High Protein Tiramisu Overnight Oats Recipe

If you love a good overnight oats recipe but want something that feels a little extra special, this High Protein Tiramisu Overnight Oats is such a fun one to make. I’m always looking for breakfasts that are easy, filling, and genuinely delicious, and this recipe checks every box. It has all those cozy tiramisu-inspired flavors you crave—coffee, cocoa, creamy layers, and a hint of sweetness—while still being practical enough for a busy weekday morning.

What I really love most is that you get that dessert-like experience in a breakfast that actually keeps you full. The oats soften overnight, the yogurt mixture turns silky and rich, and the cocoa on top gives it that classic tiramisu finish. It looks beautiful layered in a glass jar or cup, but it’s also simple enough that you can throw it together in just a few minutes.

If you’ve ever wanted a meal-prep breakfast that feels indulgent without being complicated, I think you’re going to come back to this one often. I make it when I want something cold, creamy, energizing, and packed with protein—and it honestly feels like a little treat waiting for me in the fridge.

Quick Recipe Info Card

• Prep Time: 10 minutes
• Cook Time: 0 minutes
• Total Time: 10 minutes, plus chilling
• Servings: 2
• Difficulty: Easy

Why You’ll Love It

• It tastes like tiramisu in breakfast form.
• You can prep it the night before for a stress-free morning.
• It’s high in protein, so it keeps you satisfied longer.
• The layered presentation makes it feel café-worthy with very little effort.
• There’s no cooking required, which is perfect for warm mornings or busy schedules.
• You can easily adjust the sweetness, coffee strength, or cocoa level to your taste.

Nutritional Benefits and Adaptable Variations

• Protein-rich: Greek yogurt, milk, and protein powder help turn this into a more filling breakfast.
• Fiber from oats: Rolled oats add satisfying texture and help support fullness.
• Steady energy: The combination of oats, protein, and healthy fats makes this a balanced make-ahead option.
• Coffee boost: Espresso or strong coffee adds that signature tiramisu flavor and a gentle morning pick-me-up.
• Make it dairy-free: Use a thick dairy-free yogurt, plant-based milk, and a dairy-free protein powder.
• Adjust sweetness: Add a little more maple syrup or honey if you like a sweeter breakfast.
• Boost texture: Stir in chia seeds for extra thickness and a bit more fiber.
• Make it extra dessert-like: Add a spoonful of whipped yogurt on top right before serving.

Step-by-Step Instructions

1. In a small bowl or cup, dissolve the instant espresso powder in the hot water. Let it cool for a minute.
2. In a medium bowl, combine the rolled oats, milk, chia seeds, maple syrup, vanilla, salt, and the dissolved espresso mixture. Stir well so the oats are evenly coated.
3. In a separate bowl, mix the Greek yogurt, vanilla protein powder, softened cream cheese, and 1 to 2 tablespoons maple syrup until smooth and creamy. If the mixture seems too thick, stir in 1 to 2 teaspoons of milk to loosen it slightly.
4. To assemble, spoon some of the oat mixture into the bottom of two jars or glasses. Add a layer of the creamy protein mixture, then sprinkle a little cocoa powder over it.
5. Repeat the layers until the jars are filled, finishing with a creamy layer or dark coffee-oat layer on top depending on the look you like best.
6. Dust the tops generously with cocoa powder.
7. Cover and refrigerate for at least 4 hours, preferably overnight, so the oats soften and the layers set.
8. Serve chilled straight from the jar or glass. If you want a softer consistency in the morning, give it a quick stir before eating.

Nutrition Information

Nutrition values are estimated and can vary depending on the specific milk, yogurt, cream cheese, and protein powder you use.

Storage & Make-Ahead Tips

This recipe is ideal for making ahead. Once assembled, keep the jars or glasses covered in the refrigerator for up to 3 days. The texture is usually best on day 1 or 2, when the oats are soft but still have a bit of structure.

