Vegan Tiramisu Overnight Oats with Instant Coffee
The yummiest tiramisu overnight oats you’ll ever make! Made with instant coffee for a richer flavour, and topped with creamy vegan vanilla yogurt and cocoa powder. Blood sugar friendly and protein-rich, these are a perfect make-ahead vegan breakfast. BONUS: this recipe is also low FODMAP!
Tiramisu is my absolute favourite dessert: I am serious about it in all its creamy, coffee goodness so if I am making a tiramisu overnight oats, it better taste like the real thing!
As a dietitian, I love overnight oats because it’s a quick, nourishing, make-ahead vegan breakfast that keeps you feeling energized for hours. Way too often, people are either too busy to make or eat breakfast when they wake up, so overnight oats are a great grab-and-go breakfast so as soon as you get a minute, you can eat!
Honestly, it happens to me too. Before I had kids, I could not imagine not eating breakfast right away but now, I often don’t sit down to eat until the kids are off to school – so having these tiramisu overnight oats in the fridge means I can eat and get on with my day.
But real talk: if you want to keep it interesting, you’ve got to switch up the flavours once in a while! Sometimes I crave my cinnamon-scented carrot cake overnight oats. Other times, I want the muesli-like texture of my high protein overnight oats.
I’m big on creating vegan breakfast ideas that ANYONE can fall in love with…and because it sucks to feel hungry like an hour after breakfast, I crafted this recipe to help keep you full and satisfied: I use a moderate portion of soluble-fibre rich oats for slow burn energy, plenty of hemp hearts and soy milk for 18g protein (!) and healthy omega 3 fats.
If you are looking for more gut-friendly recipes, be sure to pick up a copy of Good For Your Gut cookbook. I poured over a decade of GI experience into the educational section of the book and there are over 90 recipes designed to help you protect, heal or soothe your gut, deliciously!
How to make these nourishing tiramisu overnight oats
This recipe is ridiculously easy: you just need 5 minutes to stir together these creamy, flavourful vegan overnight oats. Grab just 8 ingredients – most of which you already have in your pantry, like vanilla! The full detailed recipe is in the recipe card below…but here are a few tips and tricks from my recipe testing to help you out!
- Let’s talk plant-based milks: Use your favourite unsweetened plant-based milk here; but if you are looking to boost the protein, I recommend using either soy milk, high protein pea milk or my 3 minute homemade hemp seed milk!
- Hemp hearts: one of my go-to dietitian hacks for more protein! Adding 3 tablespoons of hemp hearts packs 10 grams of plant-based protein, so you can get a boost of protein without protein powder.
- Creamy vegan vanilla yogurt: The tang of yogurt makes these oats taste like you used mascarpone cheese SO much! I used Yoggu vanilla which I love because it is super creamy and has very little sugar. If you have a yummy vanilla Greek-style yogurt, that will up the protein even more. Be sure to taste your yogurt before you use it. If you don’t love it, you can doctor it up with a bit of extra vanilla extract or maybe coconut cream.
FAQ: What are the best kind of oats to use for overnight oats?
In my opinion, the best oats for an overnight oats recipe are traditional rolled oats. They retain more texture in the soaking process than quick oats…although quick oats will absolutely work too. I recommend if you have quick oats on hand, you use a heaping measurement. So for this recipe, use a heaping ⅓ cup instead of a level ⅓ cup.
Steel cut oats take a really long time to soak; you can totally make steel cut overnight oats but you want to make them at least 24 hours in advance or better yet, do a hot soak.
Don’t have instant coffee? Use homemade espresso. Just pour a shot of espresso into a ½ cup measure, then top off with your plant-based milk to keep the proportions the same.
More Quick + Easy Vegan Breakfasts
- High Protein Overnight Oats (vegan!)
- Easy Protein-Packed Chickpea Scramble
- 5 Minute Brownie Batter Overnight Oats
- Turmeric Ginger Smoothie with Greens
- Creamy Snickers Tofu Smoothie (37g protein!)
Vegan Tiramisu Overnight Oats with Instant Coffee
Ingredients
- ⅓ cup rolled oats
- 3 tablespoons hemp hearts, for protein, optional but recommended!
- 1 tablespoon cocoa powder
- 1 teaspoon instant coffee, I used Nescafe Bold Decaf
- ½ cup hemp milk, or your fave plant-based milk
- 1 teaspoon pure vanilla extract
- 1 teaspoon pure maple syrup, or cane sugar, to taste
For topping
- ¼ cup vanilla vegan yogurt
- cocoa powder, for sprinkling, optional
Instructions
- In a 2 cup mason jar, mix together the oats, hemp hearts (if using) cocoa powder and instant coffee. Then, pour in hemp milk, maple syrup, vanilla, stir, fasten lid and refrigerate for at least 4-8 hours or up to 4 days.
- When ready to serve, top with vanilla yogurt and if you are feeling fancy, a little dusting of cocoa powder!
10 Comments on “Vegan Tiramisu Overnight Oats with Instant Coffee”
The best! My “coffee fix” in the morning!
It’s smart breakfast efficiency 🙂 So glad you like it Margrit!
The text talks about hemp hearts but they are not in the recipe?
All fixed now! Thanks for letting me know 🙂
When do you add the hemp hearts?
Hi Katelyn,
Oh my gosh…thanks for the heads up on that omission! Hemp hearts are in the recipe now…add them with the oats 🙂
Can you let me know the measurement for C Cup and D Cup for the milk and yogurt measurements?
Hi Fiona,
Hmmm…it sounds like for some reason the fraction isn’t coming through for you! Milk is 1/2 cup and Yogurt is 1/4 cup. Hope you enjoy the recipe!
Desiree
This is absolutely delicious! It’s amazing how much it has the flavors of tiramisu. I didn’t have any coconut yogurt to top it with, but I’ll be making some in my Instant Pot and adding this quick and easy recipe to my rotation of breakfasts. I also added a tablespoon of chia seeds, which my gut loves. Thanks for this recipe!
I am so glad you like it Felicia!! I love the idea of adding chia seeds.