Read the post in:
繁體中文
Want a dessert for breakfast? Here is an amazing Vegan Tiramisu Overnight Oats to satisfy your sweet tooth in the morning! It’s made of wholesome ingredients like oats and yogurt (or tofu!), still creamy and delicious!
I mean, who doesn’t love Tiramisu? The lovely combination of coffee and chocolate flavours together will a tantalizing cream layer is so hard to say no to.
I’ve made quite a few Tiramisu recipes before, including Vegan Tofu Tiramisu and Vegan Tiramisu Chia Pudding
And when I, once again, crave Tiramisu, I think I should introduce it to overnight oats, aka one of my favourite type of breakfast.
What’s special about this Tiramisu Overnight Oats?
- Vegan, no dairy or any animal products
- Made with healthier ingredients, aka more nutritious and wholesome
- Only 8 ingredients required, plus super quick to put together
- Two cream versions for you to choose. I know in some part of the world, vegan yogurt is not common or available yet. Hence, I include another version using silken tofu in hope that everyone got the chance to enjoy!
Ingredients You Need for Tiramisu Overnight Oats
- Jumbo rolled oats
- Soy milk
- Strong black coffee
- Date paste (See How to Make Date Paste, or coconut sugar)
- Soy yogurt (plain or vanilla) or Silken tofu
- Maple syrup (or agave syrup)
- Cashew butter (See How to Make Nut Butter)
- Cacao powder
For substitutions, please take a look at the Pro Tips section down below and the note section in the recipe card at the end of this post.
How to Make Tiramisu Overnight Oats
This part will bring you through the whole process very quickly. All details and exact measurement are in the recipe card at the end of this post.
- To make the base: In a jar, add all the base ingredients (rolled oats, soy milk, coffee, and date paste). Use a spoon to mix them together.
- Refrigerate: Place the jar in the fridge overnight or for at least 6 hours.
- To make the cream layer: Mix the yogurt, maple syrup, and cashew butter together evenly. If using tofu, blend the tofu with all other ingredients together. Then pour it into the jar on top of the oat base.
- Back to the fridge: Place the jar back in the fridge to set for another 15 minutes.
- Add topping: Take the jar out from the fridge. Then use a fine sift to dust cacao powder on top. Scoop in and enjoy!
How to Store Tiramisu Overnight Oats
Store it in an airtight jar in the fridge for 3 – 4 days.
Pro Tips & Substitutions
- Let the base overnight oats sit long enough. Because we want to create layers, it’s important to let the base overnight oats sit for at least 6 hours to thicken up before we add the cream layer.
- Make sure to mix the ingredients evenly. Sometimes a few ingredients might get stuck in corners. Double-check the jar so all the ingredients can be mixed evenly.
- For nut-free version: Omit or replace the cashew butter with sunflower seed butter. Keep in mind the taste will change, but it will still be very creamy.
- For soy-free version: Swap the soy milk with coconut milk or almond milk, and soy yogurt with coconut yogurt or almond-based yogurt.
Final Words
This tiramisu overnight oat recipe is very simple yet special. Using yogurt to replace the regular mascarpone cheese and cream makes this “tiramisu” perfect for breakfast.
I hope you will enjoy this tiramisu overnight oats as well. If you have any question, welcome to let me know by comment down below!
x. — Nora
More Vegan Breakfast Recipes:
Vegan Tiramisu Overnight Oats
Ingredients
Coffee Overnight Oat base
- 45 g rolled oats, use gluten-free if necessary (1/2 cup)
- 60 g soy milk, (1/4 cup)*
- 60 g strong black coffee, (1/4 cup)*
- 1 Tbsp Date Paste, or coconut sugar
Cream layer – Yogurt version
- 120 g soy yogurt, plain or vanilla, (~1/2 cup)**
- 1 Tbsp cashew butter, How to Make Nut Butter***
- ½ Tbsp maple syrup, or agave syrup
Cream layer – Tofu version
- 40 g cashew butter, *
- 60 g silken tofu, drained
- ½ Tbsp maple syrup, or agave syrup
- 30 g drinking water
Topping
- 1 Tbsp cacao powder, or cocoa powder
Instructions
To make the oat base
- In a jar, add all the base ingredients (rolled oats, soy milk, coffee, and date paste). Use a spoon to mix them together.
- Refrigerate to set: Place the jar in the fridge overnight or for at least 6 hours.
To make the cream layer (Yogurt version)
- Combining: Mix the yogurt and maple syrup in a small bowl. Then take out the jar from the fridge and pour the yogurt cream mixture on top of the oat base.
- Let it set: Place the jar back in the fridge to set for another 15 minutes.
- Add topping: Take the jar out from the fridge. Then use a fine sift to dust cacao powder on top. Scoop in and enjoy!
To make the cream layer (Tofu version)
- Blend: Add all ingredients to a blender with small container. Blend until smooth. Stop and scrape down the sides if needed.
- Assemble & set: Pour the yogurt cream mixture on top of the oat base. Place the jar back in the fridge to set for another hour.
- Add topping: Take the jar out from the fridge. Then use a fine sift to dust cacao powder on top. Scoop in and enjoy!
Video
Notes
- *Strong black coffee: You can either use an espresso machine or instant coffee. Here I use 1 teaspoon of instant coffee and 60 ml hot water to make it.
- **For soy-free version: Swap the soy milk with coconut milk or almond milk, and soy yogurt with coconut yogurt or almond-based yogurt.
- ***Cashew Butter – For nut-free version: Omit or replace the cashew butter with sunflower seed butter. Keep in mind the taste will change, but it will still be very creamy.
- Storage: Store it in an airtight jar in the fridge for 3 – 4 days.