If you know you’re making these multiple days ahead, I recommend waiting to add the final cocoa dusting until just before serving so the top stays looking fresh and classic.

Store the oats chilled and do not leave them at room temperature for extended periods, especially because the recipe contains dairy. If the smell, texture, or appearance seems off, it’s best to discard it.

For meal prep, you can mix the oat base and creamy layer separately, then assemble individual portions when you’re ready. That’s a nice option if you want the layers to look especially neat.

FAQ

1. Can I make this overnight oats recipe without protein powder?

Yes, absolutely. You can leave out the protein powder and add a little extra Greek yogurt to keep the creamy layer thick. The protein content will be lower, but it will still taste great.

2. What kind of oats work best for this recipe?

I recommend old-fashioned rolled oats for the best texture. Quick oats can become too soft, and steel-cut oats won’t soften enough without a much longer soak and a different liquid ratio.

3. Can I use brewed coffee instead of espresso powder?

Yes. Use a small amount of very strong brewed coffee that has cooled completely. If you do this, reduce the milk slightly so the oats don’t become too thin.

4. Is this recipe sweet like dessert?

It has a gently sweet, dessert-inspired flavor, but it’s still balanced enough for breakfast. If you like a sweeter tiramisu-style taste, just add a bit more maple syrup or honey to the creamy layer.

5. Can I make it in one large container instead of individual jars?

Definitely. You can assemble the whole recipe in one medium container, chill it overnight, and scoop out servings in the morning. Individual jars simply make presentation and grab-and-go storage easier.

High Protein Tiramisu Overnight Oats

Creamy, coffee-kissed overnight oats with a high-protein tiramisu-inspired yogurt layer and cocoa dusting.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Total Time 10 minutes mins

Course Breakfast

Cuisine American, Italian-Inspired

Servings 2 servings

Calories 374 kcal

Equipment

• 1 medium mixing bowl for the oat base
• 1 small mixing bowl for the creamy layer
• 1 spoon or spatula for mixing and layering
• 2 jars or glasses for assembling and chilling

Ingredients

  

For the oat base

• 1 cup rolled oats
• 1 cup unsweetened milk of choice
• 1 tablespoon chia seeds
• 1 tablespoon maple syrup or honey
• 1 teaspoon vanilla extract
• 1 teaspoon instant espresso powder
• 1 tablespoon hot water
• 1 pinch salt

For the creamy protein layer

• 3/4 cup plain Greek yogurt
• 1 scoop vanilla protein powder
• 2 ounces light cream cheese softened
• 1 to 2 tablespoons maple syrup or honey to taste

For finishing

• 1 teaspoon unsweetened cocoa powder plus more for dusting

Instructions

 

Prepare the oat base

• Dissolve the instant espresso powder in the hot water and let it cool briefly.
• In a medium bowl, stir together the rolled oats, milk, chia seeds, maple syrup or honey, vanilla extract, salt, and dissolved espresso mixture until evenly combined.

Make the creamy layer

• In a separate bowl, mix the Greek yogurt, vanilla protein powder, softened light cream cheese, and 1 to 2 tablespoons maple syrup or honey until smooth. If needed, add 1 to 2 teaspoons of milk to loosen the mixture slightly.

Assemble and chill

• Spoon some of the oat mixture into the bottom of two jars or glasses.
• Add a layer of the creamy protein mixture and lightly sprinkle with cocoa powder.
• Repeat the layers until the jars are filled, finishing with your preferred top layer.
• Dust the tops generously with additional cocoa powder.
• Cover and refrigerate for at least 4 hours, preferably overnight, until the oats are softened and the layers are set.
• Serve chilled. Stir gently before eating if you prefer a softer, more blended texture.

Notes

Use rolled oats for the best texture. Adjust sweetness based on your protein powder. For a stronger tiramisu flavor, use espresso powder rather than brewed coffee. Keep refrigerated and enjoy within 3 days.