These tiramisu overnight oats are made with ricotta (for texture and protein), coffee, cocoa, and an easy hack that keeps them creamy instead of gummy. All the dessert-for-breakfast vibes, none of the sugar crash.
My culinary crystal ball is telling me that ricotta is headed toward having a moment. Creamy, protein-packed, and wildly versatile. I've been experimenting with it in overnight oats, and when I clocked the Italian connection, tiramisu overnight oats became inevitable.
Tiramisu (no lie) is my all-time, far-and-away favorite dessert. And because Mr. Simon always has cold brew in the fridge, this comes together fast.
All you need is five minutes the night before to wake up to something that genuinely tastes like my favorite dessert and fuels you all morning.
Why We Love This Recipe
- Ricotta - creamy, 10g protein per serving and a subtle flavor
- Cold brew ready - if it's already in your fridge, you're halfway there. Regular brewed coffee works, too!
- Greek yogurt topping — tangy contrast to the creamy base, extra protein boost
- No gummy oats - the almond flour trick fixes that texture problem
- Blood sugar friendly - a stable response on my CGM (details below) and steady energy all morning
How to Improve the Texture of Overnight Oats
If overnight oats have ever felt gummy or gluey to you, you're not alone. The fix? A tablespoon of almond flour mixed into the base. It absorbs excess moisture without adding bulk, keeping everything creamy instead of pasty.
Coconut flour works too. Just use half the amount since it absorbs more liquid.
This trick works for any overnight oats recipe, not just this one!
Meal Prep Tip
This recipe doubles or triples easily. Mix a big batch of the base, portion into jars, and refrigerate. You'll have breakfast ready for the week in about 10 minutes of Sunday night prep.
How to Make Tiramisu Overnight Oats
- Mix the base. Combine oats, cold brew, ricotta, almond flour, syrup, cinnamon, salt, and almond extract in a jar or container. Stir until everything is combined.
- Refrigerate overnight. Cover and refrigerate for at least 4 hours or overnight. The oats will thicken as they absorb the liquid.
- Add the topping. Spoon Greek yogurt on top of the chilled oats. Zero-sugar vanilla or plain both work. Vanilla adds a little sweetness, plain keeps it tangy.
- Dust with cocoa. Finish with a dusting of cocoa powder. Add toasted almonds or cacao nibs if you want some crunch.
Make It Your Own
Want to make a swap? Feel free! This recipe is highly adaptable.
Coffee - I like to use cold brew (always in our fridge) but have also subbed in regular espresso, brewed coffee (regular or decaf), even instant espresso powder mixed with a splash of hot water.
Sweetener - I use my favorite allulose based maple syrup but you can also use your favorite sweetener here like regular maple syrup, coconut sugar or honey. Just be mindful that adding sugar can impact your body’s glucose response.
Add some crunch - Toasted sliced almonds, crushed amaretti cookies, chocolate chips or cacao nibs are fun additions that give a nod to the traditional ladyfingers in tiramisu.
Almond extract - I love the added almond flavor that drives home the tiramisu flavor, but feel free to sub in vanilla extract. My homemade grain free granola also uses almond extract.
Joanie's Balanced Bites: Why This Recipe Works for Blood Sugar
Oats get a bad rap when it comes to blood sugar, but they're actually an outstanding source of fiber, which is key for blood sugar balance. They just need to be paired with protein and fat. That's where the whole milk ricotta and Greek yogurt come in to slow down how quickly the carbs hit your bloodstream.
Plus oats are a fantastic source of magnesium, a mineral most women are deficient in that supports sleep, hormone balance, and insulin sensitivity.
It also helps that I use an allulose-based syrup, which doesn't raise blood glucose and the addition of almond flour for texture does double duty to boost fiber, fat and protein.
The Levels App connected to a Dexcom Stelo CGM showed a stable response of 110 mg/dL and only 8 minutes above target. Nice steady energy all morning!
Browse ➡️ Blood Sugar-Friendly Recipes
Tiramisu Overnight Oats Recipe
- Prep Time: 10 min
- Total Time: 10 minutes
- Yield: 1 serving
- Category: Breakfast
- Method: No Bake
- Cuisine: Italian
- Diet: Gluten-Free, Vegetarian
Description
Creamy ricotta meets bold cold brew in this tiramisu-inspired overnight oats recipe. Five minutes of prep the night before, and you wake up to a breakfast that tastes like your favorite Italian dessert.
Ingredients
- ¼ cup oats (quick or rolled)
- ¼ cup cold brew
- ¼ cup ricotta
- 1 Tbsp almond flour
- 1 Tbsp allulose maple syrup
- ¼ tsp cinnamon
- ⅛ tsp almond extract
- Dash of salt
Toppings:
- Greek yogurt
- Unsweetened cocoa powder
Instructions
- Mix the base. Combine oats, cold brew, ricotta, almond flour, syrup, cinnamon, almond extract, and salt in a jar or container. Stir until everything is combined.
- Refrigerate overnight. Cover and refrigerate for at least 4 hours or overnight.
- Add the topping. Spoon Greek yogurt on top of the chilled oats.
- Dust with cocoa. Finish with a dusting of cocoa powder. Add toasted almonds or cacao nibs if you want crunch.
Notes
Coffee swap: Espresso or instant espresso powder mixed with a splash of hot water work too. Decaf is fine.
Sweetener swap: Regular maple syrup works if you're not watching blood sugar.
Nutrition facts reflect adding ⅓ cup full fat plain Greek yogurt
Nutrition
- Serving Size: 1 jar
- Calories: 387
- Sugar: 16.4 g
- Sodium: 244 mg
- Fat: 14.1 g
- Carbohydrates: 36.7 g
- Fiber: 3 g
- Protein: 19.5 g
- Cholesterol: 44 mg
Frequently Asked Questions
Rolled oats (old fashioned) or quick oats both work. Quick oats get softer, rolled oats keep more texture. I don't recommend steel cut though because they stay too chewy.
They'll keep in the fridge for up to 4 days. The texture gets softer the longer they sit, so I think days 1-2 are best.
You can, but the texture changes. They'll get softer and lose that creamy-thick consistency. Overnight oats are really meant to be eaten cold.
Yes! Swap the ricotta for coconut cream or a thick dairy-free yogurt, and use dairy-free Greek yogurt on top. The texture will be slightly different but it still works.
Did you make this recipe? Let me know!