 2.8 oz (80 g) old-fashioned rolled oats, not steel-cut or extra-thick oats 80 g (2.8 oz) old-fashioned rolled oats, not steel-cut or extra-thick oats
- 4.2 oz (120 g) strong brewed coffee, cooled 120 g (4.2 oz) strong brewed coffee, cooled
- 8.5 oz (240 g) plain nonfat Greek yogurt, divided 240 g (8.5 oz) plain nonfat Greek yogurt, divided
- 7.8 oz (220 g) 2% cottage cheese 220 g (7.8 oz) 2% cottage cheese
- 2 US tbsp (30 mL) pure maple syrup, divided 30 mL (2 US tbsp) pure maple syrup, divided
- 1 US tsp (5 mL) pure vanilla extract, divided 5 mL (1 US tsp) pure vanilla extract, divided
- 0.14 oz (4 g) unsweetened cocoa powder, for finishing 4 g (0.14 oz) unsweetened cocoa powder, for finishing
Instructions
- Mix the oats, cooled coffee, 4.2 oz (120 g) yogurt, 1 US tbsp (15 mL) maple syrup and ½ US tsp (2.5 mL) vanilla. Divide equally between two clean jars, each holding about 15.2–16.9 US fl oz (450–500 mL). Mix the oats, cooled coffee, 120 g (4.2 oz) yogurt, 15 mL (1 US tbsp) maple syrup and 2.5 mL (½ US tsp) vanilla. Divide equally between two clean 450–500 mL (about 15.2–16.9 US fl oz) jars.
- Blend the cottage cheese with the remaining 4.2 oz (120 g) yogurt, 1 US tbsp (15 mL) maple syrup and ½ US tsp (2.5 mL) vanilla until completely smooth, stopping to scrape down the blender. A mini blender or small food processor works well for this small batch. Blend the cottage cheese with the remaining 120 g (4.2 oz) yogurt, 15 mL (1 US tbsp) maple syrup and 2.5 mL (½ US tsp) vanilla until completely smooth, stopping to scrape down the blender. A mini blender or small food processor works well for this small batch.
- Spoon the vanilla cream evenly over the oat layers. Cover and refrigerate immediately at 40°F / 4°C or below for at least 8 hours. Spoon the vanilla cream evenly over the oat layers. Cover and refrigerate immediately at 40°F / 4°C or below for at least 8 hours.
- Just before serving, sift 0.07 oz (2 g) cocoa over each jar. Eat through both layers to balance the coffee and cocoa against the cream. Just before serving, sift 2 g (0.07 oz) cocoa over each jar. Eat through both layers to balance the coffee and cocoa against the cream.
Variations
- Decaf brewed coffee works for the same coffee flavor. Keep old-fashioned rolled oats; steel-cut oats need a different method.
- Dairy alternatives can change the texture and protein of the cream layer, so they are not an equivalent swap.
Storage
- Plan to eat both jars within 2 days, observing any earlier dairy use-by or opened-container limit. Add cocoa just before eating.
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